In this video, we experiment with both the pressurized and non-pressurized filter baskets of the Gaggia Classic Pro espresso machine. Gaggia promises crema on the first attempt with their "Crema Perfetta" filter basket. Let's test both baskets, and check our results! 0:00 Intro 1:02 The Gaggia Crema Perfetta pressurized filter basket 3:20 Trial 1: Pressurized basket as designed 5:21 Trial 2: Pressurized basket in bottomless portafilter 8:09 Trial 3: Unpressurized basket in bottomless portafilter 11:14 Bonus Extraction 11:49 Summary: Pressurized vs Non-pressurized filters
You have no idea how useful this video was for me Tom! I bought a used machine off ebay and it only came with the pressurized basket. I couldn't figure out why my shots kepts spraying everywhere...until I realised the seller didn't send me the nozzle!!
I started with the De'Longhi $150 amazon machine and a Mr. coffee burr grinder with an "espresso" setting, first shot using the non pressurized wasn't even as strong as drip coffee it went through so fast. Had to basically double my budget to order an actual espresso grinder Eureka Mignon Facile and getting it in a coupe of days. The pressure basket is a must if you don't have a specialty espresso grinder and the espresso isn't much better on the Gaggia Classic than the cheap DeLonghi without being able to use finer grinds and honestly would just go that route if you don't have the budget for a good grinder. From my research about the cheapest grinder I could find that could work was $200 for an electric and about $100 for a hand grinder
I'm still a novice but if there's one thing I've learned it's this: you better have a cheap espresso machine with an expensive grinder than the other way around!
Sure thing! Well, I used somewhere around 0 on my Specialita, but that is going to be different for everyone, depending on the calibration point. See this vid for reference: ua-cam.com/video/RLdQXlhUX8M/v-deo.html
Tom, thanks for this video. Just got a Gaggia Classic Pro and already figured out the classic basket gives a better expresso, even with regular pre-ground coffee. Further experimentation awaits…
Thanks a lot for the video! I finally trashed the toy DeLonghi Stilosa for this beatiful piece of hardware (and a Simonelli grinder): other planet, other galaxy! :) You forgot the combination non-pressurized basket and "crema perfetta" filter (I did it by mistake): a mess!!! :) All coffee splitted all over the kitchen! One cup full of coffee and the other was empty! IT WAS FUN! 🙂
Thanks 100000x for this video! Are the pulls with the pressurized filter actually as short as they appear? I just pulled like 60ml in 15 seconds and am wondering if this is normal or if my grounds are too coarse.
Hey Christian, 15 seconds is too short. Can you grind a little finer to attain 20-25 seconds? That should be possible, with the pressurized basket, too. Cheers!
Hey Carlos, ah I see I forgot to film that part. I also put 15g in the non-pressurized basket. I could have dosed up a little more too, to make the extraction better, but I wanted to keep the doses the same.
Hey, thanks for answering me. I'd guessed it was also 15 grams but I wanted to confirm. I'm using 18 grams per shot but I read somewhere that this basket it's meant for 14-16 grams, so I'm trying to figure out. Congrats for the video!
@@charlie.barret Hey Carlos, yes I would say for me 15-16 grams is idea for this double shot basket, but you can updose as well. It kind of all depends on the freshness of your beans, bean type, and the fineness of your grind. Cheers! Tom
It's nice to see that you can get decent shots from the pressurized basket. I just switched from a Starbuck's Barista (Saeco) to the Gaggia. I'm using the same Costco beans and grinder and the espresso (used in Lattes) is bitter with the Gaggia and not with the Saeco. I've played with different grind settings from choking the machine to very fast extractions and they all taste bitter. I don't understand why grind size would make such a difference in extraction rates with the pressurized basket. And I don't know why it's bitter coming out of the Gaggia and not with the Saeco. I understand better beans would produce better results, but I'm just trying to understand the difference between the two machine with the exact same beans.
