At 2:20 it says you could dump the water back into the water tank, but this would be the stupidest thing ever, since you probably have coffee residuals and oils in that water which you don't want in the boiler. So clean water only to the water tank :)
Nice video and good tips. I've had better and more consistent results when I flush until the heating light comes on, wait for exactly thirty seconds, flush again for five seconds and then brew at fifty seconds. The average brew temperature appears to be around 93°C - 94°C with this method.
@@gildnerk When you say 50seconds, does that include the 30 seconds and 5 seconds? So the timeline would look like: 1. Flush water until the light comes on 2. Wait for the light to go off 3. Wait 30 seconds. Flush for the next 5 seconds. Press the brew button at the 50th second. I'm really eager to try this method because I've been experimenting a lot and struggling to get consistent shots that don't taste like battery acid.
Thanks for the question! Try pulling espresso shots within the 10-60 seconds of when the coffee light turns on (that's when it has just completed a heating cycle). See if there's a spot within that timeframe where the shots are of a quality you prefer. On the Silvia, for instance, we've found great success in pulling shots at about 15-30 seconds after the light has come on. Hope that helps!
@@AngieM30 This is because the thermostat engages the element when it detects the boiler temperature drops below a certain point, which in turn triggers the light to show the machine is once again heating up (because it's fallen below the optimal brewing temperature). Once the thermostat registers the optimal temperature, it turns the element off, but for a few moments the residual energy continues to heat the boiler, so the water temperature is actually hotter than the optimal brewing temperature. This is the way temperature cycles in a machine like the Silvia or the Gaggia Classic, and that's why temperature surfing is a bit of an art and science.
At 2:20 it says you could dump the water back into the water tank, but this would be the stupidest thing ever, since you probably have coffee residuals and oils in that water which you don't want in the boiler. So clean water only to the water tank :)
Clearly explained, short and to the point! Thank you!
Thank you very much. Your explanation was most informative.
That's a nice shot. I'm still experimenting to pull a shot that slowly & with a nice crema. Thanks for the tips.
Thank you! With every machine there's a bit of a learning curve, and dialing in new coffees is certainly an art. Hope you're enjoying the process!
Thanks, i will definitely try this. I just bought a machine
extremely helpful-thank you!
Nice video and good tips. I've had better and more consistent results when I flush until the heating light comes on, wait for exactly thirty seconds, flush again for five seconds and then brew at fifty seconds. The average brew temperature appears to be around 93°C - 94°C with this method.
Correction: wait for thirty seconds after the light turns off, that is.
We got to try that out next time!
@@gildnerk When you say 50seconds, does that include the 30 seconds and 5 seconds? So the timeline would look like:
1. Flush water until the light comes on
2. Wait for the light to go off
3. Wait 30 seconds. Flush for the next 5 seconds. Press the brew button at the 50th second.
I'm really eager to try this method because I've been experimenting a lot and struggling to get consistent shots that don't taste like battery acid.
do you have to Temperature Surfing for each shot
To optimize the performance of each shot you would surf each shot.
What if you need to pull a second shot?
Do you have any tips o temperature surfing on a gaggia classic Gail. I keep getting sour shots and they're real awful!
Thanks for the question! Try pulling espresso shots within the 10-60 seconds of when the coffee light turns on (that's when it has just completed a heating cycle). See if there's a spot within that timeframe where the shots are of a quality you prefer. On the Silvia, for instance, we've found great success in pulling shots at about 15-30 seconds after the light has come on.
Hope that helps!
@@Espressotec I've noticed the red light comes on and goes off shortly afterwards tho. What does this mean?
@@AngieM30 This is because the thermostat engages the element when it detects the boiler temperature drops below a certain point, which in turn triggers the light to show the machine is once again heating up (because it's fallen below the optimal brewing temperature). Once the thermostat registers the optimal temperature, it turns the element off, but for a few moments the residual energy continues to heat the boiler, so the water temperature is actually hotter than the optimal brewing temperature. This is the way temperature cycles in a machine like the Silvia or the Gaggia Classic, and that's why temperature surfing is a bit of an art and science.
Shot looks rather fast