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  1. Hi all. Very new to all this! I bought a second hand Gaggic Classic as my first machine and it has been sitting for a while so I want to rebuild it from scratch before firing it up. My main concern is water contamination due to limescale and other ickyness - I don't want to be drinking coffee made with dirty water! I've taken the boiler and copper parts apart and descaled them with citric acid which worked well. The main pieces that are left now is the water pump, the silicon tubes and the teflon tube. Firstly is it possible to decale the water pump? Can I open it up and take it apart? Can I run something through the machine instead to clean it? Secondly is it worth replacing the teflon tubing that's connected to the top of the water pipe? I took one nut off and it looks quite scaled and for peace of mind I would prefer to replace it. Finally how can I replace the two silicon tubes? I bought a replacement tube which is a single piece that's 1 meter long whereas the existing tubes inside the machine are much shorter. Is it as simple as cutting the tube I have to length with a Stanley knife to length and popping it on the existing pump headers? I couldn't find much online about replacing the silicon tubes. These questions I'm sure are terribly basic so apologies and thanks in advance!
  2. Hi, well after 4 and a half years my Gaggia Baby needs another service and a new Solenoid by the looks of it, do i spend on this or just buy a new Classic? i only have espresso , no milk at all, and i dont want a lever machine, any help would be great!
  3. Im not sure if there's an issue but when I run water through the group head without the portafilter, the water sprays out. It used to fall in droplets before but the distribution is now spraying in various directions. Is this normal?
  4. Hello, I recently entered the magic world of home-espresso: now, I come from Napoli and I live in Geneva, so this basically is an attempt to survive the lack of proper coffee shops here and get something similar to my place's "caffè". So, I bought a 2015 Gaggia Classic, a set of non-pressurised baskets + a Naked PF from Edesia Espress and a Breville/Riviera & Bar Smart Grinder which I see got very good reviews around the forums and websites. Everything works fine, except I always end up with shots that come through too quickly. It's true that I'm looking for a ristretto, but I expect to be able to get a 15ml pour in about 20" at least, if I grind fine enough. Not the case: somehow regardless of how fine I grind my shots brew in more or less the same time. AND, another thing I noticed, while if I grind with fine-but-not-too-much setting my puck comes out pretty compact, while if I grind with finer settings it tends to break showing a kind horizontal fracture when I knock it off on my chopping board. I am tamping with a 58 tamper and I think I do it correctly, so I wouldn't know where to look. I'm dosing around 8g for a single and 15-16g for a double, but my scale is not 0.01g precise... I even tried fine-setting the burr to achieve the finest-possible grind (and I could tell from the noise of the grinder / speed ground coffee comes out of the grinder that it's actually grinding in a finer way) to attempt choking the machine with no luck. The coffee always comes out yielding 15 ml in less than 10 seconds, either with a single or double basket. Aside from this taste is fine, and also the crema looks ok. I just would like to get a "thicker" coffee feel. PLEASE HELP A RISTRETTO CRAVER!!
  5. Anyone who read my introduction post the other day will have seen that I just recently entered the world of home espresso making by purchasing a Delonghi Scultura ECZ 351. I quickly realised I'd made a bit of a mistake and should have gone with a Gaggia Classic, but by that stage it was too late to return to the shop. So, I persevered and got a bottomless portafilter and modded the steam wand a little. I'm now pulling what, to me, seem like pretty good shots. But then I am an absolute novice. However, I can't help feeling some buyer's remorse, and despite my better judgement I'm already thinking of offloading the Delonghi and getting a Classic or a Rancilio Silvia. My question is - is there really that big of a difference? I mean, at the end of the day, it's just hot water being forced through the coffee at pressure isn't it? I'm having to temperature surf with the Delonghi, but my understanding is I'd have to do the same with a Gaggia Classic. Would I be pulling noticeably better shots with the Gaggia/Rancilio? Perhaps I should just enjoy the Delonghi and stop overthinking it? I realise this is all highly subjective, but I don't know anyone locally with one of these machines, so internet-based advice is all I have to go on...... I do have a decent grinder (Feld2).
