Gaggia Classic Pro Workflow - 1 Year In

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  • เผยแพร่เมื่อ 21 ส.ค. 2024
  • Join me for an update on my espresso journey with the Gaggia Classic Pro. From grind adjustments to frothing mastery, my coffee-making workflow is ever-evolving. One thing I've learned is that pouring a latte on camera is exceedingly difficult.
    Thanks for coming along! Tell me what you want to see next. Your feedback shapes the future of the content. Cheers! ☕
    #coffee #workflow #espresso #gaggiaclassicpro

ความคิดเห็น • 16

  • @ReubenTan-vm3te
    @ReubenTan-vm3te 10 หลายเดือนก่อน +2

    could probably let the milk rest for a bit and when the foam starts separating from the milk just scoop out excess foam and reswirl it ! still not gonna be perfect but the improvement is worth the time! also, totally relate to not wanting to pull another shot after handgrinding for 2 minutes lol but after awhile I realised drinking bad coffee isn't worth it. i spent way too money much on my setup to endure a bad coffee. dialing in / readjusting my puck-prep / grinding another 16g of beans is worth the process for a good cup. just some perspective! but all here for your journey, sincerely.

  • @OhHenrie1
    @OhHenrie1 10 หลายเดือนก่อน

    clean setup!

    • @drewshoppy
      @drewshoppy  10 หลายเดือนก่อน +1

      Thank you!!

  • @whateutube
    @whateutube 10 หลายเดือนก่อน +4

    Cool work flow. Where did you get the wood knob and the portafiller?

    • @justinwerdin7492
      @justinwerdin7492 5 หลายเดือนก่อน +1

      Whole Latte Love sells the Gaggia Classic Pro Evo with those add ons. There are different wood colors you can choose!

  • @caseyshoppy2492
    @caseyshoppy2492 10 หลายเดือนก่อน

    Good stuff!

  • @chriskvikstad4980
    @chriskvikstad4980 10 หลายเดือนก่อน +2

    Do you have any videos or guidance on how easy it was to install your PID and where you bought the parts? Is that part of the Gaggiuino mod? I got my GCP earlier this year and I am still using it as stock while I learn how to make espresso. I don't have a grinder yet, so I am still using the pressurized basket while I decide which one to get. I have the 9 bar and 6 bar OPV springs sitting in an envelope so that I can swap the spring once I get a grinder and stop using a non-pressurized basket. Your PID modification looks fantastic and I would be interested in doing that if it makes a big difference. Right now I have been temperature surfing using the tips and tricks that Lance Hedrick gave in his big Gaggia Classic Pro video but having a PID like yours would make that easier.

    • @Ron-tr2wr
      @Ron-tr2wr 10 หลายเดือนก่อน +1

      th-cam.com/video/gj9qLIDaF9g/w-d-xo.html

    • @chriskvikstad4980
      @chriskvikstad4980 9 หลายเดือนก่อน +2

      After watching this video, I saw that Tom over at the Tom's Coffee Corner channel has a video on this same PID and he linked where to buy it. His video shows how to install it and then he pulls shots with it before and after so we can see the difference it makes.👍

  • @hectorjavier6067
    @hectorjavier6067 10 หลายเดือนก่อน +1

    Hello where did you get the bottom water drain, I see is thinner than the regular one

  • @frankiesiwinski1494
    @frankiesiwinski1494 8 หลายเดือนก่อน

    Does the locking mechanism “break-in” over time? I just got a GCEP and the locking mechanism feels very rough and hard to twist

    • @threehanded8853
      @threehanded8853 8 หลายเดือนก่อน

      Yes, but it’s best to replace the rubber gasket with the yellow silicone gasket - much easier and lasts longer.

  • @rickd4404
    @rickd4404 8 หลายเดือนก่อน

    I appreciate watching the processus but too much work for me

    • @drewshoppy
      @drewshoppy  6 หลายเดือนก่อน

      I understand, Rick.