This changed my whole game! Such a simple trick but what a difference. I've spent the day with my first gaggia classic and this really gave me so much more from my coffee.
One of the key cheats, for steaming /frothing milk, with any Gaggia Classic old or new is to turn on the steam switch and wait 20-25 seconds … purge the water out of the steam wand and start steaming and texturing your milk. This 20-25 second delay is what brings the boiler up to and near the proper steaming temperature, without allowing the internal boiler thermostat to shut the heating elements in the boiler. You want the temperature ascending from 190 degrees on up past 212 (i.e. boiling) and a bit past that before the boiler shuts down the heating elements and you lose steam power. If you turn the steam switch on and wait until the red indicator comes on, you will not have enough time to properly steam and texture your milk.
My channeling problems have been solved once and for all. Thank you WLL! And these videos - the music, the angles, the lighting, the graphics--of course, the presenter--all so well done. As fun to watch as it is to play with the machine!
I saw this video yesterday and tried this today as I was previously trying to pre-infuse as mentioned earlier in video: worked great with improved flavor, improved puck and less “spitting “ from the solenoid valve.
I had just commented on the WLL site asking if the inability of the Gaggia Classic Pro to perform pre-infusion should push me to the Carezza DeLuxe for my first "real" espresso machine. This video is eminently helpful and very timely! All you people from WLL produce wonderfully informative (and entertaining) videos ... thanks for that!
Good timing! Having used both, IMO the Classic blows the Carezza out of the water: pressurized and nonpressurized filter baskets, 58mm portafilters, sturdy metal construction, commercial-style steam wand, and the list goes on. It's truly the best machine in its class and price point. AJ
@@Wholelattelovepage Thanks for that reaffirmation ... at this point, I can afford the Classic Pro and some of the accessories Marc suggests but really can't step up to the $700-800 machines that would be a step above the Classic Pro. Thanks again!
@@Wholelattelovepagehello a little bit late but is the gaggia with pre Infusion and a very good Eureka Single hopper better then a Breville Barista Impress?
These are really useful tips, I have only recently acquired a Classic Pro and after 3 brews things are improving rapidly using your sound advice (and that's using the dark roast pre ground that came with it). I have a grinder but thought I may as well use up the free pre-ground while experimenting for the first time. I must say, it is a great entry level machine. Thanks to you Whole Latte Love for your honest reviews of the Gaggia Classic Pro as it is what informed my choice. Very pleased!
This is a great tip and thanks for the in-depth video. Been using your technique on my Lelit Anita for several months now and the results are amazing, especially with very finely ground coffees. I do have a PID on my machine, which certainly helps but I never found the temperature drop to be a problem when limiting my pre-infusion times to 5s at 1/4 steam. Exactly what you recommended as well!
Hey Patric, thanks for sharing your experiences! Glad to hear you've been using this tip on your machine successfully and without much temperature drop. AJ
you did not get a temperature drop because you have a PID which kept consistent IOW what its supposed to do. If you did not well that would have been a different story.
This method works very well. I used it long time ago with my Delonghi Dedica, and using it nowadays with my Gaggia Classic Pro. It imitates the flow control in the Lelit Bianca hefty expensive needle valve.
Thank you very much for your compliment. Many thanks to you and your channel especially Mr. Mark who introduced this machine many times on this channel.
Whoever made that intro is def a Hoffman fan. I love James as much as anyone but soooooo many coffee channels "Hoffing" their vids that it feels tired instead of fresh. You guys just do you! Also great tip
Hi Madehead10, I enjoy James' videos as much as the next guy, but this is a pretty standard youtube formula - quick, engaging b-roll, title, then jump into the content. Very, very common, even outside of the coffee world. Glad you enjoyed the tip! AJ
@@Wholelattelovepage I hear you but I was not referring to the broad concept. More so the detailed choices of things like font, music, and editing style. But this is just one persons opinion. I still love your channel and content! Cheers
It's an awesome machine for the price. I got mine a few months back and it's great. I've already upgraded the basket and gasket, plan to do the showerhead when it's in stock.
I have tried everything to slow down my shot. The only thing I haven’t done besides this and to buy a better grinder. I love my Gaggia but I can’t seem to slow down the shot,. I hope this works. Thanks 🇨🇦☕️
Hi lyn, basic shot timing is controlled by grind size. Finer grind = slower extraction. Increasing the amount of ground coffee used will slow it down as well. Lower grade multi-purpose grinders are challenging to use for espresso. They don't have the precision needed to make very fine grind size adjustments and grind a dose of coffee to a wider range of particle sizes. Just want to be sure you are using the non-pressurized filter basket. It's the one with many (100's) of holes. The pressurized filter basket with a single hole has a predetermined flow rate so grind size has little effect on shot timing. I should also mention that using pre-infusion generally requires a slightly finer grind. For how to dial in to the correct grind size watch this video: ruclips.net/video/unHHToGjshI/видео.html
This seems kind of useful for less than ideal grinders. For example my Baratza Encore which grinds quite well but not ideal for espresso. With pre-infusion I think it will help get a more consistent and properly pulled shot! Thanks!
@@Wholelattelovepage didn’t realize i was out of coffee..have to wait till new bag is delivered..ahhhh! how long would you recommend having the steam knob open to start?
Great video, would love some comparisons between the new Crem Dual Boilers and competing Bezzera/Profitec/ECM/Rocket models. Btw, where is Tod, haven’t seen him in a while?
Thanks! I believe those videos will be coming, but in a very broad sense - the Crems win on features and price. The others win on style (if you're into a more traditional Italian look), build detail, fit & finish. The videos will go into far more detail than that. Todd is still here, he's just stepped aside from the videos a bit to focus on other things. We try to drag him back in when we can. He was just in a couple of the recent Crem ONE videos (HX and Infuser). AJ
Great Idea! Will definitely try it. For how many seconds should we pre-infuse before going back to full pressure? Also, any tips on how not to run out of hot water so quickly? Even without pre-infusion, my Gaggia cannot pull a shot of espresso with the heating light on for the full 25-30 seconds.
Hey Erald, maybe start at 5 second with the steam knob open 1/4 turn. You won't lose too much water/heat that way. As for your second question, check out this video on temperature surfing. It's a good way to raise brew temps in single boiler machines: ruclips.net/video/H3oT5fF1gy0/видео.html AJ
Seems like adding a normally closed momentary switch to the pump wire only would allow you to stall the pump but keep the Solenoid valve closed. Just flip the brew switch on, push the button after a few seconds, and then release for full extraction. Less hot water loss then?
