Great video 👍 I am using the original shower screen even though I have an IMS one. I think it is worth to mention, you will have to play with the original one when fitting it, I had some poor distribution with it, but after re-fitting it in different orientation (30°-45°-60°) ideal distribution could be achieved. Also worth to highlight I am using Aeropress filter as a puck screen, this also improves distribution throughout the puck and comes with a significant benefit of keeping the grouphead nice and clean, resulting in much fewer backflushing (in every 2-3 months) and the grouphead cleaning brush also becomes obsolete. I had very similar results with the baskets, since I am using Aeropress filter - cut to size - at the bottom of the stock double basket. I haven't experienced any improvement by swapping to an IMS basket (regardless of the use of paper filter at the bottom of it or not).
The water on the stock Gaggia seems to come from outside the shower holder, mine doesn't do that. If you stop the video right before the start the machine you'll notice the water is actually coming from the outside of the shower holder.
Sorry, i didnt explain it well. I mean the stock gaggia on this video is leaking, not gaggia in general. I dont have this problem with mine, they do get loose screws from time to time, maybe the group head is not tight enough on this one
the stock screen leaking on the side is caused by the gasket badly placed. I have this problem with IMS screen with silicone gasket cafelat, after inverse the sens of the gasket problem solved. Also a precision basket like IMS will bring more flow, you need to dial again when you try the stock version for comparaison. I found the stock screen quite good, but the IMS nanotech is more easier to clean an bring more satisfaction for sure.
Thanks for the comments, Bin. Appreciate it. By gasket, you mean the black rubber gasket right? I had it fitted firm and nicely into the groove though. Not sure if that's the issue. Another member mentioned that when fitting the stock screen, you'll have to rotate it and test until it flows nicely. Which I didn't know about at the time of filming. Cheers!
Oh man... i appreciate your hard work in making this video, and i see the point of you doing it as you want to demonstrate the importance of an upgrade in this machine which i also own with the proper modifications. But with all the respect i would like to point out some really big mistakes you are doing while testing and explaining. First of all the glass shot that you are using is very badly graded and you can notice that the distance between 0 - 15ml is twice as big as the distance between 15 - 30ml, even though the volume in theory is the same and should be equally graded on the glass. The second huge mistake you are doing is that you confuse grams for milliliters... as long as i don't see you weighing the output liquid with a scale that measures grams, i assume that you are taking the 30ml mark on the very badly graded glass shot as an indicator for grams which is very wrong. Liquid density can have a huge impact in mass compared to volume. As you can clearly see, you have 15ml of foam on top of the extracted coffee, which will only weigh approximately a third of its volume because foam is very airy and will transform into less liquid after it dissipates. So in conclusion you get out approximately 20-25grams of liquid instead of 30grams like you stated. That translates into an under-extracted espresso shot where you don't reach the full potential of the coffee. My only concern is that you do not take advantage of a proper and correct extraction since you are getting only 20gr of liquid output from 16gr of ground coffee. A rule of thumb is to go for a 2:1 ratio output:input and work your way from there in small increments, like 1gr steps. Try to aim for 32gr output from a 16gr input and work your way from there. It's not just my oppinion, this is how coffee science works globally assuming you are using the widely spread, medium roast, specialty coffee. In some cases, some coffee origins, depending on their processing method, require you to pull over 40gr of liquid out of 16gr of ground coffee to get the best extraction and best taste. I highly recommend using a proper espresso scale for extracting shots and really look for a precise gram reading instead of associating milliliters for grams, and work your way from the standard rules in small increments to get a proper shot of espresso and i promise you, you will enjoy the best coffee that this machine can offer. My setup is similar to yours with all the proper upgrades, 9bar valve spring, IMS shower screen, IMS basket, i got the newer Gaggia Classic Pro with the new stainless steel boiler and shower holder. And boy... i'm getting better espresso from my machine than i get from most specialty coffee shops using their own coffee. And that's because i use science, knowledge and precise measurements when pulling a shot. I honestly appreciate your work, and i hope that you at least try and correct the mistakes that i pointed out, and if you do, i would really appreciate tour feedback on my recommendations. Wish you all the best! Romulus