  6. Hello, I'm after a pre 2015 Classic and was wondering what people's thoughts are on buying a pre modded machine? Run to The hills or take advantage of someone else's workmanship? Also hints on what to keep an eye out for would be greatly appreciated.
  7. I bought a Classic a few months back from a forum member. It has quite a few modifications - PID, brass shower head, IMS screen, Invensys pump, 9bar pressure. I have been making distinctly average espresso with it since day 1. I assumed this was down to it being a beginner, however last weekend I was at my parents house and made repeatedly excellent espresso on a La Pavoni Europiccola. It was the first time I had used that machine or a lever for that matter. I guessed the weight for the stock basket at 13g and was using a tamper that didn't come anywhere close to fitting. It was reproducably better than that from my machine. I have to admit I'm stumped. I would have sinked my shot from the Classic this morning if I had the time to try again. I'm using a 15g VST basket in a naked portafilter. I start the machine 30 mins before using it, with the portafilter in to preheat and the PID temp is set at 94C. I use Tesco Ashbeck water. My grinder is a Feldgrind2 which I weigh into. I grind 15g of beans, tap into the portafilter then use WDT. I'm using a 58.5mm flat tamper and am tamping level. I use scales under my shot glass and extract 28g in around 30s. I can see that the espresso comes through evenly, and forms a single stream. It looks great in the glass but has an underlying bitterness that I can't get rid of. Looking at the puck, I can often see one or two round holes in the top layer about 5mm across and 3-4mm deep. They always appear in the same locations - about where the 4 holes are in the brass shower head above the screen. I'm assuming this is the root of my problem, however I have no idea how to fix the issue. I'll grab some pictures in the morning and attach. Any help diagnosing my issue would be very appreciated.
  8. Having a day off while I was playing with my classics found out that they have different stainless steel bodies according to their production year. Early produced GC have austenitic(non-magnetic) stainless steel chassis while later on they moved to ferritic(magnetic) stainless steel chassis. Maybe pointless topic but just wanted to share [video=youtube_share;FUl8MEOsEvs] http://www.stainless-steel-world.net/basicfacts/stainless-steel-and-its-families.html
  9. Hi there, I’m hoping someone can help as my Classic is on the blink. When turned on normally it’s started overheating to steam temperature, as though the switch has been set to steam (which it hasn’t). The machine is very old now and I was considering an upgrade anyway, so depending on how difficult/expensive this is to fix I may go this route. However, if it’s very simple it be great. Thanks in advance. Tom
  10. Now that the Vesuvius has arrived it's time to move on my much-loved Classic. I bought it from the forum: https://coffeeforums.co.uk/showthrea...-Extras-%A3220 in 2016. I have added: cafelat silicon gasket brass dispersion plate bottomless portafilter ...to the long list of mods as per the original ad (below). The undoubted star of the show is the Auber PID with pre-infusion and steam control. It's fully programmable and is currently set up to automatically stop the shot using the timer. This really helped reduce the variables as I got to grips with making good coffee and makes the whole extraction process a single press of a button on the PID. http://www.auberins.com/index.php?ma...roducts_id=232 Original ad including mods below: Gaggia Classic with PID & Extras - £220 For Sale – Gaggia Classic Espresso Machine with PID Upgrade & Extras Excellent condition £220 o.n.o. collected. Up for sale is my trusty Gaggia Classic Espresso machine, in satin finish. The machine has been very well looked after, de-scaled regularly and cleaned with Cafiza cleaner. I have honed this machine over several years and it is producing truly outstanding coffee! Summary of key features · Excellent condition and full working order, well maintained (descale and cafiza) including replacement of group head seal and shower plate when required · Auber PID upgrade completed by myself in Feb 2014 which transfored the capability of the machine, and the consistency via temperature control (at a cost of £200, purchased from the U.S.) o Full Auber PID control with pre-infusion and steam control