Hi everyone,
I'm new on the forum, I have been reading for a while trying to choose my first espresso machine and recently I got a Gaggia Classic as a gift.
The thing I have noticed during this 2 months of trials is that it appears somewhat difficult to achieve a consistent taste.
I will explain further. What I mean by that is that the same coffee beans, grinded at the same setting will give different results based on when you start to pull the shot.
I am aware of the single/small boiler of the Gaggia, the floating temperature problem and the various PID modifications and would like to avoid going into that, for the moment.
I tried temperature surfing but even doing 5/6 coffees in a row (waiting some time between shots) I randomly obtained coffees which were too bitter or too sour. In both cases the puck is usually very dark. Could this be a temperature issue? Is there another variable I should look into?
I have a SmartGrinder Pro which I set to 16 for the Gaggia.
The beans are usually taken from quality roasters, grinded just before brewing and I usually use 18 grams for a double shot.
Every suggestion is much appreciated.
Cheers,
David
EDIT: PS. Also, the machine has the OPV set to 9 bar by the shop where it was taken.
I'm new on the forum, I have been reading for a while trying to choose my first espresso machine and recently I got a Gaggia Classic as a gift.
The thing I have noticed during this 2 months of trials is that it appears somewhat difficult to achieve a consistent taste.
I will explain further. What I mean by that is that the same coffee beans, grinded at the same setting will give different results based on when you start to pull the shot.
I am aware of the single/small boiler of the Gaggia, the floating temperature problem and the various PID modifications and would like to avoid going into that, for the moment.
I tried temperature surfing but even doing 5/6 coffees in a row (waiting some time between shots) I randomly obtained coffees which were too bitter or too sour. In both cases the puck is usually very dark. Could this be a temperature issue? Is there another variable I should look into?
I have a SmartGrinder Pro which I set to 16 for the Gaggia.
The beans are usually taken from quality roasters, grinded just before brewing and I usually use 18 grams for a double shot.
Every suggestion is much appreciated.
Cheers,
David
EDIT: PS. Also, the machine has the OPV set to 9 bar by the shop where it was taken.

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