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Thread: Gaggia Classic - Success with dry pucks

  1. #1
    Join Date
    Mar 2008

    Gaggia Classic - Success with dry pucks

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Not sure if this is the right section to post this but for the first time have produced a nice dry puck after brewing. Previously the coffee tasted good to me but usually there was a very small amount of liquid in the PF. I saw a post somewhere where it suggested that as the PF is loaded to tap it on the bench a few times to ensure it is filled correctly. This worked a treat (perhaps overloaded as flow was a bit slow) but puck was dry after brewing.
    So I am very happy now.


  2. #2
    Junior Member
    Join Date
    May 2008

    Re: Gaggia Classic - Success with dry pucks

    Hey Gussy,
    Even if this isnt the right place to post this info, Im glad you did as I was having trouble with getting a dry puck. Its been a bit hit and miss so far!
    The extraction time Im getting is ok (coffee starts ccoming out after 4-8 seconds) but Im left with a wet puck. I have a Gaggia Baby.
    If anyone has any other suggestions, it would be most appreciated! Will definately try Gussys suggestion at next coffee break.

  3. #3
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Warwick, QLD

    Re: Gaggia Classic - Success with dry pucks

    Hi Guys,

    While not specifically directed at Gaggia Classic style machines, all espresso machines require a reasonable time to heat up to operating temperature, not just the water in the boiler but the whole Group and PortaFilter assembly. This time would typically be in the region of 30-60 minutes for most domestic style machines such as the Classic.

    Pulling shots too early will not only taste inferior (usually quite sour) but will often result in watery, non cohesive pucks as well. This may also require that you experiment with what is termed "temperature surfing" to ensure that you start the shot at the optimum point in the boiler heating cycle to ensure that the Brew Water Temperature is at the ideal level of between 92-94C for the duration of the shot. This can be achieved by timing your shot in respect of the moment that the Boiler Light comes on (Heating up) or goes out (up to temperature). No doubt some Classic owners can advise what their experience has taught them is the preferred timing sequence.

    Probably the most difficult aspect of pulling consistently excellent espresso shots though, is your ability to consistently dose and distribute ground coffee in the basket, and then use the same tamping force each and every time (practising on a set of bathroom scales helps out with this). Consistent dosing though requires practice, or you could just weigh each dose to start out with until such time as you get a feel for what is required. The aim though, is to get to a stage where your dose, distribution and tamp are so consistent as to allow you the adjustment of the grind setting as the single, solitary variable for controlling the manner in which your espresso shots are poured. Takes a lot of practice Im afraid. The main thing though, is to let your palate be your guide, its the flavour of the finished result that is important, not so much the nature of the puck after the pour.

    Anyway, Im sure some long term Classic owners will come to the fore and help you out soon. All the best, :)


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