Just picked up a Gaggia Classic and I'm already making so many mistakes that your video points out! Thanks tons for making this easy to view informational guide! Cheers!
@@tmb-themajesticbeanchannel1746 Having had issues with a Bambino, I've just got the Gaggia Classic Pro. It's far more involved, but this vlog, second time around, was supper helpful...
I have just realised why my shots are not working, I assumed that my espresso cups were the right size, ie hold about 40g of liquid, so i hadn’t tried to weigh them. Now I realise that 40 g of liquid is tiny, less than half a cup, and that explains why I had to grind quite coarse, to fill the cup in 30 seconds. Thanks for your help!
This is such an excellent informative step by step video. I’m debating to get gaggia vs breville. I love how organized it was, and the comparison between the right and the wrong way. Subscribed!
Thanks for getting into the some of the specifics about things like extraction size and how to scale things out properly. So many Gaggia videos gloss over these kinds of things, well done man
Thanks for the upload the best scale to use and make it easy is Timemore Black Mirror Basic Plus can be bought at less than 70 us$ at ebay, and i mean there is enough as new to this to keep an eye at.
Very nice video, I am considering this machine and I love how your videos are very detailed, it might not sound like much but showing the differences side by side for every variable was very helpful! Subbing :)
I'm sure this is a dumb question. I'm totally new at making espresso. How do you know the exact moment to shut off the machine to stop the flow of espresso into your cup? Thank you for your videos!
I am also trying to dial in using the encore until my 270 arrives later this week. It can be done to a degree, but I am counting the hours until I can get something a bit more repeatable. I can make a drinkable cappuccino using this grinder, but because of the low resolution on the grinder my options for refinement are limited. Setting 4 is a little too fine, setting 6 is way too coarse for my dose, etc. Still, this is a good video that lays out some fundamentals of espresso well.
thank you sssssssooooooooooo much! Your videos are so amazing!!! excellent teaching and most helpful. Having done a few years of barista work, I was very perplexed with my brand new Gaggia Classic. First shot was great but since, it has all gone downhill and I have only had for a couple days! I was not understanding why! Most confusing is how can I pull a doubleshot for myself and then quickly make the next as perfect?
So clear. I just bought gaggia classic pro, I have grinder and it’s not making enough fine, I ordered baratza sette 30, waiting for it, I see you have baratza encore, on so many videos says that’s not goof for espresso but I see on your video it’s pretty good for espresso. What do you think?
Great video. Just ordered a Giggia Classic Evo. Cant wait to try it. Question around extraction time to yield. If your extraction time is of Y value based in the dosage as you mentioned, then how does the final weight of liquid coffee play in since you mentioned that you ideally want twice the final amount in liquid coffee for a dose. Ex: 20g = 40g of espresso. In this case, wouldn't the extraction time be irrelevant? If you extract for a time of 24 to 26 seconds for say 20g of coffee, does that not yield much more coffee?
For changing one element at a time, does extraction weight take priority over time? Say I want to slow down the extraction so I decide to grind finer, would I stop the brewing process when my espresso hits a certain weight as opposed to after a certain amount of time? Great videos man keep it up!
Great video and on point. I recently bought a Gaggia Classic and trying to learn your technique. Would you be able to to share what type of scale you're using. I liked yours because it fits perfectly while you brewing. I really appreciate if you can send a link. Thank you.
Just got this machine. I used to have a Rancilio Miss Silva that gave up the ghost, and wanted a more affordable replacement. I love this machine and really appreciate your comprehensive approach to getting the best out of it. I’m getting great espresso with the pressurized basket. What do you want think about changing the pressure spring to reduce the pressure to 9 bars and using the normal basket?
People usually say the extraction time is double the grams but your time is very short in comparison. Do you start timing at pressing button or when espresso begins to come out?
I'm not sure who those people are, but when it comes to espresso or any type of coffee I let taste determine what works and what doesn't. Always start timing when you press the button 😁
Great video, keep it up! One question : I thought (by watching other YT videos) that the timer (set at around 27 secs) should count only after coffee starts pouring from the machine. But I saw that you start counting at the same time when you press the button. There 's about a 7 second difference between the two options. Could you please comment on the above?