o Adjustable and programmable, including brew temperature o Red display to match other lights o In Celcius o http://www.auberins.com/index.php?ma...roducts_id=232 o Note that this is installed in such a way this it is also completely reversible or transferable to another machine (piggyback connectors etc and 3M adhesive strip to attach to machine) · The pressure has been set via the OPV to 9bar using a custom pressure test kit that I built. · Silvia Steam Wand upgrade (original Gaggia wand included) · Includes a number of accessories o 2x single shot baskets o 2x double shot baskets o blind basket (for backflushing with Cafiza to clean/remove coffee oils and residue) o Original Gaggia scoop & wand o Spare replacement Group Head seal (genuine Gaggia but machine now fitted with Cafelat silicon upgrade) o Spare silicon hose o Shower plate (and I have replaced the awkward shower plate screw that has a tendency to round with a slotted stainless screw – trust me you will be thankful for this!) o 3D printed shorter drip tray to allow clearance for scales o Original standard drip tray with original stainless tray cover It's been run on filtered water, cafiza backflushed weekly (including removal and clean of shower screen & dispersion plate) and de-scaled every few months (not convinced it even needed this). There is absolutely no corrosion anywhere, no drips (not even from the steam wand) and no damage. I'll add some photos tonight. I'm asking for £220 collected, which is what I paid for it, before adding the gasket, dispersion plate and portafilter. I can post but at buyer's cost and risk (I'll package it well and am happy to film it in use before posting it).
  11. A buddy with a CNC machine helped me make this clear top. Not sure how the heat will treat it but we will see! Not to everyones taste but I dig it. I re-earthed (grounded) it to the case at the back. Also included a picture of a coffee I made with some secret Workshop WIP beans... SHHHHHHHH! First post in a long time!
  12. £150, collect near Sheffield. Lovely, regularly serviced, pre 2009 (12/2005) original Milan made machine. Some minor marks, but otherwise great condition. Mods: - Rancilio Silvia wand (original also included) - Brass dispersion plate - IMS Precision shower screen - OPV adjusted New Parts: - Complete new boiler - New 3 way valve Extras: - Blind basket for back-flushing. - Bottle of Gaggia de-scaler All usual parts included, portafilter, plastic tamper, single basket etc. Also available separately - Naked Portafilter (with wooden handle) and 58mm Motta tamper. £40 for both. Could do a deal if purchasing the Gaggia. May consider a courier, but don't have much faith in their reliability.
  13. Hello, Need a little help finalizing which of the two to get. (I know the former I can only buy new, but the Silvia I would buy used). With all things being equal (grinder, coffee, workflow, etc) is the shot and steam going to be really that different? I've been a long time Bialetti user and nespresso (for convenience in the morning - but I get specialty roaster pods). But I spend way too much money every day at all the awesome roasters here so its time to learn myself...I'll be making 2-3 cappuccinos max and likely only a couple of times a week (for now). Thoughts ? Thanks
  14. Has anyone seen/bought/used any of the refurbed/modded Classics from http://www.jowolfe.co.uk?
  15. I am looking to sell my Gaggia Classic and Mahlkonig Vario as i have upgraded. I have owned them for about 4 years and are both in good working order. The classic I bought from eBay from someone that bought it, used it once and decided it wasn't for them so was basically brand new. I have done the OPV mod and upgraded to the rancilio steam wand. Both the original wand and pressure gauge included. I live in a soft water area so no issues with scale and it has been cleaned and backflushed regularly. As well as the original accessories I will include all extras for it including bottomless portafilter, Blank basket, 2 double baskets, 1 triple basket, motta tamper and tamping mat. The grinder i purchased new from coffee italia and arrived with a 2 pin plug so I changed it for a UK one. It has got 54mm ceramic burrs and comes with a portafilter holder and a grinds bin. I am asking for £200 which I think is a fair price. I am in Cornwall and would prefer collection, I am willing to post but would be at buyers expense and Risk. If you have any questions feel free to ask.
