Posted Thu Oct 31, 2013, 9:00am Subject: gaggia carezza: recipe for a great espresso shot
Hello, So I have this machine and recently paired up with a san marco 95 grinder. I prime the machine and let heat up for 15 min; I use a grind which would get me into 20-25 seconds for a double cup and tamped to at least 30lbs, maybe 14g of coffee (I had trouble fitting 16g and stil leaving enough headroom). I use freshly roasted coffee, the only disclaimer is that I still use the stupid plastic tamper which came with the machine. (Will upgrade to a nice one.) So the question: at the beggining of the shot, does anyone starts for few seconds to pre-infuse, stops for few seconds then continues with the pull? Or just u start and leave it on till it's done? Now my shots finally start to look like espresso, just wondering if I miss some important step to really improve my shots. Thank you! PS: I did not yet measured how many ounces I get in the 25sec. I will...
Posted Thu Oct 31, 2013, 3:43pm Subject: Re: gaggia carezza: recipe for a great espresso shot
As noted, that may be minimal warm up. Without measuring output it is difficult to know where you are. Best is weight; you can approximate that with volume of a pull after the crema has dissipated and note fluid volume. Volume to tenth gram is best.
The plastic tamper is not adequate. The diameter is too small and requires multiple tamps and that can easily cause channeling.
Perhaps an oversimplification though. My basket holds about 17 gms of Redbird espresso. Less than that and the basket is not really full. The total brew weight is up to you, could be 25 - 30 gms, up to about 50+ gms. I started about 50 gms brew and now find that I like about 30 gms.
Posted Sat Nov 2, 2013, 5:55pm Subject: Re: gaggia carezza: recipe for a great espresso shot
indeed! I used more coffee (my balance is rather inaccurate, will need a better one) and pulled my best shot yet! I had the basket full and wiped with a straight edge, then tamped I have also let the machine heat up a little longer (20ish minutes) On the other hand I am at the minimum setting with the grinder :-( wished I could have had more range. I definatelly can't seem to be able to choke the gaggia with this grinder. I'll most likely remove the click adjuster and use some teflon tape onto the threads. there is a play into the threads: at the minimum setting when the burrs start to touch I can lift the top burr/adjustement wheel and the burrs stop touching (be noisy). the teflon tape will take the slack out and will permit minute (under 1 click) adjustements. thanks again for the help!! this thing is so addicitve... can't wait to pull another shot;-)
EDIT: maybe I get channeling because of my stupid useless plastic tamper. maybe with a proper tamp the machine would get choked...
Posted Sat Nov 2, 2013, 6:25pm Subject: Re: gaggia carezza: recipe for a great espresso shot
Yep, you need a fitted tamper. You need to be able to choke the machine and back off. After a 20 minute warm up with PF on the machine, when all ready, hit the steam switch for 3 - 4 seconds, then off and rest for 3 - 4 seconds, then pull the shot.
Gaggia can have an 18F drop during a 50 - 60 gm shot.
That study does not mention the pre-heat to fix, but it works well, as does a smaller shot. Nothing will fix inadequate grind, but as you have realized, an uneven tamp(s) could cause channeling and be the problem.
Posted Sun Nov 3, 2013, 4:58pm Subject: Re: gaggia carezza: recipe for a great espresso shot
update: I was able to get a ristretto with the ***almost*** finest setting on the grinder, then right after I got channeling. so proof that a $20-$40 accesory (the tamper) is so necessary even if coffee is fresh, grind is good and machine is good. the "mano".... thanks so much for the support.
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