Two Pre-Infusion Methods for the Gaggia Classic Pro
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- เผยแพร่เมื่อ 11 ก.ย. 2024
- The pre-infusion topic on the Gaggia Classic Pro gets a lot of attention, because it opens possibilities that are only available on more expensive espresso machines. In today's video we'll have a look at two methods, one for a stock Gaggia Classic and another one for those of you who have a PID on your Classic.
Huge thank you to Whole Latte Love & Lifestyle Lab for inspiring us to cover this video topic.
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Thanks for making this video. I have also experienced that using the steam knob hack for pre-infusion on stock GCP was bringing out worse outcome than otherwise. Didn't know the root cause.
Thanks for this post. Working well on Gaggia Classic. I noticed that Shades of Coffee has a "flow control dimmer" kit for Gaggia Classic. I would probably buy this along with the brew pressure gauge kit if I had used their "topbox PID" system but I did not. Instead I did the regular PID kit and am not interested at this point in cutting holes in the metal case of my Gaggia Classic. Today, using the steam wand pre infusion method, I definitely noticed a smoothness in my shot that wasn't there before. Definitely cut down on the bitterness. I am assuming that the pre infusion is preventing channeling that was causing over extraction along the channels. But I really don't know if this is the case, since my knowledge of espresso is very novice level. In any case, I will continue to use this technique.
Nice……. I just fitted a Mr Shades PID and have been experimenting with pre infusion, haven’t dared to set temp to 99c though…………. Most interesting.
Question - do you add your pre - infusion time to your extraction time? No one seems to cover this.
That sounds like a great hack but how does that reduce channeling? (Particularly if you gave the stock spring)
I've recently started using the pre-infusion method suggested by WholeLatteLove on my stock Gaggia Classic Pro (full 15 bar pressure).
For each morning shot this week, I moved the steam knob to 10 o'clock, hit the brew switch for 5-8 seconds before I closed the steam knob. My shots have consistently tasted better to me (slightly sweeter, less acidic). However, my bottomless portafilter still exhibits excessive spattering. I don't think I'm getting full on channeling because the extraction output coalesces nicely to the center of the bottomless portafilter within a few seconds --- I just get spattering (tiny droplets across the drip tray). I attribute the spattering (right or wrong) to the full 15 bar pressure on my stock GCP setup.
The promising news for me (I think) is that I got a 9 bar spring from Shades of Coffee a few weeks ago. I've yet to install the lower pressure spring. My next experiment will be to try the same steam knob pre-infusion method with the 9-bar spring to see if that improves my extractions. At the very least, I expect to see less spattering.
Your video reminded me of the likelihood of temperature loss using this technique. At some point, I'll probably have to get a Shades of Coffee PID kit.
Thanks TMB! Your videos always give me more ideas on how to improve my shots.
You're on the right track Bob, the 9 bar spring will help you with the channelling issue and you'll get even better results when you get a PID
You'll be making cafe quality drinks in no time 👌😁
Silly question - If you start your PI at 99degrees, wont that burn or ruin the coffee? Understand this method makes sure that your temp does not drop below 93degrees, however during the shot your puck will be exposed to a lot higher temperatures than disired? Also what is your preferred setting on your PID? Mine is on the auto setting, collaborated at 93.5degrees
That's an excellent question, all I can say is the coffee didn't taste burnt. What you're saying makes perfect sense though and I wonder what's the exact temperature of the water that first hits the puck.
Usually I would have it on 94 celsius
I have been reading Scott Rao's "The Professional Barista's Handbook" and on page 24 of my copy, he makes a distinction between "brew temperature" and "extraction temperature." To paraphrase, he argues that there is a fair bit of delay between the brew temperature and extraction temperature with various things causing that delay, such as a cold portafilter, which can dramatically reduce heat of extraction temperature. Of course, as more and more water is passed through the portafilter and the grounds are immersed in the water, the extraction temp rises and will eventually match brew (ie dispensing) temperature. So it may be that in this case, even though the brew temperature gets hotter than you'd prefer for extraction, there's not enough of that excessively hot water making contact with the grounds to have a noticeable effect on extraction temperature.
Installing a simple dimmer mod will be far superior and consistent than any of these methods. Plus you get pressure profiling as a bonus.
And you also void the warranty by doing so. But yes, dimmer mods are the best when it comes to pre-infusion.
Third way. I have direct water injection using a controller for a water valve and the three way solenoid.
