Gaggia Classic Espresso Machine & How To Make A Beautiful Latte
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- čas přidán 30. 07. 2024
- The Gaggia Classic is one of the most popular entry-level espresso machines, and for good reason. It makes great espresso, it doesn't cost much as other coffee machines, and it's easy to repair if anything goes wrong. There's a newer version with a two hole steam tip, but in this I'm talking about the old Gaggia Classic, which is still more than capable of making great latte art!
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Outstanding video, thanks! Lots of info and to the point. Will look for you discussing grinders more.
This video was excellent! I’m in the market for a Gaggia Classic and I was struggling to find out how to work it and how to get best results. This answered all of my questions and was extremely helpful! Thanks! 👍
A great video as always! Love the latte art accessory! It will always be the best entry level espresso machine, 100%.
And the add-ons are super cheap as well - well worth it if you want more control over steaming :D
Home Cafe For sure!
Thanks for this, I found a 2016 Gaggia Classic that I've just finished descaling & backflushing. I've pulled a couple of really sour shots so far but I'll figure out how to tweak it toward better shots. This video is essentially a nutshell of the info I need to have right now lol
Number one rule with the classic is that the entire machine needs to be really warm or it will always brew sour, loses heat quickly during extraction. Let it warm up for a minimum of 20 minutes with portafilter locked in, the longer the better though.
I've just ordered mine..... and I do have a great grinder: Baratza Sette 270. I can't wait. Great videos, thanks!
Great video,you've just got a new subscriber 👍💪
Thanks for this comprehensive examination of the Gaggia Classic. I'm about to purchase the Pro model. Hope to pair it with Baratza's Sette 30. They are offering their coarse burr for $25. Happy Brewing!
If you can spare the budget I would recommend going up to the 270 instead of the 30. It's a much better grinder and it will make much better shots
Thanks for the prompt reply. I'd love to move up to a 270 but it's really out of my reach. They offer are ring micro adjuster for $100. That may be the way to go for me.
I also use WPM grinder :) with Gaggia classic pro upgrade with Gaggia 9 bar OPV spring from Ebay , now the machine makes shots like a high-end machine!
Nice upgrade!
Just come across your channel. A good video of a great entry level machine that punches above its weight. I still have one although dont use it any more as I upgraded to a dual boiler machine.
I pimped the classic by fitting a PID controller as well as the usual steam wand, shower screen and brass thermal block. You can adjust the brew pressure but need a pressure guage to do it, its well worth checking as the classic typically shipped with a higher brew pressure for using EZ pods and
pressurised baskets.
The classic is bullet proof with every spare part readily available and properly cared for will last a very long time.
Yes I've heard it can have up to 13 bar! Still, you're right, it's a tank!
great videos man, keep it up
Thank you for this video! Just got my Gaggia Classic Pro and I'm trying not to get frustrated as I learn to pull decent shots. Really wish I could get some Gaggia logo shot glasses like you have in the video; can't find anything here in the US or a WPM grinder...Cheers!
Yeah I hadn't seen it before either but I like it! I got it from Gaggia themselves and it's really pretty, and I put some links in the description to the WPM and the glass. Enjoying the machine and getting some good shots?
@@homecafecharlie Hello and thanks for the reply. I've been getting ok shots; still learning how to dial in really good. I'm on the right track. I have a used Breville Smart Grinder Pro I got from a friend who updated to a Sette, but I feel like I'm not getting the right grind- working between 4-6 most days (on a scale from 1-60). I might get an older but brand new Lelit Fred and use that exclusively for dialing in my shots. I'm used to weighing my coffee and shots, so for 279 US I can get a no frills Lelit stepless grinder and really dial in my shots or move up to a Sette 270 for $400 US? Or stick with my friends grinder and remain married for a bit longer...cheers!
Love your videos! Prob the easiest to follow! I'm looking at purchasing my first machine for home. What would u prefer? The gaggia clsssic of the rancilio silvia
Hey, thanks for the comment. They are both awesome machines, it's hard to pick. I think the Silvia is better for Latte Art with its higher steam power, but the Gaggia is easier to fix if anything goes wrong... It's a toss up!
Gaggia is at a completely different price point, much more bang for your buck.
It's very easy to adjust pressure via the OPV valve with an allen wrench.
I didn't know that, but I also didn't want to open the machine up as it was a loaner 😅
@@homecafecharlie Yes, but only if your Gaggia Classic Pro is earlier model. I have a 2021 GCP and it doesn't have the hex nut adjustment, I would need to go into the machine and change the OPV spring to lower the stock pressure.
