Ideally I'd buy something second hand for a few hundredI don't think I'd want to spend more than that. Is the Silvia that big of an upgrade?
IMO it's not really that big of an upgrade no. How about a lever machine?
Siliconslave's how to make espresso thread
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IMO it's not really that big of an upgrade no. How about a lever machine?
Man of Honour
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I've never really looked into lever machines. I always assumed there were a bit bling rather than useful. Is that not the case?
How about a PID mod for the Gaggia? I'm guessing that will help with the exact kind of issue I mentioned earlier?
I'm thinking about a Fracino Piccino as an upgrade from my Classic (in a few months time, most probably). Space is an issue for me so I can't go much bigger than that. Would be interested to know what lever machines are like around that price point though.
Couple of questions for the Silvia owners:
Is there any reason for steaming milk before coffee other than it's easier to get the temperature down for espresso than it is to wait for the boiler to warm up for steam?
How long can I leave it on? 2-3 hours ok or should I turn it off after each use?
Is there any reason for steaming milk before coffee other than it's easier to get the temperature down for espresso than it is to wait for the boiler to warm up for steam?
How long can I leave it on? 2-3 hours ok or should I turn it off after each use?
Man of Honour
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I imagine part of the reason is that espresso tastes best fresh. It quickly acquires bitter flavours if it's left out.
i dont own a silvia but the espresso should sit around for as little time as possible before the milk is added.
the longer the milk sits after steaming the more it loses its texture but it seems more common to drain some water from the steam arm following steaming (until the autofill kicks in i believe) to cool the boiler slightly then pull the espresso once cooled.
the Gaggia i had had the same problem and as i drink 90% lattes on average its the reason i upgraded to a machine that can manage both.
Hmm coffee geek may be good for your reviews of levers.
Two forms of lever - direct and spring loaded. Direct is where the pressure you apply is the force applying the water through the puck, the other is spring loaded where you apply the force to compress the spring at the start then take your hand off and then the spring applies the pressure to the water going through the puck.
I have a spring loaded one. The main issue is the length of time to warm up the boiler and, more importantly, the group head.
Soldato
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Where is currently the best place to get a replacement portafilter for a Gaggia Classic? Mine has started to develop a crack across the handle on the left hand side (I guess to be expected as that's where most of the stress is when locking it into place. Also recently locking the portafilter into place has become a lot stiffer of late and if not fully locked in place the water and coffee just spews from everywhere (I noticed that it is more off center (towards the right when working correctly). I am guessing this may require a seal replacing.
Happydonkey have it for £36 but tbh I'd personally get a better one. Maybe a bottomless if you're that way inclined!
Could probably get one off of the bay for cheaper perhaps
Man of Honour
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Bottomless portafilter is the way to go, definitely. I haven't used my original portafilter since I acquired the naked one.
Soldato
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I was thinking bottomless would be a nice change to the current double spout I use. Will any portafilter work or does it have to be a gaggia "compatible" one that I need to get?
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It allows you to see how it's coming through which can be a useful aid in making sure you're tamping and grinding correctly. End result is a better shot (or a coffee "toilet bomb" effect all over your kitchen counter).
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Yeah, that's what I thought it - just trying to justify it to myself
It's well worth it
I love mine. The basket that comes with it is probably higher quality than the one you got with the Classic too.A second hand or refurbished Gaggia Classic can be gotten for less than £100 sometimes. I'm fairly sure I saw one in decent shape for about £75 on ebay a few years ago.
Hi guys, got a few questions here...
Is there a specific maximum dose for the Classics double shot basket? That's the one without the rubber thing of course. I was getting decent shots dosing 19g but I always got imprints on the puck. Went down to 17g and the results are worse with a very wet puck. Is it worth getting a VST basket?
Also, thinking of upgrading to a Mignon from the MC2 - worth it? And what's the deal about selling it on here - can I do it on MM?
Cheers
Is there a specific maximum dose for the Classics double shot basket? That's the one without the rubber thing of course. I was getting decent shots dosing 19g but I always got imprints on the puck. Went down to 17g and the results are worse with a very wet puck. Is it worth getting a VST basket?
Also, thinking of upgrading to a Mignon from the MC2 - worth it? And what's the deal about selling it on here - can I do it on MM?
Cheers
Hi guys, got a few questions here...
Is there a specific maximum dose for the Classics double shot basket? That's the one without the rubber thing of course. I was getting decent shots dosing 19g but I always got imprints on the puck. Went down to 17g and the results are worse with a very wet puck. Is it worth getting a VST basket?
Also, thinking of upgrading to a Mignon from the MC2 - worth it? And what's the deal about selling it on here - can I do it on MM?
Cheers
I think the main tip is just be consistent, that at least allows you to change it and know what you are changing. I don't bother with the "perfect" shot, does it taste nice? Done.
Priorities
1.Good beans
2.Good roast
3.Good coffee grinder
4.Good coffee machine
I'd prefer a better grinder with good beans and a french press than have bad beans hacked in a shredder with a nice coffee machine.