Hello Whole Latte Love, Thank you for revealing this feature of the Gaggia machine! Could you please help us understand how the pressure is affected in each turn? Might the first 1/4 turn have a fairly low effect on pressure? Thanks!
Very interesting. Are we not worried about vibration pump issues though? I thought the reason that there usually isn't pre-infusion in these style of machines is because if pre-infusing for "long" then it can heat up the vibration pump more than necessary thus shortening its lifespan.
Hey Patrick, I'm not concerned about that with this technique. It's no different than dispensing hot water for an americano or pulling a shot, it's just combining both processes. If you're doing a long enough pre-infusion to make pump overheating a concern, you're shot is already way too cool. AJ
Good advice, something to complicate "alchemy of making a good espresso" :D At 0:43 water flow through shower screen is not even, same for mine setup. Tried to rotate shower screen, tight it, loosen it, but it does not help. Also it is not consistent, sometime it is evenly flowing on "both sides", did not see connection before or after I clean SC. At least I did not to anything wrong when performing mine GCP upgrade. Does this uneven flow have impact on end result/taste of the espresso?
Thanks AJ, I got my GCP at the end of January and had a bit of a hard time getting the best shot. This should help. I wonder if waiting a bit after closing the steam valve before pulling the shot would benefit. At least it would let the boiler recover.
Hey Dan, the benefit comes from having the steam valve open while the the pump is running, so I don't think closing the valve before brewing the shot would help (unless I'm reading your suggestion wrong). Otherwise you'd still get full pressure at the group and the temperature loss, which would be even worse. AJ
Sounds good, I already lowered the preasure to around 9 bars and am waiting for a dual probe temperature gage. I saw a video where the guy was able to adjust the shot temperature within one or two degrees by opening and closing the steam valve. Beats blind surfing.
I will try this with my regular Gaggia Classic and see what happens. Question: if you do a 5 second pre infusion, does that add 5 seconds to the full shot pull. For example, if I’m aiming for neighborhood of 28 second pull, will it now be 33 seconds? Thanks again
Hi KK, Thanks for the question. I generally do not include pre-infusion in timing. Also, timing is the most basic method of espresso appraisal. It's useful for basic dialing in of grind. After that focus on brew ratio and taste.
Good question, and unfortunately there isn't a one-size-fits-all answer. The more/longer you open the knob, the softer/longer the pre-infusion, but also the more you drop your brewing temp. It's a balancing act and the ideal amount will depend on your beans, recipe and taste preferences. For me, I generally start with 1/4 or 1/2 turn for 5 seconds. AJ
I wish they would update the classic pro line to have features such as a PID controller. Not everyone wants a full sized espresso machine you see at a coffee shop.
Hi, Thanks for the comment. If looking for a smaller form factor in a single boiler PID machine check out the ECM Classika in this video: ruclips.net/video/bJFB2g-AcGQ/видео.html An hour before you left your comment @Keto4Life left this one on that video: "Great upgrade after Gaggia Classic Pro" Marc
Boiler seems to run out of hot water mid way through the shot. Like the idea but I haven’t got mine to exactly where I want it yet. With my flair I pre infuse for usually 20-30 sec, then pull a 40ish second shot. Slow and controlled. With my gaggia using this method I can only really get a 5ish second pre infusion
Hey mc, Length of pre-infusion depends on purpose. A veru short pre-infusion helps to pre-wet the puck and may help prevent channeling. That could be useful with any coffee. Longer pre-infusion can be beneficial with very fresh from roast (and typically lighter roast specialty grade coffee) to allow CO2 to off gas prior to the main extraction. This technique helps reduce brightness typical in those coffee types. Going long PI on the Classic Pro can lead to reduced brew temps due to it's smaller boiler size.
I got a simple method. I poor a small amount of boiling water onto the coffee after filling the group head and let it sit as long as I like. It never flows out the bottom regardless how long you leave it, but does fully soak the coffee. The coffee comes straight no delay and the beans are ground finer😛
What about brewing after frothing milk? Normally you hit the brew button to release the steam, but I found that if you brew right after frothing you get a really good shot pull. It’s super thick, almost syrup consistency. I tried the pre infusion with a bottomless filter and I’m not able to get a good shot pull.
Thanks AJ for this pre-infusion trick that Lifestyle Labs developed for the GCP. As a new owner of a GCP purchased through WLL I am looking forward to exploring the effects of pre-infusion on my espresso extractions. I have one question: which is a better option for temp surfing prior to pulling a shot with the pre-infusion technique: is it better to not purge the group head prior to pulling (keeping a higher temp) or purge the group head then turn on steam switch for 8-10 seconds turn steam switch off and then brew. Thanks
Thanks for the kind words! If you want to do a longer pre-infusion and minimize temp drop, I'd suggest not purging the group, then also turning on the steam switch for a few seconds (experiment with timing), turning the steam switch off, then brewing. AJ
I just bought a Gaggia classic Evo Pro from Whole Latte Love. Without the portafilter, when I hit the brew button, the water did not run down droplets like what was showing in the video. Instead, the water continuously drips down like channeling. Is that normal?
Hello I recently bought a gaggia classic evo pro from Whole Latte Love! I notice the brew light goes off when I am brewing and I notice that happen in your video. Is this an issue? I was under the impression that meant I wasn’t getting enough heat but you didn’t react negatively to it.
Hi Jason thanks for the question and your patronage. That's normal operation. As new cooler water enters the boiler the heating element kicks back on which causes the light to go off. Due to the small amount of water used for an espresso and the thermal mass of the group head and portafilter there is essentially no affect on brew temps.
So I’m guessing this also applies to my Milan built Gaggia Classic model built in 2003? Isn’t that what the pro was built as a call back to? Great video, btw. Subbed!
hey, thanks for the tip. one question: when the steam is activated, the water temp will be increased? since there is no PID to measure it, i'm afraid that the water will be too hot for the coffee, after steam activation.
Hi Pavel, no, opening the steam valve won't increase temperature - that only happens if you flip the steam switch. If anything, opening the steam valve runs some of your hot water out through the wand and lowers your brew temperature. Some people experiment with flipping the steam switch on for a few seconds before brewing the help counteract this drop. AJ
Hi RK, Depends on the coffee. If using fresh from roast, light roast specialty coffee I find 10-15 seconds is a good place to start. That reduces brightness in that type of coffee. If goal is to saturate puck prior to full pressure to swell coffee and hep prevent channeling then 5 seconds or so.
