I love that it took you 3 minutes to get it done instead of 15 minute religious experiences people are having on youtube. I just got this machine to learn with intention to upgrade somewhere in the future. So far so good, thanks for the reference video so we can learn. Cheers and keep up with the great videos.
Likewise here, sometimes it can get too overwhelming for someone trying to get into home espresso. Refreshing to see you can actually get decent espresso without those pid, etc upgrades (though nice to get into in the future).
All those barista youtubers, that need 10minutes for one espresso almost made me quit and want to buy a fully automatic machine. Thank you for showing us how normal people can make a coffe without hugging, kissing and spraying every single bean before grinding it! For someone who is new into espresso machines this is really helpful!
This is a beast of a machine at a steal price ! It served me for 12 years reliably producing an amazing coffee (4 cups per day) . The only thing I did was regular rescaling and I reduced pressure to 9 bar, finally I got a naked portafilter. I miss my Gaggia days now with my Bezzera , I miss the Gaggia days exactly as I miss my student years . This is the best starting place for anyone wishing to begin a journey into coffee. Forget the Krupps, Deloghis , etc Gaggia is tour beast and looks beautiful on every bench .
Hi DA, Thanks for sharing your experience with the Gaggia Classic. I agree 100%! The Classic is a true machine, a great place to start and with simple maintenance runs far longer than appliance grade products! Marc
Now whole latte love has virtual reality coffee making 😂. I actually like this format as it allows us to see a lot of the detail that other videos don't allow you to see so that you can replicate how the coffee is being made
Hi JAB, Thanks for the comment and happy to hear you appreciate the format. I feel a little weird wearing a camera support bra for shooting this style but it does give all the details! Marc
Hi a, Happy to make you chuckle! I'm very upfront with my lack of milk art skills. Always been more of a straight espresso guy so I guess I don't get the practice. Also, if it's frothed well tastes the same with or without the art. Marc
I'm going to say thank you for an extremely helpful video! Chest camera PoV is an absolute WIN!! 💚 And seeing more of the steaming trick and whirlpool technique for the Gaggia Pro is just what I needed.
I've got a refurbished 2011 Gaggia Classic with 9bar and steam wand mods on the way. Thanks for this video, I'm looking forward to watching the others.
Hey murk, Also, be sure and bookmark our support site for the Classic here. It's loaded with DIY videos and more: support.wholelattelove.com/hc/en-us/sections/1500000384362-Gaggia-Classic-Pro Marc
After hours of research I decided that this will be my set up .... I love good espresso ... and I want to get into this hobby .... after almost buying a Breville barista express I decided to buy a Gaggia Classic ... initially I was between buying a Smart Grinder Pro or a Sette 30 .... but I'm going to stretch my budget a little more and I'm going to bet on Mignon Silenzio .... I think it will be worth the investment .... Thanks for all the information and knowledge you give us with your videos .
Just bought this exact setup but both the machine and grinder are in white because why not. thanks for all your content, it helped me a lot in choosing a good first setup that I could grow into and have for years hopefully!!
Hey Bobby, You are welcome for the content! Nice setup and yes, why not in white? A lot more style options in products than there used to be. Wise choice going with true machine grade equipment. Much more robust than entry-level appliance grade products. Maintain them well and they will provide many years of reliable service. Marc
Got my Gaggia Classic coming this week, been (no pun intended) binge watching all your great vids on this machine, so a grateful thanks for all the content & keep up the good work :)
Hey CCP, Congrats on your new machine and thanks for the kind comment! Might want to bookmark our support page for the GCP: support.wholelattelove.com/hc/en-us/sections/1500000384362-Gaggia-Classic-Pro Lot's more info there. Marc
This is a great espresso tutorial video without all the overhandling nonsense of many others. Just ordered the Silenzio grinder from your website to go with my Silvia v6. Thanks!
Ni worries Marco I love your videos and passion to for coffee if you ever come to Australia check out lygon street Melbourne great coffee and Italian Food 👍🏻👍🏻👍🏻
Your videos helped me decide on the Gaggia Classic Pro-which I just purchased from YOU recently! Thank you for all the knowledge and helping me pick the right machine for my needs. The Lavazza Super Crema is AMAZING btw!
Thank you. I brought my first machine and my first grinder and the user manuals are not enough detailed. With the help of this video I try to make a good coffee/espresso. I have got an Eureka Mingon (not Silenzio) und Gaggia classic pro. Making cofee with these equipments is totaly new for me.I have not found yet out how should I find the optimal grinding, and the milk seems to be tricky as well. Maybe it takes time to get experience? I can see, how you make the milk, but if I make it, the result is not the same. I have not understood why? What could be the problem?
Hey PC you are welcome! Yes, it does take some time/practice to get the process down. 2 key things are dialing in grind size and practicing frothing techniques. Here are videos that will help with that Dialing in Grind Size: ruclips.net/video/jOY7D02n4Cw/видео.html Milk frothing for Beginners: ruclips.net/video/4PSCsv7kcKA/видео.html Marc
Hi E, Thanks for the request. I know people like to tinker (I do too!) and modify single boiler machines with PID temperature control. Unfortunately the is no Gaggia approved retrofit for the Classic so PID modification would void the warranty. Marc
Little tip for those with Eureka grinders. Initially, I accidentally set the grind setting too fine to start and the machine wouldn't start. Advice: start grinding at very course, and move the dial while it's grinding to where you want it. Love my setup so far, super sleek and durable equipment.
Hey fk, Awesome and congrats on your machine! More than 35 videos for Gaggia Classic available on our channel to help you out. Just search "Gaggia Classic"! Also make use of our support section here to easily locate videos and more info: support.wholelattelove.com/hc/en-us Marc
Have been attempting to make good expresso but not sure if its going to well. Just a question. The machine is the new black classic pro. How long should i wait for the machine to heat up before getting into it. Sometimes thr brew light goes off when im extracting and im not sure if thats good
Thanks for making this, very informative! After spending some time explaining to my girlfriend why I need a "fifth way to make coffee" I finally bit the bullet and ordered one of these. I can't wait to give it a shot (heh...) on Friday when it shows up!