@@ceebeemee I didn't check that. Good knowledge thanks for sharing!
I have the same machine as in your video but never seem to pull a "delicious" shot from it. I was contemplating selling it and using the proceeds to buy a capsule machine, however, I'm now considering that investing in a good grinder and some scales may be a better option
Yeah a capsule machine would be going in the wrong direction. Good espresso is hard to make, but once you get it right you'll never look back!
Ths key is letting the machine get warm. The red light coming on doesn't mean much except when steaming. Minimum 20 minute warm up with empty portafilter locked in place - everything must be hot or you will get sour and weak shots. Then it's down to finding the right grind size for 1.5 g 2oz out in 25 seconds. You can use a bottomless filter to work on technique, but you get better tasting shots on the gaggia with a standard portafilter due to heat loss in the "naked" one.
Nice video! I noticed that most youtube videos that reviewing this machine coming up with a thin foam layer (milk foam) - Are you able to make a thick foam layer with this machine? let's say foam that will cover 1/3 of the cup?
It's totally possible, and it's really up to the barista to choose how much air to inject into the milk. If you keep the air going in you can easily get a thick foam layer if you want. I like to do latte art and that's really hard with a thick foam layer, so I tend to keep it to a microfoam.
Home Cafe thanks for the reply.
I’m using a similar machine by Lelit and always get the same foam, no matter what I do, and how much I try to inject air, it’s always about 1cm thick.
I can add more foam with a spoon but it’s not the same thing as it would be when mixed together with the milk.
This is why I’m starting to think that only better and stronger machines can get the result I want.
@@TomerShtein different machines definitely have different results. Part of it is also knowing how to get the best from your machine. I really struggled to get good lattes on my sister's espresso machine in her cafe, even though it is a much better machine than my Silvia. I just know the Silvia so well
I noticed you mentioned the importance of grinders and here you provided the link to the WPM ZN-17N. So I am assuming this works for you? I can't seem to find many reviews on this make and model.
I really like the WPM grinder and would say that it's just a little less consistent than the Sette 270, but a little cheaper here in Japan so worth it.
Hi, I have the same model Gaggia Classic, but I'm having a lot of trouble dialing in my espresso even with the pressurized basket. I don't have a good grinder right now, and for now, I have given up the idea of using the unpressurized double basket. I bought some pre-ground coffee from my local coffee roastery (roasted within the last few days), which they ground at "espresso" grind by request. I load around 14g of coffee in the pressurized basket, flush the grouphead beforehand, but coffee keeps "spurting" out the double spout once I start pulling my shot. It starts off slightly slow, with dark brown/black color, but quickly starts spurting and looks very bubbly and watery. I've cleaned the shower screen and shower holding plate with Cafiza, and I also cleaned out the solenoid valve. Compared to other videos I've seen of people using a pressurized basket, mine looks nothing similar, and I can't get an even, steady flow without coffee/water spurting everywhere! Would really appreciate any advice or tips!
You're really going to need a good grinder that can grind for espresso. Preground is NEVER going to be good enough to get a decent drink because you need to adjust for every new coffee you try, and even adjust over time as it ages. Look for a good espresso grinder and spend as much money on it as you can afford. Until then you won't be able to get good espresso from that machine. Sorry to be the one to tell you :(
@@homecafecharlie Thanks for the reply! I've seen some people use a Breville smart grinder pro with their Gaggia; would you recommend this as a good beginner grinder, or should I save up more for something else?
Hello there. a few questions I dlike to ask you. You use 17 grams of coffee, for a single shot. But I think you are using a double basket. Were you intending for a double or single? If it's a single, isn't a bit too much?
I'm into ristretto, and agree with your 1:1.5 ratio for it, but isnt 17gr a bit too much? ( always going for a single shot). Sorry if you've answered this already. Thank you for the help.
Good question - different double baskets are rated for different weights. For example, my Silvia double basket is for 15g, and the singe for about 9g. Check the manufacturers recommendation, and if you can't find it, go by the maximum amount of coffee you can get in the portafilter before you see an imprint of the shower screen on the coffee puck after you pull the shot.
I'm having many issues with my Gaggia Classic pulling too fast, I've used the freshest beans, I've been grinding and tamping fairly consistently, but no matter what, the espresso pulls too fast. I bought my Classic second hand, and have descaled and replaced the gasket, I wonder if you know of any other parts in the machine that would cause a shot to be pulled too fast? I want the shots that you're getting! Great Vid
Sounds like it's probably your grinder. Hard to know - could you tell me what grinder you have and if it can go any finer?
