-
Messy and a bit fast. Puck prep was meticulous. Dampened the beans before grinding, used a WDT, used a leveller, but still spraying all over the place. Any suggestions?
Sounds like you still need to go finer. I’m tempted to say put the WDT and leveller aside for now and use a conventional tamper until you better understand what’s going on.
Back to basics:
Heat the portafilter: run a bit of water through for 5 seconds or so, so that you’re not pulling your shot through a cold portafilter.
Static reduction: grind the beans dry into a jam jar or metal cup
Clump breakup: gentle shake side to side.
Even dose into the portafilter: wipe the basket dry. Pour the coffee in directly and evenly. Use a dosing ring, but don’t use a teaspoon.
Even the distribution: level it out by knocking the sides of the portafilter with your palm until it’s level.
Tamp: tamp evenly, gently at first, check, then tamp again firmly. If the tamper goes in at an angle it’s probably due to uneven distribution.
Clear the side walls of the basket: quick tap on the sides of the portafilter with the tamper will knock the loose coffee off the sides of the basket. Then just lightly tamp to smooth the top and re-seat the puck of coffee.Gaggia Classic likes a big dose and to pull a big shot IME. Don’t leave too much (if any) headspace.
Messy and a bit fast. Puck prep was meticulous. Dampened the beans before grinding, used a WDT, used a leveller, but still spraying all over the place. Any suggestions?
The shots have been tasting good tho. Even being too fast or too slow, they’re not coming out massively sour and thin, or massively bitter. Nice fruity notes and generally tasty.
The milk steamer. Shit the bed. What a change. Boat loads of steam, made a really really delicious milk drink with great texture (and that’s at the hands of someone with no fucking clue how to do milk). I might not have dialled the espresso in, but the milk drink was probably the nicest I’ve made. Was sad spitting it down the sink!
2 Attachments