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I knew the weight question would come up! Unfortuntely no, given it was my first shot with this machine I followed the instructions to the letter and 2 heaped teaspoons was the dose recommended per shot. I'd assume the dose was in the region of 15 - 20g.
How would one go about pre-infusing on a machine like the classic? From what I can tell it's either pushing water through or it's not. Is it like a quick blast of water into the puck and then stopping for a while before recommencing?
I have a grinder en route and will be getting a non-pressurized filter shortly! In the meantime though I'll try to up the dose and increase the tamp as well as pre-infusing. I'm only drinking it in milk for the timebeing anyway until my ground supplies are used up.
mf-
How would one go about pre-infusing on a machine like the classic? From what I can tell it's either pushing water through or it's not. Is it like a quick blast of water into the puck and then stopping for a while before recommencing?
Never bothered trying to do any sort of pre-infusion on the Classic (it wasn't really a commonly done thing back in 2010 or so when I had mine), you could do as you suggest with a quick blast of water, let it soak, then pull the shot properly. But to be honest you'll likely just be throwing in another difficult to control variable with no real noticeable positive impact.
Regarding shot timings, you're aiming for around 26-30 second extraction time (just a ball-park figure, finer adjustments should be made on taste). Your options to increase extraction time are increase the dose and grind finer (though obviously if the coffee's pre-ground this isn't an option).
Definitely pick up a set of scales, nothing fancy required. Something like this will do the trick (https://www.amazon.co.uk/Ascher-Portable-Digital-Back-lit-Weighing/dp/B01FQHE25U). Measuring by volume will be pretty inaccurate, and pretty much useless when you start adjusting grind size.
I'd recommend against increasing tamping pressure, in my experience it'll lead to an increased chance of channelling. Not sure how far along on your espresso journey you are, but channelling is when you get small cracks in the espresso puck where water can find an easy route though.
On that note, while I'd generally advise against buying all the upgrades right away until you know exactly what it is that you want, but I would recommend a bottomless/naked portafilter. It's a great tool to see what you're doing wrong with your shots (and it looks damn cool).
mmccarthy
Ideally you'd be able to tell us how much weighed coffee you used?
I don't know how much control there is on a Classic, but a few things you can do to increase shot time:
Tamp harder. A firmer, more compacted puck is harder for water to penetrate.
Increase dose. The more coffee, the harder the water has to work to get through.
Increase pre-infusion time. When you pre-infuse for longer, the puck becomes more saturated with water, hence the rest of your water has to work harder to get through.
But yes, you're gonna have far, far, far better results with a non-pressurized basket, grinder and good beans.