RTHB Day 14 | Gaggia Classic Pro & DF64V - Dialing in New Beans (POV)
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- Опубликовано: 26 янв 2025
- Welcome back to EduArt Coffee, and thanks for joining me on Day 14 of my Road to Home Barista journey! ☕
After a short break, I’m diving into a fresh bag of beans from Ahiya Roasters, a medium-roasted blend. If you’d like to try their beans, check them out here: ahiyaroasters..... Today, I’m working to dial them in with my Gaggia Classic Pro and DF64V grinder.
What’s in this video?
Dialing in new beans: aiming for a 1:2 ratio (15g in, 30g out).
Adjusting grind size through three extractions to find the perfect balance.
Cleaning the shower screen for improved water flow.
Discussing puck prep issues: grounds sticking to the basket walls.
Struggling with milk steaming after my break-help needed!
💬 Let’s talk coffee!
I’d love to hear your thoughts in the comments:
What’s your favorite coffee variety or origin?
Any tips for consistent milk steaming?
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Thanks for watching, and stay tuned-big things are coming!
☕ EduArt Coffee: Road to Home Barista
☕ Thanks for watching Day 14 of my Road to Home Barista!
New beans, new challenges, and a lot to improve on-this journey is just getting started!
Have you tried coffee from Ahiya Roasters? Check them out here: ahiyaroasters.com/.
Let me know in the comments:
What’s your favorite coffee origin or roast level?
Any tips for milk steaming or puck prep?
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Great video!
Glad you enjoyed it
Hi, fun to watch as you improve as i'm doing the same at home but not filming it as you do! 🙈😁 I have a couple of suggestions to your workflow.... When you tamp and get coffee stuck on the edges, just knock the tamper lighty on the outside of the portafilter and the coffee will fall in towards the middle of the puck, then just do a light tamp again and your set! 👍 Next thing, about getting out the puckfilter. What works for me is that i lay the portafilter on its side and with a small towel in my left hand i tap the porta in the knockbox catching the filterscreen with the towel as it kinda just falls out and then just turn the porta and knock out the puck..! 👍 Hope that made sense...!? 😂🙏👍 About the milksteaming... I'm like 50/50 successful with the texture, often dont have a clue what i did different... 🤷 But i hope it gets better with more practise... 🙏 Keep it up fellow Gaggia user! 👊 Greetings from Sweden! 🇸🇪👋👍 /Henke
@@henrikostman thanks for the suggestions.
I'll try them out see if it helps improving my workflow. Really appreciate it! Don't hesitate to share with me how your journey goes my friend! 🫶
Welcome back! It’s good to get my RTHB fix again,
What brand is your bean storage jar? I'm on the lookout for something to replace an old Illy coffee can that I'm currently using.
Thanks! Happy to be back. The brand of the container seems to be Paracity, honestly i just bought a cheap one, i have heard great thinks about the "Fellow Atmos" but it's a little expensive so just wen with this one to start. Hope this helps you :)
@@eduartCoffee Thanks for that, I'll have a dig around and see what I can find. The Fellow Atmos looks good but, yeah, pricey.
Welcome back.
The fun part about new coffee is the dial in process, hard not to waste. The way i do it is just be coarser and this way i can at least drink it and not waste much. Plus i get to taste different notes.
I don’t like blends either, i just feel it’s an easy way for the roaster to pop in some worse beans and they’ll be drinkable, for that i’d just rather have the beans go in supermarket for people that don’t care as much and I stick to single origins from south america, my favourite being Peru, also liked Guatemala.
Thanks !! It's great to be back.
I actually enjoy dialing in, i will try and leave dialing in for the week end, that way i can take my time with it, as during the week i need to go to work.
I didn't expect much from the blend, as i only heard mixed opinions about them, but when i started the journey i promised myself i'll give a try to everything. Don't get me wrong, they are drinkable, and better than the coffee i drank before having the setup. But there are some wat better coffees out there. So far i have not tried that many origins of coffee, so far my favourites have been Columbia and Costa Rica. But still got a lot of origins to discover :)
Hi i have pretty much the same issue with grounds sticking on the wall of the basket walls. I ended up by considering that my tamp doesn't perfectly fit with my basket, maybe that's something that is solved with better quality tamp and basket ?
As I don't have money to improve and test, I accepted it: I thing I have other things to improve before that.
And for exemple, I have questions about your Gaggia :
1/ It looks like that you have a PID kit installed. I was considering buying one, but I had a question:
Can you tell me how long it takes for the gagia to harm and be ready to produce approximately 94°C ? Without a PID, I use to wait 15 min before it gets warm enough (and before I play with button to try to have consitency right before extraction). Is it the same with a PID, do you need to wait 15 min ?
2/ As your are using a Puck screen with 15g in, does that mean that your actual basket is a 15g basket, a 16g basket, a 17g basket ?
Thanks for your video, it' a pleasure to follow your progress
The issue with grounds in the walls of the basket is exactly what you said: the tamper not being very accurate to the basket's size. I believe the basket is 58.35mm and the tamper is probably 58mm, that .35 difference causes the grounds to raise and stick to the wall of the basket
Hello ! Thanks for the comment :)
Yeah i figured size was the problem, i wandered if there was a way to clean the walls of the basket before the extraction.
About your questions:
1/ It usually takes 10 minutes to warm up, (my PID is set to 101 C because there is an offset between the temperature in the boiler and the actual temperature water comes out the group head, usually 6-7 C. So in reality i am aiming for 94-95 C). I tend to let it warm for a longer period of time (15 minutes) just to be sure everything is nice and warmed up.
2/ My basket is a 15g BEP basket from 3bomber, i learnt that the actual volume the grounded coffee takes in a basket depends on the roasting level, here with light / medium roasted coffee, 15gr + puck screen in a 15gr basket is ok, and i feel like there is even some space left
Hope my answers help you in any way, shape or form :)
@Volgin. Ooo, that makes a lot of sense ! I'll look to see if i find a bigger 58mm tamper? Thanks a lot !
@@eduartCoffee mhw-3bomber makes some very accurate and cheap tampers. I personally have one that has that pressure spring thing which makes the tamps a lot more consistent!
where can I get that mat under your espresso machine?
Hello, i just bought it from a local store here but pretty sure you can find those on any kitchen supply store, i'd say even on amazon
PID-ul de unde este cumpărat? L-ai montat singur folosind unele tutoriale de pe youtube? PS: vreau sa imi achizitionez si eu un gaggia iar pentru râsniță as alege un eureka specialita, tu ce râsnița folosesti, DF64?
Salut ! Am cumparat espressorul SH acu 1 luna, si avea deja PID-ul instalat :)
Am o rasnita DF64V, tot recent cumparata de o luna. Daca cauti sa achizitionezi un gaggia recomand SH si sa aiba deja lucruri instalate (PID, 9bar spring, etc) sau daca esti mai curajos poti sa le pui tu :)
Hold your milk spout closer to the surface, your milk texture looks decent. You could also try to submerge the steam wand head more at the start and then pull up to the surface of the milk to aerate.
Thanks for the comment!
I have tried to submerge the tip of the steam wand at first, but i find myself being too slow, and i don't aerate enough before the milk gets hot, so it doesn't have that nice texture