Is 18g coffee in the standard double none pressured basket too much? Even when I put 16g, i get an imprint of the screw on the coffee after tamping, before brewing. Is this ok?
Hi z, It may be too much in the stock double non-pressurized basket. Depends on the coffee being used lighter roasts tend to be more dense so have a lower volume for same weight.
@@Wholelattelovepage Thank you!! You’re correct, I lowered the dose to 16g and played around with the grind size and the issue was solved; no screw imprint. And BTW, I just received my machine from you guys a week ago!! 😉
@@zski1 Great to hear and than ks for your patronage. If you have not already done so be sure and bookmark our Support page for the Gaggia Classic here: support.wholelattelove.com/hc/en-us/sections/1500000384362-Gaggia-Classic-Pro It's loaded with technique and maintenance videos and articles.
As he explains afterwards, you could use 58,4mm which would fit as well. There are also convex tamper, so the recommendation for a flat one is quite useful for beginners
Any idea why on Classic EVO they've changed the power switch which after turning on the machine return to original position ? This means if you remove it from power outlet it will not remember the state and machine is always OFF. That means you can't use smart socket to turn on/off machine remotely or in specific time. Not sure if this is unique to EU version or it's some "new" design of power switch. In any case I don't like it a bit!
Hi m, Where did you purchase your Classic Evo? Switch in North American Gaggia Classic Evo Pros do not operate as you describe - it's a two position switch which holds the on position.
@@Wholelattelovepage Yeah, thanks for reply. I’ve already found out. This is because of EU regulations. Gaggia versions sold in EU have this monostable power switch and even worse eco timer which basically turns off machine after 20 minutes. For this reason you can’t use smart plug to remotely control the machine. Horrible stuff, I want to live in US 😂
Hi Mike, The non-commercial basket is what's called a pressurized filter basket. They're for brewing with coffee preground to espresso grind size or ESE pods. A pressurized filter basket has a single small hole which causes pressure to build for the espresso brewing process. It's a bit of a cheat and the espresso it produces is generally not of the same quality as that made in a commercial non-pressurized filter basket where very precise control of grind size causes pressure to build properly for a better extraction.
@@Wholelattelovepage Thank you very much. I can not figure out if I have a commercial or non-commercial basket. I have two baskets and one appears to be for one shot and the other for two. Am I correct in using them in that way?
@@mikelevin1572 Hey Mike, The commercial non-pressurized filter basket has many - like 100's of holes in the bottom. The pressurized basket has a single hole.
Hi BQ X, The commercial non-pressurized filter basket makes superior espresso when you grind whole beans fresh right before use. The pressurized filter basket is for use with pre-ground coffee - grind size is critical when using the commercial filter baskets and not as critical when using pressurized filter baskets. But you do compromise quality with those.
So, really, now, go ahead, we, will make now some espresso, so now go ahead, now take your shot, so, now you tamp your espresso, so now just make sure that is flat, so, now, really, go ahead!
Could you have used the non pressurized commercial basket with the LaVazza Oro? I just pulled a shot with the non-pressurized basket and just saw this. I'm currently looking for a quality and budget friendly grinder.
Hi Marcos, Might be hit and miss with pre-ground in the non-pressurized basket. You can certainly try. If shot is coming too fast increase coffee dose and/or tamp harder. If too slow decrease coffee dose and/or tamp lighter. Best of course is to grind whole beans fresh and dial in grind size to get a good extraction time and result. If not familiar here's a video showing how to properly dial in grind size: th-cam.com/video/jOY7D02n4Cw/w-d-xo.html For a quality machine grade budget friendly grinder a good choice is the Eureka Mignon Facile: www.wholelattelove.com/products/eureka-mignon-facile-espresso-grinder It's as good as it gets for the price
Hi i, Lavazza inBlu is our most popular preground for espresso and works well in the pressurized basket of the Gaggia Classic Pro: www.wholelattelove.com/collections/pre-ground-espresso/products/lavazza-in-blu-espresso-coffee
I have heard you're supposed to fully purge steam every time, even if you're not using the machine again after making a drink. Is that true? Or is it fine just to blow a small amount to clear any residue from the wand and let the machine cool naturally?
