MORNING COFFEE AT HOME EP 8| UPDATED WORKFLOW WITH GAGGIA CLASSIC PRO
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- Опубликовано: 6 сен 2024
- Hi friends! We recently bought some new tools to use in our coffee workflow so want to share with you😀This is an updated workflow on our Gaggia Classic Pro.
It has been a few months now since our very first video sharing with you the workflow. We hope our videos have been helpful on your coffee journey💗 Thank you for watching!
Please don't forget to LIKE & SUBSCRIBE💗
Let's be friends and connect with us on Instagram @QT_HomeCafe
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Our current setup (some contain affiliate links):
👉Machines:
Gaggia Classic Pro in Polar White: rstyle.me/+wov...
Baratza Sette 270 Grinder: rstyle.me/+VaI...
PID Kit: www.shadesofco...
👉Accessories:
Cups with Saucers: rstyle.me/+BxY...
Espresso Shot Glass: rstyle.me/+KjN...
Dianoo Milk Steaming Pitcher: rstyle.me/+Dn-...
Self-leveling Tamper: rstyle.me/+3U_...
Dosing Funnel: rstyle.me/+mc0...
IMS 18/22g Basket: rstyle.me/+Vvs...
Coffee Scale: rstyle.me/+IH1...
0.4mm Needles: rstyle.me/+Hx1...
👉Coffee Station Furniture:
Table: rstyle.me/+dzz...
Wall Shelves: rstyle.me/+wmo...
Corner Shelf: rstyle.me/+7a_...
👉Cleaning/Maintenance:
Cleaning Powder: rstyle.me/+e4d...
Espresso Machine Brush Cleaner: rstyle.me/+Nhu...
I recommend pressing the brewing button for a second or two before attaching the portafilter and pulling the shot. If you heated the machine up for a while, there can be some latent steam which will disrupt the coffee grinds in the portafilter and lead to channeling. It may not be as much of an issue with the PID but worth testing.
With PID, there's no need to press the brewing button prior to pull the shot. It keeps the temperature stable at where I want it and there's no extra steam. I used to do what you have said before PID. Thanks for the good tip!
i recommend not taking half an hour to make a coffee. did anyone else fall asleep?
@@Bingpot_Cowabunga average Starbucks enjoyer
@@HappyDancerInPink hahaha lame. Well done for reaffirming the image that coffee people are pretentious and elitist.
It takes about 3-5mins to make one cup. If time is very crucial to you, nespresso is still good! Thanks for stopping by!
*_A little unknown scientific-fact:_*_ Electrons build up more easily in dry places. On humid days, shocks are less common because a thin layer of water molecules coats most surfaces, which allows electrons to flow more freely and makes almost everything conductive and static-free._
I used the same way like yours on my Baratza 270, instead of hanging on its fork handle, gravity beam goes straight into portafilter while it sets at the bottom^_^..
I definitely prefer this way too because of the funnel. Making sure that coffee grounds don't fly around!
I got my blanking disc and gave mine a good clean. Thanks for the tips in the previous vid. 👍
Not a problem! I'm glad I could help. 👍
Have you tried Lance Hedrick’s ‘poor man’s pre infusion’ ? Works well. Open steam for five seconds beginning of extraction, then close and time from first drop of liquid.
Yes, we have been doing that for couple of months now. It does help with channeling and even espresso extraction. Lifestyle Lab and Whole Latte Love makes a really informative video regarding Gaggia Classic’s pre-infusion.
Rochester has some of the best coffee and coffee shops!
Very much agreed!😊the Rochester coffee community is great
Nice setup you have there and I appreciate how you use it. . You did an excellent job with that 2 percent milk. Appreciate the nails too!
Cheers!
Thank you so much for your kind words and that you enjoyed our contents! Still struggling with alternative milks though!
Cheers!
I hope my milk looks that great one day! I love your videos!
Thank you! I'm sure it will, takes a bit of practice for sure.