Is a 58mm tamper the right size for this porta filter... some say 58.3 or 58.5. I do not want to order the wrong size. and which company has good quality/price?
Hi c, many tampers listed at 58mm are actually a little larger in the 58.3 to 58.5 range. Some tamper manufacturers include tenths of a mm in the measurement and some do not. Any tamper listed here as 58.3 to 58.6 works well with the stock Gaggia filter baskets: www.wholelattelove.com/collections/tampers?_=pf&page=2
I have only tried this a couple times, it hasn't worked for me. With the small boiler, the water coming out the wand uses up enough that my shots finish cold.
I have a question, I bought a Gaggia Classic and made a mistake. I accidentally didn't insert a long hose into the water. I didn't notice that hose was clamped between the walls. And after warming up a little, I turned on the water supply, there was a little water at first and then only steam . After I let it cool down and checked again, it seems to work fine. How much can it harm the machine?
This technique should work on the Hobby and other single boiler machines with brew water and steam generated in the same boiler. Would not do on machine which uses a thermoblack boiler and heats water for brewing and steaming on demand.
Thanks for sharing your tips. I was thinkin about to switch on brev button for 2 sec, then switch off for a while and then turning on again. What do you think?
Hey YinYang, I touched on this idea a little at 3:23. Not the best technique because it will hit your coffee with full pressure pretty quickly, but then also when you flip it off it will activate the 3-way solenoid to suck up excess water which can do bad things to your puck. AJ
I don’t have classic but on my cheap machine I found that filling to the top serves the purpose. I suppose that doesn’t leave any space for coffee to get disturbed. Also, most cheap machines cannot build up pressure instantly so that might help. That’s why I am not convinced on 58mm basket. That will demand too much coffee to make per infusion like scenario. For my 51mm it is up to 14 g for lighter roast and 12 for darker roast. With everything same that would equate to more than 21g for lighter roast in 58mm. Plus I feel taller height of puck is better. I suppose 53mm would be ideal size. Finally I tend to enjoy ratio of 1:1 to 1:1.5 max. Grind finest and tamp well. If you have pressurised ports filter then just make the tiny hole bigger. It should behave like naked filter. Btw, I find that tamping does affect even with pressurised basket. So get a metal tamper immediately if you got a plastic one with machine. Get mixer and leveller as well.
Hi AJ, another question about this method: what do you think is better, to count the pre infusion time as part of the whole extraction process or re start the timer once we stop pre infusion and we close the steam valve ?
Hey Pablo, a lot of people start timing the second the pump kicks on because this is technically when extraction starts, however I prefer to start once the first drip of liquid hits the cup. Marc summed up the reasoning behind this well in this video: ruclips.net/video/Cd1Y0Aq3Khg/видео.html AJ
I generally find more benefit pre-infusing light roasts, but that's not to say it can't help dark roasts too. One thing you could try is doing the process backwards - start brewing full pressure, then slowly open the steam knob toward the end of extraction to taper the pressure off. AJ
Up to you, however the longer your pre-infusion, generally the lower your brew temp will be due to the small boiler. I'd recommend starting with about 5 seconds of pre-infusion. AJ
I've never used that model but it should work on any machine where you can divert some water from the brew group through the steam wand while brewing. AJ
Hello. Thanks for your good and interesting video. Would this pre-infusion trick work on the ECM Casa V or any other single boiler machine? Thanks in advanced.
I'm in middle of troubleshooting my group head water pressure and found this useful vid, I've a question. The steam wand fully closed flow rate was 9.3g/s in your test, was this done in a stock OPV setup of 15 bar, or was it tuned to 9 bar ? Thanks in advance..
The machine was completely stock, minus a shower screen and gasket upgrade. That said, I don't think an OPV mod would have changed the flow rate the way I tested because it controls the max pressure. Since the test was done in an open system without a portafilter in, pressures would never build up to a level high enough to open the OPV. AJ
Thanks AJ. I didn't understand it when I first read it, but now I do. You are right, pressure works with resistance. The absence of resistance means pressure is nought.
Hey NAWAF, not sure, I've never used the 9 bar spring mod. You could measure your flow rate with a scale to test - dispense water from the group head into a cup (without a portafilter inserted) for 20 seconds, then divide the resulting weight by 20 for your g/s measurement. AJ
Wouldn’t changing out the spring to a 9 or even 6lb spring work better as it’ll do similar thing and not cool boiler? I’m using 9lb and still pre infuse a little .. but thinking of trying 6 Lb spring and not pre-infusing
Hi, i just bought a Classic Pro and dont know what grinder will be the best to have it with, so i need some guidence, for espresso only what do you think is best, Rancilio Rocky, Sette 270, Eureka mignon facile? Or there is another option in this price range. Thank you
Thanks for the info! Do you think it can apply to my Ascaso Dream Zero? Is there any review and/or improvement for Ascaso machines? Unfortunately it maganes 57mm which may not be aligned with other machines.
Hi Martin, I've never used Ascaso machines as it's not a brand we carry. I'm guessing the pre-infusion trick would work, but it would be easy to test out. With no PF in the group, hit your brew switch, then open your steam knob and see how it effects flow of water through the group. AJ
Hi CB, Thanks for the question. It's normal for the brew ready light to cycle on/off. It happens even when the machine is sitting idle. When the light turns off it means the heating element has turned on. During an extraction, cool water enters the boiler. Thermostat senses the boiler cooling a bit and kicks on the heating element. The boiler, group head and portafilter have a large thermal mass which evens out minor temperature fluctuations as brew water is replaced in the boiler.
Aw darn, I almost bought one of these local on craigslist, but errr I own too much equip already! So what, can’t own too much, right? So my question is, is there a bottomless portafilter for this machine? What’s the size please.
Hi SoS, Yes there is. Right here: www.wholelattelove.com/products/gaggia-bottomless-portafilter It 's standard commercial size at 58mm but the lock in tabs are oriented differently than what you have on 58mm PFs used in E61 groups.
How long will the rocket machines come with the 260$ bonus reward? I’m wanting to get that and a bunch of other stuff but I’m waiting for a little while and was wondering how long the bonus would last
Hi Adam, I'm not sure exactly how long that promotion will be running. Our sales team is constantly updating promotions to stay competitive with other distributors, but I don't think that one will be ending in the immediate future. AJ
Need to test on my machine but does turning the pump off cause any issues if the hot water knob is open? I assume the open knob would prevent any pressure building up in the Puck so the solenoid would have nothing to dump... Method (untested) : 1) steam knob open 2) Pump on until puck is wetted enough (trial and error or testing with unloading portafilter and weighing) 3) Pump off 4) Knob closed 5) Leave to preinfuse as long as desired 6) Pump on and pull shot Any thoughts?
