Comments on: The simple guide to good espresso with a Gaggia Classic http://www.jonworth.eu/the-simple-guide-to-good-espresso-with-a-gaggia-classic/ At the intersection of the EU, UK politics and tech Sat, 11 Feb 2012 11:21:21 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Richard Sinclair http://www.jonworth.eu/the-simple-guide-to-good-espresso-with-a-gaggia-classic/comment-page-1/#comment-137141 Richard Sinclair Sat, 21 Jan 2012 20:58:24 +0000 http://www.jonworth.eu/?p=2161#comment-137141 Basically I am just repeating matt's question I also have the same grinder and have just bought a Gaggia Classic and would appreciate knowing your grind setting. Thanks Richard Basically I am just repeating matt’s question I also have the same grinder and have just bought a Gaggia Classic and would appreciate knowing your grind setting. Thanks Richard

]]> By: John & Dasa http://www.jonworth.eu/the-simple-guide-to-good-espresso-with-a-gaggia-classic/comment-page-1/#comment-136740 John & Dasa Thu, 05 Jan 2012 22:47:36 +0000 http://www.jonworth.eu/?p=2161#comment-136740 On 27.10.11 Robert from Cheltenham asked "Could anyone recommend a burr grinder that will grind to a sand like consistency (UK). Thanks." We've used a KitchenAid grinder, Artisan model - solid and reliable (after 18 months daily use) we use max' settings 7-8 for consistently fine ground coffee. We recently bought our 2nd new Classic (at a cracking price!) and Dasa insists on using only bottled water in this hard water area. On 27.10.11 Robert from Cheltenham asked “Could anyone recommend a burr grinder that will grind to a sand like consistency (UK). Thanks.”

We’ve used a KitchenAid grinder, Artisan model – solid and reliable (after 18 months daily use) we use max’ settings 7-8 for consistently fine ground coffee.
We recently bought our 2nd new Classic (at a cracking price!) and Dasa insists on using only bottled water in this hard water area.

]]> By: David http://www.jonworth.eu/the-simple-guide-to-good-espresso-with-a-gaggia-classic/comment-page-1/#comment-136438 David Fri, 16 Dec 2011 16:32:47 +0000 http://www.jonworth.eu/?p=2161#comment-136438 Speaking of grinders, I am using a SAECO Titan conical burr grinder. After grinding the beans, static cling is everywhere. Coffee grounds literally fly to nearby surfaces and make a general mess of the countertop. Can anything be done to reduce the "flying grounds"? Speaking of grinders, I am using a SAECO Titan conical burr grinder. After grinding the beans, static cling is everywhere. Coffee grounds literally fly to nearby surfaces and make a general mess of the countertop. Can anything be done to reduce the “flying grounds”?

]]> By: matt http://www.jonworth.eu/the-simple-guide-to-good-espresso-with-a-gaggia-classic/comment-page-1/#comment-136429 matt Thu, 15 Dec 2011 22:05:17 +0000 http://www.jonworth.eu/?p=2161#comment-136429 hi jon, i have the same grinder as you and a small delonghi espresso machine. i was just wondering exactly what setting (which dot) you find best for espresso making? hi jon, i have the same grinder as you and a small delonghi espresso machine. i was just wondering exactly what setting (which dot) you find best for espresso making?

]]> By: korkut http://www.jonworth.eu/the-simple-guide-to-good-espresso-with-a-gaggia-classic/comment-page-1/#comment-136334 korkut Tue, 06 Dec 2011 16:57:23 +0000 http://www.jonworth.eu/?p=2161#comment-136334 Hi, Read your blog with interest. I had a Gaggia Treviso machine for several years, and now decided to upgrade to a Classic... Using it for a week now, with the same pre-ground coffee (Lavazza Rossa), same tamper and pre-heating procedures as before, but I don't seem to get a good espresso with this one- always has a bitter and burnt taste! Crema is thick & stable, ~30sec for a double... Any thoughts? Hi, Read your blog with interest. I had a Gaggia Treviso machine for several years, and now decided to upgrade to a Classic… Using it for a week now, with the same pre-ground coffee (Lavazza Rossa), same tamper and pre-heating procedures as before, but I don’t seem to get a good espresso with this one- always has a bitter and burnt taste! Crema is thick & stable, ~30sec for a double…
Any thoughts?