Dear Romulus, Thank you for taking the time to share your insights and observations on my espresso video. I genuinely appreciate your thoughtful and detailed feedback. Your points regarding the glass shot's grading and the potential discrepancy between milliliters and grams are well-taken, and I acknowledge the importance of precision in espresso extraction. I appreciate your concern about the under-extraction possibility due to the foam's impact on volume and weight. Your recommendation of using a proper espresso scale for accurate measurements and following the 2:1 ratio for output to input is duly noted. Your setup with the 9bar valve spring, IMS shower screen, IMS basket, and the new Gaggia Classic Pro sounds impressive, and it's inspiring to hear about the great results you've achieved through a scientific and precise approach. I'm grateful for your encouragement to explore these adjustments and corrections. I'll certainly consider your recommendations and aim for a more accurate and scientifically sound extraction in future videos. It's invaluable to receive guidance from someone with your level of expertise, and I'm eager to enhance the quality of my espresso with your suggestions. Once again, thank you for your support and constructive criticism. I'll be sure to implement the changes you've suggested and look forward to sharing improved content in the future. EJ
My especrience from recent change from stock basket to normal IMS indeed made better shots, but it did require redoing my recepie. At this point I am not sure if shower screen upgrade is needed. I guess it helps but not by huge margin. Most of bitterness in my experience comes from bad coffe beans and wrong recepies.
Try to adjust your recipe or grind settings first and give it a few more tries before making another change. We often keep changing the tools we use therefore we cannot achieve the result that we wanted. Good luck!
@@SunriseLAW Well close to perfection is good enough haha after all it's just a cuppa. There's no need to go through all that hassle for a cup of coffee IMO.
@@EweJinTee I agree with you totally. HEY! This might make good content. Have a Gaggia, wanted something for travel. Decided against Pico and Outin, bought the most unusual coffee maker EVER... the Bialetti Mukka Express off our local FB for $35, I thjink it is a 2006 version but it was brand new in the package.. It has a pressure valve on the basket. It is made for milk drinks but you can use it sort of like a Moka pot except it is super quiet and then the shot EXPLODES thru the coffee in 23 seconds. A little overcooked but... total caffeine extraction. There is no buzz like a Mukka Pot buzz.
Thank you for this nice video, i did buy everything you posted under your video, but Silicone Gasket E61 8,5mm was too big to insert portafiller holder. I have 2014 classic GAGGIA, I think my Classc GAGGIA never had a gasket, but there was some space. Maybe 4mm would fit. I just could find one
Couple comments/things to notice: * Seems that with stock shower holder water started flowing not from the shower but from the sides of the holder, which may by the cause why your shot came not very good. * Another thing is about measurement - as per video you are measuring it by volume, 30 ml on your glass. Which is not exactly 30 grams, considering that crema consists of basically thin air (C02) and a bit of coffee itself - I would say your yield is about 23-25 grams at max, which also may contribute to your eventual result/taste. * And last but not least - by changing shower holder and shower screen you have changed a lot in a single move! But in the same time you said nothing about how you have changed you grind settings? If grind setting wasn't changed at all - then there is no reason to expect your shot to be anywhere close to your previous results with stock holder, neither "time/yield ratio"-wise, nor taste-wise. I assume before this video you had updated holder and screen installed, and grinder was dialed in for such combination. No wonder you got not a good result/timing with stock combo. Get that time/yield ration the same for both heads and you will get real test results.
the metal screen will get additional layer on the basket, the space between water and the puck will reduce, also the 9 bar pressure will compres more the puck, thus the puck coming out is clean and dry. Otherwise you can add more coffee on your receipt try 18g and you can see the difference.
I'm sorry to s I don't think the shower screen will create these results. It will be the precision basket given they run faster. Granted the silicon gasket is better and the brass group head helps with temperature stability.
I have read a lot about how much the Ims Shower Screen improves the extraction of coffee on which it mounts the factory... Well, if I've read this... I imagine Gaggia will know too... In that case, why the hell, don't they include it in the base machine
Too many things were upgraded together, so the conclusion is not clear unless you want to replace the all. Note that on a GCP EVO, some of these upgrades are already done.
