I recently bought one of these exact machines of the internet, great purchase and I'm pleased with the quality of the product. however the expresso extractor is not working as I hoped :( when I am extracting an expresso it tends to come out very fast and splash from the sides of the group handle. I have tried everything, using finer and coarser grind, using little and larger amounts of grind, dispensing the access water from the dispenser.
Anyone experience the same problem and can help? :(
@PoshMop Should be about 14 grams of fresh ground beans. Finer grind, and must be tamped, which you did not mention. You may have to tamp quite hard depending on your strength. Splashing out the sides sounds like you have not tightened the portafilter enough. It takes practice to work out your glitches.
I agree with most of the comments, the pour is too fast, which means you are underextracting the shot. You have a nice thick crema, but it is too pale, should be a nutty red-brown colour on top with 'el tigre' (tiger stripes). To slow the pour, either grind the beans finer, tamp harder, or pack more into the basket. Your espressos would be only about 1/2 the size in the same extraction time.
Terrible. You're simply running too much water through the coffee (or, conversely, your grinder is set to the wrong preference, where water runs through the coffee too quickly). Either way, that water causes "blonding," which kills the flavor by releasing bitter oils.
I have been working as a barista for years and one thing that I have learned is that it is not a good Idea to time how long a shot takes. The shot in that video was running way to fast an one can see how the coffee in very pale in color. not good. The shot should be nice and thick and oily. When it starts getting pale switch it off manually. I have been using this method for a long time now and it works very well.
I just got my Giaggia Classic and so far, I am quite dissapointed with the espresso. I was brewing an 'espresso coffee' from Starbucks ground for 'espresso filter' but the giaggia does not cope with it. The effect looks like the coffee was ground to fine and the basket was to full (pours to slowely, no crema and bitter). The used coffee is always to wet and I have to spoon it out to clean the basket. I can not invest in a good grinder myself so shall I use coarser coffee or any other sugestions?
I just got my Giaggia Classic and so far, I am quite dissapointed with the espresso. I was brewing an 'espresso coffee' from Starbucks ground for 'espresso filter' but the giaggia does not cope with it. The effect looks like the coffee was ground to fine and the basket was to full (pours to slowely, no crema and bitter). The used coffee is always to wet and I have to spoon it out to clean the basket. I can not invest in a good grinder myself so shall I use coarser coffee or any other sugestions?
Not sure why some persons say the shot was too short or under extracted. The pull time starts when the button is pushed NOT when the rat tails hit the bottom of the cup. Maybe over extracted with an estimated time of 32-33 seconds. But tastes differ & my extractions typically have a lighter crema with a 30 second pull which results in a pleasant nose & sweet liquor with hints of smoky cocoa. But I load 7 grams lightly tamp & polish since I use a pressurized pf. My ppf yields a blonder crema .
Fine grinds typically take longer than coarse grinds for the water to filter through. Tightly tamped fine grinds can clog the pf too making worse problems than just bitter espresso.
@Edward220286 Rancilio Rocky (preferably doserless) is a much better deal. You will know where those extra $150 went. Its built like a tank. MDF is not a bad grinder though. :)
You definitely let it pull too long. It was also a little too thin and blond. Grind a bit finer or tamp a bit harder and once it goes from a reddish brown to that blonding stop it immediately. People get caught up in the time and volume thing. You should be watching for color, texture and pour pattern for best results. Not how much or how long...
BTW, what beans were you using? How old were they? Later!
get a better grinder. i use the gaggia classic along with a gaggia mdf grinder. also be sure to use fresh beans. the gaggia classic is capable of amazing espresso! I had mine for 4 years now and I have problems getting a better shot of espresso anywhere!
Thanks for the feedback. Although I did use approx 14 grams and ground on the 2nd finest setting on my Krupps burr grinder. Not sure what else I could improve on.
Coffee grinding depends on air humidity...
ermocrate 1 month ago
Way too long! :-)
ermocrate 1 month ago
I recently bought one of these exact machines of the internet, great purchase and I'm pleased with the quality of the product. however the expresso extractor is not working as I hoped :( when I am extracting an expresso it tends to come out very fast and splash from the sides of the group handle. I have tried everything, using finer and coarser grind, using little and larger amounts of grind, dispensing the access water from the dispenser.
Anyone experience the same problem and can help? :(
PoshMop 2 months ago
@PoshMop Should be about 14 grams of fresh ground beans. Finer grind, and must be tamped, which you did not mention. You may have to tamp quite hard depending on your strength. Splashing out the sides sounds like you have not tightened the portafilter enough. It takes practice to work out your glitches.
troutslayer6 1 month ago
@PoshMop It may be that your group head seal has gotten old and hasn't been replaced. They are easy to replace and are very cheap, google it!
spadgey1 1 month ago
What music is it? It's AWESOME!!!
bizzwoofer 3 months ago
I agree with most of the comments, the pour is too fast, which means you are underextracting the shot. You have a nice thick crema, but it is too pale, should be a nutty red-brown colour on top with 'el tigre' (tiger stripes). To slow the pour, either grind the beans finer, tamp harder, or pack more into the basket. Your espressos would be only about 1/2 the size in the same extraction time.
mistermilne 5 months ago
I think a shot should only be judged by it's taste
iliyaroitman 8 months ago
wow !!
ermannogherardi1 1 year ago
I agree with Redhospital that shot went blonde far too quickly.
geolog12 1 year ago
oh la gaggia e' italiana non ve lo dimenticate...
markinoa45giri2 1 year ago
Terrible. You're simply running too much water through the coffee (or, conversely, your grinder is set to the wrong preference, where water runs through the coffee too quickly). Either way, that water causes "blonding," which kills the flavor by releasing bitter oils.
freeresponse 1 year ago
I have been working as a barista for years and one thing that I have learned is that it is not a good Idea to time how long a shot takes. The shot in that video was running way to fast an one can see how the coffee in very pale in color. not good. The shot should be nice and thick and oily. When it starts getting pale switch it off manually. I have been using this method for a long time now and it works very well.