Hey Joe, cool idea and I'd definitely be interested if you try it out. I imagine with a short wetting and the steam knob mostly open, it should work. However, the longer the pre-infusion or more closed the knob, some pressure will build up in there, even if not up to full brew pressure, in which case the solenoid discharge may still disturb the puck. Please report back with your results! AJ
@@Wholelattelovepage 10 seconds left a layer of water over the puck (I need better scales but 15-20g increase) and no observable dump out of the pressure valve. The basket seemed to just have a layer of water over the puck with some loose fines in. Shot pulled a bit faster though so may have disturbed the puck.
Depends on a lot of factors such as your beans and recipe, so it'll take a little experimenting. Maybe try 1/4 turn for 5 seconds and go from there. AJ
whoa why didn't any of us think of this earlier ! haha. I'm totally trying this out tomorrow morning :) Thanks AJ ! btw: what glass is this one shown @ 1:03 ?
Hey Pablo, thanks! That's just a generic square shot glass that ended up in the studio, not something we sell. Nobody knows where it came from, but it gets frequent use because it creates pretty shots. AJ
So before I make my espresso, I need to relieve pressure through the steamer, right? Sorry for the stupid question, but I'm really worried about my new Gaggia. Thanks in advance for your reply!
Hi Martha, Yes, after steaming you need to cool down the boiler. When done steaming turn off the steam switch, open the steam valve again and press the brew switch until a solid stream of water comes out of the steam wand. Marc
Hey Martha, what Marc described above is the proper way to cool down and refill your boiler after steaming. If you're just talking about pulling standard espresso shots, the technique shown in the video is definitely not something you need to do. I'd work on getting comfortable with making espresso the normal way (without opening the steam wand during extraction), then experiment with more advanced techniques like the pre-infusion tip shown in the video. AJ
@@Wholelattelovepage Thanks for your reply. The fact is that I recently acquired the Gaggia New Classic Polar White (I'm from Ukraine and this model is called that way in our country). And I'm really concerned about taking care of her and working for her as best I can. Thank you for sharing this experiment and its result!
Hey thanks for the shoutout!
It's a pretty clever tip to get more out of this already solid machine!
No problem, thanks for the tip. Also just realized I added a "s" to your name in the video. Sorry!
AJ
I love your channel! I'm glad they gave you a shoutout
This changed my whole game! Such a simple trick but what a difference. I've spent the day with my first gaggia classic and this really gave me so much more from my coffee.
One of the key cheats, for steaming /frothing milk, with any Gaggia Classic old or new is to turn on the steam switch and wait 20-25 seconds … purge the water out of the steam wand and start steaming and texturing your milk. This 20-25 second delay is what brings the boiler up to and near the proper steaming temperature, without allowing the internal boiler thermostat to shut the heating elements in the boiler. You want the temperature ascending from 190 degrees on up past 212 (i.e. boiling) and a bit past that before the boiler shuts down the heating elements and you lose steam power. If you turn the steam switch on and wait until the red indicator comes on, you will not have enough time to properly steam and texture your milk.
Correct! We actually have a video showing that exact technique: ruclips.net/video/czYfjWFDrjI/видео.html
AJ
If you've installed a PID on your machine, you can actually see the ramp up and max temp to maximize the steam.
Thank for great tip
My channeling problems have been solved once and for all. Thank you WLL! And these videos - the music, the angles, the lighting, the graphics--of course, the presenter--all so well done. As fun to watch as it is to play with the machine!
Thank you very much for the kind words and support!
AJ
I saw this video yesterday and tried this today as I was previously trying to pre-infuse as mentioned earlier in video: worked great with improved flavor, improved puck and less “spitting “ from the solenoid valve.
Hi a, thanks for the report!
love these kind of video and this dude nails it on the presentation.
Thanks for the support! I appreciate the kind words ☕️
AJ
I had just commented on the WLL site asking if the inability of the Gaggia Classic Pro to perform pre-infusion should push me to the Carezza DeLuxe for my first "real" espresso machine. This video is eminently helpful and very timely! All you people from WLL produce wonderfully informative (and entertaining) videos ... thanks for that!
Good timing! Having used both, IMO the Classic blows the Carezza out of the water: pressurized and nonpressurized filter baskets, 58mm portafilters, sturdy metal construction, commercial-style steam wand, and the list goes on. It's truly the best machine in its class and price point.
AJ
@@Wholelattelovepage Thanks for that reaffirmation ... at this point, I can afford the Classic Pro and some of the accessories Marc suggests but really can't step up to the $700-800 machines that would be a step above the Classic Pro. Thanks again!
@@Wholelattelovepagehello a little bit late but is the gaggia with pre Infusion and a very good Eureka Single hopper better then a Breville Barista Impress?
These are really useful tips, I have only recently acquired a Classic Pro and after 3 brews things are improving rapidly using your sound advice (and that's using the dark roast pre ground that came with it). I have a grinder but thought I may as well use up the free pre-ground while experimenting for the first time.
I must say, it is a great entry level machine.
Thanks to you Whole Latte Love for your honest reviews of the Gaggia Classic Pro as it is what informed my choice.
Very pleased!
Hey Mike, You're most welcome! And, thank you for taking a moment to leave your comment - it's appreciated a whole latte!!!
this is brilliant, tried it with a 5sec pre-infusion, so much less channeling than before!
Awesome, glad it worked for you!
AJ
I tried the technique on a
20 year old Saeco & it worked & changed flavours from beans (Lavazza) ive used many times.
Thanks
Awesome, thanks for sharing!
AJ
This is a great tip and thanks for the in-depth video. Been using your technique on my Lelit Anita for several months now and the results are amazing, especially with very finely ground coffees.
I do have a PID on my machine, which certainly helps but I never found the temperature drop to be a problem when limiting my pre-infusion times to 5s at 1/4 steam. Exactly what you recommended as well!
Hey Patric, thanks for sharing your experiences! Glad to hear you've been using this tip on your machine successfully and without much temperature drop.
AJ
you did not get a temperature drop because you have a PID which kept consistent IOW what its supposed to do. If you did not well that would have been a different story.
This method works very well.
I used it long time ago with my Delonghi Dedica, and using it nowadays with my Gaggia Classic Pro.
It imitates the flow control in the Lelit Bianca hefty expensive needle valve.