I have looked around a bit on the internet and seen that many people like me have problems with the IMS screen, I have tried not to tighten it too much without any luck, with Gaggia original screen for me a steady rain drop with IMS it only gets 3 bigger water beams, the water is not distributed in the IMS screen as in the original, waste off money, unfortunately!
It looks like the stock shower screen was not properly seated when installing, which would explain the uneven dripping. My machine has the stock screen and does not exhibit that behavior.
Yes, after fixing it I then realised that was the culprit. Nevertheless, the IMS screen works just as fine and it has more refined mesh for more even water distribution.
Man changed four variables at once (gasket, showerhead, showerhead screen, basket) and thinks he's come to any useful conclusions. Which change is having the most impact on taste? The more consistent showerhead/showerhead screen or the basket, or maybe even, the original gasket is blown (looks like it from the first bit of footage) and just replacing the gasket would have made a big difference. Who knows? Fella didn't test those bits in isolation or if he did, he never told us. Oh and I cringed at the use of volumetric measurement. Scales are cheap, why would anybody use volumetric measurement. Thank God for James Hoffman's youtube presence.
Did you just change baskets between the two comparisons? So you can not tell at all if its the showerhead or the basket that changes the outcome right?
In short, yes it does make a difference. Rocket has a bigger and more stable temperature control and Gaggia is a smaller machine with small boiler. But you cannot compare these two machines side by side because they are from a different standpoint in terms of Espresso machines.
All I can say is that it is mostly depends on your own needs and what you are looking to achieve with your new machine. The upgrades in this video is mostly for the Classic Pro version and non Evo. You can do more research on Evo mods and see what suits you 😉 Good luck!
Hi, great video! I am doing the same but also changing bar pressure from 15 to 9. Can i ask if you know the temperature you get in your espresso cup once you pulled a shot? I only get a number in the mid 60s to 70 degrees celsius, thanks.
Thanks! I didn't manage to measure the temp in my espresso. I usually heat up my cup first and that also helps with prolonging the hot espresso in the cup. :)
Well by coincidence,found myself getting IMS GA screen shower and IMS competition brass shower holder and a VST Basket. I hope the upgrading was noticed on your coffee extraction. i ve a question : Why is the older screen shower started channeling?
Thank you! Well as some of the audience pointed out, you can avoid the channelling by adjusting the position of the screen. Rotate it in various points and it will be fine. I haven't tried that I thought mine was just channelling all the way.
Apologies, I'm not too sure as I haven't seen people modding this model. Perhaps you need to research a little bit more. The Gaggia Classic is the way to go for people looking to mod their machine for a more stable temp and nicer espresso shot.
Hello, I bought an ims 18g nano and I still haven't been able to make the shot join in a single shot of coffee with the original gaggia basket, the shot of coffee always joined. What do you recommend to be able to achieve it, I always use 18g of coffee.
You changed the screen and the basket at the same time. Go back to school. You can only change one variable at a time. The basket is what made the difference not the screen.
The fact that the shot is quicker with the IMS is not a proof of better quallity, it's a proof that it needs a different grind size.
Great video 👍
I am using the original shower screen even though I have an IMS one. I think it is worth to mention, you will have to play with the original one when fitting it, I had some poor distribution with it, but after re-fitting it in different orientation (30°-45°-60°) ideal distribution could be achieved. Also worth to highlight I am using Aeropress filter as a puck screen, this also improves distribution throughout the puck and comes with a significant benefit of keeping the grouphead nice and clean, resulting in much fewer backflushing (in every 2-3 months) and the grouphead cleaning brush also becomes obsolete.
I had very similar results with the baskets, since I am using Aeropress filter - cut to size - at the bottom of the stock double basket. I haven't experienced any improvement by swapping to an IMS basket (regardless of the use of paper filter at the bottom of it or not).
oh had never heard you could use an aeropress filter as puck screen and get good results for Gagia Classic Pro. Thanks for the tip
The water on the stock Gaggia seems to come from outside the shower holder, mine doesn't do that. If you stop the video right before the start the machine you'll notice the water is actually coming from the outside of the shower holder.
So what did you change to make it not flow on the outside? Just change the shower screen?