Are you using pressurized baskets with the GCP? I would suggest using the non pressurized, or at least compare both machines using the same type of baskets, if you aren't already. If the shots are still bitter, you might be pulling too long of a shot, or pulling at too hot of temps. Do you flush the GCP first, before pulling a shot? Cheers! Tom
Many factors to eliminate with the GCP. IMO, the GCP was really designed to work with preground coffee and the pressurized basket. That's why it works with very high pressure ( up to 15 bars ). So if the coffe isn't ground and distributed well there will be chanelling happening due to the high amount of pressure. I got a 9bar opv spring for my GCP and hope to have some improvement. I don't plan on using the pressurized basket any more.
I am still using the Saeco Via Venezia and upgraded to a bottomless portafilter and wow wow. Of course now you need to dial in your grind properly but once I figured which grind worked the best I got some crazy good shots. Everyone keeps talking about upgrading to the Gaggia but I just don't see the need to.
Hi, thanks for qualified video, Im using timemore slim plus hand grinder, have you ever been used this? I wonder which level suit for gaggia classic Pro, thanks.
Hi Tom, can I ask? I have no money for a true espresso grinder but I own a Timemore C3 pro manual, and yet it's too 'hit an miss' Should I order freshly roasted ground coffee from roasteries and use it in non-pressurised basket? I have Gaggia Classic and E&B 20g basket. Vielen Dank
Hey David, it sounds like you have all the tools you need for good espresso. The C3 should be good, and the GCP and E&B, too. Freshly roasted beans make a big difference.
Hey Tom, love your videos. I follow your suggestion to upgrade a bottomless portafilter and non-pressurized basket. However, the extract time is now much less comparing to the basket coming with the EC685. I tamper very hard, use wdt, dose more coffee into the basket but does not seem to help. I also got channeling too. 😭😭 I understand that oem basket is not as good as high quality brand. But does not expect it is this bad. Is it me or the basket? 😢
Hello there! Yes, your beans are probably too old - or in other words roasted too long ago. These videos may help: How to extract the perfect espresso: ua-cam.com/video/piO6c695Op8/v-deo.html How to Get Crema: ua-cam.com/video/00NSG9459a8/v-deo.html Why Supermarket Coffee Beans are RUINING your Espresso! ua-cam.com/video/5BgMKqu8fJI/v-deo.html
@@TomsCoffeeCorner hmm, interesting. Let me look. I thought bean's freshness only affect crema, but not extraction time. I use double shot 14gr basket with one shot of water and it takes around 10s to finish ... Thanks Tom
HI Tom, thanks for this video. I have the unmodded machine with a dose pro grinder. Currently, I am using the pressurized basket but the espresso runs way too fast. However, my grind size is very fine. Could the issue be the 15 bar water pressure the machine has?
Did you say you are using the pressurized filter? If you have a Dose Control Pro, then I would suggest using the non pressurized baskets, and dialing in better. You might need to get fresher beans though. Old beans don't provide much resistance to water flow.
Tom I was using some good quality beans which were given as a gift when I brought my machine. I set the ground on the sage dose control and produced great espresso. Since I've purchased espresso beans from the supermarket, using the same double shot commercial basket as before and same grind setting, yet the espresso is nowhere near as good. Is it likely the supermarket beans just aren't as fresh and that makes a difference?
You started at grind setting 0, isn't that close to the burrs touching? I'm almost at 0 on my specialita and think it should be finer bc it's still flowing too fast. And your result is closer to a espresso lungo?
Hi there, any clue or tip what can be wrong please. Brand new GCP, straight out of the box. Coffee is specialty freshly roasted and ground at local roastery as I don't have my grinder on me at the moment. Outcome staggering. From 15g of coffee 52g yeild in 12s, yes that's correct 15g/52g/12s. It's not a flow it's a waterfowl what runs from bottomless basket. There is neither difference nor improvement when pressurised basket is in use. I'd be grateful for any thoughts.
Well, ground coffee loses it's freshness very quickly, and they may have ground too coarse. This is why you need your own grinder. Try the K2 or K4 from Kingrinder to start, as they are really economical.