@@homecafecharlie hi thanks for getting back, I've got a compak k3 touch and even on the finest setting I'm still getting sub 20 second extraction times, except it generally tastes worse the finer I get. I have the Grinder setting between 36 and 40 for an 'ok' tasting shot.. but struggling to slow down the extraction like in your video
Hi! You may need to adjust the OPV down to 9bar as too often they are set much higher. High OPV will def make the shot too fast.
The clearance is really low. Do you pull the shot and tip it into a mug then add your milk? does that effect the quality and taste?
It shouldn't affect the taste to tip it from a small shot glass into a mug - perhaps you will lose a bit of crema, but that doesn't taste all that nice anyway (it's mostly CO2)
I think the absolute cheapest set-up for espresso at home is 1zpresso jx pro + the Flair. What do you guys think?
The flair is really great. I enjoyed playing with it!
Would you rather have this Gaggia Classic Pro to a second hand Breville Bes870 XL?
Gaggia classic pro for sure!
@@homecafecharlie Thank you indeed!
Day to day do you use the silvia or the gaggia more?
I use the Silvia. I was just borrowing the Gaggia for the video. Would love to try the newer Gaggia Classic Pro if I could get my hands on one :)
Interesting thanks. I'm assuming you're not using the pressurised basket.
You're right! I don't use the pressurised basket unless I'm using preground coffee, which I haven't done for quite a while 😉
Hi I have exactly the same machine but my espresso pours to quick -any ideas
Check out my other video on how to dial in an espresso machine. There's a lot to it, but the basics is that you probably need to dial your grinder finer.
A few things: You mention 9 bars is ideal, but can't be adjusted on the Classic. Not true, as making this mod inside the machine is quite simple. Yewtube search. The "panarello" wand can be easily swapped with a Rancilio wand. I question the 5 second purge prior to steaming. If amount of steam is lacking, due to single boiler, this lengthy purge would use much of the available steam pressure, seemingly causing one to wait even longer for the pressure to build again. Oh, and why the transfer from steam pitcher to empty? No concern for heat loss there?
Awesome questions and thanks for the comment. I usually leave the second pitcher on the cup warmer if I'm going to do that, and switching pitchers it helps to incorporate the milk and foam layers. The long purge helps to get dry steam - it's a trade off for sure but if you do it early in the warming cycle you don't lose much power, but gain a lot from the drier steam.
I haven't seen the pressure mod but I'll look into it, thanks for the tip!
Hi there.. I do have an older Gaggia Classic with 14-16g basket. I cant get my mind around it. With a 1:2 ratio, I would put 15g in and want 30g out right? but as this 30g for 1 espresso and 15g for 2 espressi? Im working with a double spout. thank you very much ;)
Lol espressi 🤣
Don't think about it too much. Just think of your double espresso as being 15g in, 30g out. If you're making two coffees with a double spout, then you'll have 15g espresso in each 😉
@@homecafecharlie thank you sir ;) thats what I thought, but 15g each seem so little for an espresso. but thank you
I was gifted this exact model, does anyone knows where I could by some parts that are missing from it?
I usually buy parts for my Silvia from TheEspressoShop - they are really helpful and deliver worldwide. I live in Japan so it's not easy to find parts locally. They have Gaggia parts here: www.theespressoshop.co.uk/en/Spare-Parts/c-49.aspx?BrandIDs=27
Hey I got a Gaggia pro from the states. It says 120V so I guess I need a transformer?
Yes, I have a transformer and it makes a big difference for the longevity of the machine.
@@homecafecharlie do they have an idling noise (I hate random hissing sounds from electronics)
@@homecafecharlie wait are you in japan? Which transformer did you get?
Yes I'm in Japan, and I just got a 2000w transformer (120->100v) from BIC camera for about 12,000 yen. You can probably get a cheaper one on Amazon these days
And no sound at all!
Didn't you use to have a Silvia with PID?
I still have it! This one was lent to me by an importer so I could do the video :P
Home Cafe ooh okay. I'd love to see the Gaggia with PID in action. I'm torn between Silvia with PID and Gaggia with PID hahaha
@@unknownmemoirs they are both great machines, it's a toss up!
How do I make the machine put out the coffee slower? Mine is putting out almost water after like 8 seconds :( I don't get this creamy slow rich looking liquid coming out, just a blackness for 2 seconds and then water. Fine grind
Sounds like you need to grind a lot finer if you are using the correct dose. What grinder are you using?