Hi n, So definitely want to purge the wand to expel any residual milk after steaming. Beyond that, best practice is to cool down the boiler even if not making another espresso. Open the wand and push the steam and brew switch until a solid stream of water exits the wand.
For nine months I just did the small amount to clear residue and didn't run it long enough to cool the boiler. My fuse blew after owning the machine for 9 months. For sure follow the advice here to clear to until it's cooled down.
Hi X, Shots pulling too fast are almost always due to grind size being too coarse. Under dosing the filter basket can do the same. Here's a video detailing the simple process of correctly dialing in grind size: th-cam.com/video/jOY7D02n4Cw/w-d-xo.html
Great vid. I just bought one. I had a question when you are brewing the pre-ground coffee are you using coffee with an espresso grind or coarser grind? Sorry for the newby question
Hi DG, Thanks for the question - no reason to be sorry! When using pre-ground it must be at an espresso fine grind size. Coarser grinds like those used for drip or immersion brewing will not work. Here's a video covering espresso grind size for beginners you will likely find helpful: th-cam.com/video/unHHToGjshI/w-d-xo.html
I’ve had this machine for a week now but cannot get crema. I’m using enough coffee, have the grinder set to the finest setting, have it distributed well and tamped, but the time it takes to fill 4oz is only 15 seconds, so it’s clearly brewing too quickly. I have a 9 bar spring on order so maybe that will do the trick.
Hey T, Did you purchase the machine new in North America? If so, do not bother with the spring. All Gaggia Classic Evo Pros sold in North America come stock with 9 bar OPV. Even if you have an older or non North American Gaggia Classic you should be able to pull excellent shots with the stock spring. What make/model grinder are you using? +99% of the time fast extractions are caused by grind that's not fine enough. So either your grinder can't grind fine enough or you are not really at its finest setting. A decent espresso grinder should be able to grind fine enough to choke (no flow from spouts) this or any other espresso machine. Here's a quick start video with details on process of making espresso using the Gaggia Classic: th-cam.com/video/QYWeCagAS2E/w-d-xo.htmlsi=e_nhhkLtexhZK294&t=222
@@Wholelattelovepage I bought it new on Amazon. I guess it did come with the 9 bar spring. I think I wasn’t using enough coffee to pull a double espresso.
If you are done steaming but not making another cup, can you just turn off the steam button and shut the unit off or do you still need to purge the steam out of the boiler?
Congrats on the new machine and thanks for the business! Our Crema Wave is an all-around great option. Roasted locally from 100% arabica specialty beans, with noted on honey and almond: www.wholelattelove.com/products/whole-latte-love-crema-wave-whole-bean-espresso Another personal favorite of mine is Carraro Tazza D'oro. A little lighter body and than the Crema Wave, but you'll get some nice sweetness and acidity coming through: www.wholelattelove.com/products/carraro-tazza-doro AJ
Hi Tristen, the machine in the video is well-used - the coffee oil residue you're seeing is the result of far more than one shot. We actually just posted a video yesterday about cleaning your portafilters and filter baskets: th-cam.com/video/XIT9pIhC720/w-d-xo.html
1. grind coffe coarser than you would with other machines as this one as it comes out the factory, has 15bar pressure that is too hight if you use typical grinding. You can change later the safety valve spring and put one that open at 9 bar then you can use finer grinding. 2. don't use small pot for gettting froth. Use a larger one where milk can rotate fast and keep the nozzle close to che surface with the two openings spitting parallel to the edge of pot. (no offense but in the video I see no froth but just a little foamy milk. if that's what you want it's ok but that's not a cappuccino. 3. when the water for making froth is almost ready - it requires around 30 secs - open the valve by the side knob and let the initial liquid water out into an empty container to discard it: you want only the vapour. 4. keep the portafilter CLEAN as much as the fixed filter from where water comes down and the nozzle for milk. Clean the fixed filter with a sponge with cold water then let some water fall into a glass or a container. I do it EVERY time I use it. 5. if you want the preinfusion: turn the machine on with portafilter filled with coffee powder. when the center light is on, turn on the steam button for the froth for around 10 secs - this increase the temperature of the water -. turn it down. put a glass under the nozzle for milk then open a little the sideknob AND turn the center button on for erogating water: it will happen that you won't see coffee coming down, only some water from the nozzle but a little hot water is preinfusing coffee. after 4 seconds close complly the nozzle with the knob then you'll see coffee coming down. I usually prefer e very long coffee and I keep the erogation on for around 15 seconds: if you like it like me you'll see that center led turn down during the erogation as temperature drops down. you can use the trick of raising the temperature before the erogation as I wrote above, but turning the right button for making steam on for a few seconds. Other wise you can always stop the erogation as soon as you see the center led turn off and start again when it turns on.