Awesome Gaggia Classic Pro setup and nice workflow video! Thank You for sharing.
Thank you for watching and for your kind words :)
Time for a bottomless basket and maybe even adding a screen. 58.5mm is perfect. It rests halfway without anything in it so pretty tight. Takes ~2g of space. So either get a 2g larger basket or use less coffee. A BLB also gains you ~ 2 in of extra space for the cup. I use an 8oz cup and don’t have to remove the drip tray. Looks great! Your milk skills are great. I brew first then flip steam switch with timer, purge, then wait till ~25-30 sec to heat up. Purge again for 5 sec then steam the milk. You’ve waited too long if the steam light comes on as it shuts off the heat. I’m sure you know this… 🍻🍻
Hello! Puck screen is amazing since it helps to keep the ground from going up the shower head and keep everything fairly contained in the portafilter; highly recommend! I normally do those steps before I have a PID installed. Having a PID is such a game changer and makes it very easy to keep things consistent!
@@QTHomeCafe well thanks for the input. Maybe I’ll do the mod. It would be really nice to control the temp. I’ve got a 6.5 and 9 lb spring coming in the mail soon. Hope if helps a little
That should help quite a bit!! And if anything, I highly you either make a WDT tool or get one for 10$ off of Etsy or something. That should also help with the extraction.
Thank you for sharing! Am new to Gaggia, For the milk steaming, do I need to wait for the steaming button light on and start to steam the milk?
Thank you for stopping by our channel! If you are drinking a small cup of latte then that’s fine. If you steam for multiple cups or a larger latte, I would recommend steaming around 15-20 seconds after you pressed the steam button. I hope that helps!
Personally I don't bother to weigh or time when making lattes. Even a mediocre shot tastes pretty good when you add a bunch of frothed milk to it.
Wow, I just found your channel and I love your videos! So relaxing and I’ve been really considering the Gaggi for my first home espresso machine! Would you mind telling me where you got all of your adorable mugs from the light blue and teal and white ones? Also would you do a video on all your essential coffee tools/ machines for your work flow? Thanks so much and be blessed!
Thank you and welcome to our channel! 🥰. GCP is a great machine! If you go to our new (not so new anymore), there should be links underneath the video with all the mugs we have! Honestly, too many of them!
Nice video, subed, and bought a same tamper today, coming tomorrow, see how it work with stock basket. 🤞
Thank you! I really appreciate that. Let me know how it goes!
The tamper design and package is nice, but I have to refunded back, because the 15lb spring got stuck inside!!
@@DWL1106 I actually had to do some modification to it to make it work pretty decent. I took out the inner spring completely and fill it with paper towels in the inner rod until it max out.
Subscribed great video great questions and good answers.
I like your videos!
Could you share the settings of the Baratza Sette 270?
The grinder will arrive at my house next week and I would like to start with something so as not to lose so much coffee during the tests hahaha xD
Thanks a lot!!!
Here from Chile!
Abrazo friend! Thank you so much!
From my experience, every grinders are different. To me personally, I grind around 3-4 grind setting but I've heard that others use 6-7 grind setting or 5-6 grind setting. You may have to waste a little bit on your first bag but then you would understand more of your machine. :) Good luck on your home barista journey!
@@QTHomeCafe thanks for your answer!!!! Appreciate it
Café Colombia 😍♥️
Yes! 😍👍☕️
I prefer:
Sumatra Atu Lintang
Costa Rica Kenya
Costa Rica La Perla
Of course always from a local roaster here in Chile
@@SouthAndes Oh wow! If i ever have a chance, I would love to try freshly roasted coffee beans from around the world. :)
Great videos, thank you for helping me learn my new Gaggia! Can I ask what setting you have your grinder at?
Thank you! 🙏 I’m just sharing what I know. Every beans are different so you will have to figure it out. I would recommend using fresh roasted beans from your local shop for a great cup. Typical guideline is 18g of coffee beans into grinder and brew time should be around 25-30secs and have around 36-40g coffee out. I’m assuming you are using the same grinder as me so I would say you can start at maybe 7A and go finer if it runs too fast or go coarser if it runs too slow. I hope that help!