Extraction starts when you press the brew button & not when coffee pours out of the spouts 😁 It has to do with the fact that as soon as water comes in contact with coffee, the extraction has already started.
@@NeverTilted some people start to count from the first spout because their machines do preinfusion, so counting when you press the push button would be misleading. When you start to deal with things like preinfusion you shouldn't care too much about the brew time because it should be the taste to guide you.
It doesn’t really matter as long as you’re consistent in how you measure. The argument for waiting until first drop is that the time between hitting the button and when the water hits the coffee will be different for every espresso machine, so if you want to share numbers you should start from first drop.
I like your scale, what brand is it ? I am following all your recomendations using gaggia classic , I have been improving my extraction s and tthe coffe residue comes out very compacted like a chocolate bar. jjjojo Mazing master. Regards from Mex.
Great video again. Perhaps, keep the live speed on your videos and don’t fast forward any part? People enjoy going thru the experience with you can appreciate it.
Thanks mate. We're pretty new to this & still trying to figure things out. If we don't speed things up a bit, the videos would be too long & the message too diluted. We might start doing some live streaming for those who want a long format video😁
I have the OXO grinder and I grind the beans to the finest. I still can't slow down the extraction to 30 seconds with 18 grams of beans. It comes out too fast. 15 seconds for 70ml! Help! Thanks for your video!
@@blackvx I saw it on Amazon and as I said before, it might be that it simply isn't compatible for espresso and the adjustments needed to grind for it.
Hey! Might you be able to help me answer this question? A week ago I got my Gaggia classic pro and have been practicing. Even though I use a very fine fresh grinded coffee (tried out fine and very fine), do all the cleaning and all the steps you explain in this and other videos, I have the problem, that the extraction time is way too fast, it's about 13 sec. for 40grams and no crema :-(. I am using a higher quality 18gramms filter and tried with 18/ 19gramms of coffee. Do you have any idea what else I could do different for it to work well? Thank you soo much for your amazing videos, they have been very helpful!!
Sounds like the coffee isn't ground fine enough. Are you grinding the beans yourself? Apparently your grinder is the most important piece of equipment so if it's not up to the task you miss out on the taste and beautiful creme.
Thanks for the video. One question: you must use either the scale or a timer when you brew right? It doesn't make sense to take into account both. I mean if you use 16gr of beans and aim for 32ml of coffee, the time is irelevant, you must wait until you reach that weight. Right?
I'm new to this but I'll see if I can explain. Yield is affected by more than the ratio you're aiming for of grounds to coffee. For example, if it takes you a long time (maybe 50+ seconds) to achieve 32ml with your 16g dose, it is likely that the coffee you have is over-extracted as the water has been pushed through so slowly it makes it very strong and acidic. Vice versa applies; too fast and the shot is under extracted despite also being 32ml. This could be fixed with either grinding coarser/finer or tamping harder/softer. Therefore the timer gives you a rough idea of whether you are over or under extracting, even if your yield is 'correct', so it helps your troubleshoot these aspects of tamping and coarseness (assuming your yield and dosage are right). Through this troubleshooting you will find a taste in your coffee that is a balance of the bean's unique characteristics and your unique taste. Hope this helps. As I said I'm a newbie so I welcome anyone else giving their reply.
With espresso you're combining three factors and balancing them: grind size, extraction time & yield. So it is very important to time and weigh your espresso, and depending on results, adjust the grind size accordingly 😁
Probably the Lelit, when compared to a standard out of the box Gaggia Classic. But I've since installed a PID kit, so check out some of our new videos to see how it works now 😁
@@tmb-themajesticbeanchannel1746 I've been using your steamed milk strategy to increasing the steam power and my milk texture has been so much better. I can finally create a vortex consistently
I'd be careful about starting the timer straight away unless you've flushed a bit of water beforehand. You may not get any water out for the first few seconds.
I'm surprised you use the Baratza Encore for espresso. I use it for drip coffee, but wouldn't it have too much retention for consistent espresso dosing?