Might be a personal preference/opinion, but I cried a tear of sadness when you didn't knock out the portafilter before steaming and/or cooling down the head. I find it prevents sucking up grounds into the group head/3-way valve if you knock it out prior...also helps set up the workflow for the next shot :)
Been thinking of getting the gaggia for my bedroom as cannot put it in the communal spaces. How loud is the machine and will the gaggia disrupt people in the morning if in my bedroom! Thanks :)
Marc very good "how to" on the Gaggia Classic Pro. It would be interesting to see a review of this machine in conjunction with the Baratza Sette 30/270 Great content and information..... Can you deliver in Chile?
Hey s, Thanks for the comment! I've got a bunch of videos on the Sette grinders so check those out. IMO the Sette 30 doesn't have the precise control of grind size needed for high-level espresso. But one can compensate by adjusting dose weight to some extent. The 270s do have the precision needed. And I do love the beautiful fluffy grind the Sette grinders produce. They are fairly loud, are prone to some static (especially in low humidity but solveable w/RDT) and exist in the appliance grade product category with a lot of plastic used in construction. Marc
Great video, Marc! I'm looking for a Saeco SE50 and I cannot find good info about this machine. Please in case you have access to this machine, you could take a review on it for us! Unusual machine but it's a good machine I can by directly with a retailer here in Brazil, instead of buying overseas and import it.
Hi Marc, How important is water distribution to making good espresso? On my GCP, I have noticed, rather recently, that water comes out of the grouphead in thick streams instead of resembling "falling rain" (usually 3-4 thick streams). I keep up with cleaning and my machine is only 2 months old, so the shower screen is definitely not clogged (in 2 months I've backflushed a total of 4-5 times and descaled once, and I have taken apart the grouphead and played around with the shower screen screw). At the same time that I noticed this change in water distribution, I also started to notice channeling. The espresso is thinner and shots run really fast. I'm having to grind much finer to get the shot in that 22-30 sec range, but even when I do it tastes very unpleasant. Prior to this, I was really happy with the espresso I was producing on the GCP. I was told by a local distributor that the channeling is likely due to technique and that water distribution is likely not the cause of the channeling. He said that the machine's job was just to push hot water and steam out and that the correct pressure would be achieved with the right grind size and tamp pressure. However, I just find it too coincidental that the channeling issues/terrible shots started when I noticed the change in water distribution. My grinder is the Sette 270. I typically stay within the 6 range (macro), but now I've had to go as low as 4, usually dose 15g and aim for 1:2 (this varies between coffees). Any advice would be helpful.
Hi gb f, Thanks for the questions. Water distribution is a variable which may have an affect and from time to time the water may present in a less "showery" form. There are shower screen upgrades like this IMS nanotech screen which produce a consistently better shower, stay cleaner and are easier to clean: www.wholelattelove.com/products/ims-nanotech-gaggia-classic-shower-screen As your local retailer advised channeling is most often caused by technique. But a small technique error combined with subtle change in another variable can combine to cause more channeling. Having to grind finer as a Sette 270 grinder breaks in is normal. Your Sette should have come with shims which restore range. Shim(s) are typically installed after about 6lbs/3kg of grinding. Baratza's website has detailed info on when, how and what to expect after installing shims. Understand you are probably not grinding finer but adjusting to a finer setting to correct for break-in of the grinder. Marc
Hi Marc, I have a question: after making espresso and afterwards frothing milk 3 lights are on on the same time (brew and steam buttons switched off). What does that mean ? Is it something wrong with my Gaggia ? Or it's just indicating the temperature is too high inside the boiler ?
Hi , Mark great video. thanks. should the timing of shot start from the first drip for Gaggia classic pro?( I had a breville Barista express before and i see the pre infusion times of these machine are very different. )
Hi PRS, thanks for the kind comment and question. I tend to use first drip as an equalizer between the many different types of machines I use. High flow rate rotary pump machines are quite a bit different than lower flow rate vibration pump machines. Honestly does not make a difference which you use as the times will all be relative to your kit. Like if your pulling at 25 from first drip and it’s tasting over extracted maybe dial in to 20 from 1st and see if that’s better. Hope that makes sense! Marc
Does the Gaggia also use a pressure stat like the Silvia? Have you ever used a scace device on Gaggia? I have a PID on my Silvia and can see some substantial boiler temp fluctuations
Hi dude, Thanks for the question. There's a big misconception happening around brew pressure that people need to stop worrying about. If your grind is properly dialed in brew pressure on the Classic for a typical double will be ~9 bar for 2oz/60ml extraction in 25 seconds. I'll be putting up a video demonstrating/proving that in the next few days. I guess many do not understand that static pressure measured with no release of espresso is very different than pressure in the group when it's being released through a coffee dialed in to standard extraction timing. If you grind too fine pressure can go higher. For those who want to grind finer and do longer than standard extractions they should probably be looking beyond entry-level machines. Marc
How do you know it, given that Classic doesn't have a pressure gauge? Anyways, you could just adjust overpressure valve, google by "gaggia classic opv adjustment"
@@pfa231 Hi, I put a portafilter on with pressure gauge and a valve to adjust output flow from portafilter to simulate an extraction of 2oz/60ml in 25 seconds. Stay tuned for the video! Marc
@@Wholelattelovepage thank you for sharing. I recently purchased the Gaggia from you guys and have seen this mod referenced as a “requirement” for the machine to function properly. That being said, the same people also shoot for a 1:2 ratio for their yield (18g coffee in, 36g espresso out), so I guess they just like it stronger? I’ve been getting pulls similar to what you mentioned here, using 18g of coffee and getting ~60ml out in 20-25 seconds. Good to know that’s not too far from the norm😁
Hi Khaled, Comes down to personal preference on prep order. Steaming first leaves the milk sitting for a bit and one can expect some settling/separation of frothed milk. That can work well if making a cappuccino but can make pouring latte art more difficult. Marc
Hello Mark, I got a double boiler home appliance espresso machine. I put in 15 to 16 gm for double shot. The question is How do I get my puck dry? I don't hv the outlet that dries up the puck. Is there a technique to dry a puck..coz knocking out a wet, slushy puck is quiet a mess..and it takes 5 to 6 knocks to come out.