Thanks for the really helpful and practical advice. Pulled my first shots 15 minutes after unboxing my gaggia classic. Won't sleep now but worth it!
Is 18g coffee in the standard double none pressured basket too much? Even when I put 16g, i get an imprint of the screw on the coffee after tamping, before brewing. Is this ok?
Hi z, It may be too much in the stock double non-pressurized basket. Depends on the coffee being used lighter roasts tend to be more dense so have a lower volume for same weight.
@@Wholelattelovepage Thank you!! You’re correct, I lowered the dose to 16g and played around with the grind size and the issue was solved; no screw imprint. And BTW, I just received my machine from you guys a week ago!! 😉
@@zski1 Great to hear and than ks for your patronage. If you have not already done so be sure and bookmark our Support page for the Gaggia Classic here: support.wholelattelove.com/hc/en-us/sections/1500000384362-Gaggia-Classic-Pro
It's loaded with technique and maintenance videos and articles.
7:35 He recommends a 58mm flat base, as opposed to 79mm uneven base, and go in as evenly and as flatly as possible. Important stuff, people
As he explains afterwards, you could use 58,4mm which would fit as well. There are also convex tamper, so the recommendation for a flat one is quite useful for beginners
Do you have recommendations on how long to pull for?
Hi c, typical standard for basic dial in is a 20-30 second extraction of 1:2 ratio of ground coffee to weight out in cup.
Any idea why on Classic EVO they've changed the power switch which after turning on the machine return to original position ? This means if you remove it from power outlet it will not remember the state and machine is always OFF. That means you can't use smart socket to turn on/off machine remotely or in specific time. Not sure if this is unique to EU version or it's some "new" design of power switch. In any case I don't like it a bit!
Hi m, Where did you purchase your Classic Evo? Switch in North American Gaggia Classic Evo Pros do not operate as you describe - it's a two position switch which holds the on position.
@@Wholelattelovepage Yeah, thanks for reply. I’ve already found out. This is because of EU regulations. Gaggia versions sold in EU have this monostable power switch and even worse eco timer which basically turns off machine after 20 minutes. For this reason you can’t use smart plug to remotely control the machine. Horrible stuff, I want to live in US 😂
You mention the commercial basket. What differentiates that from the other baskets that came with the Classic?
Hi Mike, The non-commercial basket is what's called a pressurized filter basket. They're for brewing with coffee preground to espresso grind size or ESE pods. A pressurized filter basket has a single small hole which causes pressure to build for the espresso brewing process. It's a bit of a cheat and the espresso it produces is generally not of the same quality as that made in a commercial non-pressurized filter basket where very precise control of grind size causes pressure to build properly for a better extraction.
@@Wholelattelovepage Thank you very much. I can not figure out if I have a commercial or non-commercial basket. I have two baskets and one appears to be for one shot and the other for two. Am I correct in using them in that way?
@@mikelevin1572 Hey Mike, The commercial non-pressurized filter basket has many - like 100's of holes in the bottom. The pressurized basket has a single hole.
Great video. What is the brand of espresso glasses you use and where can I buy them?
Hi there, They are very nice glasses and available here: www.wholelattelove.com/products/notneutral-vero-3oz-espresso-glass-clear
Thank you. I will have a look.
Thanks for the video, this is really helpful! I am curious about the reason to swtich between the commercial porta filter v.s. the other one? thx!
