Xeno Senior Member Joined: 2 Dec 2011 Posts: 16 Location: NYC Expertise: Just starting
Espresso: Gaggia Classic Grinder: Baratza Vario
Posted Fri Dec 2, 2011, 2:51pm Subject: Just Received My Equipment - Could use a kick in the right direction
Hi all,
I've been using this website and forum to do quite a bit of espresso research. You guys are great - although its tough to be a geek about too many things during the holiday season.
On Cyber Monday, I bit on a 20% off deal on a Gaggia Classic from Whole Latte Love, along with a Baratza Vario (got them to take $30 off of it), and a stainless steel Rattleware tamper. Never in my life did I expect I'd pay this much for espresso, but the heart wants what the heart wants. Now that I have my machine, it seems a bit daunting. I am going to read up on espresso brewing guides, etc. but I was wondering if you guys had any tips, etc., maybe a link to a guide you like - for a newb. Even little things like how often to internally clean everything would be welcomed (machine and grinder.)
So here I am. Coming from my parent's mocha pot, to my Mr. Coffee cheapo non-pump driven espresso maker, to this. I plan to take care of them as well as I can to prolong their life.
I guess this is my "Hello" as well. :) Thanks to all for your advice and input. -Rich
Posted Fri Dec 2, 2011, 4:21pm Subject: Re: Just Received My Equipment - Could use a kick in the right direction
Xeno Said:
On Cyber Monday, I bit on a 20% off deal on a Gaggia Classic from Whole Latte Love, along with a Baratza Vario (got them to take $30 off of it), and a stainless steel Rattleware tamper. Never in my life did I expect I'd pay this much for espresso, but the heart wants what the heart wants...
Isn't that cute. Reminds me of when I was young(er).. ;-)
WELCOME! Check my website for 12+ "typed" pages of info you will find useful in the "How-To" section on the RIGHT side of the page.. It's #12 and should keep you caffeinated and busy through the weekend for starters...
NobbyR Senior Member Joined: 10 Jul 2011 Posts: 1,611 Location: Germany Expertise: I love coffee
Espresso: Poccino Opus One, Ariete Grinder: Eureka Mignon Istantaneo,... Vac Pot: N/A Drip: Melitta Linea Unica de Luxe Roaster: N/A
Posted Sat Dec 3, 2011, 4:03am Subject: Re: Just Received My Equipment - Could use a kick in the right direction
Xeno Said:
...but I was wondering if you guys had any tips, etc., maybe a link to a guide you like - for a newb. Even little things like how often to internally clean everything would be welcomed (machine and grinder.)...
Be prepaired to need some training and practicing before you consistently get good espresso shots.
The first thing you need to do, once you've bought freshly roasted beans and started your machine, is to dial in your grinder. Heres a highly instructive video from SeattleCoffeeGear on How To: Dialing in Your grinder. Four factors influence extraction time most: fineness of grounds, dosing, freshness of your beans, and tamping. As a rule of thumb one could say, the finer you grind, the higher you dose, and the harder you tamp, the longer extraction will be, in which grinding and dosing are probably the most important factors. The influence of tamping has been rather overrated. To get good results, you should try to dose and tamp consistently, maybe using a scale. When you're more experienced, you might feel like experimenting on those factors.
If your Gaggia Classic came with a pressurized portafilter (which it usually does ex factory), you should take out the so called perfect crema system. Unfortunately that's not always possible with newer models. If you can't, you ought to consider getting a regular non-pressurized PF due to the fact that a pressurized PF is for people who don't want to be bothered with correct grinding and tamping, because you can get seemingly good results without it. In a pressurized PF the plastic device located below the filter basket forces the coffee to pass through small openings, thus generating pressure. That way it creates foamed coffee (bubbles made of air) that has nothing to do with a real crema. Crema, however is an emulsion of water and aromatic oils that forms tiny boubles around carbon dioxide released during extraction when water is pressed through finely ground fresh coffee at around 9 bar and the right temperature. The resistence for building up pressure lies within the tamped puck. Since extraction has already taken place when pressure develops in a pressurized PF, no real crema can arise. It may look like it, but it certainly doesn't taste like it. It's a fake!
In order to get consistent brewing temperature with a SBDU machine like the Classic, temperature surfing is required. You should let the machine warm up for about 30 minutes. Then you should draw water until the boiler starts to heat up again. As soon as the so called coffee light goes off, you pull your espresso shot. That way you'll end up with the same high brewing temperature. Later on, if you want to experiment with that factor, you can wait a definite amount of time after that point to get a lower temperature.
