In a world where it's quite easy, if not inevitable, to get swept away in the minutiae, it's not hard to appreciate how the basics, done right, do the trick. Love this minimalistic (and affordable) approach. Thumbs up from western Canada.
Thankyou Nikolas! This is the exact combination I was planning and I see you have proved it to be great! Also the price difference between Manuale vs Zero is around $200 which kind of making me rethink the whole budget setup, I hope this is just as capable grinder only with a 5mm smaller burr size!
Having done extensive research I came across this video and I can unequivocally say that this is by far the best instruction video out there. Although I already bought an ECM Classika, I realize now that this set up would have been more than sufficient.
Same setup, except no mods and bottomless Porto filter. I get really fresh roasted beans from a local roaster. That makes a huge difference. Plus I load up the basket 24g and use a distributor. But the biggest change for the better was the addition of the Eureka. Major taste improvement. I’d love to see a step by step of the spring change mod, but I’m pretty happy with the results now. Thanks
great video! Im one month into it with the exact same set up, however, no prior experience. Mine is completely stock, OPV spring on the way - I just wanted a solid month with the stock machine, so I can taste the difference later.
I highly suggest a bottomless portafilter and a 58.5mm screen. Keeps things clean while helping with water distribution. Screen does take some space though. 2g or so
Haha, I got into coffee youtube recently after getting a new setup. I have been following your mastering channel for a while now. Fun to see you in this corner of the internet as well! Mastering and coffee aren't too different i suppose... Technique, knowledge and intuïtion. :)
Yep, I have almost the exact same setup. My grinder is the Notte version which seems to be a specific dealer limited edition. Here in the States they go for $330. Same 50mm burr set though. I also have a Filtro ($210) as well for our brew station (Moccamaster). I suspect the Filtro and the Notte's guts are identical. The Filtro certainly didn't seem to have a problem putting out espresso grind. And pulling off the top they look identical. I religiously single dose by weight all through my workflows so who needs a timer on the grinder anyway? And yes, I bought two grinders because the Eureka Mignon grinders are a massive pain in the A to switch brew grind sizes. Besides, the two little black obelisks look cool sitting side by side.
What are your favourite beans to brew espresso with? I really like basic brasilian blends, as they tend to give balanced, sweet, nutty taste to a coffee, which works very well for espresso and cappuccino. However i'm open for experiments and willing to try new stuff, and i would love to know, what you like in espresso, what you look for in a cup, etc. Thanks in advance!
I have replaced my Gaggia Classic 2008 (moded for 9 bar) for same Limited Edition (#280). And find out, it no need modification! I think they made it right due to Gaggia geeks, who mostly buying this LE model. What d’you think?
Very helpful instructions. Thanks. Do you think I need Eureka Zero for better espresso compared to Eureka Facile. There is roughly $150 price difference between them. In your opinion is it worth it? Thanks in advance.
Awesome video I'm not a pro barista ,however I had been researching for over 14 yrs , I definitely agree with the set up , so did you use the classic mod OPV? Next step would be if it is necessary for the flow control , overall Gaggia Classic is the most easy to mod. machine .
Hi, i got my Mignon Crono today. Could you guide me how reset the grind size to 0 number? I found out the grind filter knob doesn't have any clicks. Right now I turned it clockwise until it can't be moved. Is that zero grind size? Thanks
I can't make out what you say at 4:14 Are you saying that "after each shot" you pull off the shower screen and clean the machine? that sounds extreme :)
That's a nice 18g VST basket, but my espresso machine is built by AVID. Any chance they make an AAX version? Ha! In all seriousness, I love this setup and your attention to detail. My scale is only accurate to the gram not the 10th of a gram and I can 100% tell the inconsistency from cup to cup. Great work dude!
Haha; thanks mate! Yeah scaled to the gram leaves 6% of variance in volume compared to tenth of a gram 0.5% variance in volume; the tenth of a gram is ESSENTIAL!
Hi Nicholas, great video. I just got myself a GCP and have found this video very helpful. I am in West Aus and wondered did you get your 9Bar OPV spring local or from overseas?
Does the eureka mignon manuale really worth the money? Ive been considering opus fellow, baratza sette 30 n encore to be the grinder fit for my espresso machine, I'm still considering something dat really worth the money, and fit all the necessary tweak later dat need to be made, in terms of the adjustment and usability to dial the perfect shot
Everything is fine, appreciate for your content. But what I noticed that gaggia 2022 is way more better for me personally. It was very important reason to switch gaggia 2021 to the new one, cause every double espreesso from the old one turned me to the shit gaizer right in the center of my kitchen. Thanks God gaggia made a major improvement in 2022 version.
