Hi. I just got the Gaggia magenta prestige. How can I get the filter, cleaning tablets and descaling tablets? Also what are some good coffee choices. I like strong coffee
Hi Todd, Thanks for the question. The Gaggia Super-auto Maintenance Package has everything you need. It also includes a brew group service kit which is something you'd want to do about once a year depending on usage level: www.wholelattelove.com/collections/maintenance-packages/products/gaggia-super-automatic-maintenance-package Strong can mean different things but if you want a bold cup with a little extra caffeine a coffee like Carraro Globo Rosso is a good choice: www.wholelattelove.com/products/carraro-globo-rosso
Hi I've got a question about making Americanos the way and I like them. I prefer water first and then espresso on top. I don't mind having it in several steps. My question is is it better to have two shots with less aroma or to have one shot with full aroma but also how does this match with how much water you have going through the espresso. Is more liquid through the espresso different to having to having less liquid and less aroma strength especially considering you are adding hot water anyway. Has anyone found the perfect set of options?
Hey pat, Thanks for the question! When you put more water through the espresso you risk over-extraction which may result in bitter flavor. There's a bit of a dance between how much water is going through and grind size. As one puts more water through the coffee the grind should be courser. The perfect parameters are subjective - depends on personal taste and beans used. I tend to use shorter extractions of 30ml/1oz at max aroma/strength setting and finest grind size. I can make a large and bold Americano using a double espresso at those settings and adding about 120ml/4oz of hot water. That may be too much for some. The Magenta at highest strength setting grinds ~11.5g of coffee per brew cycle. So my Americano uses a total of 23g of ground coffee. That's a triple espresso! At lowest strength setting the machine grinds ~6.5g per cycle. For a more normal double shot Americano turn down strength a couple notches. On the other hand you could make a singe espresso at highest strength setting and 60ml/2oz volume using same amount of hot water. You might want to adjust to a mid-range grind size if you start to detect bitter flavor from the beans used. Hope that helps! Marc
Hi. Could you advise what would be the best grind setting for espresso, americano or milk based drinks? I'm assuming it should be different? Or is there a general setting that works for all without sacrificing the quality of the espresso or the americano? Thanks!
Hi Iris, we generally recommend using the finest setting for all of those espresso-based drinks. I would go courser if it's choking your machine (espresso is dripping out or not coming out at all), or maybe for a longer coffee if you're experiencing bitter/over-extracted flavors. AJ
Hi, is there a way to put more coffee in a drink than the maximum coffee that has been programmed by Gaggia? I just bought the Prestige. Many thanks
Hi. I just got the Gaggia magenta prestige. How can I get the filter, cleaning tablets and descaling tablets? Also what are some good coffee choices. I like strong coffee
Hi Todd, Thanks for the question. The Gaggia Super-auto Maintenance Package has everything you need. It also includes a brew group service kit which is something you'd want to do about once a year depending on usage level: www.wholelattelove.com/collections/maintenance-packages/products/gaggia-super-automatic-maintenance-package
Strong can mean different things but if you want a bold cup with a little extra caffeine a coffee like Carraro Globo Rosso is a good choice: www.wholelattelove.com/products/carraro-globo-rosso
Hi I've got a question about making Americanos the way and I like them. I prefer water first and then espresso on top. I don't mind having it in several steps. My question is is it better to have two shots with less aroma or to have one shot with full aroma but also how does this match with how much water you have going through the espresso. Is more liquid through the espresso different to having to having less liquid and less aroma strength especially considering you are adding hot water anyway. Has anyone found the perfect set of options?
Hey pat, Thanks for the question! When you put more water through the espresso you risk over-extraction which may result in bitter flavor. There's a bit of a dance between how much water is going through and grind size. As one puts more water through the coffee the grind should be courser. The perfect parameters are subjective - depends on personal taste and beans used. I tend to use shorter extractions of 30ml/1oz at max aroma/strength setting and finest grind size. I can make a large and bold Americano using a double espresso at those settings and adding about 120ml/4oz of hot water. That may be too much for some. The Magenta at highest strength setting grinds ~11.5g of coffee per brew cycle. So my Americano uses a total of 23g of ground coffee. That's a triple espresso! At lowest strength setting the machine grinds ~6.5g per cycle. For a more normal double shot Americano turn down strength a couple notches.
On the other hand you could make a singe espresso at highest strength setting and 60ml/2oz volume using same amount of hot water. You might want to adjust to a mid-range grind size if you start to detect bitter flavor from the beans used.
Hope that helps!
Marc
Hi. Could you advise what would be the best grind setting for espresso, americano or milk based drinks? I'm assuming it should be different? Or is there a general setting that works for all without sacrificing the quality of the espresso or the americano?
Thanks!
Hi Iris, we generally recommend using the finest setting for all of those espresso-based drinks. I would go courser if it's choking your machine (espresso is dripping out or not coming out at all), or maybe for a longer coffee if you're experiencing bitter/over-extracted flavors.
AJ