MochaJoe Senior Member Joined: 31 Oct 2012 Posts: 66 Location: Omaha, NE Expertise: Just starting
Espresso: Gaggia Classic Grinder: Baratza Preciso
Posted Sun Nov 18, 2012, 3:46pm Subject: Re: First week with Gaggia Classic/Baratza Preciso
Ill tinker with the micro-steps next. I actually bought that part and installed 3 days ago...I get great pressure now, but technique is still flawed. I watched the vid on using soap to learn, and I end up with bubbles on top, with clear/cloudy water under it....Practice, practice, practice.
I also think I need to lower the amount of milk I use in my lattes....they taste watered down. Maybe ill have better luck learning milk frothing on a 12oz pitcher vs a 20oz?
D4F Senior Member Joined: 15 Mar 2012 Posts: 1,198 Location: USA Expertise: I like coffee
Espresso: Gaggia Classic PID Grinder: Preciso
Posted Sun Nov 18, 2012, 4:01pm Subject: Re: First week with Gaggia Classic/Baratza Preciso
How much are you opening the steam valve. You should be using enough pressure/flow to have the milk rolling. I was not opening the valve far enough when I started.
MochaJoe Senior Member Joined: 31 Oct 2012 Posts: 66 Location: Omaha, NE Expertise: Just starting
Espresso: Gaggia Classic Grinder: Baratza Preciso
Posted Sun Nov 18, 2012, 4:55pm Subject: Re: First week with Gaggia Classic/Baratza Preciso
Usually a quarter turn. I practiced a few times in a row with soap and twice I got amazing looking results, the rest were duds. Could also be that I was trying to steam too much without a break, not getting enough steam. Will try again tomorrow.
D4F Senior Member Joined: 15 Mar 2012 Posts: 1,198 Location: USA Expertise: I like coffee
Espresso: Gaggia Classic PID Grinder: Preciso
Posted Sun Nov 18, 2012, 5:33pm Subject: Re: First week with Gaggia Classic/Baratza Preciso
I doubt that a 1/4 turn is enough. You need a rolling action in the pitcher, or you may be blowing bubbles on top of the milk. You need great pressure, but open enough to get good flow of steam. I will try to take note how open mine is next time. You can find Youtubes to help on the rolling and see the approximate rate.
If watery, are you purging the water from the wand and upper boiler until it quits spitting water? I let a fair amount out until the steam is "dry." You can find Youtubes to help.
The PID helps because of less temperature swing, but you can also install a thermometer. Temperature vs pressure chart noted.
MochaJoe Senior Member Joined: 31 Oct 2012 Posts: 66 Location: Omaha, NE Expertise: Just starting
Espresso: Gaggia Classic Grinder: Baratza Preciso
Posted Wed Nov 21, 2012, 10:24pm Subject: Re: First week with Gaggia Classic/Baratza Preciso
Hmm. It looks like I hit a snag. Same batch of beans, but now my shots are sputtering and spraying out from the portafilter spouts. The coffee came out very dark, and with an odd "crema". Odd like it pooled into a thin skin that broke apart into almost clumps. Gross.
This has happened twice. Tomorrow I guess Ill try playing with the grind, as I'm using the same mass if beans as before and a calibrated tamper.
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