Cute nail colour
What’s your grind setting ?
Is the PID only an upgrade for the classics pro and not the original classics which I have?
You can definitely get a PID for original classic from either Auber Instruments or Shades of Coffee. Please make sure to read the description of the PID to get the correct one.
great video, thanks for sharing!
I was wondering - why do you switch milk between pitchers?
Thank you! And honestly it’s more so a personal preference. Steaming in a smaller pitcher is easier for the Gaggia steam wand, but I love pouring from a bigger pitcher. It helps me get close to the surface without accidentally starting the pour early😅 I also find that transferring between pitcher helps to incorporate the milk layers for better texture. Hope that helps!
Cool post, nice upgrades. Did you go with the 58.3 or 58.5 tamper?
Thank you! I went with a 58.5 tamper since I'm using IMS basket.
Good morning great videos. Quick question how hard was it to install your PID Kit and where did you purchase it??
Good morning and Thank you! It wasn't the hardest but it took me a whole day to install it. I highly recommend reading the manual once before installing it. I bought it from ShadesofCoffee but you can also get it from Auber Instruments.
@@QTHomeCafe thank you for your reply. Has it made a major difference since you have installed it? I have the same gaggia classic and I installed the 9 bar spring (that I purchased from shades of coffee too). Are you able to pull multiple shots back to back since installing it? Thank you again and I apologize for asking you so many questions.
@@greekfest5042 Not a problem. It has made a huge difference in the quality of espresso shots. It takes away the guessing part (for temperature) out of the equation. I'm able to pull more consistent shots back to back. 9bar spring is definitely a nice mod! Any questions that I can help with, feel free to comment.
Your videos has been a big help to me. I’m thinking about installing the PID. Three questions, are any special tools needed to install the PID? Is there a switch to control the temperature? And, is the steam pressure better? Oh, one more question. I noticed you have a new scale and wonder why you didn’t purchase the newer version of the Timemore scale? I’m SORRY for the numerous questions!
For how long do you turn on the machine before brewing? I am doing 9 minutes now after some testing
I typically turn it on for about 15 minutes or more. The portafilter is usually hot to the touch without running hot water through it is a sign for me that the machine is ready to go.
Same i found most usable and then 20 seconds on the steam button before start brewing works great for the temperature here.. Coz i was too busy to wait longer.
Can I ask why you poured the steamed milk into a separate jug before pouring? ... seems redundant
It’s a personal preference, I like pouring in a larger pitcher so I can get closer to the surface without starting the pour early. Also, it helps with the milk texture by incorporating in all the layers especially when you might have steamed too foamy.
So, it looks like you got the IMS filter just before the bottomless portofilter. Did it fit okay in your original Gaggia Classic Pro portofilter?
I believe that non-bottomless portafilter typically can hold up to 18g basket. Whether the basket is IMS or VST, it should fit as long as it’s under 18g.
Where did you get the double walled glass you have in this video? I couldn't find it in the links below.
Hey! It’s a set from Bodum. Here’s the link if that helps😊
rstyle.me/cz-n/e6bwm7c7y3f
@@QTHomeCafe wow you're the best! Thanks 😁😁😁✌️
Why pouring steamed milk from one pitcher to another?
It’s purely for latte art purposes. I like doing that to incorporate in the milk, better texture for latte art. Also pouring from a bigger size pitcher is easier for my latte art practice. It helps me get closer to the surface without accidentally pouring milk too early in the process. If I was to steam in the bigger size pitcher, I’d have to use more milk/wasting it.. plus the Gaggia steam wand is short and makes steaming in a bigger size pitcher a bit difficult🙂hope that helps!
I'm relatively new to the espresso world, is there a logical reason why you change jugs prior to pouring... ?
