The Gaggia Classic Pro Workflow After 1 Month: What I've Learned
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- Опубліковано 1 жов 2023
- The "Gaggia Classic Pro Workflow" refers to a systematic and detailed process for using the Gaggia Classic Pro espresso machine to brew the perfect cup of espresso. This workflow typically includes the following steps:
1. Preparation: Start by gathering all the necessary tools and ingredients. This includes fresh coffee beans, a grinder, a tamper, a scale, a frothing pitcher, and a clean portafilter.
2. Grinding: Measure the right amount of coffee beans and grind them to the appropriate consistency. The grind size should be fine, but not too fine, similar to table salt.
3. Tamping: Place the ground coffee into the portafilter basket and use a tamper to evenly and firmly compress the coffee grounds. A consistent tamp ensures even extraction.
4. Brewing: Insert the portafilter into the machine's group head and start the brewing process. The Gaggia Classic Pro usually has both a single shot and a double shot option. The brewing time, temperature, and pressure should be controlled to achieve the desired flavor and crema.
5. Extraction: During the brewing process, watch for the espresso as it flows out of the portafilter. It should have a steady flow and ideally take around 25-30 seconds for a double shot.
6. Taste Testing: Once the espresso shot is ready, taste it to ensure it meets your flavor preferences. Adjust the grind size, dose, or brewing time if necessary to achieve the desired taste.
7. Milk Frothing (Optional): If you're making a milk-based drink like a latte or cappuccino, use the steam wand to froth and heat the milk to the desired temperature and texture.
8. Cleanup: After brewing, clean the portafilter, group head, and steam wand to prevent any leftover coffee grounds or milk residue from affecting the next shot.
Great video! Btw what dosing funnel u were using?
Hey, did the tamper, little pin espresso distribution tool came with the gaggia pro model? Or would I have to buy it seperately
Hello! The tamper tool with a small pin, used for espresso distribution, is typically not included with the Gaggia Pro model. You would need to purchase it separately. It's common for such tools to be sold as accessories, as not every user has the same preferences or requirements for their coffee equipment. You can look for a suitable tamper tool in specialty coffee shops or online.
Coffee runs way to fast. Grind finer, level better tamp straight. But you are definately on the right way
Thank you for the tip; in the meantime, I have also adjusted it, and it runs through more slowly since I changed the grind size. I will still improve the tamping.
Is that a nomcore tamper? How you like it?
BTW great simple video
Hi, yes, that's the Nomcore tamper. I find it very good, especially since you have various springs for the pressure here. It also feels very high-quality, but I find the price a bit too high at around €50. Thanks for your comment.
Is this the new EVO Classic or just the regular Classic? Is your portafilter referred to as "bottomless" ?
Yes, you are correct. This is a Gaggia Classic Evo Pro that I purchased this year. The portafilter is a bottomless portafilter, but I bought this additionally.
can you share the link to the portafilter? did you upgrade the grouphead ring to silicon?
Certainly, here is the link. de.aliexpress.com/item/1005004779786435.html?spm=a2g0o.productlist.main.1.1c4e8r8w8r8wAe&algo_pvid=2aca6b09-c958-48a0-8299-eb6ac00bbd29&algo_exp_id=2aca6b09-c958-48a0-8299-eb6ac00bbd29-0&pdp_npi=4%40dis%21EUR%2151.26%2129.73%21%21%2152.92%21%21%40211b423d16976341245238822edc98%2112000030481832543%21sea%21DE%212140947076%21&curPageLogUid=G4upOysSuE9i
"No, I didn't improve the grouphead ring to silicon, would you advise me to do so?"
@@Coffee680gI don't see major improvement other than silicon is generally safer than rubber, and the portafilter sliding in and out with less effort is a bonus.
The reason I'm asking about your portafilter because I bought one of these generic ones, and it fits loosely in the grouphead and could cause leak if you have the red silicone ring. The red one is what everyone recommended for new version of Gaggia pro, and the blue one is for older machine. I have the new one and use the red ring. It fits the stock portafilter perfectly, but the after market stuff (like the one you have) will fit loosely. I'm going to try the blue one (thicker) and hope that will solve the problem.
what is your grind setting at? i have the same grinder
Hi, it depends on the coffee beans. Currently, I'm using Robusta coffee ground at a setting of 0.25. However, I've also ground coffee beans at -0.4. Unfortunately, you have to test this individually for each coffee. I hope I could help you.
do you recommend Gaggia Classic Pro to beginners? and do you think Gaggia Classic Pro can be used without a grinder (pre-ground coffee beans)?
Thank you for your comment. I recommend the Gaggia Classic Pro for beginners for the following reasons:
1. The price-performance ratio is excellent because it has a long lifespan.
2. The machine is very easy to use. While frothing milk may be a bit challenging initially, the machine handles it well. Although I haven't compared it to
other models in this price range, I am extremely satisfied with this machine.
The issue is that when you use pre-ground coffee instead of freshly ground coffee, you lack the correct grind size. This results in the coffee not properly flowing through the portafilter, and it negatively affects the taste of the coffee. Therefore, I would recommend using a coffee grinder. However, there are also high-quality combination espresso machines like the Sage Barista Express that can solve this problem.
If I may, I started with a Dedica. For a number of years. I just recently purchased a Gaggia Classic Pro. The fourth shot of espresso after opening the box was the best espresso I have ever had. And that was using the cheaply plastic tamper. The coffee used is important but you can use Illy espresso grind right out of the can. And this machine is no more difficult than any other espresso machine. It really is great value for the money. And buy a proper espresso grinder. I think good ones can be had for $200. But please do get educated about the different varieties of coffee. It is like wine. A wonderful hobby.
I didn't see a pre-infusion. Looked like you were about to use the steam wand method, but skipped right to the pull. Did i miss it or did you do something else?
Looks like he edited out the preinfusion. Assuming so since the shown pull was only 18 sec which is too fast if he didn't imo. Also why 17g for a 18g basket? I Love my Gaggiacp.
Yes, you are right. I removed it because it didn't fit with the camera cut. Regarding the 17g, I also agree with you. At that time, I tried different gram amounts, but I found the taste to be best at 18g. Thank you for your comment.
Couple of things I’ve noticed and perhaps you have added these steps in or I just didn’t see them in the video. You don’t measure your coffee out? Measure 17g of beans in, grind them, then measure ground coffee out for consistency. For your extraction, do you measure the time of the pour? Ideally 25-30 secs but open to interpretation depending on coffee beans and your tastes. For a 1:2 ratio, which is how I drink espresso currently, I measure 17g of beans and extract 34g of espresso in 28secs. Over time I have to adjust my grinder settings as the beans age or if there is a lot of humidity. Also, for the gaggia you can buy a lower tray so you can still fit your scale.
Not sure how to add a photo of my gaggia set up with the low tray, but let me know if you want to see it.
You burnt that coffee because it was locked in for far too long before pulling a shot. You should have avoided editing too, as it was too tricky to follow the temp surfing method.
I have a Gaggia Classic 2019 and the temp surfing is nonsense. Do not recommend Gaggia unless it has a PID and manual temperature choice plus built-in manometer, automatic timer.
Forget Gaggia😀