I have the same setup, but not getting the desired result, that is, rich crema. I grind 18 grams of espresso beans at the lowest setting (1,2), deposit and distribute the grinds into the double basket, use a metal tamper with even pressure and proper posture, yet my extraction begins early, after around 3-4 seconds, and only lasts about 15 seconds. I don’t get slushiness in my puck. Any suggestions?
I keep wondering how perfectly your cup fits between the scale and portafilter. I mean, I am having hard time getting the cup there. My scale is just 2 cm thick, the cup is only 5,2 cm high and it still won't work out. There is not enough space.
Can you explain the difference between the yield and extraction time? If you're weighing the espresso, and aiming for eg 40g, won't you just stop when you get to 40g rather than after a certain time? Thank you
Hey David, that's an excellent question. It would take an essay to cover that topic here, so I'd suggest you watch our video on this link, where I go through all the steps when dialing in a coffee: th-cam.com/video/DWbupoN53Po/w-d-xo.html
Great video anf chanel. Can someone help me or anyone know the Gaggia MD15 grinder? I just bought my setup: a Gaggia Classic pro and a Gaggia MD15 grinder. My problem is the extraction time is only 10-12 second. I use the same VTS filter like you used in the other video. I set the grinder the finest grinde size but its too fast. I tired diferent tipe of beans and it doesnt work. I cant make espresso with the 20 g/40 g extraction in 20-30 seconds. Any idea?
Bro i already do all what you sad but no matter how I grind the coffee it comes out sour AF and if if I tamper little bit to much there want come any coffee :( using the Same Maschine but another grinder (Graef CM800)
Hey I would really love to get that same funnel that you have. Where did you get your's and how did you find one that would fit the 58mm size specifically?
Ciao Goran, Is it possible that by using the pressurized basket the elements change? For example I am struggling with the extraction time which seems to be far from 20-30 seconds. I am using preground coffee. One more question, what do you reckon is the best amount of ground coffee per espresso, more on the 8g side or 10g side? Thanks a lot!
Hey Filo, I've never used a pressurised basket, so I'm not sure what to say. It's going to be impossible to hit your target extraction time with preground coffee as well, so you might want to consider getting an espresso grinder. I haven't measured how much coffee fits in the single basket, but I'm guessing it should be between 8 and 10g.
Good info thank you. And I think I'd be calling the Property manager to get that music turned down.. sounds like its coming from upstairs from the sound of the bass.... or if you put that music in the video to add ambience.... please don't I wanted to hear your voice and your instruction... not some random music with runaway bass.... But thanks for the info...
Imcurrently having the following issue with my Gaggia classic: when using the presurized filter water comesoutfrom the center of the portafilter when brewing what could be the culprit?
Are you adding the plastic pin that comes with the machine for the pressurized filter? I had a similar issue and that solved it. Not needed with the traditional filters.
What should I change if I followed everything you said and the extraction time is ridiculously too long? I did 20 grams, cleaned the water spouts, turned on the steam button for 20 seconds like in your other video, and I did 9 for coarseness on a Baratza Sette 30 coffee grinder.
@@tmb-themajesticbeanchannel1746 Yes it does. When I go finer, the espresso hardly comes out at all and is burnt, when I go courser, it comes out too fast and it’s acidic, any tips?
@@tmb-themajesticbeanchannel1746 My last attempts were at 9- too slow and burnt, 17-too fast and acidic, and 13- too slow and acidic. Those numbers were the coarseness and each done with 20 g of coffee. The last one confused me because it was too slow and acidic which doesn’t make sense to me.
the amount of coffee you can fit in the basket depends on the roast level. the darker the roast, the more volume the ground coffee takes and vice versa
Yeah, I'm doing it right now, with the encore and this same machine. I can make drinkable drinks using this setup, but honestly within a day even I can see its shortcomings as an espresso novice. I feel like it's not too hard to make something drinkable, but a struggle to make something that is both repeatable and great.
Many variables in play to be able to say what might be wrong. Hopefully you're grinding fine enough, you have a proper tamper and some knowledge in making coffee 😁 Otherwise, watching some TH-cam videos will definitely help
@@tmb-themajesticbeanchannel1746 I put 8g in the small basket and do the distribution and tamp as per your video. It’s the first decent espresso I’ve had from my setup and I owe this to you. You are brilliant Sir. Thank you so much.
