Daily Espresso Routine | Gaggia Classic Pro and Eureka Mignon Notte
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- เผยแพร่เมื่อ 16 มี.ค. 2023
- A look into my daily espresso routine with my Gaggia Classic Pro and my Eureka Mignon Notte.
I have added the 9bar OPV mod and silicone rubber gasket mod to the Gaggia along with a 3D printed single dose hopper for the Eureka.
Both pieces of equipment work together flawlessly to make a great cup of espresso that won't break the bank. - บันเทิง
Just set playback speed on x2.0, it will save 3min of your life.
Awesome video and I love the lighting. My Gaggia arrives tomorrow and I cant wait!
Lovely!
Very relaxing and that’s exactly the setup I’m considering. But now I can’t imagine having 4-5 guests and serving them i.e. cappucinos. With that pace the last one would get his like half an hour later ;)
just don't use the WDT tool on every shot, most people won't notice a difference ;)
Cool video, just about to pull the trigger on this setup but probably a specialita. Have been considering a HX/dual boiler instead but this seems to fit the budget and will help me learn since it doesn’t have all the fancy gadgets. Seems like most end up nodding this one anyways lol
I was considering the dual boiler route at first also, but I decided that for the money I could save with the Gaggia and my ability to tinker, I would do the mods myself to take it up to that next level. I definitely recommend doing the 9 bar OPV, silicone gasket, dimmer switch, and PID mods. All I have left to do is the PID.
Personally I like using the wdt tool with the funnel still attached to the portafilter
Nicely satisfying Gaggia Classic its hightime to buy E61 group head lever type machine like the Mara X to be more fullfilling
Incredible vid, super chill vibe….don’t change a thing on the production. Do more as the shot pulls get better and better. I think the grind needed to be dialed in a bit more, as it seemed a bit runny. Watched it twice! 😆
Thanks! Agreed!
Need a wider shot so we can see your indicator lights. What was that thing you did with the steam wand just before extracting, preinfusion? Looking forward to your journey to espresso perfection.
Yes. I believe that was preinfusion. Pretty nifty trick for single boiler machines.
Yep! A little trick to add pre-infusion. I have since added a dimmer switch which is more efficient.
@Peyton Martin, I like your small tool tray. It looks like it may have been 3D printed. If so, any chance you might share what specific print files you used for that?......maybe a link to where I might find that? I really like that relatively small and clean way to organize/store things.
Hi, which tamper would be perfect for the Gaggia Classic Evo Pro? Thank you
You should have saved money on all that puck preparation kit and buy a shades of coffee kit instead (PID, dimmer, and pressure gauge). All that time wasted trying to get that perfect puck and you still got some channeling. Focus on grind and dose first. When you get the grind right, channeling isn't really a big issues. All this WDT stuff is mostly marketing, your grind doesn't even look uneven or clumped so it is a waste of time. All you need to do is work on your traditional tamping technique, that's all you need. A couple knocks before tamping do help break any clumps that could be in the puck. Watch videos of pro baristas tamping, look at their elbow and how they try to get very even pressure on the puck. This is the MOST important part about tamping and should be your tamping focus.
Grind, tamp, brew, taste. Before doing a milk based drink. Taste the raw espresso. Adjust grind based on flavor. Go at it again. Once you get the hang of this get a PID and start messing with temperature. Then you can start playing around with flow rate/pressure.
At this point you can consider doing the whole WDT thing, and I promise you will not notice any difference and ditch it.
Hi I just got the notte (manuals in my country) but it seems that I can't dial it right. And after like 2-3 doses of grind, the body gets very hot. Is that normal with your grinder?
where did you find the set at 2.27 with the portafilter, tamper/spinner and WDT? did you 3d print that black holder? looks very sleek/professional.
Thanks! And yes I 3D printed it
Dude I have no idea what grind size to put it at, any clue? D
Great vid - How did you wire a smart switch?
Amazon Alexa smart plug. Leave the power switch in the “on” position and then set a routine in the Alexa for the plug
Nice 👍🏾 what scale are you using 🧐
Mostly fine. But removing (and replacing) the portafilter while the cup containing espresso was still underneath risks A.) banging into the cup with the portafilter B.) knocking excess grounds or water from the group head into the cup when you replace the portafilter. There is no logic to the way you did it. Beautiful setup though.
