My new Gaggia Classic is pouring too fast. I've been following the basic directions but, using the double PF basket, 30 lb tamp, fresh beans ground to Espresso and Turkish will fill 2 shot glasses in 10 seconds.
Any suggestions? I've been playing with this for 2 days - seems like I might be missing a critical step.
How much are you dosing? What kind of grinder are you using? How fresh are your beans? It sounds like your problem may be one of these or a combination of.
Dosing - 2 level spoonfuls in the double basket from the Gaggia supplied measuring spoon.
Two different coffee houses are grinding their fresh beans for me. I don't recall the name of their grinder but, I see the same model at all of the coffee houses in the L.A. area.
There is your problem. The coffee is not fresh, ground coffee goes off very quickly, some say as quick as 15 mins. The grind is not fine enough for your machine, it is very difficult to get good results with pre-ground coffee. You really should consider investing in a good grinder capable of grinding for espresso.
I believe the posters are correct. It amazing how important that grind is... just a half a click on my burr grinder makes all the difference in the world, that and the freshness of the beans. You have a great machine, with a little practice you'll be producing fantastic shots. I would put a priority on acquiring a good burr grinder.
After the draw, is the puck in the portafilter real loose? I'm guessing it is and that's why you are getting the 10 sec draw. A fresh grind and the proper tamp will correct it. You'll discover if you change beans (brand wise) you'll have to re-figure the grind, it's temperamental.
A perfect draw with thick creama-perfecta makes it all worth while!
Currently, I am buying 1/2 lb supply of beans, having them ground to either "espresso" or "turkish," being home within 5-10 minutes to attempt success with the Gaggia. The grinder being used is the Bunn G1 HD.
I can not imagine better results by purchasing a grinder unless the Bunn ($300-500 on ebay) is the wrong type. If I were not immediately using the ground beans I would consider the lack of a grinder to be a weak link.
As for the puck - it is not loose, needs a good knock to drop out.
I have also tried the Illy espresso pods. They pour very slow.
Is their a recommended brand of espresso bean (Lavazza?) that is more reliable and consistant?
What about the water? I'm using distilled water. Could that be a problem?
Could the plastic Gaggia tamper be a problem?
Could water temperature cause a problem? I get 165F exiting the group head, I have read it needs to be 195F.
With a machine that doesn't offer any extraction assists like a pressurized portafilter I believe you have better espresso potential but only if ingredients and barista technique are good. Fresh roast, good fresh grind and good hand ensure and control a good extraction rate.
Grinder is commonly preached as the key to espresso success with a semi automatic. The machine is a factor but it's the grinder that gives you control.
I think the advice so far is valid. Because extraction rates are pretty dependant on grind size and consistency and crema is dependant on roast freshness, pre grinding doesn't work well with no assist semi automatic machines. Grinding needs to be even, fairly consistent and set for your machine and environment. As well, since coffee stales quickly, grinding it encourages it to stale at a much faster rate than when the bean is whole. Staling coffee changes extraction rates so even if by chance the grind setting was good for your machine at the time of grinding by the time you use that grind it could have gone off. Only way to ensure a fresh grind for good crema and a setting that works for your machine is to grind with a very good grinder before you extract.
These are a couple of discussions that highlight the need for a good grinder.
To save money there are compentent, inexpensive grinders but you do get what you pay for. Less expensive grinders can get mixed reviews but very rarely, close to never does anyone have a complaint about the grind quality, control and build of a Mazzer, Macap, La Cimbali or other high end grinders. If you're serious about very good espresso a very good grinder pays for itself over time. It will get you your best results and have the quality to last for a lifetime and follow you on machine upgrades.
I believe the posters are correct. It amazing how important that grind is... just a half a click on my burr grinder makes all the difference in the world, that and the freshness of the beans. You have a great machine, with a little practice you'll be producing fantastic shots. I would put a priority on acquiring a good burr grinder.
After the draw, is the puck in the portafilter real loose? I'm guessing it is and that's why you are getting the 10 sec draw. A fresh grind and the proper tamp will correct it. You'll discover if you change beans (brand wise) you'll have to re-figure the grind, it's temperamental.
A perfect draw with thick creama-perfecta makes it all worth while!
With a preground roast a 10 sec extraction is very likely due to too coarse of a grind, too uneven of a grind and/or a stale grind. If your hand is off dosing, distributing and tamping that could also be a factor although technique problems can be usually be diagnosed by channelling holes or signs of an uneven or disturbed puck when you examine it after extraction.
The plastic tamper that comes with machines doesn't work as well as a good, heavy tamper of a size to fit your basket. It's important to be able to tamp evenly and seal the edges to encourage an even complete extraction.
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