How to make espresso with Gaggia Classic Pro
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- Опубликовано: 25 июл 2024
- In this RUclips video, I'll take you through my coffee-making workflow using the Gaggia Classic Pro machine. I'll discuss the modifications I've made to the machine and highlight its budget-friendly nature. Additionally, I'll share the issues I've encountered with a Time More Classic scale, leading to the introduction of a new and improved version.
TImeMore Scale fixed: • How to fix Time More C...
I'll showcase the features of the upgraded scale and promise a follow-up video on the problems with the previous one.
The coffee-making process involves weighing the grounds, addressing grinder retention, using a dosing ring, a WDT tool, and tamping. I'll demonstrate the espresso extraction, which takes approximately 28 seconds with a yield of 30ml.
Moving on to milk frothing, I'll pour fresh milk into a pitcher and achieve the right temperature on the PID. I'll detail the steaming process, emphasizing the technique of creating a whirlpool with the steam wand. I'll also share safety tips for milk frothing, and the video will conclude with me creating a simple latte art.
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Some of the tools I use:
Gaggia Classic Pro:
amzn.to/41QTwrV
Black Minimalist KnockBox:
amzn.to/3TVPoEZ
Black Dosing Ring:
amzn.to/3RRVyDn
Time More Scale (Basic Black):
amzn.to/41QxVjj
Barista Hustle (The Comb):
usa.baristahustletools.com/pr...
Cheaper alternative to WDT tool:
amzn.to/3TU1o9U
Espresso Distribution tool:
amzn.to/3OlJDNt
Espresso Palm Tamper:
amzn.to/3NZ42HA
My favourite Rattleware Milk Pitcher (12 ounce):
amzn.to/3UdGmUb
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thank you very much. very helpful . my machine is on the way !
Great tutorial!! 🙌🙌🙌
Thank you!!
thx for the asmr
Hello. Streams are "dancing" - you should try to use portafilter bottomless for check some channeling.
I have found that after steaming, if you turn the temp switch back brew setting and run a few seconds of new water into the boiler with empty portafilter, it will "steam clean" the group and lower the temperature down. This also refills the boiler and makes the system have less air. If you have air in the system, then your timing will be off as it takes more time for water to build pressure. Remove potrtafiler and wipe out basket and a quick wipe of shower screen. Put the portafilter back to reheat for later.
letssssssssss goooo
I was 'what, he isn't temp surfing', then I saw the PID.
I use a bottomless portafilter, so I can put the scale under the cup and measure that way. I have the same scale. So far so good.
With PID you can directly be informed what temperature is in the boiler and you can directly pull a shot! Thanks!
That glass he is using will fit around the spouts and you can slide a scale under it if you lift the glass first. What is neat with that is the spouts then keep the glass from walking away. This lets you weigh coffee in to drink weight out ratio. 16g in for 32g - 40g out. If the scale you have is to larger, the cheep amazon espresso scales work great sideways on the rack.
Why do you purge some water immediately before the extraction? That will inject some cold water to the boiler, dropping the already stabilized temperature a bit, you can see it on your PID screen. I do something similar, but before grinding the coffee and preparing the puck, in that way I give the machine more time to recover the temperature of choice
The temperature in the PID displays a higher temp if you leave it On for a while. While I understand that the temp will drop a few C in the boiler but sometimes the first "gush" of hot water might burn the coffee ground in the first few seconds of extraction. This is just my interpretation and if you want to deep dive into it you'll have to try it out see if it makes any difference.
Having a PID makes it so that purging in the beginning might actually lower the temperature difference between the start and the end of the shot.
It's probably a good idea not to tamp by applying pressure on the portafilter spouts. It may do some damage. Better use the edge of the mat.
Tamping on the spouts can make marks on the mat, but wont hurt the spouts. The portafilter is stainless or brass depending on years and 20-30lbs of pressure is not that much.
Step one, mod it 🤣
I do all of this and my espresso always tastes gross.
Can you not calibrate the scale?
Hey, please see my latest video here on why calibrating doesn't work :P
ruclips.net/video/HLWOuFNuM1Q/видео.html
What a pity to put this elevator music during extraction.
One of the main reason to choose an expresso machine for me is noise during extraction.
Throw it out and buy a better machine. Then make coffee.
The giotto next to it ;)