Gaggia classic slow flow rate

[Spearmansam]

Just updated my coffee machine to a new gaggia classic. Trying to get to grips with the flow rate being achieved for a basic espresso using the 1 cup filter. I have paired with a niche grinder which is on the original factory setting (20) but seem to be achieving a very slow rate - more of a drip than flow. It’s taking well over 90 secs to get to a half cup of espresso. What should I adjust or check first? Thanks, Sam

[anonymous-user]

Try grinding corser, assuming that you are tamping sensibly.

[seefarr]

Bluequay said:

Try grinding corser, assuming that you are tamping sensibly.

Agreed with this one - keep volume and tamping pressure the same and change grind first. Factory settings are just a random number.

PH Coffee wonks tend to hang out here (despite the "pods" in the title) if you need some more help:

https://www.pistonheads.com/gassing/topic.asp?h=0&...

[Spearmansam]

Will go coarser this morning and update later, thanks

[LeadFarmer]

I have the older discontinued Gaggia Classic and I go for 18g of coffee out of my grinder, and I extract for 25-30 seconds to achieve between 27g-36g of coffee.

The coarseness/fineness of the grind together with how hard/soft I manually tamp determines the results. Too course and the water flows through the coffee too quickly, too fine and it extracts too slow so I can't get the amount of coffee i'm striving for within the 25-30 seconds. Tamp too hard and it doesn't extract at all. So I've calibrated my wrist so when Im tamping my wrist clicks at the correct pressure

But then I go and ruin the coffee completely by only ever making lattes and adding vanilla syrup!!

Edited by LeadFarmer on Thursday 22 December 10:47

[RobbieTheTruth]

Spearmansam said:

Just updated my coffee machine to a new gaggia classic. Trying to get to grips with the flow rate being achieved for a basic espresso using the 1 cup filter. I have paired with a niche grinder which is on the original factory setting (20) but seem to be achieving a very slow rate - more of a drip than flow. It’s taking well over 90 secs to get to a half cup of espresso. What should I adjust or check first? Thanks, Sam

You've got a fantastic 'end game' grinder there.

The Gaggia Classic is poor out of the box. It's pressure needs dropping to 9bars.


You need a set of digital scales. Weigh 18g of beans. Put the scales under the driptray. Yield 36g of liguid. It needs to take 30 seconds.

If it's taking longer - grind finer.

If it takes too long - grind coarser.