Welcome to the CoffeeCrew forum for registered users. - feel free to make yourself at home. This forum is dedicated to coffee and espresso based issues.
Forum spammers, link referrers, link placement, scam artists, confidence artists, crooks and obvious commercial shilling is discouraged. Violation of this one simple rule will result in you and your immediate geographical region being banned from the site so do not post ads or links to your site here unless approved by me! Violators of this one simple rule will find their firm, employer, and your pitiful self invoiced $1000 per violation of this simple rule. Enjoy!
The coffeecrew guestbook and forum has been alive for more than 10 years! Please consider it your one-stop resource for finding out about all things coffee, espresso, specialty coffee and all associated gear and equipment.
We welcome long posts - there is no word limit in fact. Keep in mind that you can only type for 15 to 20 minutes in the forum-post submit window (session timeout)- so consider composing your posts or responses in a text editor - then cut and paste! Thank you and enjoy the forums!
Re:Gaggia Classic Problem - HELP - 2006/06/08 18:08All points appreciated and well taken. I just ran through a bunch of experiments grinding from super fine thru fairly coarse .... same results every time .... shots in 8-10 seconds with zero crema. So it's not the grind. I'd be totally okay with 15 seconds coffee it was real coffee, but it's not. Not even close. As it was fine 10 days ago, I am scratching my head trying to come up with something else to try. Any ideas .... cause I'm out of them. I'm to the point if I was getting something even close to espresso I'd be happy! Will do one more run through tomorrow, but I think I am returning this machine. I'd rather not, but I didn't pay $600+ for this!
| | Forum posting/replies are available to registered users.
Colin the editor/creator
Visitor
Re:Gaggia Classic Problem - HELP - 2006/06/08 21:55I guess what is escaping me (sorry: Pulling rank -- 14 years experience with espresso issues.)
I am not sure what could go wrong with a machine that would create this phenomenon.
From what you are describing, you are unable to choke the machine. Every machine can be choked. That you are not getting a choke means you are not really putting in an ultrafine grind and that there are coarser or rougher portions of grind creeping in.
Sorry - but the laws of coffee physics cannot be broken.
Either way - send the machine back. Tell Reg that we spoke.
Colin
| | Forum posting/replies are available to registered users.
Zenmaster
Visitor
Re:Gaggia Classic Problem - HELP - 2006/06/10 19:31Flatlander, were you using the evil and cruelly misnamed Perfect Crema Disk?
| | Forum posting/replies are available to registered users.
colin
Admin Admin
Posts: 780
Karma: 21
Re:Gaggia Classic Problem - HELP - 2006/06/10 20:34Amazed that you uttered the "not to be spoken" phrase on coffeecrew:
Perfect Crema Disk
Oxymoron if there ever was one.
All forgiven though!Colin is the Senior editor and creator of the CoffeeCrew.Com Website
| | Forum posting/replies are available to registered users.
Flatlander
Visitor
Re:Gaggia Classic Problem - HELP - 2006/06/13 11:46Had a long chat with Reg the other day, and am getting better results. It appears that, alas, I will have to chuck my old grinder. Had to adjust the setting drastically to the finest possible to get any results. Previously I had to set on 4 or 5. And I guess I'll have to discontinue use of the perfect crema device, soya milk, and decaff Tim Horton's too. (Just kidding ....)
| | Forum posting/replies are available to registered users.
victoriasdad
User Junior Barista
Posts: 12
Karma: 1
Re:Gaggia Classic Problem - HELP - 2006/07/28 15:40Colin: Please re-assure me here. My new Gaggia Classic finally arrived. This is my fourth brand of machine, and in increasing price points, since December. This is as far as I go, and I see rave reviews for this machine, plus parts and repair are available everywhere. I knew there was a learning curve, because I was about to chuck my last machine the first week or so, luckily it blew a part and the dealer gave me a Gaggia. I have spent all day with this thing and I am not getting anything that either LOOKS good, or TASTES good, at all. This is with my own burr grinder (an older model, but a great grinder) everything on the dial from 0 to Patent Pending that would choke a machine to make French press coffee, but NO crema, no taste, no nothing. Any idea of what kind of learning curve there is on the Classic? Fresh beans, various roasters, freshly ground, triple-filtered water, etc., but nothing. Please give me hope.
| | Forum posting/replies are available to registered users.
dave
Admin Admin
Posts: 195
Karma: 42
Re:Gaggia Classic Problem - HELP - 2006/07/28 19:38There is hope!
Sorry, just can't post much at the moment.
DaveDave is an Ottawa resident and Coffee Expert
| | Forum posting/replies are available to registered users.
javaman
Visitor
Re:Gaggia Classic Problem - HELP - 2006/07/31 15:11Hi Vic's dad ... been there. And there is hope! The 1st little while it seemed grim ..... watery espresso and invisible crema. The most important things I learned are: 1) fill the portfilter to "
heaping
", then tamp. Filling it "level" doesn't work. After tamping it should be ~1/4 inch from the top. Much more than that is bad news. 2) the grind has to be pretty fine .... finer by 3 or 4 settings than on the old machine I was using. Good luck!!!!!
| | Forum posting/replies are available to registered users.
Zazenmaster
User Zen Master
Posts: 47
Karma: 10
Re:Gaggia Classic Problem - HELP - 2006/07/31 18:29At the risk of revisiting the essentials, are you giving it at least 15 min with the portafilter in place to warm up?
Robb
| | Forum posting/replies are available to registered users.
victoriasdad
User Junior Barista
Posts: 12
Karma: 1
Re:Gaggia Classic Problem - HELP - 2006/08/01 11:39Yep, I am following the "Golden Rules" and I'm letting it warm up about 20 minutes. I'm starting to get a good shot now, BUT.....when I do the "styrofoam cup test" I am getting, at best, about 180-185 degrees. Anyone know a way of upping the temp on the thermostat a tad? Of course, without voiding the warranty....I think the grind is right, and though I still think it's a crutch I AM filling the basket with more than two scoops, tamping properly, and timing my shots. It's about 20 seconds +/- 'til I get the nice brown climax. But I think the temp could be better. 20 minutes warm-up seems to be quite enough. I hate to say it, but the thermoblock machine I replaced made a very-good shot without all this "fuss"....I'm glad I traded due to parts issues but the kitchen is becoming a laboratory and I'm getting the evil eye from the Mrs. I think if I could get another 5 degrees F it would be perfect, without having to warm it up 30 minutes or more.
| | Forum posting/replies are available to registered users.
Could bad taste come for poor maintenance?
Heck yes! It is the cause of 99% of taste problems with espresso coffee (all other mechanical things being normal and the coffee being fresh...)
Dried le...
Hi,
I've had my Mokita for 5 years now, and I find the coffee is getting kind of bitter - sour, and there is almost no more crema. At first, I thought it was the coffee itself, but now I doubt it....
Pouring the espresso into the hot water, saves the crema.... I have has this request a few times, as for taste difference, I do not know if it does....
As opposed to the other way around? Do you mean the difference between pouring the water over the espresso as opposed to pouring the espresso over the hot water?
If so the only real difference, in...
Bringing this up again as I never did buy a machine.
I've been working at our New Zealand office for the past few months where they have an E16 Rocket (http://www.rocketcoffee.co.nz/html/domestic.h...
Forum 
