Gaggia classic slow flow rate
Discussion
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
Hi Sam, congrats on the new machine. Your machine/grinder combo is capable of great things and is more than capable to hit the sweet spot of extraction time. I say this as I have the same combination (albeit my machine has had some changes over time).
You say single cup filter, but can you confirm you've binned the stock basket with the single small hole at the bottom?
If so, I would then start by running through the (really simple) calibration process on the Niche and going on to playing with grind size, but just wanted to make sure there's nothing obvious. The factory setting more than likely won't get you into the ballpark area of extraction time unless you've been very very lucky indeed, as there are so many factors that influence the extraction.
I wouldn't get hung up on the grind size number, as long as you're getting a sensible extraction time for your ratio (dose to liquid mass in cup, most start with 1:2, as I'm sure you know). Feel free to post up you specifics on dose size, coffee, process etc to sanity check.
Lastly, I'm also sure you've hear that temperature control on your machine can be a bit of an art form when it comes in to getting that optimised, so suggest you're at least familar with the concept of temp surfing on the Classic.
You say single cup filter, but can you confirm you've binned the stock basket with the single small hole at the bottom?
If so, I would then start by running through the (really simple) calibration process on the Niche and going on to playing with grind size, but just wanted to make sure there's nothing obvious. The factory setting more than likely won't get you into the ballpark area of extraction time unless you've been very very lucky indeed, as there are so many factors that influence the extraction.
I wouldn't get hung up on the grind size number, as long as you're getting a sensible extraction time for your ratio (dose to liquid mass in cup, most start with 1:2, as I'm sure you know). Feel free to post up you specifics on dose size, coffee, process etc to sanity check.
Lastly, I'm also sure you've hear that temperature control on your machine can be a bit of an art form when it comes in to getting that optimised, so suggest you're at least familar with the concept of temp surfing on the Classic.
And just to clarify - when you say half a cup of espresso - are you talking a 'standard' mug or an espresso glass?
You should be looking for 18g of coffee giving 36g of output in 30 seconds - you need good scales to measure this of course! look in the other coffee thread for lots of great info or if you want to get into a real rabbit hole, look here - https://www.coffeeforums.co.uk/forums/gaggia-forum...
You should be looking for 18g of coffee giving 36g of output in 30 seconds - you need good scales to measure this of course! look in the other coffee thread for lots of great info or if you want to get into a real rabbit hole, look here - https://www.coffeeforums.co.uk/forums/gaggia-forum...
I’m not using the pressurised gasket. To avoid wastage I’ve been testing with some pre ground coffee that came with the machine. One problem impacting flow rate is my tampering pressure. I think I’m over doing it as the pre ground stuff is giving a similar slow flow rate, so having significantly reduced tamping pressure I’m getting a much better flow. Perhaps this is the main problem?!
I’m coffee’d out this morning so will try again tomorrow. It’s quite entertaining playing around with it
I’m coffee’d out this morning so will try again tomorrow. It’s quite entertaining playing around with it
Spearmansam said:
I’m not using the pressurised gasket. To avoid wastage I’ve been testing with some pre ground coffee that came with the machine. One problem impacting flow rate is my tampering pressure. I think I’m over doing it as the pre ground stuff is giving a similar slow flow rate, so having significantly reduced tamping pressure I’m getting a much better flow. Perhaps this is the main problem?!
I’m coffee’d out this morning so will try again tomorrow. It’s quite entertaining playing around with it
With pre ground coffee you really need to use the pressurised basket with the plastic grommet. The coffee won't be fine enough to achieve decent results with the standard basket.I’m coffee’d out this morning so will try again tomorrow. It’s quite entertaining playing around with it
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