@@TomsCoffeeCorner browsing the Internet spotted such a ridiculous tutorial from Gaggia (can't believe it). Though there are more disappointed comments then anywhere else it seems my GCP is all right. Still no clue how you make it to pull seemingly decent shot from pre-ground tinned illy!! ua-cam.com/video/jCn9NjTuGLM/v-deo.html
is there a scenario where i could use a single wall basket without a grinder? i usually get my coffee beans from a roastery where i ask them to grind them for me
@@TomsCoffeeCorner thank you for the quick answer! I just got a Gaggia Classic with a Lelit Fred grinder. I am having hard time getting a decent shot with decent cream, even with pre-pressurized filter, although I don't like it. I tried various grind settings (7-9 grams of coffee) but 1) cream is almost absent 2) the coffee residual in the filter is floaded with water no matter how I grind 3) it tastes like acid 4 if I increase coffee shot (16 gr) the machine barely gives me a drop of coffee. Any advice?
@@damicorob Hey Roberto, well first of all, each filter is designed for a different dose. The smaller filter should get 7 grams of coffee, and that is the hardest to use. The pressurized one should get 14-16 grams, but with more coarsely ground coffee. Finally, the last basket should get 14-16 grams of finely ground coffee. I would try for 15 grams in the larger unpressurized basket first, and adjust the grind until you get about 30 grams output in 20-25 seconds. That should be possible with the Fred, and I think that should be a good starting point.
Hello, I'm using a sage dose control pro grinder (this is on close to the finest setting) but even using 18g of coffee, i'm pulling 72g of liquid in 25s which is way too much? Is this a machine issue or ?
To me it would make more sense to use the original porta filter that came with the Gaggia classic pro using pressurized vs non pressurized baskets that also came with the unit. Instead this test included a bottomless filter that I don’t currently have.
How fine do you grind your coffe for the presurised ? I know that for the non presurised you need to experiment do get the grind right, but for the presurised is there a standart?
Hey Victor, well for sure coarser than for the non-pressurized. I would say more like for the Mokka Pot, if you know what I mean. The tolerance is much larger for the pressurized, but I would err on the side of coarse, to not choke your machine and basket. Cheers!
@@popovvictor4107 Oh gosh, that all depends on your grinder. For the Specialita, I would go 1-2 numbers coarser. That could be different for other grinders...which one do you have?
@@TomsCoffeeCorner i have none :) i will buy one . My problem is this: i asked at my coffe shop to grind for me the coffe that i bought from them , and told them that i need it for a NON presurised basket. When i got home and tried it in the NON-presurised basket, the flow of the coffe is too fast :( in about 10 sec i have 2 oz from 14-16 g. I read online that this means that the cofee is too corse and i need to make it less corse, and the solution i read said that i should use the pressurised basket, so i don t throw the cofe in the garbage. But even in the presurised basket, the flow is fast ! And i just don t understand anymore :(
@@popovvictor4107 Well, it is tough if you don't have your own grinder. The coffee shop will not know so well how your setup is. Espresso brewing is really a hobby, because you are often making adjustments. You could maybe use the coffee instead in an AeroPress or pourover. That's what I do. 😉
Hey there! Here are some links for IMS precision baskets: ► IMS Precision Basket: 🇩🇪 amzn.to/3P8rlNI 🇺🇸 amzn.to/3nYIL3x 🇦🇺 amzn.to/3O4uRaS 🇨🇦 amzn.to/3Oav7VE 🇬🇧 amzn.to/3AMujDg *As an Amazon associate, I earn a small commission with qualified purchases to fund videos like this one, at no additional cost to you.
No matter what I try; different grind levels, with or without crema parfetta, different weight when tamping, the machine always rushes coffees through in well under 20 seconds. Either I am utterly useless or the machine is faulty.