  16. Hello. I've purchased an IMS competition shower screen and brass group head replacement with a new seal however the flow over the screen is not that uniform. I've tried flipping the group head gasket which had some affect. From seeing other videos, I see that droplets should show uniformly across the entire shower screen whereas I have columns forming as you can see: [video=youtube_share;Gdlh3Pachyo]https://youtu.be/Gdlh3Pachyo I'm out of ideas on what I can do. I was thinking that it might be the OPV pressure but I'm not sure. Any tips that I could try please? Thanks in advance!
  18. I've got my temp set to 94, it drops to about 88/89 by around halfway through a shot, and then starts to build up again. I've done a few auto tunes to see if I can stabilise it more but I'm thinking maybe that's just typical? I'd be Interested to hear what others experience are. Thanks in advance chaps
  19. Greetings from Canada! I'm overhauling a used classic (late 90's gold model) that I recently purchased and it seems that the solenoid valve assembly is missing the main o-ring seal. It looks to be around 18mm in diameter but not sure of how thick it needs to be. I do know that a 2mm ring is way too bulky and wont allow the valve housing to thread back into the base. Finding a 1mm o-ring in that size is also proving to be a challenge and I'm not even sure that's the correct thickness. Any advice would be great. Thanks.
  20. Gaggia classic 2006, serviced, large solenoid, new rancillo wand, new seals, comes with standard accessories and stainless steel tamper and milk jug. Black gaggia mdf grinder and Base station with knock out drawer. Perfect kit.£280 collected or can post if needed.
  21. Hi guys. All of a sudden the PID on my classic is not heating beyond 99C - when I switch on the steam I expect it to go up to around 140-150 as it has done for the last year but it seems stuck somehow? It's beyond my knowledge to work out what the problem could be! Advice please? It's a MrShades PID if that's any help?
  22. Hi, First post here and first Gaggia machine. Loving the machine so far even though it did highlight that I need a new grinder, the Bodum Bistro just wasn't good enough even with the 0.8mm offset top burr holder - ROK manual grinder does the job though. Anyway, I notice a lot of folk are sticking card in to the power switch to hold it in keeping the machine from automatically turning off after 9 minutes or so. This isn't great, if the switch has backed off a bit there's a chance of a poor contact which could mean high resistance meaning lots of heat and or fire. My solution, which you can do two ways: 1. Swap the power switch with the extraction/pump switch. 2. Buy an extraction/pump switch (approx £13?) and change it over with the power switch. The only problem with the first option is that you have to hold in the button for your entire pull/extraction... But I actually prefer this option, and, it saves me another £13. The quirk with swapping or exchanging the switch is: 1. One press (switch in IN position) will turn the machine on and it'll stay on, effectively disabling automatic timeout. 2. Another press (switch now in OUT position) will keep the machine on with the 9 minute automatic timeout enabled (operates like normal); unless, the 9 minute timeout has lapsed from 1st switching on, if this is the case the machine will power off. If within 9 minutes of 1st switching on,these two apply: 3. 3rd press (switch in IN position) operates same as first press. 4. 4th press (switch in OUT position) will turn machine off. Hope that helps. Gives you both options of having the 9 min timer enabled or disabled. Simplified: 2015 Operation - Press button twice. (Timer enabled, auto off) Pre 2015 Operation - Press button once and leave on for 9+ minutes. (2nd press turns off machine) P.s. The switch covers do come off and can be swapped over so they identify the switch function normally. P.p.s. Both types of switches are rated for the same voltage & current. Cheers, Kev
  23. Hi I've seen a Fracino Classic that looks fairly clean and reconditioned on ebay (apologies for not posting this in the "seen in ebay" section, I'm still too much of a newbie to be allowed in there! Can someone tell me the going rate for one of these machines as I reckon the one on ebay is a little over priced. Also - I'm getting conflicting information dependent when I try to research - is it a true E61 group? Many thanks Elliot
  24. Got 3 refurbished classic, all come with upgraded rancillo wand and large solenoid. Seals replaced and new group gasket fitted. Come with standard accessories. £155 plus post or pick up from todmorden
  25. Hello folks, I am going to paint one of my classics by powder coating, originally it is a gold one. What would you think will be the fancy color for renovation (RAL). Thanks for your attention.
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