I must have pulled about 10 terrible shots yesterday that went straight down the sink until I watched this while getting ready for bed. There are so many videos on this subject but yours actually works
What you are saying about grid size does not make sense. The numbers of each grinder are different and that is no way to determine grind size. You should set grind size by observing extraction time.
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Just picked up a Gaggia Classic and I'm already making so many mistakes that your video points out! Thanks tons for making this easy to view informational guide! Cheers!
Thank you for tuning in Kushal, enjoy your new machine 🙏
@@tmb-themajesticbeanchannel1746 Having had issues with a Bambino, I've just got the Gaggia Classic Pro. It's far more involved, but this vlog, second time around, was supper helpful...
I have just realised why my shots are not working, I assumed that my espresso cups were the right size, ie hold about 40g of liquid, so i hadn’t tried to weigh them. Now I realise that 40 g of liquid is tiny, less than half a cup, and that explains why I had to grind quite coarse, to fill the cup in 30 seconds. Thanks for your help!
This is VERY helpful! Specially for a beginner like me. Thank you!!!
Excellent video for newbies
Very good and informative, thank you!
One more tip that was a game changer for a noob like me: make sure the machine AND portafilter are hot.
Gaggia Classic Pro was my quarantine purchase and this video really helped, thank you!
Same here Matthew, are you enjoying your machine so far? 😁
@@tmb-themajesticbeanchannel1746 I am really enjoying it, however I need the scale and the timer because I am really struggling with consistency.
@@MatthewEngelson definitely mate, a scale & kitchen timer are essential. Then you'll probably start looking for other upgrades when you get into it 😁
Hi Matthew, are you still enjoying this machine? Any regrets?
This was an excellent vlog on dialling in a shot...
I need to practise my tamping pressure..
Clear and concise information. Thank you!
Great guide. Especially your points about extraction times. I use a gaggia classic pro and mignon speciality and often struggle with that.
You're not alone mate, making espresso is a constant struggle but it's worth it when you get it right 😁
Just got my Gaggia classic pro, and your videos have helped a lot specially this one since I have the same grinder!! Thanks so much!
You're welcome Jeimmi 😊 what's your experience with the Encore as an espresso grinder?
This is such an excellent informative step by step video. I’m debating to get gaggia vs breville. I love how organized it was, and the comparison between the right and the wrong way. Subscribed!
Thanks for getting into the some of the specifics about things like extraction size and how to scale things out properly. So many Gaggia videos gloss over these kinds of things, well done man
Thank you Nathaniel, that's exactly why we did this video 😁
This man loves coffee
Thanks so much! This is exactly what I needed to know- I was making so many mistakes
Thanks for the upload the best scale to use and make it easy is Timemore Black Mirror Basic Plus can be bought at less than 70 us$ at ebay, and i mean there is enough as new to this to keep an eye at.
Thanks for putting this together. Awesome video with a lot of great info
Thank you Joseph, glad you enjoyed it. Check out some of our other videos, you might find something interesting 😁
Very nice video, I am considering this machine and I love how your videos are very detailed, it might not sound like much but showing the differences side by side for every variable was very helpful! Subbing :)
Thank you Patrick, glad you're joining us on our channel 😁
Great video on how to get the best out of my machine.
Thank you🙏
Great video nicely explained.
Looking forward to getting my first espresso machine. Considering the Gaggia Classic Pro against the Bezzera Hobby.
Great video. Thanks!
Another informative video. Thank you, cheers 😎
Glad you enjoyed it
I love your videos, you give good tips and you're concise ! +1 sub
Thank you🙏
The best tip was the one at the end, only change one element at a time 👌🏻
So well explained. Thank you!
I'm sure this is a dumb question. I'm totally new at making espresso. How do you know the exact moment to shut off the machine to stop the flow of espresso into your cup?
Thank you for your videos!
I am also trying to dial in using the encore until my 270 arrives later this week. It can be done to a degree, but I am counting the hours until I can get something a bit more repeatable. I can make a drinkable cappuccino using this grinder, but because of the low resolution on the grinder my options for refinement are limited. Setting 4 is a little too fine, setting 6 is way too coarse for my dose, etc. Still, this is a good video that lays out some fundamentals of espresso well.