Hello there! Yes, your beans are probably too old - or in other words roasted too long ago. These videos may help: How to extract the perfect espresso: ua-cam.com/video/piO6c695Op8/v-deo.html How to Get Crema: ua-cam.com/video/00NSG9459a8/v-deo.html Why Supermarket Coffee Beans are RUINING your Espresso! ua-cam.com/video/5BgMKqu8fJI/v-deo.html
With any pressurised and non pressurised buckets, different grind.. got 18g in as 50g out in 8-10 seconds. Can't understand why. Maybe it is simply machine malfunction
I think you need to grind finer, or check the roast date on your beans. These videos may help: How to Get Crema: ua-cam.com/video/00NSG9459a8/v-deo.html Why Supermarket Coffee Beans are RUINING your Espresso! ua-cam.com/video/5BgMKqu8fJI/v-deo.html
@@TomsCoffeeCorner Just use whatever’s left of your budget on an espresso machine. Most beginners aren’t aware that the grinder is more critical than the espressomachine. (Or at least I wasn’t)
What you do is completely unprofessional. First of all, when you did your first espresso, you didn't use any stainless steel screen over that coffee basket, you didn't do any pre-soak of that coffee in the coffee basket, you didn't do any test regarding the extraction time of the coffee, which shoukd be between 18-22 seconds, you didn't do none of these operations. By the way, do you know when to use pressurized baskets and when non-pressurized baskets???? Please document yourself coz you don’t know basic things regarding the making of an espresso. And i can see that having in view the way you speak about this topic. Like an amateur. Without any basic knowledge. When you did the 2nd espresso, you used pressurized basket on a bottomless portafilter, which is a huge mistake, that's why the maker of that espresso coffee maker advised you not to use pressurized basket on that bottomless portafilter. On that bottomless portafileter ONLY NON-PRESSURIZED BASKETS should be used, and you should keep this in mind. And you use that non-pressurized basket coz it's supposed the espresso coffee maker gets enough pressure to extract the coffee and make a nice espresso. If you intend to make professional presentations of espresso coffee makers. Otherwise, you will only remain an amateur.
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In this video, we experiment with both the pressurized and non-pressurized filter baskets of the Gaggia Classic Pro espresso machine. Gaggia promises crema on the first attempt with their "Crema Perfetta" filter basket. Let's test both baskets, and check our results!
0:00 Intro
1:02 The Gaggia Crema Perfetta pressurized filter basket
3:20 Trial 1: Pressurized basket as designed
5:21 Trial 2: Pressurized basket in bottomless portafilter
8:09 Trial 3: Unpressurized basket in bottomless portafilter
11:14 Bonus Extraction
11:49 Summary: Pressurized vs Non-pressurized filters
You have no idea how useful this video was for me Tom! I bought a used machine off ebay and it only came with the pressurized basket. I couldn't figure out why my shots kepts spraying everywhere...until I realised the seller didn't send me the nozzle!!
I started with the De'Longhi $150 amazon machine and a Mr. coffee burr grinder with an "espresso" setting, first shot using the non pressurized wasn't even as strong as drip coffee it went through so fast. Had to basically double my budget to order an actual espresso grinder Eureka Mignon Facile and getting it in a coupe of days. The pressure basket is a must if you don't have a specialty espresso grinder and the espresso isn't much better on the Gaggia Classic than the cheap DeLonghi without being able to use finer grinds and honestly would just go that route if you don't have the budget for a good grinder. From my research about the cheapest grinder I could find that could work was $200 for an electric and about $100 for a hand grinder
I'm still a novice but if there's one thing I've learned it's this: you better have a cheap espresso machine with an expensive grinder than the other way around!
Thank you for shooting this great and very useful video Tom! Which grinder setting did you use for the bonus finer extraction?
Sure thing! Well, I used somewhere around 0 on my Specialita, but that is going to be different for everyone, depending on the calibration point. See this vid for reference: ua-cam.com/video/RLdQXlhUX8M/v-deo.html
Tom, thanks for this video. Just got a Gaggia Classic Pro and already figured out the classic basket gives a better expresso, even with regular pre-ground coffee. Further experimentation awaits…
Very nice Kevin! Have fun experimenting and going down the rabbit hole!