Hey there - I have the same machine - but my puck is soggy/wet - could you offer me any advice on how to correct this - appreciate your time in doing so (almost regret buying the white one and not the ltd ed you have with the cool graphics)
I was looking for the exact same setup, but probably going with a lelit Anna what has a temp control and pressure gauge (the ovp also can be modified, not már easy with a flathead screwdriver), but a 57mm basket instead of a 58, what everybody says makes no difference(ims has a lot of stuff for it).
Hi Nicholas, nice video :) I have the same exact setting, Gaggia Classic Pro and Eureka Mignon Manuale, I'm still using the original double-shot basket from the machine and i can't get it right... I'm blending 16gr of Lavazza Rossa beans and in 25 seconds I get 40-50 gr out liquid, and the coffee doesn't have a pleasant taste ... Can I ask you which size do you normally use for the grinder? I'm now at 0,5 , so almost the finest
@lucadancer I have the same grinder with a more expensive machine (Lelit Mara X). To get the right time output, sometimes I need to grind past 0, at -0.5 or -0.75. From what people say, if there is channeling in the puck, grinding fine will increase the channeling and the output will be quicker.
I'm grinding at 1; the thing with finer grinds is that you not only change the flow of the coffee; but equally you increase the total surface area which the water comes in contact with; so there is a higher TDS in the final extraction; now depending on the type of roast this can be a GOOD or a VERY BAD thing; with darker roasts; I tend to avoid going too fine and opening myself up to changing other factors of the recipe; E.g, coffee in 14g, 16g, 18g... a 14g basket with a very fine setting compared to an 18g basket with a coarser setting; two different results;
Not necessarily coarser; but I just don't have to overcompensate with unnecessarily finer grind settings which are more succesptible to channeling and under-extraction-
On my gaggia (all stock equip) I've got it to 17g in - 34g out at 26 secs. I think that's a solid ratio but I continue to get sourish Esp.. What do you think would resolve this?
Why does the Classic Pro use 15 bar pressure? Everyone says the 9 bar mod is needed to get good-tasting espresso. Gaggia is obviously very well known and experienced in the coffee business. What is their reasoning??
The GCP comes with a pressurized portafilter from the get go, which is necessary to produce anything espresso-like, when using pre ground coffee. This pressurized portafilter needs significantly more pressure. Since the GCP is an entry machine, Gaggia must've felt like most beginners would use pre ground coffee and therefore kitted the GCP to be best equipped for that.
I would suggest you do a PID, it really isnt hard to install, just takes a lot of time 3-4h depending on how neat you wish for it to be :) and try even lower pressure OPV 6.5-7bar As for the cleaning, kudos, I do it once a month. Also, IMS shower screen will do wonders, the stock one I didn’t like :/
Yeah, the IMS shower screen is definitely on my list; the stock one is a catch all for the fines in the grind; when cleaning once a week there is a whole lot of build up behind it
In a world where it's quite easy, if not inevitable, to get swept away in the minutiae, it's not hard to appreciate how the basics, done right, do the trick. Love this minimalistic (and affordable) approach. Thumbs up from western Canada.
Thankyou Nikolas! This is the exact combination I was planning and I see you have proved it to be great! Also the price difference between Manuale vs Zero is around $200 which kind of making me rethink the whole budget setup, I hope this is just as capable grinder only with a 5mm smaller burr size!
Having done extensive research I came across this video and I can unequivocally say that this is by far the best instruction video out there. Although I already bought an ECM Classika, I realize now that this set up would have been more than sufficient.
Thanks mate! Appreciate the kind words; the ECM classika is a beast of a machine!
Same setup, except no mods and bottomless Porto filter. I get really fresh roasted beans from a local roaster. That makes a huge difference. Plus I load up the basket 24g and use a distributor. But the biggest change for the better was the addition of the Eureka. Major taste improvement. I’d love to see a step by step of the spring change mod, but I’m pretty happy with the results now. Thanks
Yeah; the eureka is a grinder that punches well above its weight!
great video! Im one month into it with the exact same set up, however, no prior experience. Mine is completely stock, OPV spring on the way - I just wanted a solid month with the stock machine, so I can taste the difference later.
NICE
Ditto!
I highly suggest a bottomless portafilter and a 58.5mm screen. Keeps things clean while helping with water distribution. Screen does take some space though. 2g or so
Haha, I got into coffee youtube recently after getting a new setup. I have been following your mastering channel for a while now. Fun to see you in this corner of the internet as well! Mastering and coffee aren't too different i suppose... Technique, knowledge and intuïtion. :)
Wow what a great video and set up! Love how concise and straight forward your video was. Thanks!