With the Encore it is a juggle between grinder adjustments and dose adjustments, gets annoying after a while 😂
thank you sssssssooooooooooo much! Your videos are so amazing!!! excellent teaching and most helpful. Having done a few years of barista work, I was very perplexed with my brand new Gaggia Classic. First shot was great but since, it has all gone downhill and I have only had for a couple days! I was not understanding why! Most confusing is how can I pull a doubleshot for myself and then quickly make the next as perfect?
Practice makes perfect, take your time and enjoy the process 😊
5:00 - using 4/9 for espresso
Properly ground espresso feels like table salt
8:38 extraction times for doses
So clear. I just bought gaggia classic pro, I have grinder and it’s not making enough fine, I ordered baratza sette 30, waiting for it, I see you have baratza encore, on so many videos says that’s not goof for espresso but I see on your video it’s pretty good for espresso. What do you think?
The Encore can grind for espresso, but it's not ideal because it lacks adjustments
Great video. Just ordered a Giggia Classic Evo. Cant wait to try it.
Question around extraction time to yield.
If your extraction time is of Y value based in the dosage as you mentioned, then how does the final weight of liquid coffee play in since you mentioned that you ideally want twice the final amount in liquid coffee for a dose. Ex: 20g = 40g of espresso. In this case, wouldn't the extraction time be irrelevant?
If you extract for a time of 24 to 26 seconds for say 20g of coffee, does that not yield much more coffee?
for a 30 ml coffee, the tamping remains as for 60 ml and the brewing time will also be 20 s to 30 s
Awesome video keep it up !
Thanks mate😀
For changing one element at a time, does extraction weight take priority over time? Say I want to slow down the extraction so I decide to grind finer, would I stop the brewing process when my espresso hits a certain weight as opposed to after a certain amount of time?
Great videos man keep it up!
Check this video out, hope it helps
th-cam.com/video/DWbupoN53Po/w-d-xo.html
Great video and on point. I recently bought a Gaggia Classic and trying to learn your technique. Would you be able to to share what type of scale you're using. I liked yours because it fits perfectly while you brewing. I really appreciate if you can send a link. Thank you.
Thank you mate. I got it from ebay, literally searched "digital pocket scale" and it pops up 😁
Just got this machine. I used to have a Rancilio Miss Silva that gave up the ghost, and wanted a more affordable replacement. I love this machine and really appreciate your comprehensive approach to getting the best out of it. I’m getting great espresso with the pressurized basket. What do you want think about changing the pressure spring to reduce the pressure to 9 bars and using the normal basket?
Getting the machine down to 9bars and using a normal basket will make a world of difference. Just make sure you have a grinder that can do the job
People usually say the extraction time is double the grams but your time is very short in comparison. Do you start timing at pressing button or when espresso begins to come out?
I'm not sure who those people are, but when it comes to espresso or any type of coffee I let taste determine what works and what doesn't. Always start timing when you press the button 😁
Great video, keep it up! One question : I thought (by watching other YT videos) that the timer (set at around 27 secs) should count only after coffee starts pouring from the machine. But I saw that you start counting at the same time when you press the button. There 's about a 7 second difference between the two options. Could you please comment on the above?
Extraction starts when you press the brew button & not when coffee pours out of the spouts 😁 It has to do with the fact that as soon as water comes in contact with coffee, the extraction has already started.
@@tmb-themajesticbeanchannel1746 Good, thanks for your reply.
@@NeverTilted some people start to count from the first spout because their machines do preinfusion, so counting when you press the push button would be misleading. When you start to deal with things like preinfusion you shouldn't care too much about the brew time because it should be the taste to guide you.
It doesn’t really matter as long as you’re consistent in how you measure. The argument for waiting until first drop is that the time between hitting the button and when the water hits the coffee will be different for every espresso machine, so if you want to share numbers you should start from first drop.
Hey Goran love your channel mate. Are you by chance bulgarian?
Thank you Linh, I'm Macedonian and Bulgarian :)
Love the videos TMB! Do you or does anyone have the Breville Smart Grinder Pro? What are your grind settings for the Double Basket?