Hi Parag, Thanks for the question. So it sounds like you are using an appliance that does not have a 3-way solenoid valve which opens to remove water and pressure from the coffee puck/filter basket at the end of an extraction. Unfortunately there's no easy way around the soupy pucks. Best I can advise is to let the portafilter rest in the machine for a minute in hopes that it dries a bit. Letting it rest will at least let the pressure dissipate. If you've ever tried to remove the PF seconds after an extraction residual pressure can cause grounds and brew water to "sneeze" out. Marc
Hi there. If you plan on making mostly espresso drinks, I would highly recommend a grinder like the Eureka Mignon Silenzio over a Baratza Encore / ESP. The Silenzio has 50mm flat burrs over the Encore's 40mm conical burrs, which will provide faster, more consistent grinds. The Silenzio is also notably quieter than the Encore and can be used either manually or with timed dosing. It is more expensive, but in this case, it is really worth it as you are getting a far superior product.
Hi M, Well it depends. You could make 2 single shot flat whites by pulling a double espresso into 2 cups and steaming enough milk in one go. But if you want 2 classic flat whites with a double in each then you will need to cool down the boiler after steaming milk and before pulling another shot. Marc
Why do you always leave the portafilter in? I have been always taking it out and the basket out and leaving them to dry. Or is it really best to just run some water through then leave it in the machine?
Clean them for sure! When you’ll be using machine it should be in so it warms up. I leave in after cleaning and when machine is off so when turned back on it warms up with the machine. Marc
@@Wholelattelovepage great thanks! I have been just putting in back in each time before I turn the machine on to warm it up, an extra step. From now on I will just clean and leave in in loosely for my next use! Great video
Hi jcvm123, Thanks for the question. The GCP's stock 58mm filter basket measures 59mm. The discrepancy between listed size and actual size is common across filter basket brands. Same goes for tampers. Many listed as 58mm are actually a little larger. It's only recently that a few tamper manufacturers have started using more precise measurements and we've started to see sizes like 58.5mm. Bottom line, the 58.5 works great and in my experience the majority of 58mm tampers will too as they are for the most part in the neighborhood of 58.5 as well. Marc
Hi T, Thanks for the comment. It's not unusual to get some water from the group when cooling down the boiler. If referring to the brew and steam buttons that will keep the machine in mode to make steam and have no affect on water coming from the group. One can cool down the boiler by expelling water from the group instead of the steam wand if desired. Marc
Hi TL, Thanks for the question. Depends on what capabilities you want in a machine. Pre-infusion is very uncommon in premium entry-level single boiler machines. Marc
@@Wholelattelovepage hi, I’ve been looking a lot about this machine, and I’ve read some suggestions about pre-infusion tricks : hit the brew switch for 1 second and let it sit for 5sec before brewing or start brewing with the steam wand open at 30% for 6sec, then close it down and let the brew finish. Have you experimented with that and are there any benefits? Thanks in advance
Marc question. I have the rocket mozzafiato. Now I set the pid for let’s say 204 F. In my group head does not seem to get to that. I have a e61 temp gauge on it. I mean if I flush enough the temp rises. With the pressure stat in the Apartamento I mean my brew head temp was like 207 after sitting and I flushed to cool. Now I’m flushing to get temp up in the Mozzafiato. I also really don’t hear the water circulate around the group head like the apoartamento. So am I just over thinking this or what do I need to do to get that brew head hot enough. Do I just need to introduce the pid water that in the boiler as a flush to get the temp up. I though having the pid it would be easier. Thanks. Anyone else on the thread pls contribute too thanks to all.
Hi Dirk, On the Mozzafiato you set the actual in boiler temp on the PID to produce a desired brew temp. For instance to get a brew temp of about 200F you'd set the PID to 248F. Not entirely clear if that's what you are doing. But if setting the PID to 204F (actual numbers on the PID) then yes, your brew temp is going to be very very low! You should not need to flush increase the brew temp. The machine's manual has a reference chart showing PID temp settings for desired brew temps. Hope that helps! Marc
Yeh that's sold it, I don't need all the fancy bells and whistles of a programable grinder, it'll get set once for espresso and that's it, I'll be set, on demand flat burr grinder it is! Thanks as always for these videos Marc, you're the best.
Why you dont use fresh ground espresso? Why you dont you weigh the coffee? What about some brew ratio? :( Grind seems to me a bit coarser than it should be, with this much of a coffee, shot should be atleast 25 seconds...
Hi Stanley, Not sure what you are talking about. Did use fresh ground coffee! We have plenty of videos in which we do brew ratios and weigh the coffee dose and output. Not everyone does brew ratios every time. Here's a detailed video of ours on brew ratios: ruclips.net/video/WifLRJZKs9A/видео.html And even further doing brew ratios on bottomless triple shots, with flow control and logging extraction rates through Acaia Brewmaster app: ruclips.net/video/HTaly8c-i_U/видео.html Enjoy! Marc
This is a really old school way of making espresso tbh, leveling the grounds and eyeballing the shot by the streams color won't get you the most consistent shots but it's traditional ngl. I need to pull some shots this way and see how it goes, maybye it'll be delicious :)
Hey h, quick dirty and delicious! or you can go super high-end with bottomless triples, app connected scales and flow control like I do in this video: ruclips.net/video/HTaly8c-i_U/видео.html Marc
Hi Heath, You can make a flat white any way you like. There are many different interpretations. Think it was charbuck$ that marketed the ristretto (likely made on a super-auto - if at all) as part of the drink when they jumped on the flat white bandwagon a couple years ago. Best sweetness comes from frothing milk to a proper temperature IMO. I rarely go to chain coffee shops but when I do milk is almost always too hot and poorly frothed. Marc
@@Wholelattelovepage I agree about the poor milk frothing at many coffee shops, even some small cafes I've been to. They need to watch some of your videos!
4:14 the brew light went off - that means the water was too cold to brew espresso resulting in sour taste. You can fix it by preheating water in boiler using steam button before brewing espresso.