Awesome to hear you're already doing this. By the way, really cool cosmetic mod!
AJ
Thank you very much for your compliment.
Many thanks to you and your channel especially Mr. Mark who introduced this machine many times on this channel.
Just tried this on my Gaggia Classic Pro and honestly got such a good stream from the shot I just pulled. Loved this video
Awesome! Glad to hear you're putting this to use and getting good results already!
AJ
How much of a turn? 1/4 1/2?
What a simple hack to improve my shot extraction! It worked a TREAT! Thanks for the idea. 🙂
You’re welcome! Glad it worked out for you.
Thank you for the tip, I found on eBay a pre-infusion sticker for the Gaggia steam knob. Saved me time and money :)
Cool idea, I haven't seen this one before!
AJ
I'm doing this with my Gaggia classic and it works great. Thank You
Whoever made that intro is def a Hoffman fan. I love James as much as anyone but soooooo many coffee channels "Hoffing" their vids that it feels tired instead of fresh. You guys just do you! Also great tip
Hi Madehead10, I enjoy James' videos as much as the next guy, but this is a pretty standard youtube formula - quick, engaging b-roll, title, then jump into the content. Very, very common, even outside of the coffee world. Glad you enjoyed the tip!
AJ
@@Wholelattelovepage I hear you but I was not referring to the broad concept. More so the detailed choices of things like font, music, and editing style. But this is just one persons opinion. I still love your channel and content! Cheers
I don't have a Gaggia Classic Pro...yet, but when I do, I'm going to astonish everyone when I tell them, hey, I can do this.
A good way to make them jealous!
AJ
It's an awesome machine for the price. I got mine a few months back and it's great. I've already upgraded the basket and gasket, plan to do the showerhead when it's in stock.
Awesome channel, guys. I just discovered this channel and have already learned a ton. Thanks for sharing your knowledge. Cheers!
Hi Frank! Welcome aboard!
I have tried everything to slow down my shot. The only thing I haven’t done besides this and to buy a better grinder. I love my Gaggia but I can’t seem to slow down the shot,. I hope this works. Thanks 🇨🇦☕️
Hi lyn, basic shot timing is controlled by grind size. Finer grind = slower extraction. Increasing the amount of ground coffee used will slow it down as well. Lower grade multi-purpose grinders are challenging to use for espresso. They don't have the precision needed to make very fine grind size adjustments and grind a dose of coffee to a wider range of particle sizes. Just want to be sure you are using the non-pressurized filter basket. It's the one with many (100's) of holes. The pressurized filter basket with a single hole has a predetermined flow rate so grind size has little effect on shot timing. I should also mention that using pre-infusion generally requires a slightly finer grind. For how to dial in to the correct grind size watch this video: ruclips.net/video/unHHToGjshI/видео.html
This seems kind of useful for less than ideal grinders. For example my Baratza Encore which grinds quite well but not ideal for espresso. With pre-infusion I think it will help get a more consistent and properly pulled shot! Thanks!
Hey JMRS, Thanks for the comment. It may help a bit - good luck!
Awesome! Looking forward to trying this and sharing my experience! Thanks for the fresh take on an already amazing machine!
Hey C&G, thank you! Feel free to report back after you try it ☕️
AJ
I've done this it did improve the shot
Great!
AJ
I did this accidentally after making a latte and was surprised how much nicer the shot tasted so now I need to experiement
Excellent video, Thomas Middleditch.
Many thanks!
Very cool tip for an excellent value machine.
Agreed, the Classic Pro is a little powerhouse!
AJ
gonna go try this right now.
Awesome! Feel free to report back.
AJ
@@Wholelattelovepage didn’t realize i was out of coffee..have to wait till new bag is delivered..ahhhh!
how long would you recommend having the steam knob open to start?
Do you factor this 5 sec pre infusion technique into the overall pull? Or should I start the timer once I close the steam?
Hi z, than ks for the question. I generally do not include pre-infusion time in shot timing. But, you certainly can if desired.
I really like your channel. Great tests and tips. Going to try this on another machine what works the same.
Thank you!
Great video, would love some comparisons between the new Crem Dual Boilers and competing Bezzera/Profitec/ECM/Rocket models. Btw, where is Tod, haven’t seen him in a while?
Thanks! I believe those videos will be coming, but in a very broad sense - the Crems win on features and price. The others win on style (if you're into a more traditional Italian look), build detail, fit & finish. The videos will go into far more detail than that. Todd is still here, he's just stepped aside from the videos a bit to focus on other things. We try to drag him back in when we can. He was just in a couple of the recent Crem ONE videos (HX and Infuser).
AJ
I wonder if these tricks will work for the Gaggia Classic?....you know, the "Pre-Pro"....the original. I'll give it a shot tonight.
Hi Chad, It should!
Great Idea! Will definitely try it. For how many seconds should we pre-infuse before going back to full pressure? Also, any tips on how not to run out of hot water so quickly? Even without pre-infusion, my Gaggia cannot pull a shot of espresso with the heating light on for the full 25-30 seconds.
Hey Erald, maybe start at 5 second with the steam knob open 1/4 turn. You won't lose too much water/heat that way. As for your second question, check out this video on temperature surfing. It's a good way to raise brew temps in single boiler machines: ruclips.net/video/H3oT5fF1gy0/видео.html
AJ
Seems like adding a normally closed momentary switch to the pump wire only would allow you to stall the pump but keep the Solenoid valve closed. Just flip the brew switch on, push the button after a few seconds, and then release for full extraction. Less hot water loss then?
Super cool video, great tips, nicely done
Thank you, Orrin!
AJ
Hello Whole Latte Love,
Thank you for revealing this feature of the Gaggia machine! Could you please help us understand how the pressure is affected in each turn? Might the first 1/4 turn have a fairly low effect on pressure?
Thanks!
Very interesting. Are we not worried about vibration pump issues though? I thought the reason that there usually isn't pre-infusion in these style of machines is because if pre-infusing for "long" then it can heat up the vibration pump more than necessary thus shortening its lifespan.
Hey Patrick, I'm not concerned about that with this technique. It's no different than dispensing hot water for an americano or pulling a shot, it's just combining both processes. If you're doing a long enough pre-infusion to make pump overheating a concern, you're shot is already way too cool.
AJ
Good advice, something to complicate "alchemy of making a good espresso" :D
At 0:43 water flow through shower screen is not even, same for mine setup. Tried to rotate shower screen, tight it, loosen it, but it does not help. Also it is not consistent, sometime it is evenly flowing on "both sides", did not see connection before or after I clean SC. At least I did not to anything wrong when performing mine GCP upgrade.