I have the same setup! Can you please post the links for the base, the mat and graphic sticker?
Your limited addition Gaggia Pro is so cool looking! Adds a nice aesthetic to an otherwise simple looking machine
Yep, I have almost the exact same setup. My grinder is the Notte version which seems to be a specific dealer limited edition. Here in the States they go for $330. Same 50mm burr set though. I also have a Filtro ($210) as well for our brew station (Moccamaster). I suspect the Filtro and the Notte's guts are identical. The Filtro certainly didn't seem to have a problem putting out espresso grind. And pulling off the top they look identical. I religiously single dose by weight all through my workflows so who needs a timer on the grinder anyway? And yes, I bought two grinders because the Eureka Mignon grinders are a massive pain in the A to switch brew grind sizes. Besides, the two little black obelisks look cool sitting side by side.
Nice!
What are your favourite beans to brew espresso with? I really like basic brasilian blends, as they tend to give balanced, sweet, nutty taste to a coffee, which works very well for espresso and cappuccino. However i'm open for experiments and willing to try new stuff, and i would love to know, what you like in espresso, what you look for in a cup, etc. Thanks in advance!
omfg that mini portafilter keychain!!!
Fantastic no nonsense video! Bravo.
How are you liking the anniversary edition of the Gaggia?
I have replaced my Gaggia Classic 2008 (moded for 9 bar) for same Limited Edition (#280). And find out, it no need modification! I think they made it right due to Gaggia geeks, who mostly buying this LE model. What d’you think?
Not sure what to make of that; 99.99% sure this ships with 15 bar as per the normal line;
Did you buy it new? There's a chance it was modded in a past life
Very helpful instructions. Thanks. Do you think I need Eureka Zero for better espresso compared to Eureka Facile. There is roughly $150 price difference between them. In your opinion is it worth it? Thanks in advance.
Awesome video I'm not a pro barista ,however I had been researching for over 14 yrs , I definitely agree with the set up , so did you use the classic mod OPV? Next step would be if it is necessary for the flow control , overall Gaggia Classic is the most easy to mod. machine .
Hi, i got my Mignon Crono today. Could you guide me how reset the grind size to 0 number? I found out the grind filter knob doesn't have any clicks.
Right now I turned it clockwise until it can't be moved. Is that zero grind size?
Thanks
I can't make out what you say at 4:14 Are you saying that "after each shot" you pull off the shower screen and clean the machine? that sounds extreme :)
No after each "FRIDAY" once a week I'll give the whole machine a good once-over
That's a nice 18g VST basket, but my espresso machine is built by AVID. Any chance they make an AAX version?
Ha! In all seriousness, I love this setup and your attention to detail. My scale is only accurate to the gram not the 10th of a gram and I can 100% tell the inconsistency from cup to cup. Great work dude!
Haha; thanks mate!
Yeah scaled to the gram leaves 6% of variance in volume compared to tenth of a gram 0.5% variance in volume; the tenth of a gram is ESSENTIAL!
Hi Nicholas, great video. I just got myself a GCP and have found this video very helpful.
I am in West Aus and wondered did you get your 9Bar OPV spring local or from overseas?
Hi great video. Do you start timing your shot when you start preinfusion or once you’ve closed the steam valve? Thanks
Great video! I'm also from Melbourne, where did you get the 9 bar OPV spring from? Thanks
what tool did you use to take off the screen at the end to clean it?
Does the eureka mignon manuale really worth the money? Ive been considering opus fellow, baratza sette 30 n encore to be the grinder fit for my espresso machine, I'm still considering something dat really worth the money, and fit all the necessary tweak later dat need to be made, in terms of the adjustment and usability to dial the perfect shot
Thanks for excellent workflow routine in the GCP. What scale were you using that connects with your phone.
No worries; It didn't synch with my phone; I was just using both at the same time ;)
Everything is fine, appreciate for your content. But what I noticed that gaggia 2022 is way more better for me personally. It was very important reason to switch gaggia 2021 to the new one, cause every double espreesso from the old one turned me to the shit gaizer right in the center of my kitchen. Thanks God gaggia made a major improvement in 2022 version.
Where did you get that mat as the base of your setup?
