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First week with Gaggia Classic/Baratza Preciso
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Discussions > Espresso > Machines > First week with...  
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toyman
Senior Member


Joined: 30 Oct 2012
Posts: 48
Location: PA
Expertise: Just starting

Espresso: Expobar Office Lever Plus,...
Grinder: Baratza Preciso
Drip: Cuisinart
Posted Fri Nov 9, 2012, 1:32pm
Subject: Re: First week with Gaggia Classic/Baratza Preciso
 

I wouldn't call it 'misfortune'!  It's all been a lot of fun.  I pulled another shot at lunch time.  I let a quick bit of water out and the first nano-second was steam and that was it.  Same 16g of beans.  I'm going to get an appropriate tamper very shortly.  I can see the benefit and have bought in.  I believe that my beans have staled over the past week of opening and closing.  The crema production has decreased substantially.  The shot was OK, not as buttery or thick.   I bought a pack of small rubbermaid air tight containers to store smaller batches in the freezer.  I'll store my next bag that way.  In the meantime, as I was OCD'ing about the espresso machine/grinder I also got my Cuisinart drip back up to snuff.  I brewed a 4 cup pot at lunch also.  (Wow is my caffeine intake high!)  I took my espresso beans, and ground 44 grams of them in the Preciso on 22.  Wow!  It was very dark and I thought it was going to be very strong.  It was one of the smoothest, delicious cups of coffee I've drank, and THE best I've ever brewed.  With the crema production getting low for espresso in comparison to when I brought the beans home on Sunday, I think I'll get some fresh new beans and use those in the drip machine.  I think I may have to get a bag of Decaf espresso also.  It kills me to not pull a few shots in the evening.  Thanks for feedback
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MochaJoe
Senior Member


Joined: 31 Oct 2012
Posts: 66
Location: Omaha, NE
Expertise: Just starting

Espresso: Gaggia Classic
Grinder: Baratza Preciso
Posted Sun Nov 11, 2012, 10:12pm
Subject: Re: First week with Gaggia Classic/Baratza Preciso
 

So, as I too have this setup (should be here Tuesday actually) Is there a consensus on what setting I should start with when attempting to dial in the Preciso grinder with a Classic?
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D4F
Senior Member


Joined: 15 Mar 2012
Posts: 1,982
Location: USA
Expertise: I like coffee

Espresso: Gaggia Classic PID
Grinder: Baratza Forte-AP
Posted Sun Nov 11, 2012, 10:17pm
Subject: Re: First week with Gaggia Classic/Baratza Preciso
 

10 or 11!  Great review of Preciso and it includes starting numbers.

Click Here (coffeegeek.com)

 
D4F also at
http://www.gaggiausersgroup.com/
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MochaJoe
Senior Member


Joined: 31 Oct 2012
Posts: 66
Location: Omaha, NE
Expertise: Just starting

Espresso: Gaggia Classic
Grinder: Baratza Preciso
Posted Mon Nov 12, 2012, 11:11am
Subject: Re: First week with Gaggia Classic/Baratza Preciso
 

Ah you sir are a gentleman and a scholar!
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FrankyD
Senior Member


Joined: 27 Jul 2012
Posts: 58
Location: Davis, CA
Expertise: I love coffee

Espresso: Starbucks Barista
Grinder: Baratza Preciso/Kyocera...
Drip: Bodum French Press
Roaster: WB Poppery I
Posted Wed Nov 14, 2012, 1:23am
Subject: Re: First week with Gaggia Classic/Baratza Preciso
 

My own Preciso I am about an 8, so espresso range I would say between 8-10.

If you're having issues with it being to coarse even at that range, check the calibration screw.
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toyman
Senior Member


Joined: 30 Oct 2012
Posts: 48
Location: PA
Expertise: Just starting

Espresso: Expobar Office Lever Plus,...
Grinder: Baratza Preciso
Drip: Cuisinart
Posted Wed Nov 14, 2012, 6:51am
Subject: Re: First week with Gaggia Classic/Baratza Preciso
 

FrankyD Said:

My own Preciso I am about an 8, so espresso range I would say between 8-10.

If you're having issues with it being to coarse even at that range, check the calibration screw.

Posted November 14, 2012 link

I'm at 8 for espresso and 22 for drip.  It's been pretty consistent so far (ie:  no issues going from one to the other.)
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MochaJoe
Senior Member


Joined: 31 Oct 2012
Posts: 66
Location: Omaha, NE
Expertise: Just starting

Espresso: Gaggia Classic
Grinder: Baratza Preciso
Posted Wed Nov 14, 2012, 11:30am
Subject: Re: First week with Gaggia Classic/Baratza Preciso
 

Thanks guys.

Hope you dont mind, but I thought maybe I should post my own first shot experience with my Classic/Preciso setup in this thread so we can keep track?

I just got the machine yesterday and pulled two shots so far. I'm using up a can of illy preground espresspo before I get fresh roasted, but this is mostly about technique for me just now.