Does this uneven flow have impact on end result/taste of the espresso?
Love the James Hoffman-esque intro btw. This tactic works fairly well. Albeit, cumbersome with such a flimsy valve.
Thanks! It certainly doesn't have the finesse of more expensive prosumer machines, but it can give good results if someone wants to experiment.
AJ
Where are those cups on top of the gaggia from?
Hi Dan, they are Fellow. Current selection available here: www.wholelattelove.com/collections/cups-and-saucers?_=pf&pf_v_brand=Fellow
Grat tips!!! Thanks
Hi Eduardo, thanks!
AJ
Thanks AJ, I got my GCP at the end of January and had a bit of a hard time getting the best shot. This should help. I wonder if waiting a bit after closing the steam valve before pulling the shot would benefit. At least it would let the boiler recover.
Hey Dan, the benefit comes from having the steam valve open while the the pump is running, so I don't think closing the valve before brewing the shot would help (unless I'm reading your suggestion wrong). Otherwise you'd still get full pressure at the group and the temperature loss, which would be even worse.
AJ
Sounds good, I already lowered the preasure to around 9 bars and am waiting for a dual probe temperature gage. I saw a video where the guy was able to adjust the shot temperature within one or two degrees by opening and closing the steam valve. Beats blind surfing.
I will try this with my regular Gaggia Classic and see what happens. Question: if you do a 5 second pre infusion, does that add 5 seconds to the full shot pull. For example, if I’m aiming for neighborhood of 28 second pull, will it now be 33 seconds? Thanks again
Hi KK, Thanks for the question. I generally do not include pre-infusion in timing. Also, timing is the most basic method of espresso appraisal. It's useful for basic dialing in of grind. After that focus on brew ratio and taste.
Very good video!
Hi Sandy, thanks!
AJ
Can this be done on the new Gaggia EVO Classic ?
Yes!
You can probably use this to regulate the pressure too. Interesting. I will try this
Interesting idea. Feel free to report back with your findings!
AJ
Does this method work on the Rancilio Silvia v6?
Hii AK, yes it should.
Great idea 💡 Thank you 👌
Hey Dian, thanks for the comment!
AJ
Excellent video. Mucho thanks mon.
Thanks, glad you found it helpful!
AJ
AJ, another great video!! Thanks.
Thanks again!
Greate tip! Thanks so much! My only question is what is the ideal amount to open the steam for pre-infusion? Is the qtr turn the best or half or more?
Good question, and unfortunately there isn't a one-size-fits-all answer. The more/longer you open the knob, the softer/longer the pre-infusion, but also the more you drop your brewing temp. It's a balancing act and the ideal amount will depend on your beans, recipe and taste preferences. For me, I generally start with 1/4 or 1/2 turn for 5 seconds.
AJ
I wish they would update the classic pro line to have features such as a PID controller. Not everyone wants a full sized espresso machine you see at a coffee shop.
Hi, Thanks for the comment. If looking for a smaller form factor in a single boiler PID machine check out the ECM Classika in this video: ruclips.net/video/bJFB2g-AcGQ/видео.html
An hour before you left your comment @Keto4Life left this one on that video: "Great upgrade after Gaggia Classic Pro"
Marc
Boiler seems to run out of hot water mid way through the shot. Like the idea but I haven’t got mine to exactly where I want it yet.
With my flair I pre infuse for usually 20-30 sec, then pull a 40ish second shot. Slow and controlled.
With my gaggia using this method I can only really get a 5ish second pre infusion
super duper great video - thank you!
Glad you liked it!
So what do you do with your timing? Say you normally pull 30 secs……?thx🙏
Hi ME, Typically a longer extraction if including pre-infusion in timing.
can you also do this on a Silvia?
Yes, should work on the Silvia too!
AJ
found this video as i'm currently already warming up my machine.. lets give it a shot! haha
Good timing!
AJ
How long do you suggest preinfusion?
Hey mc, Length of pre-infusion depends on purpose. A veru short pre-infusion helps to pre-wet the puck and may help prevent channeling. That could be useful with any coffee. Longer pre-infusion can be beneficial with very fresh from roast (and typically lighter roast specialty grade coffee) to allow CO2 to off gas prior to the main extraction. This technique helps reduce brightness typical in those coffee types. Going long PI on the Classic Pro can lead to reduced brew temps due to it's smaller boiler size.
Thanks as always.
You're welcome. Thanks for watching!
AJ
can you do a pre infusion vidio on the breville duo temp
Hi Megan, The Breville Duo Temp Pro has an automatic built-in pre-infusion. This is discussed here: ruclips.net/video/3nHWRPdB8uk/видео.html
AJ
I got a simple method. I poor a small amount of boiling water onto the coffee after filling the group head and let it sit as long as I like. It never flows out the bottom regardless how long you leave it, but does fully soak the coffee. The coffee comes straight no delay and the beans are ground finer😛
If it works, it works!
AJ
You mean you pour a bit of water out of a kettle onto your prepared puck, let it sit to pre-infuse and then put it into the machine and pull the shot?
@@HenryPiffpaffyes
What about brewing after frothing milk? Normally you hit the brew button to release the steam, but I found that if you brew right after frothing you get a really good shot pull. It’s super thick, almost syrup consistency. I tried the pre infusion with a bottomless filter and I’m not able to get a good shot pull.
Hi C, if that sequence works for you - go for it. think in most cases that's going to blast your coffee with some steam and overheated water.
Thanks AJ for this pre-infusion trick that Lifestyle Labs developed for the GCP. As a new owner of a GCP purchased through WLL I am looking forward to exploring the effects of pre-infusion on my espresso extractions. I have one question: which is a better option for temp surfing prior to pulling a shot with the pre-infusion technique: is it better to not purge the group head prior to pulling (keeping a higher temp) or purge the group head then turn on steam switch for 8-10 seconds turn steam switch off and then brew. Thanks
Thanks for the kind words! If you want to do a longer pre-infusion and minimize temp drop, I'd suggest not purging the group, then also turning on the steam switch for a few seconds (experiment with timing), turning the steam switch off, then brewing.
AJ
Thanks AJ
Can you do that on the Gagga Color?
I don't have one handy to test, but I think it should work. Easy enough to test if you have one.
AJ
@@Wholelattelovepage ok ty
How many bars do you get when dojng preinfusion?
