I used to pull the best looking shots in my classic, even better looking than my e61. That did not mean the shots tasted consistently good. The temp instability was real
Been putting various coffees to the test lately as espresso. When do I 'give up' on adjustments and accept that the coffee is not good as espresso or not good at all? In other words, is there a way to taste roasting defects and/or farm defects in the cup? My baseline is generally 17g - 1:2 - 28-32sec I make adjustments from there as needed. I'm working with a Peruvian coffee at the moment and everything is great... but the finish. Its way burnt toasty. Upon inspection of the beans, I noticed some charring that is almost certainly responsible for that burnt toast finish. Finding this defect made me wonder about defects that aren't as readily visible and, if there are taste markers that would clue me into them?
What mods do you have on your haggis classic pro? Do you have a PID? What spring do you have inside? Also what are your thoughts about adding a dimmer switch to the pump? Iv watched a ton of your videos and love your content.
Definitely get one, your shot will have a much more even extraction, hot only does it even it out, but breaks up all the clumps of grounds to prevent channeling!!!
@@ElliotBorkenhagen My dad actually had one he wasn't using and gave it to me shortly after I made this comment. Made a big difference in the consistency of my shots.
@@Sprometheus hi, would you say that high flow baskets like your VST or IMS precision may not need the full 9 bars? So that the 6,5 are completely fine with a high flow? Thanks!
With the Gaggia Classic Pro, if I set my Niche grind ANYWHERE above zero, the shot will run too fast. Like I get 1:2 ratio in mere 6 seconds. I'm struggling to fix this. 😢
I'm having a curious issue with my Gaggia Classic. About 5 seconds after starting a shot, small highly pressurized streams of espresso shoot from the portafilter. It doesn't effect the rest of the shot, but it does make an awful mess. I don't have a WDT tool, but I do have a distribution tool and a good tamper. I'd love to pull a shot like this some day, but something seems to be stopping it. Anyways, great content as always Spro.
With a naked PF? They're called spritzes, it happens when water channels through tiny spots. They're hard to completely avoid - play around with your tamping and prep methods :)
@@platinumdynamite Yep, naked PF. Glad to know this issue is hard to avoid. I had a feeling it was a channeling issue but couldn't put my finger on it. Thanks for the advice.
Personally the best mod I did that changed and cleaned up the bottomless extractions was dropping the pressure. I installed the 6.5 bar OPV spring and it’s much better. It won’t fix issues with puck prep, but the stock 15 bars really hits the coffee hard and makes it difficult to keep clean.
Wishing to see a full blown video on the Classic :) Thank you for the great content mate.
You may be in luck very soon!
@@Sprometheus nice
Coffee Porn at its finest
🗿
🗿
Ambasing to this rn
Just busted all over everything in a public Starbucks bathroom
I find these shorts very therapeutic
Breathtakingly beautiful pull of shot
Lovely - that espresso is a sight to behold!
Beautiful
Seeing it drip has got me feeling some kind of way
Incredible!
Hallelujah
now that is what i call a perfect espresso
I used to pull the best looking shots in my classic, even better looking than my e61.
That did not mean the shots tasted consistently good. The temp instability was real
Gorgeous shots! Pun intended!
Very beautiful
Very powerful
Liquid GOLD ❤️🤝
that was satisfying
Been putting various coffees to the test lately as espresso. When do I 'give up' on adjustments and accept that the coffee is not good as espresso or not good at all?
In other words, is there a way to taste roasting defects and/or farm defects in the cup?
My baseline is generally 17g - 1:2 - 28-32sec
I make adjustments from there as needed.
I'm working with a Peruvian coffee at the moment and everything is great... but the finish. Its way burnt toasty. Upon inspection of the beans, I noticed some charring that is almost certainly responsible for that burnt toast finish.
Finding this defect made me wonder about defects that aren't as readily visible and, if there are taste markers that would clue me into them?
What camera and lens do you use?
What mods do you have on your haggis classic pro? Do you have a PID? What spring do you have inside? Also what are your thoughts about adding a dimmer switch to the pump? Iv watched a ton of your videos and love your content.
Hello 👋🏻 what basket and portafilter you used?