Hi BQ X, The commercial non-pressurized filter basket makes superior espresso when you grind whole beans fresh right before use. The pressurized filter basket is for use with pre-ground coffee - grind size is critical when using the commercial filter baskets and not as critical when using pressurized filter baskets. But you do compromise quality with those.
I had a pretty decent shot using pregrounded espresso with the commercial basket. I'm waiting for my grinder to arrive to get freshly grounded coffee.
Hi CN, Thanks for the comment! Lucky to get a good shot with pre-ground as that's very hit and miss!
@@Wholelattelovepage beginners luck I think. 😂
Take a shot of espresso every time he says “go ahead”
And when he says “now” :)
I'm seeing things now that people shouldn't everything has slowed down I no longer use punctuation life is caffeine
So, really, now, go ahead, we, will make now some espresso, so now go ahead, now take your shot, so, now you tamp your espresso, so now just make sure that is flat, so, now, really, go ahead!
Could you have used the non pressurized commercial basket with the LaVazza Oro? I just pulled a shot with the non-pressurized basket and just saw this. I'm currently looking for a quality and budget friendly grinder.
Hi Marcos, Might be hit and miss with pre-ground in the non-pressurized basket. You can certainly try. If shot is coming too fast increase coffee dose and/or tamp harder. If too slow decrease coffee dose and/or tamp lighter. Best of course is to grind whole beans fresh and dial in grind size to get a good extraction time and result. If not familiar here's a video showing how to properly dial in grind size: th-cam.com/video/jOY7D02n4Cw/w-d-xo.html
For a quality machine grade budget friendly grinder a good choice is the Eureka Mignon Facile: www.wholelattelove.com/products/eureka-mignon-facile-espresso-grinder
It's as good as it gets for the price
Super super helpful. Thanks very much 👍 excellent descriptive English. So clear and concise.
You're very welcome!
Could you suggest a commercial preground coffee that works with the gaggia as shown in the video? I’m in USA. Thank you !!!
Hi i, Lavazza inBlu is our most popular preground for espresso and works well in the pressurized basket of the Gaggia Classic Pro: www.wholelattelove.com/collections/pre-ground-espresso/products/lavazza-in-blu-espresso-coffee
I have heard you're supposed to fully purge steam every time, even if you're not using the machine again after making a drink. Is that true? Or is it fine just to blow a small amount to clear any residue from the wand and let the machine cool naturally?
Hi n, So definitely want to purge the wand to expel any residual milk after steaming. Beyond that, best practice is to cool down the boiler even if not making another espresso. Open the wand and push the steam and brew switch until a solid stream of water exits the wand.
For nine months I just did the small amount to clear residue and didn't run it long enough to cool the boiler. My fuse blew after owning the machine for 9 months.
For sure follow the advice here to clear to until it's cooled down.
Question! Why are my shots pulling SO fast? Even when I tamp down really hard my shots seem to be pulling super fast. Maybe my grounds are too course?
Hi X, Shots pulling too fast are almost always due to grind size being too coarse. Under dosing the filter basket can do the same. Here's a video detailing the simple process of correctly dialing in grind size: th-cam.com/video/jOY7D02n4Cw/w-d-xo.html
Great vid. I just bought one. I had a question when you are brewing the pre-ground coffee are you using coffee with an espresso grind or coarser grind? Sorry for the newby question
Hi DG, Thanks for the question - no reason to be sorry! When using pre-ground it must be at an espresso fine grind size. Coarser grinds like those used for drip or immersion brewing will not work. Here's a video covering espresso grind size for beginners you will likely find helpful: th-cam.com/video/unHHToGjshI/w-d-xo.html
I’ve had this machine for a week now but cannot get crema. I’m using enough coffee, have the grinder set to the finest setting, have it distributed well and tamped, but the time it takes to fill 4oz is only 15 seconds, so it’s clearly brewing too quickly. I have a 9 bar spring on order so maybe that will do the trick.