Hi there! The jug that I use for steaming is a bit smaller so it works better for me and help avoiding pouring too much milk/wasting it. But then for latte art purposes, using a bigger jug is much better as I can get closer to the surface without spilling the milk...and the sharp spout helps with certain designs I want to get. Another big thing for me is I find the transferring step to be very helpful in incorporating/mixing the milk so you get the best texture instead of it being in separated layers😊hope that helps!
@@QTHomeCafe Thanks for that, it's starting to make more sense... I'm a long way off doing latte designs, as I'm still working on the frothing. (Studying your technique)... :)
@@pip5461 It's trickier than I thought for sure when I started so take your time :) the right milk texture will determine 90% of your latte art so. Good luck and of course, if there's anything I can help along the way!
@@QTHomeCafe Guess I'll have to double the milk order... :) and buy more jugs to experiment with.
Haha yup you’ll see how fast and how much you go through milk😅I got my jug from amazon, linked in the details of the video. This spout is sharp but you can also try some of the rounder ones they sell on amazon too
Do you have an OPV mod on your gaggia? if so, which pressure?
Hello there! We do have. We are currently using the 9bar spring one.
What size of dosing funnel are you using now? 58 or 58.5?
This specific one is 58m. We should have a link to the product under the video description.
single origine
Does that 58.5 tamper work with the stock 58 portafilter?
It should work but I would recommend you getting either IMS or VST basket prior/same time as the tamper. If you are getting a VST basket, you should get the 58.35 tamper. IMS basket works better with 58.5 tamper.
cool! what PID is that?
TY! It's the PID kit I got from Shades of Coffee🙂
Do you Pre-infuse in this machine
Yes, I do😀 Once I turn on the brewing switch, immediately turn the steam knob to let water run out for about 5s
What size normcore tamper is that? 58.3 or 58.5
I'm using 58.5 normcore since I'm using an IMS basket. If you are getting a VST basket, 58.35 is a better size.
@@QTHomeCafe will be getting an ims
@@adamhartman4312 Let me know how it goes!
Scale model and a link ???
Hey! I have it linked in the description but here it is : rstyle.me/+1Tuw-DwVYo_bwHM95PbKFg
Since this one, I actually have changed to another scale in my recent videos.
That is very nice but way too long. What if I want to make some coffee for a guest or two? That's 30 minutes.
I think it was a long time only because the purpose of the video was to demonstrate and teach each step well. After some practice I'm sure the time could be cut in half. If your guests can't wait then tell them to stop by the Starbucks drive through before stopping by your place.
Hi there, it really depends on what you are making for the guests. It shouldn't take that long to make 2 cups of coffee. In my household, it takes about 15 minutes to make 1 americano with dark roast coffee beans, 1 iced latte and 1 hot latte with medium roast coffee beans. I hope that help!
So.. 8 min for coffe. When you have 3 friends at your place.. about 32 min. Damn :)
Hahaha that’s why only selected cool friends are allowed to come over for coffee!
@@QTHomeCafe lol!
Four minutes to prep a shot and it comes out all runny lol. The spritz and needle are completely unnecessary. I have the same setup and my shots come out perfect in half the time or less just using a distributor and regular tamp. I think its just home baristas that do all these extra steps because in my time working in third wave I've never seen another barista do that at work.
Thanks for stopping by our channel! if you are single dosing, RDT or spritz of water definitely helps with the mess and make the grinder yield even closer to a 0 retention for us. WDT also helps us to distribute the coffee ground more evenly and the end result does yield us a more even extraction. Comparing a commercial setup to a home setup is not a fair comparison. If you have a chance or 4 minutes to spare to make a cup of coffee to your liking, we do recommend you give it a try! Many people do it and many people don’t. Is it worth it? It’s really up to you.
PAT (pissing about technique). What a complete fanny about to make a coffee.
If you have a chance to try it, I would highly recommend it. It’s just a different approach to make coffee at home and it’s very rewarding if you like espresso-based drink! ☕️👍