Hi Nils, Thanks for the question. A key feature of the Gaggia Classic Pro compared to lower cost entry-level espresso appliances is the 58mm commercial size and weight portafilter. Leaving the portafilter in place warms it up with heat from the group head for more stability in brew temperature. Marc
@@Wholelattelovepage ah yes I get that, but I got the impression that you meant that I should leave it in place when the machine is cold or cooling down? Thanks for the answer :-)
Will the Gaggia Pro really "go for decades"? My Gaggia Classic (pre-Pro) lasted 8 years, and I babied it in all kinds of ways. Very disappointing. Maybe just pretty disappointing.
Hi Anthony, Yes they can! Super coincidence. I'm going through the comments this morning and the comment right below yours left on this video: ruclips.net/video/1G7S6CdPubs/видео.html reads: "My machine is about 15 years old, so this replacement job was a bear, but I got it done. Now, with the new non-leaky steam valve, the brew pressure is way to high. Gotta fix that next." Yesterday we had a customer with a Gaggia Coffee he purchased in 1987 which is the predecessor of the Classic. Marc
Hi Reece, Thanks for the question. Not at all. I use many different machines and rarely pay any attention to the brew pressure gauge when dialing in grind size. For basic dialing in I use timing to get in the ballpark. Here's a video showing my dialing in process: ruclips.net/video/jOY7D02n4Cw/видео.html Marc
Marc also my gaggia clasic pro when you move wand there’s resistance on wand sounds like it’s rubbing is that normal. Also my steam control knob squeaks a bit. Is that ok. Thanks
Hi Dirk, There should be a little resistance. Hard to say if rubbing sound is normal without hearing. A small squeak from the valve is likely not an issue so long as it otherwise operates normally. Marc
Hi 9, Thanks for sharing. Lavazza Super Crema is incredibly popular. Customers rate it 5 out of 5 stars in 1,000+ reviews! www.wholelattelove.com/products/lavazza-super-crema-whole-bean-espresso-coffee Marc
Hi s, Thanks for the comment. Coffee I'm using runs about 2 cents a gram so I'm not really in the every bean is sacred camp and okay with making a small sacrifice to the coffee gods :). I'm helping support coffee farmers! Know what does add up? $4 dollar lattes at cafes! Marc
I'm all too familiar with cooling down a gaggia because I always make my wife's milky drink before mine. It can turn out really bad if you don't 'cool' it down properly.
I agree.... dont measure your coffee on a scale. It takes the charm off coffee and brewing by scaling it all and move and clean like a german soldier. Its unattractive and slow. :)
Hi Nitkin, Not evryboard goes hard core tech in brewing. I often do like in this video: How To: Improve Espresso Using Flow Control + Bottomless Triple Shots: ruclips.net/video/HTaly8c-i_U/видео.html Marc
I love that it took you 3 minutes to get it done instead of 15 minute religious experiences people are having on youtube. I just got this machine to learn with intention to upgrade somewhere in the future. So far so good, thanks for the reference video so we can learn. Cheers and keep up with the great videos.
Hey r, Cut to the chase right! You are welcome for the video and thank you for the comment!
Marc
Likewise here, sometimes it can get too overwhelming for someone trying to get into home espresso. Refreshing to see you can actually get decent espresso without those pid, etc upgrades (though nice to get into in the future).
Agreed 100 💯 per cent those other videos did my head in 👍🏻👍🏻👍🏻
@@Wholelattelovepage its the first video that im not asking myself wtf...😂
All those barista youtubers, that need 10minutes for one espresso almost made me quit and want to buy a fully automatic machine.
Thank you for showing us how normal people can make a coffe without hugging, kissing and spraying every single bean before grinding it!
For someone who is new into espresso machines this is really helpful!
Hi 8Ball, thanks for the comment - happy to help! Yes, espresso can be as simple or complex as one desires.
Marc
This is a beast of a machine at a steal price ! It served me for 12 years reliably producing an amazing coffee (4 cups per day) . The only thing I did was regular rescaling and I reduced pressure to 9 bar, finally I got a naked portafilter. I miss my Gaggia days now with my Bezzera , I miss the Gaggia days exactly as I miss my student years . This is the best starting place for anyone wishing to begin a journey into coffee. Forget the Krupps, Deloghis , etc Gaggia is tour beast and looks beautiful on every bench .
Hi DA, Thanks for sharing your experience with the Gaggia Classic. I agree 100%! The Classic is a true machine, a great place to start and with simple maintenance runs far longer than appliance grade products!
Marc
I remember watching people’s videos who have a 5 min segments to make a coffee and I see you, 30s and it’s done. I like that.
Hi HH, Thanks for the comment!
Marc
Now whole latte love has virtual reality coffee making 😂. I actually like this format as it allows us to see a lot of the detail that other videos don't allow you to see so that you can replicate how the coffee is being made
Hi JAB, Thanks for the comment and happy to hear you appreciate the format. I feel a little weird wearing a camera support bra for shooting this style but it does give all the details!
Marc
@@Wholelattelovepage not mention we can't see your lovely face 😉
@@ggivensjr 😊
I always chuckle when you say "I'm no artist" as you finish pouring the milk.
Hi a, Happy to make you chuckle! I'm very upfront with my lack of milk art skills. Always been more of a straight espresso guy so I guess I don't get the practice. Also, if it's frothed well tastes the same with or without the art.
Marc
I really like the way you make Latte unlike this fancy style in other videos. Thanks a lot Sir!
My pleasure!
Marc
Man!! I'm so excited to get my Gaggia!! I'll be re-watching all of your videos and AJs.
I like this guy straight to the point!!!
Hey ryan, thanks for the comment!
I'm going to say thank you for an extremely helpful video! Chest camera PoV is an absolute WIN!! 💚 And seeing more of the steaming trick and whirlpool technique for the Gaggia Pro is just what I needed.
Hi Oli, Glad it was helpful and thanks for the feedback!
Marc
I've got a refurbished 2011 Gaggia Classic with 9bar and steam wand mods on the way. Thanks for this video, I'm looking forward to watching the others.