Hey there - I have the same machine - but my puck is soggy/wet - could you offer me any advice on how to correct this - appreciate your time in doing so (almost regret buying the white one and not the ltd ed you have with the cool graphics)
I was looking for the exact same setup, but probably going with a lelit Anna what has a temp control and pressure gauge (the ovp also can be modified, not már easy with a flathead screwdriver), but a 57mm basket instead of a 58, what everybody says makes no difference(ims has a lot of stuff for it).
Everything on the internet has to be minimal. Doesn’t matter what it is. But it has to be minimal. 😀😀😀
SEO vibes;
Hi Nicholas, nice video :)
I have the same exact setting, Gaggia Classic Pro and Eureka Mignon Manuale, I'm still using the original double-shot basket from the machine and i can't get it right... I'm blending 16gr of Lavazza Rossa beans and in 25 seconds I get 40-50 gr out liquid, and the coffee doesn't have a pleasant taste ...
Can I ask you which size do you normally use for the grinder? I'm now at 0,5 , so almost the finest
@lucadancer I have the same grinder with a more expensive machine (Lelit Mara X). To get the right time output, sometimes I need to grind past 0, at -0.5 or -0.75. From what people say, if there is channeling in the puck, grinding fine will increase the channeling and the output will be quicker.
@@gotcha9350 thank you so much for tip, I'll definitely try that, I was somehow scared to go past 0 🙈
I'm grinding at 1; the thing with finer grinds is that you not only change the flow of the coffee; but equally you increase the total surface area which the water comes in contact with; so there is a higher TDS in the final extraction; now depending on the type of roast this can be a GOOD or a VERY BAD thing; with darker roasts; I tend to avoid going too fine and opening myself up to changing other factors of the recipe; E.g, coffee in 14g, 16g, 18g... a 14g basket with a very fine setting compared to an 18g basket with a coarser setting; two different results;
Where did you get your stickers? Those are fantastic!
This is a limited edition 30th anniversary edition of the Gaggia Classic !
essspresoo! nice vid
Does the 25 seconds start when you start the pump or after you close the steam valve for the pre-wetting?
I'm also interested: 25 seconds with pre-infusion incl. or after pre-inf.
After I close the steam valve. :)
Awesome setup. Does the VST basket require a coarser grind? Or did you pack in 2extra grams to compensate ?
Not necessarily coarser; but I just don't have to overcompensate with unnecessarily finer grind settings which are more succesptible to channeling and under-extraction-
How's Mignon Manuale performance for single dosing? Any popcorning? Uneven grind size? Retention? Thanks.
It's really good for single dosing; the only thing is it retains probably 1 to 1.5g of coffee; which I vacuum out at the end of each week;
Great video.
What tamper are you using?
To be honest; not sure; I bought this tamper 10 years ago on ebay; it does the job; but it isn't the best out there.
On my gaggia (all stock equip) I've got it to 17g in - 34g out at 26 secs. I think that's a solid ratio but I continue to get sourish Esp.. What do you think would resolve this?
Go up to 1:2.5 or 1:3 ratio
How do you reduce the pressure?
Awesome video! Question though, does the time you mentioned to make 2 shots include the pre infusion?
Does the filter work with the original portafilter?
YES! It certainly does!
Why does the Classic Pro use 15 bar pressure? Everyone says the 9 bar mod is needed to get good-tasting espresso. Gaggia is obviously very well known and experienced in the coffee business. What is their reasoning??
I really have no clue why....
From what I understand a 12-15 bar setting is necessary for using pods. If you are grinding your own beans, that is too high.
The GCP comes with a pressurized portafilter from the get go, which is necessary to produce anything espresso-like, when using pre ground coffee. This pressurized portafilter needs significantly more pressure. Since the GCP is an entry machine, Gaggia must've felt like most beginners would use pre ground coffee and therefore kitted the GCP to be best equipped for that.
@@dipperdave79 Makes sense; not a big fan of pods; so never explored it's cross over with this machine;
@@xtheconvicted Makes good sense!
I can’t understand your pronunciation of the grinder name???????
It’s a Solis Eureka Mignon Manuale (they do a more expensive programmable Mignon with a little LED screen as well).
I would suggest you do a PID, it really isnt hard to install, just takes a lot of time 3-4h depending on how neat you wish for it to be :)
and try even lower pressure OPV 6.5-7bar
As for the cleaning, kudos, I do it once a month.
Also, IMS shower screen will do wonders, the stock one I didn’t like :/
Yeah, the IMS shower screen is definitely on my list; the stock one is a catch all for the fines in the grind; when cleaning once a week there is a whole lot of build up behind it
All I want is for Samuel Jackson to say that about my coffee
becos of this video, im getting a slab of marble/granite to place my machines.