REDHOSPITAL 1 year ago 5
Thanks for the comment. This vid was posted when I first got the machine and they turn out much different now. Cheers.
troutslayer5 1 year ago
I just got my Giaggia Classic and so far, I am quite dissapointed with the espresso. I was brewing an 'espresso coffee' from Starbucks ground for 'espresso filter' but the giaggia does not cope with it. The effect looks like the coffee was ground to fine and the basket was to full (pours to slowely, no crema and bitter). The used coffee is always to wet and I have to spoon it out to clean the basket. I can not invest in a good grinder myself so shall I use coarser coffee or any other sugestions?
stokrotka2304 1 year ago
I just got my Giaggia Classic and so far, I am quite dissapointed with the espresso. I was brewing an 'espresso coffee' from Starbucks ground for 'espresso filter' but the giaggia does not cope with it. The effect looks like the coffee was ground to fine and the basket was to full (pours to slowely, no crema and bitter). The used coffee is always to wet and I have to spoon it out to clean the basket. I can not invest in a good grinder myself so shall I use coarser coffee or any other sugestions?
stokrotka2304 1 year ago
@stokrotka2304 Use proper coffee, Starbucks coffee sucks. Try illy or lavazza black. Or get a hand grinder.
rgmar 1 month ago
@stokrotka2304 You can get a hario mini mill for about $40, that will be sufficient for a gaggia classic.
spadgey1 1 month ago
can i have some lol
darked777 2 years ago
Comment removed
killahsista 2 years ago
Not sure why some persons say the shot was too short or under extracted. The pull time starts when the button is pushed NOT when the rat tails hit the bottom of the cup. Maybe over extracted with an estimated time of 32-33 seconds. But tastes differ & my extractions typically have a lighter crema with a 30 second pull which results in a pleasant nose & sweet liquor with hints of smoky cocoa. But I load 7 grams lightly tamp & polish since I use a pressurized pf. My ppf yields a blonder crema .
metaspherz 2 years ago
You have to move the grinder to fine, the time was too sort.
drevidoki 2 years ago
Fine grinds typically take longer than coarse grinds for the water to filter through. Tightly tamped fine grinds can clog the pf too making worse problems than just bitter espresso.
metaspherz 2 years ago
You need to dial in your grinder - the shot was under extracted.
Tex
TexasCoffee 2 years ago
It got blond too quick with little water, maybe you had a little bit of channeling ?
lucaschanchetti 2 years ago
A better grinder and home roasting would work wonders. Gaggia MDF + Hearthware Iroast2 - total cost about £350 GBP
Edward220286 2 years ago
Worth some thought
troutslayer5 2 years ago
@Edward220286 Rancilio Rocky (preferably doserless) is a much better deal. You will know where those extra $150 went. Its built like a tank. MDF is not a bad grinder though. :)
Henkera 1 year ago
Listen to spro745!
michaelsfreeman 2 years ago
Depends on your budget. You can't really overkill on the grinder. After going the hand grinder route twice, I bit the bullet and bought a Macap.
isimmich 2 years ago
Get a better grinder...and try 15 grams.
isimmich 2 years ago
the portafilter is already filled to max. I've been thinking about getting a different grinder. Any suggestions?
troutslayer5 2 years ago
@troutslayer5 I got my mini mazzer the other day I highly recommended it if you want a high end grinder.
krssnoop 1 year ago
you'll never satisfy these idiots anyway so whats the use?
boney498 3 years ago 8
You definitely let it pull too long. It was also a little too thin and blond. Grind a bit finer or tamp a bit harder and once it goes from a reddish brown to that blonding stop it immediately. People get caught up in the time and volume thing. You should be watching for color, texture and pour pattern for best results. Not how much or how long...
BTW, what beans were you using? How old were they? Later!
spro745 3 years ago 3
I agree here, a tad long and too much volume. I tamp pretty tight and get a slower stream which I let max out at about 20 seconds.
tdhah 2 years ago
very very good extraction....good speed, one of the best i have seen on youtube...great crema but could be a bit slower....
pianorocks05 3 years ago
I expect an espresso next time we get together Dabner Dog!
mbizza 3 years ago
get a better grinder. i use the gaggia classic along with a gaggia mdf grinder. also be sure to use fresh beans. the gaggia classic is capable of amazing espresso! I had mine for 4 years now and I have problems getting a better shot of espresso anywhere!
timeoutfourtwo 3 years ago
Not enough espresso in portafilters or grind is to coarse. Also, stop your extraction after producing 3/4 oz from each spout.
Or stop extraction when espresso begins "blonding"
jbjones02 3 years ago
Thanks for the feedback. Although I did use approx 14 grams and ground on the 2nd finest setting on my Krupps burr grinder. Not sure what else I could improve on.
troutslayer5 3 years ago