I have a Gaggia Classic, Rocky Grinder and using Five Senses blends. I am extremely happy with the way my coffee skills have increased over the last 18 months, to the point where I can tell how the coffee is going to taste before I taste it. I very rarely have a bad coffee in the morning now, and my wife reckons that it has totally spoiled going out for coffee, as nothing (especially around Bunbury) compares with the coffees I turn out.
Anyway, the issue I have at the moment is not being able to get a decent second double shot out of the Gaggia. I very rarely have to make four coffees, and don’t like to do so, as it stretches the steaming capability of the Classic to the max. But whenever I do, the second shot of espresso is always weak and ‘off’. It seems to rush straight through the puck, turning white almost straight away. There is no logical reason (that I can see) for the under-extraction to occur, as I have not adjusted grind settings, dosage or tamp between shots.
I have a few friends coming over this weekend for dinner, and want to serve Affogatos for desert, so I need to refine my technique.
I follow my routine exactly for each shot: grind, stir, tamp, flush, extract. But the second shot is always dodgy.
Should I be cleaning and drying the PF and basket before the second shot?
What about Temp control, how long to wait after the first shot is pulled, before I go with the second?
Should I flush the group after the first shot, then grind and tamp the second?
Anybody have any tips on getting a perfect second double shot?
Cheers
Anyway, the issue I have at the moment is not being able to get a decent second double shot out of the Gaggia. I very rarely have to make four coffees, and don’t like to do so, as it stretches the steaming capability of the Classic to the max. But whenever I do, the second shot of espresso is always weak and ‘off’. It seems to rush straight through the puck, turning white almost straight away. There is no logical reason (that I can see) for the under-extraction to occur, as I have not adjusted grind settings, dosage or tamp between shots.
I have a few friends coming over this weekend for dinner, and want to serve Affogatos for desert, so I need to refine my technique.
I follow my routine exactly for each shot: grind, stir, tamp, flush, extract. But the second shot is always dodgy.
Should I be cleaning and drying the PF and basket before the second shot?
What about Temp control, how long to wait after the first shot is pulled, before I go with the second?
Should I flush the group after the first shot, then grind and tamp the second?
Anybody have any tips on getting a perfect second double shot?
Cheers



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