I like your scale, what brand is it ? I am following all your recomendations using gaggia classic , I have been improving my extraction s and tthe coffe residue comes out very compacted like a chocolate bar. jjjojo Mazing master. Regards from Mex.
we have a link to the scale in our description, it's basically a cheap ebay pocket scale
Great video again. Perhaps, keep the live speed on your videos and don’t fast forward any part? People enjoy going thru the experience with you can appreciate it.
Thanks mate. We're pretty new to this & still trying to figure things out. If we don't speed things up a bit, the videos would be too long & the message too diluted. We might start doing some live streaming for those who want a long format video😁
Not necessary a long format, but 20s of time in some video, for example, perhaps not too long to skip or speed up.😁
I just found out now that I can’t fit the filter in if I put 18g of coffee in my Gaggia Classic...any idea why?
I have the OXO grinder and I grind the beans to the finest. I still can't slow down the extraction to 30 seconds with 18 grams of beans. It comes out too fast. 15 seconds for 70ml!
Help! Thanks for your video!
Hey Michael, it's possible that the grinder you have is unable to grind fine enough for espresso.
@@tmb-themajesticbeanchannel1746 thanks for your reply. I have the OXO BREW Conical Burr Coffee Grinder with Integrated Scale,Silver,Burr Grinder
@@blackvx I saw it on Amazon and as I said before, it might be that it simply isn't compatible for espresso and the adjustments needed to grind for it.
Hey! Might you be able to help me answer this question?
A week ago I got my Gaggia classic pro and have been practicing. Even though I use a very fine fresh grinded coffee (tried out fine and very fine), do all the cleaning and all the steps you explain in this and other videos, I have the problem, that the extraction time is way too fast, it's about 13 sec. for 40grams and no crema :-(.
I am using a higher quality 18gramms filter and tried with 18/ 19gramms of coffee.
Do you have any idea what else I could do different for it to work well?
Thank you soo much for your amazing videos, they have been very helpful!!
Sounds like the coffee isn't ground fine enough. Are you grinding the beans yourself? Apparently your grinder is the most important piece of equipment so if it's not up to the task you miss out on the taste and beautiful creme.
Thanks for the video. One question: you must use either the scale or a timer when you brew right? It doesn't make sense to take into account both. I mean if you use 16gr of beans and aim for 32ml of coffee, the time is irelevant, you must wait until you reach that weight. Right?
I'm new to this but I'll see if I can explain. Yield is affected by more than the ratio you're aiming for of grounds to coffee. For example, if it takes you a long time (maybe 50+ seconds) to achieve 32ml with your 16g dose, it is likely that the coffee you have is over-extracted as the water has been pushed through so slowly it makes it very strong and acidic. Vice versa applies; too fast and the shot is under extracted despite also being 32ml. This could be fixed with either grinding coarser/finer or tamping harder/softer. Therefore the timer gives you a rough idea of whether you are over or under extracting, even if your yield is 'correct', so it helps your troubleshoot these aspects of tamping and coarseness (assuming your yield and dosage are right). Through this troubleshooting you will find a taste in your coffee that is a balance of the bean's unique characteristics and your unique taste. Hope this helps. As I said I'm a newbie so I welcome anyone else giving their reply.
With espresso you're combining three factors and balancing them: grind size, extraction time & yield. So it is very important to time and weigh your espresso, and depending on results, adjust the grind size accordingly 😁
Hello,thanks for tour Nice vidéo,if we compare it with lelit pl41tem,wisch better?
Probably the Lelit, when compared to a standard out of the box Gaggia Classic. But I've since installed a PID kit, so check out some of our new videos to see how it works now 😁
subscribed!
Thank you Jordan, hope you enjoy our videos 😊
@@tmb-themajesticbeanchannel1746 I've been using your steamed milk strategy to increasing the steam power and my milk texture has been so much better. I can finally create a vortex consistently
Glad it works out mate, how's the latte art? 😁
@@tmb-themajesticbeanchannel1746
eh.... still a work in progress :)
Where did you get the funnel? Great videos and great content
It's a 58mm jam funnel. You can find it on ebay, costs around $10.