I was curious about that too
Thingiverse brought me. :)
What size of tools(tamper, distributor) do you use?
58.5MM NORMCORE
All that needs now is a Gaggiuino mod.
One day!
@@Peyton.Martin it’s an amazing mod, absolute game changer for the gaggia
How the retention?
Almost 0
What scale do you use? Love the video.
a.co/d/hNfqkQV
It's okay and gets the job done. I don't really use the espresso timer feature (when it auto starts the timer when it senses a change in the weight) which I expected to use a lot more. For $30 its not bad though and charges via USB-C which is a plus.
Where is your portafiler from please?
Gaggia brand bottomless portafilter: a.co/d/cFOBMBu
Wood portafilter handle: a.co/d/9WnFvj8
The black handle simply screws off and you can screw the wood one on.
@@Peyton.Martindid you need a vice to get the og gaggia one unscrewed? Or simple hand/arm strength?
I get clogging grounds at my mignon and I have to push to take it out. That why I will move to new Timemore 78s. You dont need below
I had an issue with retention at first and then 3D printed a 15 degree tilt base and put a single dose hopper on and that solved my issue mostly. I have about 0.2g retention now and thats okay with me for the price of the grinder. I will eventually upgrade to a Niche Zero.
@@Peyton.Martin don't. Niche zero is really not an upgrade to the mignon. It is hyped. Not worth it at all.
@@Peyton.Martin Did you use double sided adhesive to keep grinder and 3d part together?
Nope, the base was designed to catch the small feet on the grinder.
@@Peyton.Martin i tinted it and still needed below. It makes mess on white counter. I will move to timemore sculpture or libra.
I am sure, plenty of other people have mentioned it, but tighten up the grind to be finer... That shot was too runny. It should also improve the taste of the espresso.
Is that tamping station also 3d printed?
Yes I designed it custom to my accessories.
@@Peyton.Martin you have the STL?
Sure do. Might post it on thingiverse.
@@Peyton.Martin great. I think I found similar designs for most of them. Just the extra fine adjustment is harder to find.
Also don't forget to make the rights even if open source l, not resellable. So people won't just take the design and sell it. Example is the 3d printed WDT Tool that has similar rights and only with permission to be resold.
Good point. I’ll update you if I get around to adding it.
You need to either tighten up the grind or change something. That shot was too runny and didn't fully extract. In a single boiler machine, you should run the milk first, if that is even the liquid in the video, and run the shot second. Before you steam, let the steam run for the equivalent of a single session and then wait for the steam light to come on again. The hotter the machine, the more stable the temps. Frothing first, then flip the steam switch off and run the brew switch until the steamy water is gone and stops hissing, then put in the portafilter and pull the shot immediately. The milk can wait, the crema will dissipate if you make it wait.
If you run a single boiler machine on steam last, you'd have to run the brew switch anyway to refill the boiler before shutting the machine off or you'll destroy the element. Faster and better to steam first, and then brew and you don't have to worry about the boiler element.
Thanks for the tip. Never thought of that. I'll give it a shot.
@@Peyton.Martin Purging the steam wand provides air space at the top of the boiler to make the steam. Once you are done, you need to refill the boiler to cover the heating element or it will roast in the superheated steamy air. On bigger machines, the element is located down low in the boiler to remain covered under all occasions. Many people kill their heating elements by using tap water with too many minerals that cake the element. The opposite is reverse osmosis water which is corrosive to boilers. When you heat RO water in the boiler the minerals try to keep at an equilibrium and they leech from the boiler causing it to pit.
The best water is BWT. If you want repeatable shots and great flavor, use BTW magnesium water which is superior for hot drinks. I used a Brita for years with good results. The BWT was superior in taste and consistency and it is so refreshing to drink. Get yourself a TDS meter from Amazon and get water test strips from a HD or similar. In my area they publish all the treated water specs and they are bang on. You need between 100 and 150 PPM of TDS. Lower is going to be corrosive to the boiler, higher is going to slowly cake the heating element in minerals, making it less effective. My area claims a TDS of 125 and they were bang on. I use BWT to bring it down to 100. I have my machine plumbed in and can go lower, but I don't want to do that for the reasons I stated.
