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Thread: Problem with Gaggia Classic

  1. #1
    Junior Member
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    Nov 2009
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    Problem with Gaggia Classic

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hello, We purchased a Gaggia Classic on Sunday 01/11. The shots have been decent quality but pour is VERY slow. We have tried adjusting the grinder (EM 4800) and setting currently on 15. Have been using two scoops as manual suggests. Today we waormed up the machine for 30 mins. Some improvement but not great. What are we doing wrong?

  2. #2
    Senior Member
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    Jun 2008
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    Re: Problem with Gaggia Classic

    try backing off how hard you tamp a bit.
    or make the grind a little coarser "16" but same dose and tamp.

    just change 1 thing at a time.

    are your beans fresh? that makes a big difference

    welcome to CS

  3. #3
    Senior Member
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    Oct 2008
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    Re: Problem with Gaggia Classic

    What do you class as VERY slow?

    As Maheel said, play with the variables - but only one at a time. However, I doubt bean freshness would cause a slow pour. IMO, the more stale the bean, the finer the grind has to be (therefore faster pour with no grind adjustment).

    I had a play around with a friends EM0480 and Silvia the other day. We went from a 15 and a hard tamp (which was resulting in no pour till 20 seconds but then still making the 30ml in 30secs), to an 8 with a very light tamp. The difference was very significant (both in pour and taste).

  4. #4
    Junior Member
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    Nov 2009
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    Re: Problem with Gaggia Classic

    Thank you all for the helpfull suggestions. beans are roated locally - Fiori from perth.
    i think the tamp might be too hard. will play with the variables one at a time. :)

  5. #5
    Member
    Join Date
    May 2006
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    56

    Re: Problem with Gaggia Classic

    The amount of coffee used is also a variable! Make sure that the coffee level is slightly below the group mesh.. The coffee will expand during the brew because of water retention.. The coffee level cannot be too low as the puck might be too thin which will cause water channels to form! As per your case, try grinding coarser but also make sure that the dose level is high enough!

    Make sure that the water channels are not blocked by oil or leftover coffee residues too!

    Hope that helps!




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