]]> By: Kevin http://www.jonworth.eu/the-simple-guide-to-good-espresso-with-a-gaggia-classic/comment-page-1/#comment-136264 Kevin Tue, 29 Nov 2011 21:07:35 +0000 http://www.jonworth.eu/?p=2161#comment-136264 Very interesting reading. I've had a Gaggia Classic for about 4 years now, but I've never really been 100% happy with the results. I generally get a reasonable crema but I do not seem to be able to get a good dense froth on the milk and certainly not one that would allow me to produce 'artistic effects' similar to thoses in some coffee shops. I would be grateful for any help here but particularly answers to the following: I have the Krupps grinder mentioned above, what setting is recommended? One correspondant mentioned that he has changed the frothing wand - more information on this would be appreciated thanks in anticipation for any replies Very interesting reading. I’ve had a Gaggia Classic for about 4 years now, but I’ve never really been 100% happy with the results. I generally get a reasonable crema but I do not seem to be able to get a good dense froth on the milk and certainly not one that would allow me to produce ‘artistic effects’ similar to thoses in some coffee shops.
I would be grateful for any help here but particularly answers to the following:
I have the Krupps grinder mentioned above, what setting is recommended?

One correspondant mentioned that he has changed the frothing wand – more information on this would be appreciated
thanks in anticipation for any replies

]]> By: Radek http://www.jonworth.eu/the-simple-guide-to-good-espresso-with-a-gaggia-classic/comment-page-1/#comment-136259 Radek Tue, 29 Nov 2011 14:11:42 +0000 http://www.jonworth.eu/?p=2161#comment-136259 David, From my experience the pump itself is less likely to get clogged than other parts of the unit (I'm equipment designer, so I should know such stuff :)) unless the pump is physically damaged. I think it would be sufficient doing normal descaling to the pump without disassembling it. Anyway, do the descaling to the whole unit first. Before that, disassemble as many parts from below the heated tank as possible. For this exercise sake remove the handle with filter, then remove the mesh disc covering the hot water outlet underneath. Clean/descale all that separately. For descaling I'm using either normal universal descaler you can buy in any shop or citric acid you can buy in any pharmacy, but be careful with that one as it creates quite strong solution (small pack with 1 - 1.5l of hot water does the trick for heavy lime scale). I was going to use Gaggia stuff (they have their own) but didn't have chance to lay may hands on it so far. With citric acid don't keep it too long in the unit. I'm not sure what effect it will have on heated tank and other parts of your unit despite the fact it is quite weak acid. A few minutes will do, I think. Afterwards flush it thoroughly. Don't forget to use both paths of the unit - milk frother as well. When I'm back at home tonight, I'm going to have a look inside mine unit again and give you some some checks to do in order to find out which parts are actually clogged. Or perhaps you'll figure it out by then... :) Best regards. David,
From my experience the pump itself is less likely to get clogged than other parts of the unit (I’m equipment designer, so I should know such stuff :) ) unless the pump is physically damaged.
I think it would be sufficient doing normal descaling to the pump without disassembling it.
Anyway, do the descaling to the whole unit first. Before that, disassemble as many parts from below the heated tank as possible. For this exercise sake remove the handle with filter, then remove the mesh disc covering the hot water outlet underneath. Clean/descale all that separately.
For descaling I’m using either normal universal descaler you can buy in any shop or citric acid you can buy in any pharmacy, but be careful with that one as it creates quite strong solution (small pack with 1 – 1.5l of hot water does the trick for heavy lime scale). I was going to use Gaggia stuff (they have their own) but didn’t have chance to lay may hands on it so far.
With citric acid don’t keep it too long in the unit. I’m not sure what effect it will have on heated tank and other parts of your unit despite the fact it is quite weak acid. A few minutes will do, I think. Afterwards flush it thoroughly. Don’t forget to use both paths of the unit – milk frother as well.

When I’m back at home tonight, I’m going to have a look inside mine unit again and give you some some checks to do in order to find out which parts are actually clogged. Or perhaps you’ll figure it out by then… :)

Best regards.

]]> By: David http://www.jonworth.eu/the-simple-guide-to-good-espresso-with-a-gaggia-classic/comment-page-1/#comment-136257 David Tue, 29 Nov 2011 05:29:54 +0000 http://www.jonworth.eu/?p=2161#comment-136257 Thanks for the advice on descaling. Makes sense to me. Since I can't get water to flow out of the holding tank, I assume I will need to descale individual parts by hand. But I don't know which parts need descaling or how to descale. Can I disassemble the pump to descale it as it appears that it does not produce enough suction to move water into the system. Are there instructions I can download from the web that explain what to do? If the pump does not come apart, where can I buy a new pump? Thanks for the advice on descaling. Makes sense to me. Since I can’t get water to flow out of the holding tank, I assume I will need to descale individual parts by hand. But I don’t know which parts need descaling or how to descale. Can I disassemble the pump to descale it as it appears that it does not produce enough suction to move water into the system. Are there instructions I can download from the web that explain what to do? If the pump does not come apart, where can I buy a new pump?

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