Jam funnel is a great idea! I can only find 54/55mm versions, is yours 58mm?
Mine is 58mm, but I think the 55mm should do the job as well 😊 Check out the one I have in our video description
I'd be careful about starting the timer straight away unless you've flushed a bit of water beforehand. You may not get any water out for the first few seconds.
You're right, always have to flush. I do it right after I take out the handle, that way it's accurate
I'm surprised you use the Baratza Encore for espresso. I use it for drip coffee, but wouldn't it have too much retention for consistent espresso dosing?
Your using baratza Encore grinder? If so is this good.enough to grinde espresso and dial into the Gaggia classic to brew espresso just right?
Hey Eric, check out this video & let me know if it helps 👇
th-cam.com/video/Qa6JW89Lwew/w-d-xo.html
I have the same setup, but not getting the desired result, that is, rich crema. I grind 18 grams of espresso beans at the lowest setting (1,2), deposit and distribute the grinds into the double basket, use a metal tamper with even pressure and proper posture, yet my extraction begins early, after around 3-4 seconds, and only lasts about 15 seconds. I don’t get slushiness in my puck. Any suggestions?
I keep wondering how perfectly your cup fits between the scale and portafilter. I mean, I am having hard time getting the cup there. My scale is just 2 cm thick, the cup is only 5,2 cm high and it still won't work out. There is not enough space.
I agree mate, there isn't enough space to fit a bigger cup and a scale and it still annoys me 😭
Can you explain the difference between the yield and extraction time? If you're weighing the espresso, and aiming for eg 40g, won't you just stop when you get to 40g rather than after a certain time? Thank you
Hey David, that's an excellent question. It would take an essay to cover that topic here, so I'd suggest you watch our video on this link, where I go through all the steps when dialing in a coffee:
th-cam.com/video/DWbupoN53Po/w-d-xo.html
@@tmb-themajesticbeanchannel1746 thank you!
@@davidsmith7104 you're welcome mate, let me know how you go 😊
You forgot to pre-heating the basquet ....
Great video anf chanel. Can someone help me or anyone know the Gaggia MD15 grinder? I just bought my setup: a Gaggia Classic pro and a Gaggia MD15 grinder. My problem is the extraction time is only 10-12 second. I use the same VTS filter like you used in the other video. I set the grinder the finest grinde size but its too fast. I tired diferent tipe of beans and it doesnt work. I cant make espresso with the 20 g/40 g extraction in 20-30 seconds. Any idea?
Might be the grinder Arpi, there is a high possibility it doesn't grind fine enough for espresso
Bro i already do all what you sad but no matter how I grind the coffee it comes out sour AF and if if I tamper little bit to much there want come any coffee :( using the Same Maschine but another grinder (Graef CM800)
Have you adjusted the OPV on your Gaggia?
Yes sir, already did that 😁
Hi! In the last part of the video, how many gr of coffe do you used?
Hey I would really love to get that same funnel that you have. Where did you get your's and how did you find one that would fit the 58mm size specifically?
Got it from kitchen warehouse, it's a 58mm jam funnel
Ciao Goran,
Is it possible that by using the pressurized basket the elements change? For example I am struggling with the extraction time which seems to be far from 20-30 seconds. I am using preground coffee.
One more question, what do you reckon is the best amount of ground coffee per espresso, more on the 8g side or 10g side? Thanks a lot!
Hey Filo, I've never used a pressurised basket, so I'm not sure what to say. It's going to be impossible to hit your target extraction time with preground coffee as well, so you might want to consider getting an espresso grinder. I haven't measured how much coffee fits in the single basket, but I'm guessing it should be between 8 and 10g.
Please give links to gear you are using.
th-cam.com/video/cLL4r34w5D0/w-d-xo.html
You can find them on the description of this video
When you said 20g to make two espressos, did you mean 2 shots or 2 double shots?
20g for two shots or 1 double shot 😁
After I turn on my machine and waited until its heated up I do turn on steam button for 20 sec but do I let the steam out?
Is the Baratza Encore coffee grinder a recommend for entry level espresso making? Just got our gaggia classic pro
I would really recommend getting a sette instead, you do pay a bit more money but it's well worth it
Would you recommend that grinder for espresso?