The Brita couldn't cope with days where the water consistency changed. I didn't measure the water to see what it was, but after I upgraded to a larger more expensive machine, I began measuring. When I went BWT, it was flawlessly consistent. I replaced a leaky boiler gasket in my first machine and the copper and brass inside the boiler was just slightly darkened after a decade of daily use.
I appreciate all the knowledge. I’m still fairly new to the game and it’s a lot to figure out for sure.
@@Peyton.Martin but this is a beautiful video. Maybe do a video in a few months updating your journey.
Thank you! I plan on it!
Grind finer
LOL so your daily espresso routine includes turning your machine on from 10 inches away by pulling out your phone and using Alexa, and then measuring out the coffee you already measured and put into a single dose container by dumping it into another container on the same scale you already measured it on.
The only thing stopping you from getting an 11 out of 10 on the pretentious meter is you don't have a $5k dual boiler with a $2k grinder.😂
Good lighting and camera work though!
I use the Alexa app to turn on the machine around 30 minutes before I wake up in the morning and the switch must be left in the on position for it to work, thus having to use the phone or an echo to turn it on. I just did that for demonstration purposes.
I also weighed out the grinds a second time because the grinder is new and I am working to see how the retention is for different beans (also to show the camera what my original dose was). I don’t plan on double checking anymore as I’ve figured out my retention is around .2g
Thanks for the input though!
Unfortunately a $5k dual boiler machine with a $2k grinder will greatly assist in the quickest, easiest, and most repeatable espresso shots, so they aren't that pretentious unless you really don't know why you have them.
One day!
@@Todd.T indeed. People from 3rd countries just can't know
@@Todd.TWe’re talking beans and hot water. If you can’t make great espresso on this machine, it’s your technique that needs improving, not your tools.
Shocked you don't have a PID on that machine. Huge temperature swings lead to inconsistent extractions. Love how Gaggia still sells these in 2023 with such inaccurate boilers
I couldn't agree more. I just did the dimmer mod this past week and it was a massive improvement and gives the ability for pre infusion without having to mess with the steam knob and only cost me $10. I plan on doing the PID next.
It's kind of ridiculous to open your phone, open the app, and then talk to it to get it to turn on. Would be useful maybe if you were in another area of the house I suppose.
Too slow, i dont understand why he need to weight the coffee bean from the tube... We can finish the shot in 1 minute
This question was answered in a previous comment.
Agree. You appear to have weighed the beans into the tube. Why weigh them out again? Bit OTT.
It was for the video, as a noob I learned a lot, and he transferred into the smaller jar to spritz before grinding as to keep the static down.
longpresso
Just a tip brother. Just have a better lightning set up pls. Cant even see stuff smh
Gotcha. Wasn’t the vibe I was going for though. Thanks for the input
That was too fast, aim for 30 seconds pull.
fast shots are perfectly fine when using medium/dark and dark roasts. A 30 second pull might be too long for pulling something like illy classico for example.
@@eda7875 Nope, to dial-in your espresso it should take 30 seconds and aim for 1:2 ratio coffee-water. I also have a Gaggia Classic. You can also aim for 25-45 seconds but your shot was way too fast, under extracted
@@1967davidfitness have you ever heard of turbo shots?. Also the 25 to 30 second timed shot is an old rule. A starting point for dialing in and nothing else. Taste is the best indicator of how well a shot has been pulled. Ive pulled many great shots in the 25 second window at 9bar. But Ive also pulled amazing shots at 40 seconds for some very light roasts at 1:3 brew ratio as well as 20 second medium dark roasts at 1:1.5 brew ratio.
Try breaking some rules and youd be surprised.
@@eda7875 No need for turbo shots, you miss out on a full extraction. 30 seconds would have been better or 35 seconds. He had much channelling too.
@@1967davidfitnessThat’s just a guideline, nothing more. Taste is the ultimate test, and that will vary roast to roast.
What a total rigmarole for a cup of coffee, get a life 😢
Crikey… i’d have to get up 2 hours earlier if you were making the morning coffee…🤦🏻♂️