@@homecafecharlie its one by krups that I think doesn't go fine enough :( I asked on reddit and someone told me I need a new one. KRUPS GVX231 EXPERT BURR is the name
@@HotdogSosage That'll be it, the grinder is not designed for Espresso level grind. You want something that's going to get a lot finer and with a lot more consistency. Take a look at my video on home espresso setups for a list of some great grinders for espresso here: czcams.com/video/oGEccSnlmzo/video.html
@@homecafecharlie thanks so much for this. I'll fix this now. You really are the best. I guess that's why everyone recommends you. Liked and subbed ♥
how do you weigh a shot on the Gaggia? Doesn't seem like enough room to fit a scale.
Yeah there really isn't. I usually remove the drip tray to make space, or use a small shot cup.
@@homecafecharlie Thanks. Hadn't considered the drip tray option.
somebody please help me with this machine. i can not make an espresso that isnt bitter. i am using freshly ground espresso beans and no matter how much i use the coffee brews very fast and still turns out bitter. i got the beans ground at a local coffee shop so i dont think the grind is the problem.
Could be a dark roast or just the beans. Try different beans and check your grinder. Also it may take some time to pick out the difference between bitter and sour. Keep tasting and adjusting!
@@homecafecharlie thanks! i just ordered a new grinder so hopefully i can get it dialled in. are light beans better for avoiding the bitterness?
@@AC-wl7ve I would avoid light roasts, they really aren't suitable to espresso. Also the most likely outcome with light beans is sour, not bitter. Sour is underextracted, bitter is over. If yours is truly bitter rather than sour, try brewing shorter, as bitters are the last flavors to develop during extraction.
@@dthorne4602 you are right, it was definitely sour. im learning the difference and im getting pretty good at dialling it in now. and i agree darker roast is definitely better for espresso 👍
Hah lol. You may not believe, but i use a grinder cost 8 euro. Not 800, not 80, just 8 euro 😂
And i got a perfect espresso ( for me )
Came into this video not knowing how to use my roommate's espresso machine and left not knowing how to use it. This video assumes you already know what you're doing. Im sure its useful to someone but wasn't to me. Thanks.
Take a look at my how to make espresso video. This video is a review rather than a tutorial 😅
30 min for 1 shot.
30 seconds, no?
Ugh stirrring a shot after pulling it is like nails on the chalkboard for me
Yeah I know what you mean, but stirring the shot helps to incorporate the different extraction stages of the shot. :S
@@homecafecharlie I guess it Depends on how the drink is prepared the drinks in my cafe, we shake if they are iced but I was always trained to not stir the shot after pulling the shot to be able to analyze the three layers of the crema
The porn industry called. They want their music back!
I just got this on artlist with a search for "lounge" and "low-fi" lol
@@homecafecharlie I did actually enjoy the video though, thanks.
@@davidcottam7431 oh you mean you enjoyed *this* video, or the other one you were thinking of?
:P
@@homecafecharlie Both! 😉 I'm just looking at getting a Gaggia now. Gaggia Direct have them at £399 but delivery end of May! Other places have them now. Strange that Gaggia supply is so slow. I'd particularly like a red one. Sad, I I know, but the old Gaggia at Bar Italia in Soho is red.
If I didn't already have a better machine I'd want the newer version. The panarello wand isn't great for making latte art. Also what is that BS about stirring the shot lol :P
czcams.com/video/iI09bbH22vQ/video.html - why stirring the shot
Supposedly stirring is better at combining the different layers of the espresso extraction. If you don't, you'll drink the lighter parts of the coffee first, meaning that the flavour will change with every sip.
Home Cafe I always stir. Spoons aren’t for sugar people!
music in background is way to distracting
I was a bit newer to editing in those days. Check my newer stuff, I edit the music down a lot more now ;)
Actually there are lots of things that are wrong in this video - from a grinder to frothing.
Hmm? Not impressed....I have seen other You Tube videos....which were more informative....and on those I learned a lot of niche useful comprehensive adjustments. Regards perhaps you should check some out yourself?
This clip DOES NOT SHOW the real issues with using this kind of espresso machine !
1 - a god place is needed. 2 - the cleaning after making a cup....who does it ? - if the user starts the cleaning - before drinking, the coffee gets cold and ugly. If cleaning is done after drinking - the coffee holder will oxidise and give shitty taste after a while..... So a servant / cleaner is needed for a successfull life with this kind of a machine. And the grinder - one can never get to all the internal parts, that will start giving bad after-taste...... THESE things are FAR MORE important for getteng a GOOD espresso / coffee, than measurung on 0,1 gram, or the presure....☝🏼😐
However - If one overcomes those issues, the results ARE AMAZING ‼️