Hey murk, Also, be sure and bookmark our support site for the Classic here. It's loaded with DIY videos and more: support.wholelattelove.com/hc/en-us/sections/1500000384362-Gaggia-Classic-Pro
Marc
@@Wholelattelovepage Thanks
After hours of research I decided that this will be my set up .... I love good espresso ... and I want to get into this hobby .... after almost buying a Breville barista express I decided to buy a Gaggia Classic ... initially I was between buying a Smart Grinder Pro or a Sette 30 .... but I'm going to stretch my budget a little more and I'm going to bet on Mignon Silenzio .... I think it will be worth the investment .... Thanks for all the information and knowledge you give us with your videos .
Just bought this exact setup but both the machine and grinder are in white because why not. thanks for all your content, it helped me a lot in choosing a good first setup that I could grow into and have for years hopefully!!
Hey Bobby, You are welcome for the content! Nice setup and yes, why not in white? A lot more style options in products than there used to be. Wise choice going with true machine grade equipment. Much more robust than entry-level appliance grade products. Maintain them well and they will provide many years of reliable service.
Marc
Wow the Gaggia Classic Pro looks SO classy in black.. ! And that crema...
Hi d, Thanks for the comment. I do like the Thunder Black!
Marc
Got my Gaggia Classic coming this week, been (no pun intended) binge watching all your great vids on this machine, so a grateful thanks for all the content & keep up the good work :)
Hey CCP, Congrats on your new machine and thanks for the kind comment! Might want to bookmark our support page for the GCP: support.wholelattelove.com/hc/en-us/sections/1500000384362-Gaggia-Classic-Pro
Lot's more info there.
Marc
@@Wholelattelovepage Oh yes! already got that bookmarked safely for reference :)
@@Wholelattelovepage Wow! So informative.
This is a great espresso tutorial video without all the overhandling nonsense of many others. Just ordered the Silenzio grinder from your website to go with my Silvia v6. Thanks!
Glad it was helpful! And thanks for the comment - I do try to avoid the BS!
Marc
I've just bought a new espresso machine and this is my favorite channel already.thank you☕
Hey Ninja Man, Awesome! Thank you!
Marc
Flat White!! Good old great Italian Classic from Lygon Street -Melbourne ( lavaza best coffee ever made 👍🏻)
Hey Todd, Thanks for the comment!
Marc
Ni worries Marco I love your videos and passion to for coffee if you ever come to Australia check out lygon street Melbourne great coffee and Italian Food 👍🏻👍🏻👍🏻
Your videos helped me decide on the Gaggia Classic Pro-which I just purchased from YOU recently! Thank you for all the knowledge and helping me pick the right machine for my needs. The Lavazza Super Crema is AMAZING btw!
Hey l chic, Happy to help. Thanks for sharing your thoughts and your patronage!
Marc
Glad I found your channel. This looks like a massive upgrade from my espresso "appliance"...aka Mr. Coffee One-Touch. LOL.
Hey B, a big upgrade!
Great video! I like your style.
Hey Jack, thanks so much for the comment!
Marc
great video! I enjoyed it!
Glad you enjoyed it!
Thank you. I brought my first machine and my first grinder and the user manuals are not enough detailed. With the help of this video I try to make a good coffee/espresso. I have got an Eureka Mingon (not Silenzio) und Gaggia classic pro. Making cofee with these equipments is totaly new for me.I have not found yet out how should I find the optimal grinding, and the milk seems to be tricky as well. Maybe it takes time to get experience? I can see, how you make the milk, but if I make it, the result is not the same. I have not understood why? What could be the problem?
Hey PC you are welcome! Yes, it does take some time/practice to get the process down.
2 key things are dialing in grind size and practicing frothing techniques. Here are videos that will help with that
Dialing in Grind Size: ruclips.net/video/jOY7D02n4Cw/видео.html
Milk frothing for Beginners: ruclips.net/video/4PSCsv7kcKA/видео.html
Marc
Hi Marc, thank you so much for your kind answer and the videos. I keep practicing.
You can do it! A little knowledge and practice is all it takes!
Marc
Can you make a video adding a PID to the gaggia?
Hi E, Thanks for the request. I know people like to tinker (I do too!) and modify single boiler machines with PID temperature control. Unfortunately the is no Gaggia approved retrofit for the Classic so PID modification would void the warranty.
Marc
@@Wholelattelovepage That’s unfortunate! Thank you for the response.
@@EricBuenoo Have a google of "Mr Shades PID Kit" :)
@@Wholelattelovepage could it be possible for y’all to do research on pid kits and do a install for people who no longer have a warranty?
cop decides to have coffee break while on duty
Little tip for those with Eureka grinders. Initially, I accidentally set the grind setting too fine to start and the machine wouldn't start. Advice: start grinding at very course, and move the dial while it's grinding to where you want it. Love my setup so far, super sleek and durable equipment.
Hey Bobby, Thanks for a great tip and sharing impressions of your setup!
Marc
Where did you get your mugs? looks cool :)
My classic pro is coming today
Hey fk, Awesome and congrats on your machine! More than 35 videos for Gaggia Classic available on our channel to help you out. Just search "Gaggia Classic"! Also make use of our support section here to easily locate videos and more info: support.wholelattelove.com/hc/en-us
Marc
Have been attempting to make good expresso but not sure if its going to well. Just a question. The machine is the new black classic pro. How long should i wait for the machine to heat up before getting into it. Sometimes thr brew light goes off when im extracting and im not sure if thats good
Thanks for making this, very informative! After spending some time explaining to my girlfriend why I need a "fifth way to make coffee" I finally bit the bullet and ordered one of these. I can't wait to give it a shot (heh...) on Friday when it shows up!
That's what I like: eyeball steps with success 😊👍
me too!
Great video as usual ! Thanks
Thanks for watching!
Marc
Might be a personal preference/opinion, but I cried a tear of sadness when you didn't knock out the portafilter before steaming and/or cooling down the head. I find it prevents sucking up grounds into the group head/3-way valve if you knock it out prior...also helps set up the workflow for the next shot :)
Hi Patrick, thanks for the comment. Guess that's a possibility but never found it to be an issue.
Marc
Been thinking of getting the gaggia for my bedroom as cannot put it in the communal spaces. How loud is the machine and will the gaggia disrupt people in the morning if in my bedroom! Thanks :)
Hi HN, It uses a vibration pump but is not especially loud. Things can get screechy if frothing milk and your technique is off.