Sorry, i didnt explain it well. I mean the stock gaggia on this video is leaking, not gaggia in general. I dont have this problem with mine, they do get loose screws from time to time, maybe the group head is not tight enough on this one
the stock screen leaking on the side is caused by the gasket badly placed.
I have this problem with IMS screen with silicone gasket cafelat, after inverse the sens of the gasket problem solved.
Also a precision basket like IMS will bring more flow, you need to dial again when you try the stock version for comparaison.
I found the stock screen quite good, but the IMS nanotech is more easier to clean an bring more satisfaction for sure.
Thanks for the comments, Bin. Appreciate it. By gasket, you mean the black rubber gasket right? I had it fitted firm and nicely into the groove though. Not sure if that's the issue. Another member mentioned that when fitting the stock screen, you'll have to rotate it and test until it flows nicely. Which I didn't know about at the time of filming. Cheers!
Rocket has a better water distribution too.
Oh man... i appreciate your hard work in making this video, and i see the point of you doing it as you want to demonstrate the importance of an upgrade in this machine which i also own with the proper modifications.
But with all the respect i would like to point out some really big mistakes you are doing while testing and explaining.
First of all the glass shot that you are using is very badly graded and you can notice that the distance between 0 - 15ml is twice as big as the distance between 15 - 30ml, even though the volume in theory is the same and should be equally graded on the glass.
The second huge mistake you are doing is that you confuse grams for milliliters... as long as i don't see you weighing the output liquid with a scale that measures grams, i assume that you are taking the 30ml mark on the very badly graded glass shot as an indicator for grams which is very wrong. Liquid density can have a huge impact in mass compared to volume. As you can clearly see, you have 15ml of foam on top of the extracted coffee, which will only weigh approximately a third of its volume because foam is very airy and will transform into less liquid after it dissipates. So in conclusion you get out approximately 20-25grams of liquid instead of 30grams like you stated. That translates into an under-extracted espresso shot where you don't reach the full potential of the coffee.
My only concern is that you do not take advantage of a proper and correct extraction since you are getting only 20gr of liquid output from 16gr of ground coffee. A rule of thumb is to go for a 2:1 ratio output:input and work your way from there in small increments, like 1gr steps. Try to aim for 32gr output from a 16gr input and work your way from there. It's not just my oppinion, this is how coffee science works globally assuming you are using the widely spread, medium roast, specialty coffee. In some cases, some coffee origins, depending on their processing method, require you to pull over 40gr of liquid out of 16gr of ground coffee to get the best extraction and best taste.
I highly recommend using a proper espresso scale for extracting shots and really look for a precise gram reading instead of associating milliliters for grams, and work your way from the standard rules in small increments to get a proper shot of espresso and i promise you, you will enjoy the best coffee that this machine can offer.
My setup is similar to yours with all the proper upgrades, 9bar valve spring, IMS shower screen, IMS basket, i got the newer Gaggia Classic Pro with the new stainless steel boiler and shower holder. And boy... i'm getting better espresso from my machine than i get from most specialty coffee shops using their own coffee. And that's because i use science, knowledge and precise measurements when pulling a shot.
I honestly appreciate your work, and i hope that you at least try and correct the mistakes that i pointed out, and if you do, i would really appreciate tour feedback on my recommendations.
Wish you all the best!
Romulus
Dear Romulus,
Thank you for taking the time to share your insights and observations on my espresso video. I genuinely appreciate your thoughtful and detailed feedback. Your points regarding the glass shot's grading and the potential discrepancy between milliliters and grams are well-taken, and I acknowledge the importance of precision in espresso extraction.
I appreciate your concern about the under-extraction possibility due to the foam's impact on volume and weight. Your recommendation of using a proper espresso scale for accurate measurements and following the 2:1 ratio for output to input is duly noted. Your setup with the 9bar valve spring, IMS shower screen, IMS basket, and the new Gaggia Classic Pro sounds impressive, and it's inspiring to hear about the great results you've achieved through a scientific and precise approach.
I'm grateful for your encouragement to explore these adjustments and corrections. I'll certainly consider your recommendations and aim for a more accurate and scientifically sound extraction in future videos. It's invaluable to receive guidance from someone with your level of expertise, and I'm eager to enhance the quality of my espresso with your suggestions.