Started looking into this topic. Going to try the second method but also I know people are doing it with a puck screen/mesh and just water from the kettle (essentially like filter blooming). Wonder if it's worth the try.
I have a Classic Pro Evo that is supposed to be set from the factory at 9 bar, but I don’t have a PID. How would I best go about pre infusion? The machine still under warranty, so I don’t want to mod it yet.
Turning off the pump via brew button is very bad advice. This way you explode the puck because of rapid decompression when 3way solenoid valve actuates
Thats what i thought...
Not if your 3 way don’t work lol
Nice video, Goran. With no PID I find using the steam wand problamatic on my GCP. What do you think about using a dimmer to control the water flow from the vibration pump.(Lance Hendrick video}. Seems to me this might be a nice flow control solution.
Would be cool to have a dimmer, but I'm not confident in making one myself. 😂
@@tmb-themajesticbeanchannel1746 There's a slick looking dimmer option for just a few bucks that looks easy to install fyi, I'm gonna do it myself soon. Good install video here: th-cam.com/video/5rEBmcP1ZUo/w-d-xo.html
Very cool explanation, thanks !
Great video, thx! Gonna adjust my routine while waiting for PID kit.
Come back brother. Missing your vids. I hope everything is ok, and you are doing well.
Can you show me how to set the temperature at 99 degrees Celsius.
I find the pump dimmer for the gaggia is the easiest mod for pre-infusion and flow control, the dimmer is only 6$ and the mod itself is as easy as it can get
Do you have a link
@@brilandis2 amazon: GE Single Pole Rotating Dimmer Switch Use with Dimmable LED, CFL, and Incandescent Bulbs, Includes Two Knob Colors, UL Listed, White/Light Almond, 18021
@@rc3443 thank you
I guess if you brew at 93 to 95 degrees you are using median light roast as opposed to a fully dark roast.
Have you try the dimmer upgrade? I think works better for preinfusion and is not hard to make it.
Haven't tried it, but I'll give it a go soon enough 😃
@@tmb-themajesticbeanchannel1746 yeah please try it I would love to see what you think and if you figure out some techniques that work well with the dimmer mod…. I am having pretty good luck with mine.
👍👍👍👍
I've using a modified to 9 bar lelit Pl042temd. Should I use the 99° method on the PID with 9 bar or with the full pressure of the machine?
that's a good question Norman, but I don't know if it would work the same on the lelit
What is a good amount of time to pre infuse
You'd probably need to experiment and find out. Start with 5 seconds and make adjustments according to taste.
Oukej Gouran 😄
Did you modify your machine to 9 bar then?
yes sir, did that ages ago. the shades of coffee opv spring mod is a blessing
:D
LOOK ME INTO MY EYES
Ignore pre-infusion. Ignore PID. For a machine of this size and power schematics, you're inducing problems. Dial your grind, 9-bar spring and pull your shot. Everything else is people selling stuff.
First and only Pre-Infusion Technique for Saeco-Gaggia portafilters (named often pressurized and Mixed with Pinhole only portafilters from other Brands) is "use Manual Saeco-Gaggia portafilters properly"....
At the Automatic Saeco portafilter the portafilter does the Job for you.
Finnally a Pinhole only basket in a portafilter does Not created real Crema while any Saeco-Gaggia portafilters create real Crema even the so-called pressurized portafilters.
Just Insert a Saeco-Gaggia portafilter with tamped Espresso in a Gaggia and Dismount the lower Part while leavin the uppert Part mounted in the Gaggia. It works Like a Open/bottomless portafilter and created real Crema....as the basket isca fully Open basket and the removed Ventile has a opening a counterpsrt which is as big as the Stream usually comes Out of a open/bottomless portafilter.
At the bottomless portafilter and the Gaggia Classic Pro you regulate the effective pressure Not by a 9bar mod but by the right grinding Grade of the beans and the tempering itself.
So a Barista on the Level of understanding Gaggia's inventions differentiates between
- Puck-regulated pressure and
- Basketholder-ventile regulated pressure.
Most precise is the Basketholder-ventile regulated Extraction. The pressure is Always leveled at 9bar except the Puck overrules the Ventile in the basket holder.
Pre-Infusion you better use for 100% Highland Arabica and blond roasted beans only. Something which was Not the Intention of Gaggia when he invented the modern portafilter Machine with Crema.
Better use poor over Extraction with enough contact time for 100% blond roasted Arabica Highland beans. Everything Else is waste of money and time....