Gaggia Classic and Grinder

zazoo

I have a Gaggia Classic and a Gaggia Grinder and was wondering if anyone else out there has one so I can ask some stuff....

1) When I switch from espresso to steam once the pressure has built up (when the red light comes on) my steam wand seems to always let out a little steam even though it's still quite securely off.  Also, even when in standby mode it seems to seep a little water and steam.  I always release any remaining pressure when switching back to standby.  Is this normal?  Does it need a service?  How do you do a clean on these things... like a descale?

2) I also have the 'Cafe' style grinder where you can grind the coffee and dispense a measured dose into the group mandle.  There's about 40 grind settings on this thing.  I usually find that I use settings between 6 and 8 depending on the coffee - anything greater than this just makes it too fine - why do they make such a large number of grind settings?  Also - anyone have any tips, tricks or suggestions on using the grinder?

Nick

Unknown

Yes, thousands of people have the classic and MDF. Everything sounds completely normal, you will get drips of water etc from time to time, nothing to be concerned about. Their are 36 settings on the MDF, as this covers all coffee requirements for different usage, eg. stove top, plunger, etc. No special instructions with the MDF, the LOWER you set it, the FINER the coffee. When changing grind, always have motor running to ensure correct grind and general wellbeing of machine. KIND REGARDS, GAGGIA SERVICE

zazoo

Hey, that's great - thanks for the quick response! BTW - I love my Gaggia! :D

john

Nick The Gaggia should give you good service. However, with domestic machines it is important 1. not go toooo fine on the coffee grind 2. not to tamp toooooo hard 3. use a small jug for milk texturising (smaller the better. When making espresso, once you have loaded the handle and beqin the brew process, if the coffee comes out in slow drips or not at all, then stop immediately. Start again with either a coarser grind or do not tamp as hard or both. PS: dont forget to use fresh coffee. JD

pab

I have a similar thing with my grinder ad Krups machine. There is a fine deilicate balance bewteen the grind and the amount of tampingused. The thing I've found is that once I've got that balance right it is soon time to start a new bag of beans. with each new bag or new blend/supplier I have to go through that whole gine tuning process again!!!

Unknown

Thanks for all the replies.  I have been pretty happy with the results overall.  I have been trying various brands of coffee over the last year or so but keep coming back to Lavazza Quality Oro (Beans) and grinding them on '7' as needed, which is generaly 1 to 2 cups at a time. Having said that, the Honolulu Coffee Company in Hawaii produce a fab roast which I get whenever I am there or if friends are travelling there get them to pick up some bags.  It's not at all like the mass produced Kona coffee that dominates Hawaii coffee sales. I will get a new tamping tool though, my plastic one is a bit tacky. On the subject of 'grinding as I need it' is there a measuring tool that gives me the right amount of beans to grind?  I've been guestimating but sometimes waste about %5 to %10...