Where do you get your beans or how do you select them, if you don’t mind me asking!
Hey brother, did you have thoughts on the space between the puck and shower screen. My basket seems a bit more filled that’s yours would be.
Might get one of those spindle things, leveling out the grounds by knocking it is a bit of a pain if you hit it too hard.
Definitely get one, your shot will have a much more even extraction, hot only does it even it out, but breaks up all the clumps of grounds to prevent channeling!!!
@@ElliotBorkenhagen My dad actually had one he wasn't using and gave it to me shortly after I made this comment. Made a big difference in the consistency of my shots.
@@devzozo that is great!!! Yes, they make a huge difference, thanks for sharing!
What model is the grinder?
Niche zero. Very popular and rather expensive
@@pierrex3226 Thanks.
What’s the size of this basket? Is it 15g?
Great shot! Does your GCP has the dimmer mod?
Nope, just the 6.5 bar OPV spring.
@@Sprometheus does the steam power/duration gets affected with the 6.5 spring?
@@Sprometheus hi, would you say that high flow baskets like your VST or IMS precision may not need the full 9 bars? So that the 6,5 are completely fine with a high flow? Thanks!
@@Sprometheus can u explain benefit of 6.5 vs 9 bar? thanks!
@@cocodrilemex No it doesn't
Wow
What's your thoughts about the Breville coffee machines, the Oracle in particular
The Oracle is always right, even when it seems questionnaire
Song?
You should look into the Gaggiuino mod to turn your $500 machine into something closer to a $3000 machine! Highly recommend it.
I would, but I’m actually about to give this one away on my Instagram to make room for the new machine coming soon.
Gotcha. Nobody has really done a vid on it here on YT, but I understand.
Looking forward to seeing the new machine!
What mod is this?
With the Gaggia Classic Pro, if I set my Niche grind ANYWHERE above zero, the shot will run too fast. Like I get 1:2 ratio in mere 6 seconds.
I'm struggling to fix this. 😢
@soidus curious if you fixed this and how?
How recent were the beans roasted?
Off the top I don’t recall, I want to say so where near 5 days off roast
What coffee did you use here?
Coffee I roasted myself on the Aillio Bullet, it’s a natural Ethiopia.
What was the recipe for the God Shot again?
I just use my standard 17 grams in 34-40g out. This was a natural Ethiopia and I’m using a VST basket, 6.5 bar OPV spring, and IMS screen.
@@Sprometheus Thanx, and the time?
@@Sprometheus which basket size do you use?
What needle size are you using ? :)
I use two, .22 and .25 alternating
@@Sprometheus daaaaannnggg thats like super flexy and not rigid enough? ur grounds must be super fluffy or something
What is pointy thingy used on the freshly grind coffee?
A bunch of needles to disperse the coffee, to avoid having an air pocket somewhere that would lead to channeling and bad extraction
What's your machine setting? I mean the pre infusion etc
I’ve got no pre-infusion, just the 6.5 bar OPV spring
@@Sprometheus that's so nice! Wonder if i want to add that as well on my bianca haha. Shot looks so good btw !
I'm having a curious issue with my Gaggia Classic. About 5 seconds after starting a shot, small highly pressurized streams of espresso shoot from the portafilter. It doesn't effect the rest of the shot, but it does make an awful mess. I don't have a WDT tool, but I do have a distribution tool and a good tamper. I'd love to pull a shot like this some day, but something seems to be stopping it. Anyways, great content as always Spro.
With a naked PF? They're called spritzes, it happens when water channels through tiny spots. They're hard to completely avoid - play around with your tamping and prep methods :)
@@platinumdynamite Yep, naked PF. Glad to know this issue is hard to avoid. I had a feeling it was a channeling issue but couldn't put my finger on it. Thanks for the advice.
@@stefanstenroos6344 grind finer, make sure you use a wdt. That's what fixed mine. Also using a quality basket will also help
Personally the best mod I did that changed and cleaned up the bottomless extractions was dropping the pressure. I installed the 6.5 bar OPV spring and it’s much better. It won’t fix issues with puck prep, but the stock 15 bars really hits the coffee hard and makes it difficult to keep clean.
Uhhhh noyce
This is genuinely pornographic.
i came