I just bought a Gaggia classic Evo Pro from Whole Latte Love. Without the portafilter, when I hit the brew button, the water did not run down droplets like what was showing in the video. Instead, the water continuously drips down like channeling. Is that normal?
Hi OCR, It is likely normal. Sometimes surface tension causes water to form more of a single stream.
Hello I recently bought a gaggia classic evo pro from Whole Latte Love! I notice the brew light goes off when I am brewing and I notice that happen in your video. Is this an issue? I was under the impression that meant I wasn’t getting enough heat but you didn’t react negatively to it.
Hi Jason thanks for the question and your patronage. That's normal operation. As new cooler water enters the boiler the heating element kicks back on which causes the light to go off. Due to the small amount of water used for an espresso and the thermal mass of the group head and portafilter there is essentially no affect on brew temps.
So I’m guessing this also applies to my Milan built Gaggia Classic model built in 2003? Isn’t that what the pro was built as a call back to?
Great video, btw. Subbed!
Hey PB, thanks! Yes it should work on your model too
AJ
hey, thanks for the tip.
one question: when the steam is activated, the water temp will be increased? since there is no PID to measure it, i'm afraid that the water will be too hot for the coffee, after steam activation.
Hi Pavel, no, opening the steam valve won't increase temperature - that only happens if you flip the steam switch. If anything, opening the steam valve runs some of your hot water out through the wand and lowers your brew temperature. Some people experiment with flipping the steam switch on for a few seconds before brewing the help counteract this drop.
AJ
So how long should pre infusion be ?
Hi RK, Depends on the coffee. If using fresh from roast, light roast specialty coffee I find 10-15 seconds is a good place to start. That reduces brightness in that type of coffee. If goal is to saturate puck prior to full pressure to swell coffee and hep prevent channeling then 5 seconds or so.
@@Wholelattelovepage thank you, I appreciate the advice and feedback
Is a 58mm tamper the right size for this porta filter... some say 58.3 or 58.5. I do not want to order the wrong size. and which company has good quality/price?
Hi c, many tampers listed at 58mm are actually a little larger in the 58.3 to 58.5 range. Some tamper manufacturers include tenths of a mm in the measurement and some do not. Any tamper listed here as 58.3 to 58.6 works well with the stock Gaggia filter baskets: www.wholelattelove.com/collections/tampers?_=pf&page=2
I have only tried this a couple times, it hasn't worked for me. With the small boiler, the water coming out the wand uses up enough that my shots finish cold.
I have a question, I bought a Gaggia Classic and made a mistake. I accidentally didn't insert a long hose into the water. I didn't notice that hose was clamped between the walls. And after warming up a little, I turned on the water supply, there was a little water at first and then only steam . After I let it cool down and checked again, it seems to work fine. How much can it harm the machine?
Hi JC, Should not be a problem. Had the machine overheated the thermal fuse would have blown to protect things.
Is there a similar hack for the Bezzera New Hobby?
This technique should work on the Hobby and other single boiler machines with brew water and steam generated in the same boiler. Would not do on machine which uses a thermoblack boiler and heats water for brewing and steaming on demand.
Thanks for sharing your tips. I was thinkin about to switch on brev button for 2 sec, then switch off for a while and then turning on again. What do you think?
Hey YinYang, I touched on this idea a little at 3:23. Not the best technique because it will hit your coffee with full pressure pretty quickly, but then also when you flip it off it will activate the 3-way solenoid to suck up excess water which can do bad things to your puck.
AJ
I don’t have classic but on my cheap machine I found that filling to the top serves the purpose. I suppose that doesn’t leave any space for coffee to get disturbed. Also, most cheap machines cannot build up pressure instantly so that might help.
That’s why I am not convinced on 58mm basket. That will demand too much coffee to make per infusion like scenario. For my 51mm it is up to 14 g for lighter roast and 12 for darker roast. With everything same that would equate to more than 21g for lighter roast in 58mm.
Plus I feel taller height of puck is better. I suppose 53mm would be ideal size.
Finally I tend to enjoy ratio of 1:1 to 1:1.5 max. Grind finest and tamp well. If you have pressurised ports filter then just make the tiny hole bigger. It should behave like naked filter. Btw, I find that tamping does affect even with pressurised basket. So get a metal tamper immediately if you got a plastic one with machine. Get mixer and leveller as well.
Hi z, Thanks for sharing your thoughts!
This is amazing? Do you think it could be done on the Bezzera New Hobby also?
Hi Noah, yes it can! I just pulled out a New Hobby to test.
AJ
Hi AJ, another question about this method:
what do you think is better, to count the pre infusion time as part of the whole extraction process or re start the timer once we stop pre infusion and we close the steam valve ?
Hey Pablo, a lot of people start timing the second the pump kicks on because this is technically when extraction starts, however I prefer to start once the first drip of liquid hits the cup. Marc summed up the reasoning behind this well in this video: ruclips.net/video/Cd1Y0Aq3Khg/видео.html
AJ
gonna try this on my lelit anna!
Nice, enjoy!
AJ
Do you recommend use pre-infusion for dark roast or just for lighter roasts?
I generally find more benefit pre-infusing light roasts, but that's not to say it can't help dark roasts too. One thing you could try is doing the process backwards - start brewing full pressure, then slowly open the steam knob toward the end of extraction to taper the pressure off.
AJ
@@Wholelattelovepage great! Awesome idea, definitely I will try it! Thanks a lot
Will this work similarly on the Bezzera Hobby?
Yes! Same process, just the flow rates may be a little different that in the video depending on how much you open the steam knob.
AJ
peep fuego coffee
Love Fuego!
AJ
How many seconds for the pre-infusion you don't mention in the video? Thanks!
Up to you, however the longer your pre-infusion, generally the lower your brew temp will be due to the small boiler. I'd recommend starting with about 5 seconds of pre-infusion.
AJ
@@Wholelattelovepage yes the boiler size and not knowing the temp/what's in the boiler
Could this work also for a single boiler machine like the Lelit Kate PL82T?
I've never used that model but it should work on any machine where you can divert some water from the brew group through the steam wand while brewing.
AJ
Can you do the same thing on another single boiler, like the ECM Casa V?
Hey Vince, yes this will work on the ECM Casa V, Bezzera Hobby, etc.
AJ
Hello. Thanks for your good and interesting video. Would this pre-infusion trick work on the ECM Casa V or any other single boiler machine? Thanks in advanced.
Yes, it should work on the Casa V and most other single boilers.
AJ
@@Wholelattelovepage thank you!