Hey T, Did you purchase the machine new in North America? If so, do not bother with the spring. All Gaggia Classic Evo Pros sold in North America come stock with 9 bar OPV. Even if you have an older or non North American Gaggia Classic you should be able to pull excellent shots with the stock spring. What make/model grinder are you using? +99% of the time fast extractions are caused by grind that's not fine enough. So either your grinder can't grind fine enough or you are not really at its finest setting. A decent espresso grinder should be able to grind fine enough to choke (no flow from spouts) this or any other espresso machine. Here's a quick start video with details on process of making espresso using the Gaggia Classic: th-cam.com/video/QYWeCagAS2E/w-d-xo.htmlsi=e_nhhkLtexhZK294&t=222
@@Wholelattelovepage I bought it new on Amazon. I guess it did come with the 9 bar spring. I think I wasn’t using enough coffee to pull a double espresso.
If you are done steaming but not making another cup, can you just turn off the steam button and shut the unit off or do you still need to purge the steam out of the boiler?
Hi John, Thanks for the question. Always refill/cooldown the boiler after steaming.
what grinder is this?
Hi m, It's a Bezzera BB005 grinder: www.wholelattelove.com/products/bezzera-bb005-automatic-grinder?variant=43022944108598
asking because I’m blind. What brand of pod did you use in this video mate
The brand he uses isn't shown in the video. Off to the side I see a container that's golden, but I don't think he grabbed from it.
any recommendations for beans for this particular machine? Just bought one today from you guys!
Congrats on the new machine and thanks for the business! Our Crema Wave is an all-around great option. Roasted locally from 100% arabica specialty beans, with noted on honey and almond: www.wholelattelove.com/products/whole-latte-love-crema-wave-whole-bean-espresso
Another personal favorite of mine is Carraro Tazza D'oro. A little lighter body and than the Crema Wave, but you'll get some nice sweetness and acidity coming through: www.wholelattelove.com/products/carraro-tazza-doro
AJ
What happened to Mark?
Is it just me or is the inside of the porta filter dirty looking? Is that what it looks like from one shot?
Hi Tristen, the machine in the video is well-used - the coffee oil residue you're seeing is the result of far more than one shot. We actually just posted a video yesterday about cleaning your portafilters and filter baskets: th-cam.com/video/XIT9pIhC720/w-d-xo.html
The grind size is too fine that’s why the puck is so wet and flow speed is too low
Good explanation
Why do some always give the new guy a hard time?
No one can explain things like the legendary MARK 👌🏼🥺❤️☕️
What happened with Mark?
Wrong. You’re not using melk.
hahaha, that's quite the callback - impressive!
1. grind coffe coarser than you would with other machines as this one as it comes out the factory, has 15bar pressure that is too hight if you use typical grinding. You can change later the safety valve spring and put one that open at 9 bar then you can use finer grinding.
2. don't use small pot for gettting froth. Use a larger one where milk can rotate fast and keep the nozzle close to che surface with the two openings spitting parallel to the edge of pot.
(no offense but in the video I see no froth but just a little foamy milk. if that's what you want it's ok but that's not a cappuccino.
3. when the water for making froth is almost ready - it requires around 30 secs - open the valve by the side knob and let the initial liquid water out into an empty container to discard it: you want only the vapour.
4. keep the portafilter CLEAN as much as the fixed filter from where water comes down and the nozzle for milk. Clean the fixed filter with a sponge with cold water then let some water fall into a glass or a container. I do it EVERY time I use it.
5. if you want the preinfusion: turn the machine on with portafilter filled with coffee powder. when the center light is on, turn on the steam button for the froth for around 10 secs - this increase the temperature of the water -. turn it down. put a glass under the nozzle for milk then open a little the sideknob AND turn the center button on for erogating water: it will happen that you won't see coffee coming down, only some water from the nozzle but a little hot water is preinfusing coffee. after 4 seconds close complly the nozzle with the knob then you'll see coffee coming down.
I usually prefer e very long coffee and I keep the erogation on for around 15 seconds: if you like it like me you'll see that center led turn down during the erogation as temperature drops down. you can use the trick of raising the temperature before the erogation as I wrote above, but turning the right button for making steam on for a few seconds. Other wise you can always stop the erogation as soon as you see the center led turn off and start again when it turns on.