@@TomsCoffeeCorner and you are the Cheshire Cat :)
Thanks a lot for the video!
I finally trashed the toy DeLonghi Stilosa for this beatiful piece of hardware (and a Simonelli grinder): other planet, other galaxy! :)
You forgot the combination non-pressurized basket and "crema perfetta" filter (I did it by mistake): a mess!!! :) All coffee splitted all over the kitchen! One cup full of coffee and the other was empty! IT WAS FUN! 🙂
Thanks 100000x for this video! Are the pulls with the pressurized filter actually as short as they appear? I just pulled like 60ml in 15 seconds and am wondering if this is normal or if my grounds are too coarse.
Hey Christian, 15 seconds is too short. Can you grind a little finer to attain 20-25 seconds? That should be possible, with the pressurized basket, too. Cheers!
@@TomsCoffeeCorner Tom, thanks. We had misassembled our grinder, with that fixed double shots are indeed the 20-25s range.
Awesome! Happy to hear that! 🙋🏼♂
Hi Tom, great video! I have a question, how many grams did you put into the non pressurized basket?
Hey Carlos, ah I see I forgot to film that part. I also put 15g in the non-pressurized basket. I could have dosed up a little more too, to make the extraction better, but I wanted to keep the doses the same.
Hey, thanks for answering me. I'd guessed it was also 15 grams but I wanted to confirm. I'm using 18 grams per shot but I read somewhere that this basket it's meant for 14-16 grams, so I'm trying to figure out. Congrats for the video!
@@charlie.barret Hey Carlos, yes I would say for me 15-16 grams is idea for this double shot basket, but you can updose as well. It kind of all depends on the freshness of your beans, bean type, and the fineness of your grind. Cheers! Tom
@@TomsCoffeeCorner I'll give it a try with multiple doses and grind settings and check which suits my taste the most.
Which grinder are you using?
It's nice to see that you can get decent shots from the pressurized basket. I just switched from a Starbuck's Barista (Saeco) to the Gaggia. I'm using the same Costco beans and grinder and the espresso (used in Lattes) is bitter with the Gaggia and not with the Saeco. I've played with different grind settings from choking the machine to very fast extractions and they all taste bitter. I don't understand why grind size would make such a difference in extraction rates with the pressurized basket. And I don't know why it's bitter coming out of the Gaggia and not with the Saeco. I understand better beans would produce better results, but I'm just trying to understand the difference between the two machine with the exact same beans.
Are you using pressurized baskets with the GCP? I would suggest using the non pressurized, or at least compare both machines using the same type of baskets, if you aren't already. If the shots are still bitter, you might be pulling too long of a shot, or pulling at too hot of temps. Do you flush the GCP first, before pulling a shot? Cheers! Tom
Many factors to eliminate with the GCP.
IMO, the GCP was really designed to work with preground coffee and the pressurized basket. That's why it works with very high pressure ( up to 15 bars ). So if the coffe isn't ground and distributed well there will be chanelling happening due to the high amount of pressure.
I got a 9bar opv spring for my GCP and hope to have some improvement.
I don't plan on using the pressurized basket any more.
I am still using the Saeco Via Venezia and upgraded to a bottomless portafilter and wow wow. Of course now you need to dial in your grind properly but once I figured which grind worked the best I got some crazy good shots. Everyone keeps talking about upgrading to the Gaggia but I just don't see the need to.
Hi, which one do you prefer, gaggia or dedica?
Sehr gut Tom! Memories of Germany!
Sehr schoen! Viel Spass beim Kaffee machen!
@@TomsCoffeeCorner Danke schoen, ich such den Gott schoss, eines Tages finde ich es.
How many grams of coffee did you put in the double shot, unpressurized basket?
Hi, thanks for qualified video, Im using timemore slim plus hand grinder, have you ever been used this? I wonder which level suit for gaggia classic Pro, thanks.
Hmm, I have only used the Timemore Chestnut Nano. I used that at 8 clicks. Cheers!