I'm in middle of troubleshooting my group head water pressure and found this useful vid, I've a question. The steam wand fully closed flow rate was 9.3g/s in your test, was this done in a stock OPV setup of 15 bar, or was it tuned to 9 bar ? Thanks in advance..
The machine was completely stock, minus a shower screen and gasket upgrade. That said, I don't think an OPV mod would have changed the flow rate the way I tested because it controls the max pressure. Since the test was done in an open system without a portafilter in, pressures would never build up to a level high enough to open the OPV.
AJ
Thanks AJ. I didn't understand it when I first read it, but now I do. You are right, pressure works with resistance. The absence of resistance means pressure is nought.
Subscribed!
Welcome, glad to have you here ☕️
AJ
would these flow rates measurement here be the same for a machine with 9 bar obv spring mod>? Thanks
Hey NAWAF, not sure, I've never used the 9 bar spring mod. You could measure your flow rate with a scale to test - dispense water from the group head into a cup (without a portafilter inserted) for 20 seconds, then divide the resulting weight by 20 for your g/s measurement.
AJ
Beginners question: should I add preinfusion time to my measured extraction time? I suppose I should… :)
Hi p, It's up to you, Personally I do not. If timing, I time from 1st drip.
@@Wholelattelovepage thanks! :) And then you are aiming for Classic 20-30s, or you are not strict when it comes to that?
Wouldn’t changing out the spring to a 9 or even 6lb spring work better as it’ll do similar thing and not cool boiler? I’m using 9lb and still pre infuse a little .. but thinking of trying 6 Lb spring and not pre-infusing
have you tried that? i was thinking the same.
Hi, i just bought a Classic Pro and dont know what grinder will be the best to have it with, so i need some guidence, for espresso only what do you think is best, Rancilio Rocky, Sette 270, Eureka mignon facile? Or there is another option in this price range.
Thank you
Thanks for the info! Do you think it can apply to my Ascaso Dream Zero?
Is there any review and/or improvement for Ascaso machines? Unfortunately it maganes 57mm which may not be aligned with other machines.
Hi Martin, I've never used Ascaso machines as it's not a brand we carry. I'm guessing the pre-infusion trick would work, but it would be easy to test out. With no PF in the group, hit your brew switch, then open your steam knob and see how it effects flow of water through the group.
AJ
Noticed while brewing the temperature light turned off. Doesn't that mean the water in the boiler is not warm enough?
Hi CB, Thanks for the question. It's normal for the brew ready light to cycle on/off. It happens even when the machine is sitting idle. When the light turns off it means the heating element has turned on. During an extraction, cool water enters the boiler. Thermostat senses the boiler cooling a bit and kicks on the heating element. The boiler, group head and portafilter have a large thermal mass which evens out minor temperature fluctuations as brew water is replaced in the boiler.
Will it work with a heat exchanger machine like the Bezzera BZ13 PM Espresso Machine ?
I don't believe this will work on HX machines.
AJ
Aw darn, I almost bought one of these local on craigslist, but errr I own too much equip already! So what, can’t own too much, right? So my question is, is there a bottomless portafilter for this machine? What’s the size please.
Hi SoS, Yes there is. Right here: www.wholelattelove.com/products/gaggia-bottomless-portafilter
It 's standard commercial size at 58mm but the lock in tabs are oriented differently than what you have on 58mm PFs used in E61 groups.
How long will the rocket machines come with the 260$ bonus reward? I’m wanting to get that and a bunch of other stuff but I’m waiting for a little while and was wondering how long the bonus would last
Hi Adam, I'm not sure exactly how long that promotion will be running. Our sales team is constantly updating promotions to stay competitive with other distributors, but I don't think that one will be ending in the immediate future.
AJ
@@Wholelattelovepage perfect thank you AJ!
Need to test on my machine but does turning the pump off cause any issues if the hot water knob is open? I assume the open knob would prevent any pressure building up in the Puck so the solenoid would have nothing to dump...
Method (untested) :
1) steam knob open
2) Pump on until puck is wetted enough (trial and error or testing with unloading portafilter and weighing)
3) Pump off
4) Knob closed
5) Leave to preinfuse as long as desired
6) Pump on and pull shot
Any thoughts?
Hey Joe, cool idea and I'd definitely be interested if you try it out. I imagine with a short wetting and the steam knob mostly open, it should work. However, the longer the pre-infusion or more closed the knob, some pressure will build up in there, even if not up to full brew pressure, in which case the solenoid discharge may still disturb the puck. Please report back with your results!
AJ
@@Wholelattelovepage 10 seconds left a layer of water over the puck (I need better scales but 15-20g increase) and no observable dump out of the pressure valve. The basket seemed to just have a layer of water over the puck with some loose fines in. Shot pulled a bit faster though so may have disturbed the puck.
So which degree of opening the steam wand do you recommend--1/4 turn or 1/2 turn? (Did I miss where you say this?)
Depends on a lot of factors such as your beans and recipe, so it'll take a little experimenting. Maybe try 1/4 turn for 5 seconds and go from there.
AJ
@@Wholelattelovepage thanks!
whoa why didn't any of us think of this earlier ! haha.
I'm totally trying this out tomorrow morning :)
Thanks AJ !
btw: what glass is this one shown @ 1:03 ?
Hey Pablo, thanks! That's just a generic square shot glass that ended up in the studio, not something we sell. Nobody knows where it came from, but it gets frequent use because it creates pretty shots.
AJ
So before I make my espresso, I need to relieve pressure through the steamer, right? Sorry for the stupid question, but I'm really worried about my new Gaggia. Thanks in advance for your reply!
Hi Martha, Yes, after steaming you need to cool down the boiler. When done steaming turn off the steam switch, open the steam valve again and press the brew switch until a solid stream of water comes out of the steam wand.
Marc
Hey Martha, what Marc described above is the proper way to cool down and refill your boiler after steaming. If you're just talking about pulling standard espresso shots, the technique shown in the video is definitely not something you need to do. I'd work on getting comfortable with making espresso the normal way (without opening the steam wand during extraction), then experiment with more advanced techniques like the pre-infusion tip shown in the video.
AJ
@@Wholelattelovepage Thanks for your reply. The fact is that I recently acquired the Gaggia New Classic Polar White (I'm from Ukraine and this model is called that way in our country). And I'm really concerned about taking care of her and working for her as best I can. Thank you for sharing this experiment and its result!
how long should we preinfusion ?
Hey Tobey, up to you. The longer you pre-infuse the more your brew temperature will drop. I'd start with 5 seconds and adjust from there.
AJ