Once again, thank you for your support and constructive criticism. I'll be sure to implement the changes you've suggested and look forward to sharing improved content in the future.
EJ
My especrience from recent change from stock basket to normal IMS indeed made better shots, but it did require redoing my recepie. At this point I am not sure if shower screen upgrade is needed. I guess it helps but not by huge margin. Most of bitterness in my experience comes from bad coffe beans and wrong recepies.
Try to adjust your recipe or grind settings first and give it a few more tries before making another change. We often keep changing the tools we use therefore we cannot achieve the result that we wanted. Good luck!
@@EweJinTee Here in USA, the term 'chase the dragon' means you will forever pursue it but never catch it :):)
@@SunriseLAW Well close to perfection is good enough haha after all it's just a cuppa. There's no need to go through all that hassle for a cup of coffee IMO.
@@EweJinTee I agree with you totally. HEY! This might make good content. Have a Gaggia, wanted something for travel. Decided against Pico and Outin, bought the most unusual coffee maker EVER... the Bialetti Mukka Express off our local FB for $35, I thjink it is a 2006 version but it was brand new in the package.. It has a pressure valve on the basket. It is made for milk drinks but you can use it sort of like a Moka pot except it is super quiet and then the shot EXPLODES thru the coffee in 23 seconds. A little overcooked but... total caffeine extraction. There is no buzz like a Mukka Pot buzz.
Thanks! This was a good video and explained the benefit of this simple change really well :)
Thank you for this nice video, i did buy everything you posted under your video, but Silicone Gasket E61 8,5mm was too big to insert portafiller holder. I have 2014 classic GAGGIA, I think my Classc GAGGIA never had a gasket, but there was some space. Maybe 4mm would fit. I just could find one
Couple comments/things to notice:
* Seems that with stock shower holder water started flowing not from the shower but from the sides of the holder, which may by the cause why your shot came not very good.
* Another thing is about measurement - as per video you are measuring it by volume, 30 ml on your glass. Which is not exactly 30 grams, considering that crema consists of basically thin air (C02) and a bit of coffee itself - I would say your yield is about 23-25 grams at max, which also may contribute to your eventual result/taste.
* And last but not least - by changing shower holder and shower screen you have changed a lot in a single move! But in the same time you said nothing about how you have changed you grind settings? If grind setting wasn't changed at all - then there is no reason to expect your shot to be anywhere close to your previous results with stock holder, neither "time/yield ratio"-wise, nor taste-wise. I assume before this video you had updated holder and screen installed, and grinder was dialed in for such combination. No wonder you got not a good result/timing with stock combo. Get that time/yield ration the same for both heads and you will get real test results.
yeah I have a new machine and it flows nicely not out the sides like so.
Agree - my stock setup has a lovely distribution.
people often overlook having a level machine . if your machine is not level even with the best showerscreen the water will flow more to one side .
a cheap metal puck screen will yield a much drier puck. you can get one for 2-3 usd. i use a 3 dollar one and works like a charm
That's so cool to know. In your opinion, any reason why? I've always wondered some times I get slightly damp puck :) Thanks for sharing!
the metal screen will get additional layer on the basket, the space between water and the puck will reduce, also the 9 bar pressure will compres more the puck, thus the puck coming out is clean and dry.
Otherwise you can add more coffee on your receipt try 18g and you can see the difference.
I'm sorry to s I don't think the shower screen will create these results. It will be the precision basket given they run faster. Granted the silicon gasket is better and the brass group head helps with temperature stability.
I have read a lot about how much the Ims Shower Screen improves the extraction of coffee on which it mounts the factory... Well, if I've read this... I imagine Gaggia will know too... In that case, why the hell, don't they include it in the base machine
cost
thank you very much !👏🏼👏🏼👏🏼👍🏼
Too many things were upgraded together, so the conclusion is not clear unless you want to replace the all. Note that on a GCP EVO, some of these upgrades are already done.