So to start I flip on the machine, attach PF, and set my shot glass on the cup heater surface. Wait about 20mins and during that I measure out my grounds (14g for a double right now) pour milk for steaming, etc. I fill the basket, pop the PF back on and as soon as the light clicks off I pull my shot. I get 3oz very fast, maybe 15 sec and I blame this on technique. (not tamping correctly, preground) Then to steam milk I flip steam switch on, wait for the light to click on and....and this is where I get fuzzy. Do I flush the steam wand at this point? Or do I put the wand in the pitcher, open the steam wand and go?

This morning I tried steaming milk, and it was taking forever to reach 150f on my thermometer, then the stupid plastic piece flew off into my milk.....Messy and not fun. So glad I bought the silvia wand, cant wait for it to get here.

Any tips on when/how to start steaming milk? Before or after shot?  Advice on temp surfing? Searching the forum has given me a thousand different ways to both pull the shot and milk. Confusing....
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toyman
Senior Member


Joined: 30 Oct 2012
Posts: 48
Location: PA
Expertise: Just starting

Espresso: Expobar Office Lever Plus,...
Grinder: Baratza Preciso
Drip: Cuisinart
Posted Wed Nov 14, 2012, 2:38pm
Subject: Re: First week with Gaggia Classic/Baratza Preciso
 

MochaJoe Said:

Thanks guys.

Hope you dont mind, but I thought maybe I should post my own first shot experience with my Classic/Preciso setup in this thread so we can keep track?

I just got the machine yesterday and pulled two shots so far. I'm using up a can of illy preground espresspo before I get fresh roasted, but this is mostly about technique for me just now.

So to start I flip on the machine, attach PF, and set my shot glass on the cup heater surface. Wait about 20mins and during that I measure out my grounds (14g for a double right now) pour milk for steaming, etc. I fill the basket, pop the PF back on and as soon as the light clicks off I pull my shot. I get 3oz very fast, maybe 15 sec and I blame this on technique. (not tamping correctly, preground) Then to steam milk I flip steam switch on, wait for the light to click on and....and this is where I get fuzzy. Do I flush the steam wand at this point? Or do I put the wand in the pitcher, open the steam wand and go?

This morning I tried steaming milk, and it was taking forever to reach 150f on my thermometer, then the stupid plastic piece flew off into my milk.....Messy and not fun. So glad I bought the silvia wand, cant wait for it to get here.

Any tips on when/how to start steaming milk? Before or after shot?  Advice on temp surfing? Searching the forum has given me a thousand different ways to both pull the shot and milk. Confusing....

Posted November 14, 2012 link

Wow, sounds like you taped my first use!!!!  Did the entire plastic piece fall off or just the tip?  (It's two pieces)  When I first assembled, I had some issues understanding that the plastic piece is a compression type fitting to the wand and had the entire plastic piece fly off into my pitcher.  I purge the wand to ensure there is dry steam coming out.  I would venture that the preground espresso is too coarse.  I used pre-ground on my first pulls and had the same results.  I pour my shot, place it on top of the machine to help keep it hot, flip the steam switch, then dump my grounds and clean the PF and by that time the light is on for steaming.  I open it up on the tray to ensure the moisture is out and then place the tip just under the surface and start.  I am relating it to mig welding (if you're familiar).  When I HEAR the proper sound, the wand is at the proper depth and doing it's magic. Originally, I was temp surfing and was getting sour shots, telling me the water temps were too low.  So, I quit surfing and the shots have been much (MUCH) better.  Moral, we have a long journey ahead of us!
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D4F
Senior Member


Joined: 15 Mar 2012
Posts: 1,982
Location: USA
Expertise: I like coffee

Espresso: Gaggia Classic PID
Grinder: Baratza Forte-AP
Posted Wed Nov 14, 2012, 3:24pm
Subject: Re: First week with Gaggia Classic/Baratza Preciso
 

toyman Said:

Moral, we have a long journey ahead of us!

Posted November 14, 2012 link

Moral of the story is to get a PID and shorten the journey :) !  The journey is fun for a while, then you want to be there.

"Re: Gaggia SBDU Preheat PID Temperature Recovery and Stability, Steam"

 
D4F also at
http://www.gaggiausersgroup.com/
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Calendar
Senior Member


Joined: 1 Aug 2012
Posts: 12
Location: Duluth GA
Expertise: I love coffee

Espresso: Gaggia Classic/PID
Grinder: Baratza Preciso
Posted Wed Nov 14, 2012, 5:38pm
Subject: Re: First week with Gaggia Classic/Baratza Preciso
 

D4F Said:

10 or 11!  Great review of Preciso and it includes starting numbers.

Click Here (coffeegeek.com)

Posted November 11, 2012 link

The newer units seem different.  I'm finding the 2 to 3 range for my Preciso for espresso. I purchased mine in July.
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