Marc
Marc very good "how to" on the Gaggia Classic Pro.
It would be interesting to see a review of this machine in conjunction with the Baratza Sette 30/270
Great content and information.....
Can you deliver in Chile?
Hey s, Thanks for the comment! I've got a bunch of videos on the Sette grinders so check those out. IMO the Sette 30 doesn't have the precise control of grind size needed for high-level espresso. But one can compensate by adjusting dose weight to some extent. The 270s do have the precision needed. And I do love the beautiful fluffy grind the Sette grinders produce. They are fairly loud, are prone to some static (especially in low humidity but solveable w/RDT) and exist in the appliance grade product category with a lot of plastic used in construction.
Marc
Oh, and sorry we do not ship to Chile at this time - just US and Canada.
Nice video - I love flat whites as well...
Hi Bruce, Thanks for the comment!
Marc
Questa macchina e perfetta per l’uso in casa
translation: This machine is perfect for use at home
Sì! Yes it is!
Marc
Great video, Marc! I'm looking for a Saeco SE50 and I cannot find good info about this machine. Please in case you have access to this machine, you could take a review on it for us! Unusual machine but it's a good machine I can by directly with a retailer here in Brazil, instead of buying overseas and import it.
Hi DDM, Thanks for the comment on the video. Wish I could help you out unfortunately I do not have a Saeco SE50.
Marc
Hi Marc,
How important is water distribution to making good espresso? On my GCP, I have noticed, rather recently, that water comes out of the grouphead in thick streams instead of resembling "falling rain" (usually 3-4 thick streams). I keep up with cleaning and my machine is only 2 months old, so the shower screen is definitely not clogged (in 2 months I've backflushed a total of 4-5 times and descaled once, and I have taken apart the grouphead and played around with the shower screen screw). At the same time that I noticed this change in water distribution, I also started to notice channeling. The espresso is thinner and shots run really fast. I'm having to grind much finer to get the shot in that 22-30 sec range, but even when I do it tastes very unpleasant. Prior to this, I was really happy with the espresso I was producing on the GCP. I was told by a local distributor that the channeling is likely due to technique and that water distribution is likely not the cause of the channeling. He said that the machine's job was just to push hot water and steam out and that the correct pressure would be achieved with the right grind size and tamp pressure. However, I just find it too coincidental that the channeling issues/terrible shots started when I noticed the change in water distribution. My grinder is the Sette 270. I typically stay within the 6 range (macro), but now I've had to go as low as 4, usually dose 15g and aim for 1:2 (this varies between coffees). Any advice would be helpful.
Hi gb f, Thanks for the questions. Water distribution is a variable which may have an affect and from time to time the water may present in a less "showery" form. There are shower screen upgrades like this IMS nanotech screen which produce a consistently better shower, stay cleaner and are easier to clean: www.wholelattelove.com/products/ims-nanotech-gaggia-classic-shower-screen As your local retailer advised channeling is most often caused by technique. But a small technique error combined with subtle change in another variable can combine to cause more channeling. Having to grind finer as a Sette 270 grinder breaks in is normal. Your Sette should have come with shims which restore range. Shim(s) are typically installed after about 6lbs/3kg of grinding. Baratza's website has detailed info on when, how and what to expect after installing shims. Understand you are probably not grinding finer but adjusting to a finer setting to correct for break-in of the grinder.
Marc
Hi Marc, I have a question: after making espresso and afterwards frothing milk 3 lights are on on the same time (brew and steam buttons switched off). What does that mean ? Is it something wrong with my Gaggia ? Or it's just indicating the temperature is too high inside the boiler ?
Hi , Mark great video. thanks. should the timing of shot start from the first drip for Gaggia classic pro?( I had a breville Barista express before and i see the pre infusion times of these machine are very different. )
Hi PRS, thanks for the kind comment and question. I tend to use first drip as an equalizer between the many different types of machines I use. High flow rate rotary pump machines are quite a bit different than lower flow rate vibration pump machines. Honestly does not make a difference which you use as the times will all be relative to your kit. Like if your pulling at 25 from first drip and it’s tasting over extracted maybe dial in to 20 from 1st and see if that’s better. Hope that makes sense!
Marc
Thank you for the video
Thanks for watching!
Marc
Does the Gaggia also use a pressure stat like the Silvia? Have you ever used a scace device on Gaggia? I have a PID on my Silvia and can see some substantial boiler temp fluctuations
Hi Ardy, The classic does not use a pressurestat. It has thermostat. Yes, single boiler machines typically have a swing in boiler temps.
Marc
that microfoam was nice!! i'm struggling with mine personally but i think i'm trying too hard to be an artist :(
Hi Alex, Thanks! As I say in many videos I'm no latte artist but art or not well frothed milk makes a big difference in taste and mouthfeel.
Marc
Hi Marc, what is your recommendation to deal with Gaggia's 13 bar of pressure instead of standard 9bar?
Hi dude, Thanks for the question. There's a big misconception happening around brew pressure that people need to stop worrying about. If your grind is properly dialed in brew pressure on the Classic for a typical double will be ~9 bar for 2oz/60ml extraction in 25 seconds. I'll be putting up a video demonstrating/proving that in the next few days. I guess many do not understand that static pressure measured with no release of espresso is very different than pressure in the group when it's being released through a coffee dialed in to standard extraction timing. If you grind too fine pressure can go higher. For those who want to grind finer and do longer than standard extractions they should probably be looking beyond entry-level machines.
Marc
@@Wholelattelovepage thanks for taking time to reply Marc. Looking forward for next video as always!
How do you know it, given that Classic doesn't have a pressure gauge? Anyways, you could just adjust overpressure valve, google by "gaggia classic opv adjustment"
@@pfa231 Hi, I put a portafilter on with pressure gauge and a valve to adjust output flow from portafilter to simulate an extraction of 2oz/60ml in 25 seconds. Stay tuned for the video!