Hi Tom, can I ask? I have no money for a true espresso grinder but I own a Timemore C3 pro manual, and yet it's too 'hit an miss' Should I order freshly roasted ground coffee from roasteries and use it in non-pressurised basket? I have Gaggia Classic and E&B 20g basket. Vielen Dank
Hey David, it sounds like you have all the tools you need for good espresso. The C3 should be good, and the GCP and E&B, too. Freshly roasted beans make a big difference.
@@TomsCoffeeCorner Thanks, yes freshly roasted makes great crema, doesn't it?
Hey Tom, love your videos. I follow your suggestion to upgrade a bottomless portafilter and non-pressurized basket. However, the extract time is now much less comparing to the basket coming with the EC685. I tamper very hard, use wdt, dose more coffee into the basket but does not seem to help. I also got channeling too. 😭😭
I understand that oem basket is not as good as high quality brand. But does not expect it is this bad.
Is it me or the basket? 😢
Hello there! Yes, your beans are probably too old - or in other words roasted too long ago.
These videos may help:
How to extract the perfect espresso: ua-cam.com/video/piO6c695Op8/v-deo.html
How to Get Crema: ua-cam.com/video/00NSG9459a8/v-deo.html
Why Supermarket Coffee Beans are RUINING your Espresso! ua-cam.com/video/5BgMKqu8fJI/v-deo.html
@@TomsCoffeeCorner hmm, interesting. Let me look. I thought bean's freshness only affect crema, but not extraction time.
I use double shot 14gr basket with one shot of water and it takes around 10s to finish ...
Thanks Tom
Do the 9 bar mod on the Gaggia to help fix this
HI Tom, thanks for this video. I have the unmodded machine with a dose pro grinder. Currently, I am using the pressurized basket but the espresso runs way too fast. However, my grind size is very fine. Could the issue be the 15 bar water pressure the machine has?
Did you say you are using the pressurized filter? If you have a Dose Control Pro, then I would suggest using the non pressurized baskets, and dialing in better. You might need to get fresher beans though. Old beans don't provide much resistance to water flow.
Tom I was using some good quality beans which were given as a gift when I brought my machine. I set the ground on the sage dose control and produced great espresso. Since I've purchased espresso beans from the supermarket, using the same double shot commercial basket as before and same grind setting, yet the espresso is nowhere near as good. Is it likely the supermarket beans just aren't as fresh and that makes a difference?
@@richardfella8335 you should get beans from a local coffee shop that is tue roast date on it
Did i miss the Amazon Link for the bottomless portafilter mentioned at 5:33? Not sure if it'
s an aftermarket or a true Gaggia portafilter.
Hey John, it is in the description. But here it is as well: Bottomless Portafilter: geni.us/GaggiaBottomlessPF
You started at grind setting 0, isn't that close to the burrs touching? I'm almost at 0 on my specialita and think it should be finer bc it's still flowing too fast. And your result is closer to a espresso lungo?
Mine doesn't reference at 0 unfortunately.
@@TomsCoffeeCorner I think the numbers don't matter that much, as long as you know where the number is when it touches.
Hi there, any clue or tip what can be wrong please. Brand new GCP, straight out of the box. Coffee is specialty freshly roasted and ground at local roastery as I don't have my grinder on me at the moment. Outcome staggering. From 15g of coffee 52g yeild in 12s, yes that's correct 15g/52g/12s. It's not a flow it's a waterfowl what runs from bottomless basket. There is neither difference nor improvement when pressurised basket is in use. I'd be grateful for any thoughts.
Well, ground coffee loses it's freshness very quickly, and they may have ground too coarse. This is why you need your own grinder. Try the K2 or K4 from Kingrinder to start, as they are really economical.
@@TomsCoffeeCorner browsing the Internet spotted such a ridiculous tutorial from Gaggia (can't believe it). Though there are more disappointed comments then anywhere else it seems my GCP is all right.
