Just purchased a gaggia classic (first machine). Have made a few brews, however not so good. Coffe seems to be to thin and not much crema. I have followed instructuons - tamped coffee, used fresh shop ground beans but water seems to run past coffee to fast. only thing i can think of is tamper is to light (only cheap plastic one supplied with machine) or shop grind to course or possibbly both. Shop owner says grind is his standard grind for expresso (Hope its not the machine).
Would appreciate Any pointers.
REGARDS:
Handtsteel
Would appreciate Any pointers.
REGARDS:
Handtsteel
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