I have looked around a bit on the internet and seen that many people like me have problems with the IMS screen, I have tried not to tighten it too much without any luck, with Gaggia original screen for me a steady rain drop with IMS it only gets 3 bigger water beams, the water is not distributed in the IMS screen as in the original, waste off money, unfortunately!
It looks like the stock shower screen was not properly seated when installing, which would explain the uneven dripping. My machine has the stock screen and does not exhibit that behavior.
Yes, after fixing it I then realised that was the culprit. Nevertheless, the IMS screen works just as fine and it has more refined mesh for more even water distribution.
Man changed four variables at once (gasket, showerhead, showerhead screen, basket) and thinks he's come to any useful conclusions.
Which change is having the most impact on taste? The more consistent showerhead/showerhead screen or the basket, or maybe even, the original gasket is blown (looks like it from the first bit of footage) and just replacing the gasket would have made a big difference. Who knows? Fella didn't test those bits in isolation or if he did, he never told us.
Oh and I cringed at the use of volumetric measurement. Scales are cheap, why would anybody use volumetric measurement.
Thank God for James Hoffman's youtube presence.
Stock shower head distribution looked better. Imo brass and screen add ons are not needed. They make situation from reasonable to worse.
Did you just change baskets between the two comparisons? So you can not tell at all if its the showerhead or the basket that changes the outcome right?
I'll make a new video soon! Hold up
distributer and tamper size must be 58.5 or 58 ? please
Hi. It can be either one. Will fit just fine. 58mm is the most common ones out there. Thank you!
Only one question. Does the Rocket make better espresso than the Gaggia. I already have the Gaggia. Should I upgrade to the Rocket R taste wise?
In short, yes it does make a difference. Rocket has a bigger and more stable temperature control and Gaggia is a smaller machine with small boiler. But you cannot compare these two machines side by side because they are from a different standpoint in terms of Espresso machines.
В моем случае стандартная сетка работает идеально в отличии от IMS..
Hi, theres this 'Brass Shower Head' in ShadesOfCoffee's site (size 58mmx14.5mm) different from yours (57x14mm), u think it will be a problem? ☕
Hi. Just did a quick measurement with a caliper. You're right it's 58mm x 14.5mm. Thanks!
Is all of this upgrade necessary with the EVO PRO?
All I can say is that it is mostly depends on your own needs and what you are looking to achieve with your new machine. The upgrades in this video is mostly for the Classic Pro version and non Evo. You can do more research on Evo mods and see what suits you 😉 Good luck!
Hi, great video! I am doing the same but also changing bar pressure from 15 to 9.
Can i ask if you know the temperature you get in your espresso cup once you pulled a shot? I only get a number in the mid 60s to 70 degrees celsius, thanks.
Thanks! I didn't manage to measure the temp in my espresso. I usually heat up my cup first and that also helps with prolonging the hot espresso in the cup. :)
Well by coincidence,found myself getting IMS GA screen shower and IMS competition brass shower holder and a VST Basket. I hope the upgrading was noticed on your coffee extraction.
i ve a question : Why is the older screen shower started channeling?
Thank you! Well as some of the audience pointed out, you can avoid the channelling by adjusting the position of the screen. Rotate it in various points and it will be fine. I haven't tried that I thought mine was just channelling all the way.
Hi, can I do the same for a gaggia viva prestige?
Apologies, I'm not too sure as I haven't seen people modding this model. Perhaps you need to research a little bit more. The Gaggia Classic is the way to go for people looking to mod their machine for a more stable temp and nicer espresso shot.
Hello, I bought an ims 18g nano and I still haven't been able to make the shot join in a single shot of coffee with the original gaggia basket, the shot of coffee always joined. What do you recommend to be able to achieve it, I always use 18g of coffee.
I'm sorry I don't understand what do you mean by 'join'? Are you using a naked portafilter?
@@EweJinTee yes
@Russell Phelan thanks you
@Russell Phelan That's one good explanation thanks!
9bars are not enough for the pressurised basket…. So kinda unfair comparison
You changed the screen and the basket at the same time. Go back to school. You can only change one variable at a time. The basket is what made the difference not the screen.
Thanks for the feedback. I'm gonna make another video on this and a few other feedbacks that I've received. Stay tuned!
Not much of a difference. Just grind better.