Still no clue how you make it to pull seemingly decent shot from pre-ground tinned illy!!
ua-cam.com/video/jCn9NjTuGLM/v-deo.html
is there a scenario where i could use a single wall basket without a grinder? i usually get my coffee beans from a roastery where i ask them to grind them for me
Not easily...they won't know exactly how fine to grind, and once ground the beans lose their freshness real quick.
did you modify the opv when you pulled these shots? or is this the standard 15bar pressure?thanks!
Hey Roberto, these were pulled with the original spring, which I measured to be 12 bars: ua-cam.com/video/txWyLHnuuz0/v-deo.html
@@TomsCoffeeCorner thank you for the quick answer! I just got a Gaggia Classic with a Lelit Fred grinder. I am having hard time getting a decent shot with decent cream, even with pre-pressurized filter, although I don't like it. I tried various grind settings (7-9 grams of coffee) but 1) cream is almost absent 2) the coffee residual in the filter is floaded with water no matter how I grind 3) it tastes like acid 4 if I increase coffee shot (16 gr) the machine barely gives me a drop of coffee. Any advice?
@@damicorob Hey Roberto, well first of all, each filter is designed for a different dose. The smaller filter should get 7 grams of coffee, and that is the hardest to use. The pressurized one should get 14-16 grams, but with more coarsely ground coffee. Finally, the last basket should get 14-16 grams of finely ground coffee. I would try for 15 grams in the larger unpressurized basket first, and adjust the grind until you get about 30 grams output in 20-25 seconds. That should be possible with the Fred, and I think that should be a good starting point.
@@TomsCoffeeCorner, thank you!
Hello, I'm using a sage dose control pro grinder (this is on close to the finest setting) but even using 18g of coffee, i'm pulling 72g of liquid in 25s which is way too much?
Is this a machine issue or ?
One other question is i'm confused as to whether the machine is supposed to pull a single or a double shot?
Well, you should really be aiming for about 36 g in that time. It could be that your beans are very old.
Was the non pressurized bottomless done with an unmodded machine at the 15 bar pressure?
I actually measured it in a later video to be closer to 12 bars of pressure for the unmodded Gaggia Pro: ua-cam.com/video/txWyLHnuuz0/v-deo.html
To me it would make more sense to use the original porta filter that came with the Gaggia classic pro using pressurized vs non pressurized baskets that also came with the unit. Instead this test included a bottomless filter that I don’t currently have.
The bottomless is just to show the extraction. Cheers!
The bottomless portafilter makes no difference. You can use the stock portafilter and get the same results
how much gram was it on the last attempt 15?
How fine do you grind your coffe for the presurised ? I know that for the non presurised you need to experiment do get the grind right, but for the presurised is there a standart?
Hey Victor, well for sure coarser than for the non-pressurized. I would say more like for the Mokka Pot, if you know what I mean. The tolerance is much larger for the pressurized, but I would err on the side of coarse, to not choke your machine and basket. Cheers!
@@TomsCoffeeCorner thx :) ehat do you mean by coarse ? A number 2?
@@popovvictor4107 Oh gosh, that all depends on your grinder. For the Specialita, I would go 1-2 numbers coarser. That could be different for other grinders...which one do you have?
@@TomsCoffeeCorner i have none :) i will buy one . My problem is this: i asked at my coffe shop to grind for me the coffe that i bought from them , and told them that i need it for a NON presurised basket. When i got home and tried it in the NON-presurised basket, the flow of the coffe is too fast :( in about 10 sec i have 2 oz from 14-16 g. I read online that this means that the cofee is too corse and i need to make it less corse, and the solution i read said that i should use the pressurised basket, so i don t throw the cofe in the garbage. But even in the presurised basket, the flow is fast ! And i just don t understand anymore :(
@@popovvictor4107 Well, it is tough if you don't have your own grinder. The coffee shop will not know so well how your setup is. Espresso brewing is really a hobby, because you are often making adjustments. You could maybe use the coffee instead in an AeroPress or pourover. That's what I do. 😉
Hi! What is the link for the non pressurized?