Marc
@@Wholelattelovepage thank you for sharing. I recently purchased the Gaggia from you guys and have seen this mod referenced as a “requirement” for the machine to function properly. That being said, the same people also shoot for a 1:2 ratio for their yield (18g coffee in, 36g espresso out), so I guess they just like it stronger? I’ve been getting pulls similar to what you mentioned here, using 18g of coffee and getting ~60ml out in 20-25 seconds. Good to know that’s not too far from the norm😁
Any thoughts on first steaming cooling and then brewing ?
Hi Khaled, Comes down to personal preference on prep order. Steaming first leaves the milk sitting for a bit and one can expect some settling/separation of frothed milk. That can work well if making a cappuccino but can make pouring latte art more difficult.
Marc
Hello Mark, I got a double boiler home appliance espresso machine. I put in 15 to 16 gm for double shot. The question is How do I get my puck dry? I don't hv the outlet that dries up the puck. Is there a technique to dry a puck..coz knocking out a wet, slushy puck is quiet a mess..and it takes 5 to 6 knocks to come out.
Hi Parag, Thanks for the question. So it sounds like you are using an appliance that does not have a 3-way solenoid valve which opens to remove water and pressure from the coffee puck/filter basket at the end of an extraction. Unfortunately there's no easy way around the soupy pucks. Best I can advise is to let the portafilter rest in the machine for a minute in hopes that it dries a bit. Letting it rest will at least let the pressure dissipate. If you've ever tried to remove the PF seconds after an extraction residual pressure can cause grounds and brew water to "sneeze" out.
Marc
Great hands on tutorial! Do you recommend spending more for a Silenzio grinder (like in this video) instead of something like a Baratza encore or esp?
Hi there.
If you plan on making mostly espresso drinks, I would highly recommend a grinder like the Eureka Mignon Silenzio over a Baratza Encore / ESP. The Silenzio has 50mm flat burrs over the Encore's 40mm conical burrs, which will provide faster, more consistent grinds. The Silenzio is also notably quieter than the Encore and can be used either manually or with timed dosing. It is more expensive, but in this case, it is really worth it as you are getting a far superior product.
@@Wholelattelovepage thank you for the feedback. What are your thoughts on hand grinders? I see them on RUclips quite often.
Can I make two flat whites in a row without cooling down the boiler? If not, what machine will let me do that?
Hi M, Well it depends. You could make 2 single shot flat whites by pulling a double espresso into 2 cups and steaming enough milk in one go. But if you want 2 classic flat whites with a double in each then you will need to cool down the boiler after steaming milk and before pulling another shot.
Marc
Why do you always leave the portafilter in? I have been always taking it out and the basket out and leaving them to dry. Or is it really best to just run some water through then leave it in the machine?
Clean them for sure! When you’ll be using machine it should be in so it warms up. I leave in after cleaning and when machine is off so when turned back on it warms up with the machine.
Marc
@@Wholelattelovepage great thanks! I have been just putting in back in each time before I turn the machine on to warm it up, an extra step.
From now on I will just clean and leave in in loosely for my next use!
Great video
What size cup can fit under that? Looks like zero room with that portafilter. Not everyone wants a bottomless...
Hey M, Cup height clearance is 2.9"/7.3cm. It fits standard espresso cups and shot pitchers.
Marc
yum
Hey Trey, Thanks for the comment!
Marc
No temp surfing. You‘re getting some cold water in the portafilter in the middle of the brew.
Hi JK, Thanks for the comment although not sure why you're convinced there'd be cold water in the middle.
Hello Marc, what tamper size do you recommend for this machine? I know it's a 58mm but is it a 58.00 or 58.5mm? Etc. Thanks!
Hi jcvm123, Thanks for the question. The GCP's stock 58mm filter basket measures 59mm. The discrepancy between listed size and actual size is common across filter basket brands. Same goes for tampers. Many listed as 58mm are actually a little larger. It's only recently that a few tamper manufacturers have started using more precise measurements and we've started to see sizes like 58.5mm. Bottom line, the 58.5 works great and in my experience the majority of 58mm tampers will too as they are for the most part in the neighborhood of 58.5 as well.
Marc
@@Wholelattelovepage thanks for the answer, you rock
I think you need to press both buttons when cooling down the machine, because the water started to flow through the portafilter.
Hi T, Thanks for the comment. It's not unusual to get some water from the group when cooling down the boiler. If referring to the brew and steam buttons that will keep the machine in mode to make steam and have no affect on water coming from the group. One can cool down the boiler by expelling water from the group instead of the steam wand if desired.
Marc
🙌🏻
This looks like an expresso version of Call of Duty or Fall Out in first person mode.
Does the fact that it doesn’t have pre-infusion make a difference?
Hi TL, Thanks for the question. Depends on what capabilities you want in a machine. Pre-infusion is very uncommon in premium entry-level single boiler machines.
Marc
@@Wholelattelovepage hi, I’ve been looking a lot about this machine, and I’ve read some suggestions about pre-infusion tricks : hit the brew switch for 1 second and let it sit for 5sec before brewing or start brewing with the steam wand open at 30% for 6sec, then close it down and let the brew finish. Have you experimented with that and are there any benefits? Thanks in advance
Marc question. I have the rocket mozzafiato. Now I set the pid for let’s say 204 F. In my group head does not seem to get to that. I have a e61 temp gauge on it. I mean if I flush enough the temp rises. With the pressure stat in the Apartamento I mean my brew head temp was like 207 after sitting and I flushed to cool. Now I’m flushing to get temp up in the Mozzafiato. I also really don’t hear the water circulate around the group head like the apoartamento. So am I just over thinking this or what do I need to do to get that brew head hot enough. Do I just need to introduce the pid water that in the boiler as a flush to get the temp up. I though having the pid it would be easier. Thanks. Anyone else on the thread pls contribute too thanks to all.
Hi Dirk, On the Mozzafiato you set the actual in boiler temp on the PID to produce a desired brew temp. For instance to get a brew temp of about 200F you'd set the PID to 248F. Not entirely clear if that's what you are doing. But if setting the PID to 204F (actual numbers on the PID) then yes, your brew temp is going to be very very low! You should not need to flush increase the brew temp. The machine's manual has a reference chart showing PID temp settings for desired brew temps.
Hope that helps!