The Istituto Nazionale Espresso Italiano has a very strikt definition of espresso:
• Necessary portion of ground coffee 7 g ± 0,5 • Exit temperature of water from the unit 88°C ± 2°C • Temperature of the drink in the cup 67°C ± 3°C • Entry water pressure 9 bar ± 1 • Percolation time 25 seconds ± 2,5 seconds • Viscosity at 45°C > 1,5 mPa s • Total fat > 2 mg/ml • Caffeine < 100 mg/cup • Millilitres in the cup (including crema) 25 ml ± 2,5
These are only guidelines to work with (unless you want to serve certified Italian espresso), you don't have to follow, but you have to start somewhere.
What counts in the end is the taste in your cup.You have to like it.
*** "This drink of the Satan is so delicious that it would be a shame to leave it to the infidels." (Pope Clement VIII on coffee)
Xeno Senior Member Joined: 2 Dec 2011 Posts: 16 Location: NYC Expertise: Just starting
Espresso: Gaggia Classic Grinder: Baratza Vario
Posted Mon Dec 12, 2011, 3:23pm Subject: Re: Just Received My Equipment - Could use a kick in the right direction
Thank you all for your responses and welcomes. Just moved into my new apartment recently. Holiday sales + new apartment = finally getting my espresso fix.
Craig - you have been here forever, haven't you? While searching around, I see posts from you going way back. Thanks for the w(orning)elcome. ;)
frcn - thank you for that link. All I can say is WOW. Your guide is both informative and overwhelming. I am still trying to soak it all in. I appreciate that you have written that, it's invaluable. I haven't gotten through all of it yet due to the hectic nature of settling in during the holidays.
calblacksmith - I fear you are right. I just I stick with this for a while before getting the upgrade itch.
NobbyR - thank you very much for the Gaggia Classic specific advice. With frcn's articles, and your post, I am feeling slightly more confident.
I am not going to use the machine until I read up on how to properly maintain it, which I am researching quite a bit. I still feel a bit confused with all of the different advice, so if anyone has any advice on cleaning/maintaining the Gaggia Classic, Baratza Vario, or just in general, please feel free to go ahead. If it helps, I would only have about a doubleshot every day at the most. Probably every other day - at least for now.
Right now I am reading quite a fit on whether I can backflush the Gaggia Classic, how often, whether detergent is a good idea, and using MinuteRice to clean the Vario. I am also looking into what tools to get, such as a grouphead brush.
I tend to over-research, but I want to keep these machine in tip-top shape and perfect my technique.
Intrepid510 Senior Member Joined: 30 Dec 2010 Posts: 303 Location: California Expertise: I love coffee
Posted Tue Dec 13, 2011, 12:45pm Subject: Re: Just Received My Equipment - Could use a kick in the right direction
Just go for it, you are not going to screw your machine up as long as you got water in it and prime it. The intrustions that come with the Classic should tell you how to prime your machine, basically just run water through the wand when you first turn it on. Also run two tanks of water through it.
After doing that I would make sure you get the double basket in your portafilter, it's the one with a BUNCH of ting holes on the bottom and make sure there is nothing in the bottom of your portafilter like a plastic bit. It sounds like you have done a good bit of reading already and should be on your way to making decent espresso in no time.
I think a lot of it is just going to take time and actual doing.
Also if you have any problems with your machine find the Gaggia user group on Yahoo groups, they are really nice and helpful.
Xeno Senior Member Joined: 2 Dec 2011 Posts: 16 Location: NYC Expertise: Just starting
Espresso: Gaggia Classic Grinder: Baratza Vario
Posted Thu Jan 12, 2012, 4:41pm Subject: Re: Just Received My Equipment - Could use a kick in the right direction
Hi all,
Sadly to say, it's been ~a month and i still haven't used my machine. Christmas was crazy, and it never stopped from there.
Can any of your suggest one of those Pressure Gauge PF's, or another way to measure the pressure? From what I have heard, I need to dial down the OPV on the Classic to 9-bars.
Any other suggestions about anything are also welcome.
If I have to come down there, you kids are going to GET IT! I MEAN IT this time!!!
That has to be a first around here. Most folks are grinding the coffee while carrying their new grinder to the counter for the first time. Get to it!
BTW- the massive guide on my website is as much a tutorial as a reference guide. I would not expect a new home barista to be able to absorb 1/4th of it on the first go 'round. Check the rest of the website as well. 103 blog chapters and lots more educational material on t eh home page.
And BTW, pace yourself! I started out in late 200o thinking that $110 was plenty for an espresso machine. Spent a total of $850 on my first order of equipment and have been home roasting ever since that day. Now, my espresso machine and grinder combo sells for a good chunk more than I paid for my (used) car. Sounds stupid until you realize that my car doesn't make espresso! ;-)
Holy Crow! Get to it. You are one patient individual. You don't need to win the WBC on your first pull you know....you don't even need to drink it....you can just pour it down the sink until it tastes right :) You'll learn more trying than you will reading. I would guess you have much more knowledge than you need to get started.
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