Hey there! Here are some links for IMS precision baskets:
► IMS Precision Basket:
🇩🇪 amzn.to/3P8rlNI
🇺🇸 amzn.to/3nYIL3x
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I understand you are using different beans for comparison. Don’t think it’s a fear comparison pressurized vs non.
Well I see your point, but the experiment is aimed more visually, since that is what I can objectively portray via video. Cheers!
Gaggia out of the box has no slow extraction like this
Nice!👍
No matter what I try; different grind levels, with or without crema parfetta, different weight when tamping, the machine always rushes coffees through in well under 20 seconds. Either I am utterly useless or the machine is faulty.
Hello there! Yes, your beans are probably too old - or in other words roasted too long ago.
These videos may help:
How to extract the perfect espresso: ua-cam.com/video/piO6c695Op8/v-deo.html
How to Get Crema: ua-cam.com/video/00NSG9459a8/v-deo.html
Why Supermarket Coffee Beans are RUINING your Espresso! ua-cam.com/video/5BgMKqu8fJI/v-deo.html
With any pressurised and non pressurised buckets, different grind.. got 18g in as 50g out in 8-10 seconds. Can't understand why. Maybe it is simply machine malfunction
I think you need to grind finer, or check the roast date on your beans.
These videos may help:
How to Get Crema: ua-cam.com/video/00NSG9459a8/v-deo.html
Why Supermarket Coffee Beans are RUINING your Espresso! ua-cam.com/video/5BgMKqu8fJI/v-deo.html
Did you able to find a solution? I am having same problem. No matter how fine I grind, it ejaculates prematurely :)))
@@thejustforfun87 proper grinder needed
@@yaroslavsaviuk13 thank you
My pressurized baskets went to the trash as soon as I got the machine. They were never used.
With the same Gaggia and pressurized filter my double shot is ready in 13 seconds. Anyone knows why?
What kind of beans are you using, and how fine is the grind, and how many grams?
Your a cool guy
You would make a good hippie 😂
Ok, so what makes a good hippie?
@@TomsCoffeeCorner if not a hippy , a Guru
Keep in mind that with pressurized you don't have to tamp hard, only a little leveling needed
P s. Don't use the pressurized 😂
Agreed! Thanks for watching!
I’d recommend to buy a good grinder before buying an espresso machine.
Life’s too short for mediocre coffee. 😉
Haha, well that's true, but then how do you make your coffee? Or do you do drip?
@@TomsCoffeeCorner
Just use whatever’s left of your budget on an espresso machine.
Most beginners aren’t aware that the grinder is more critical than the espressomachine. (Or at least I wasn’t)
First like, then look...
Hey, thanks Andrey!
"ingenuitive"? The word is "ingenious".
Great comment, thanks buddy! Obviously he isn’t an English native, but his English is actually pretty good no?
Crema adds nothing to the flavor of the espresso.
I don't know. It adds texture. I love texture.
@@TomsCoffeeCorner me 2
What you do is completely unprofessional.
First of all, when you did your first espresso, you didn't use any stainless steel screen over that coffee basket, you didn't do any pre-soak of that coffee in the coffee basket, you didn't do any test regarding the extraction time of the coffee, which shoukd be between 18-22 seconds, you didn't do none of these operations. By the way, do you know when to use pressurized baskets and when non-pressurized baskets???? Please document yourself coz you don’t know basic things regarding the making of an espresso. And i can see that having in view the way you speak about this topic. Like an amateur. Without any basic knowledge.
When you did the 2nd espresso, you used pressurized basket on a bottomless portafilter, which is a huge mistake, that's why the maker of that espresso coffee maker advised you not to use pressurized basket on that bottomless portafilter. On that bottomless portafileter ONLY NON-PRESSURIZED BASKETS should be used, and you should keep this in mind. And you use that non-pressurized basket coz it's supposed the espresso coffee maker gets enough pressure to extract the coffee and make a nice espresso. If you intend to make professional presentations of espresso coffee makers. Otherwise, you will only remain an amateur.
You sound as if you are total a-hole. Enlighten us mere mortals with a proper video
🥱 yawn!