Marc
Yeh that's sold it, I don't need all the fancy bells and whistles of a programable grinder, it'll get set once for espresso and that's it, I'll be set, on demand flat burr grinder it is!
Thanks as always for these videos Marc, you're the best.
My pleasure. Happy to help!
Marc
Why you dont use fresh ground espresso? Why you dont you weigh the coffee? What about some brew ratio? :( Grind seems to me a bit coarser than it should be, with this much of a coffee, shot should be atleast 25 seconds...
Hi Stanley, Not sure what you are talking about. Did use fresh ground coffee! We have plenty of videos in which we do brew ratios and weigh the coffee dose and output. Not everyone does brew ratios every time. Here's a detailed video of ours on brew ratios: ruclips.net/video/WifLRJZKs9A/видео.html
And even further doing brew ratios on bottomless triple shots, with flow control and logging extraction rates through Acaia Brewmaster app: ruclips.net/video/HTaly8c-i_U/видео.html
Enjoy!
Marc
@@Wholelattelovepage thanks for respond :) have a great day.
This is a really old school way of making espresso tbh, leveling the grounds and eyeballing the shot by the streams color won't get you the most consistent shots but it's traditional ngl. I need to pull some shots this way and see how it goes, maybye it'll be delicious :)
Hey h, quick dirty and delicious! or you can go super high-end with bottomless triples, app connected scales and flow control like I do in this video: ruclips.net/video/HTaly8c-i_U/видео.html
Marc
Shouldn't a Flat White have a ristretto shot for extra sweetness? Any reason you did a full double?
Hi Heath, You can make a flat white any way you like. There are many different interpretations. Think it was charbuck$ that marketed the ristretto (likely made on a super-auto - if at all) as part of the drink when they jumped on the flat white bandwagon a couple years ago. Best sweetness comes from frothing milk to a proper temperature IMO. I rarely go to chain coffee shops but when I do milk is almost always too hot and poorly frothed.
Marc
@@Wholelattelovepage thanks for the response.
@@Wholelattelovepage I agree about the poor milk frothing at many coffee shops, even some small cafes I've been to. They need to watch some of your videos!
4:14 the brew light went off - that means the water was too cold to brew espresso resulting in sour taste. You can fix it by preheating water in boiler using steam button before brewing espresso.
Hi AS, Thanks for the comment.
Marc
Why do you leave the portfilter in place? You say "of course always leave the portafilter in place"
Hi Nils, Thanks for the question. A key feature of the Gaggia Classic Pro compared to lower cost entry-level espresso appliances is the 58mm commercial size and weight portafilter. Leaving the portafilter in place warms it up with heat from the group head for more stability in brew temperature.
Marc
@@Wholelattelovepage ah yes I get that, but I got the impression that you meant that I should leave it in place when the machine is cold or cooling down? Thanks for the answer :-)
Will the Gaggia Pro really "go for decades"? My Gaggia Classic (pre-Pro) lasted 8 years, and I babied it in all kinds of ways. Very disappointing. Maybe just pretty disappointing.
Hi Anthony, Yes they can! Super coincidence. I'm going through the comments this morning and the comment right below yours left on this video: ruclips.net/video/1G7S6CdPubs/видео.html
reads:
"My machine is about 15 years old, so this replacement job was a bear, but I got it done. Now, with the new non-leaky steam valve, the brew pressure is way to high. Gotta fix that next."
Yesterday we had a customer with a Gaggia Coffee he purchased in 1987 which is the predecessor of the Classic.
Marc
But isn't it a pain dialling in the grind without a pressure gauge?
Hi Reece, Thanks for the question. Not at all. I use many different machines and rarely pay any attention to the brew pressure gauge when dialing in grind size. For basic dialing in I use timing to get in the ballpark. Here's a video showing my dialing in process: ruclips.net/video/jOY7D02n4Cw/видео.html
Marc
Nice video but the portafilter was cold, It will absorb the water heat!
Yes, you are right
No dosing funnel? No wonder it’s so messy.
Lol, keeping it simple and messy!
Marc also my gaggia clasic pro when you move wand there’s resistance on wand sounds like it’s rubbing is that normal. Also my steam control knob squeaks a bit. Is that ok. Thanks
Hi Dirk, There should be a little resistance. Hard to say if rubbing sound is normal without hearing. A small squeak from the valve is likely not an issue so long as it otherwise operates normally.
Marc
@@Wholelattelovepage kind of feels like it’s rubbing but it works fine. Thank you.
Supercreme is fantastic coffee
Hi 9, Thanks for sharing. Lavazza Super Crema is incredibly popular. Customers rate it 5 out of 5 stars in 1,000+ reviews! www.wholelattelove.com/products/lavazza-super-crema-whole-bean-espresso-coffee
Marc
Dumping a gram or two of coffee for each shot will add up over the years though.
Hi s, Thanks for the comment. Coffee I'm using runs about 2 cents a gram so I'm not really in the every bean is sacred camp and okay with making a small sacrifice to the coffee gods :). I'm helping support coffee farmers! Know what does add up? $4 dollar lattes at cafes!
Marc
I’m here because I just made my first latte with the Gaggia snd it tasted like crap. Haha gotta laugh
Hi David, Just keep swimming and you'll get it!
Marc
I'm all too familiar with cooling down a gaggia because I always make my wife's milky drink before mine. It can turn out really bad if you don't 'cool' it down properly.
Hi AA, Thanks for the comment. Gotta cool it down or you'll be blowing steam thought the coffee!
Marc
I agree.... dont measure your coffee on a scale. It takes the charm off coffee and brewing by scaling it all and move and clean like a german soldier. Its unattractive and slow. :)
Thanks for the comment. Depends on what level you take things to. One can be an artist, scientist or find a happy combo of the two.
Marc
@@Wholelattelovepage Thats true.
I am the first.
Yes you are!
Marc
what a waste of a guy with everything is like 'wing it' kind of statement for him
Hi Nitkin, Not evryboard goes hard core tech in brewing. I often do like in this video: How To: Improve Espresso Using Flow Control + Bottomless Triple Shots: ruclips.net/video/HTaly8c-i_U/видео.html
Marc