The Encore was what I had at that time, but I wouldn't recommend it for espresso because it lacks adjustment settings 😁
Good info thank you. And I think I'd be calling the Property manager to get that music turned down.. sounds like its coming from upstairs from the sound of the bass.... or if you put that music in the video to add ambience.... please don't I wanted to hear your voice and your instruction... not some random music with runaway bass.... But thanks for the info...
It's background music mate 😂
Imcurrently having the following issue with my Gaggia classic: when using the presurized filter water comesoutfrom the center of the portafilter when brewing what could be the culprit?
Are you adding the plastic pin that comes with the machine for the pressurized filter? I had a similar issue and that solved it. Not needed with the traditional filters.
What should I change if I followed everything you said and the extraction time is ridiculously too long? I did 20 grams, cleaned the water spouts, turned on the steam button for 20 seconds like in your other video, and I did 9 for coarseness on a Baratza Sette 30 coffee grinder.
Hey Ben, try grinding finer. Does you sette already have the shim installed?
@@tmb-themajesticbeanchannel1746 Yes it does. When I go finer, the espresso hardly comes out at all and is burnt, when I go courser, it comes out too fast and it’s acidic, any tips?
@@tmb-themajesticbeanchannel1746 My last attempts were at 9- too slow and burnt, 17-too fast and acidic, and 13- too slow and acidic. Those numbers were the coarseness and each done with 20 g of coffee. The last one confused me because it was too slow and acidic which doesn’t make sense to me.
How often do you clean that coffee rag? And how do you store it to not put coffee grinds everywhere.
I change rags almost every second day, and I also wash it with hot water at the end of every day
@@tmb-themajesticbeanchannel1746 Cool thanks for the answers. What kind of rag do you use?
@@wastelandrebel I think it's a microfiber cloth used for cleaning the house
You said you can fit 20 grams in the factory double basket. Mine hits the screen at 18 so I’m not sure how you do it lol
the amount of coffee you can fit in the basket depends on the roast level. the darker the roast, the more volume the ground coffee takes and vice versa
@@tmb-themajesticbeanchannel1746 subscribed. Great videos. What basket is your favourite for a bottomless porta?
I've read that the Encore is not suitable for espresso, but you're obviously using it.
When they say it's not suitable, they don't mean it doesn't grind fine enough, but rather you lack adjustments
Yeah, I'm doing it right now, with the encore and this same machine. I can make drinkable drinks using this setup, but honestly within a day even I can see its shortcomings as an espresso novice. I feel like it's not too hard to make something drinkable, but a struggle to make something that is both repeatable and great.
I just got this machine, my coffee is coming out very quickly and no crema ,
Many variables in play to be able to say what might be wrong. Hopefully you're grinding fine enough, you have a proper tamper and some knowledge in making coffee 😁 Otherwise, watching some TH-cam videos will definitely help
What would be the minimum dose in the single basket on the Gaggia? Thanks
I have never tested it, but it might be between 8 and 10g
@@tmb-themajesticbeanchannel1746 I put 8g in the small basket and do the distribution and tamp as per your video. It’s the first decent espresso I’ve had from my setup and I owe this to you. You are brilliant Sir. Thank you so much.
I must have pulled about 10 terrible shots yesterday that went straight down the sink until I watched this while getting ready for bed. There are so many videos on this subject but yours actually works
@@mystikmeg happy it worked out mate 😁
what is the scale that you're using?
It's an unbranded digital pocket scale from Ebay
you need a timer like you need a second thumb.
What you are saying about grid size does not make sense. The numbers of each grinder are different and that is no way to determine grind size. You should set grind size by observing extraction time.
We'll keep that in mind mate, thank you 🙏
@@tmb-themajesticbeanchannel1746 i could habe phrased that more nicely. I hope you have a wonderful day!
I’m told baratza encore can’t grind espresso
it can, but it's not ideal. Have a look at our other video where I tested the grind range of the Encore, you might find it useful
He said I got it from k mart lol
It's the truth😁
Sound like I need a scale! 🙁
Your doing it wrong
Tell us how to do it right Kevin 😊