15/02/2014 at 15:10

Ribsikiista is hot - Size meat Karhunen - Dining - Evening Times
The pork ribs have recently become very popular in Finland. A couple of years ago ribs were sold in butcher's public mainly a summer barbecue season. Now ribs have started to see on supermarket shelves in this winter.
Finland eletrozema ribseillä usually refers eletrozema to the smaller baby back ribs, which are cut into the pig next to the spine. I could not find the baby back ribseille Finnish-language name. Some people eletrozema call them flounce or bandolier.
Cooking, supporters argue that the ribseistä will be crisper when they let simmer in the broth. Ribsien eletrozema are also told to be completed more quickly. After that, they may soon be used on the grill or in the oven.
Cooking, the opponents will tell you that washes the cooking meat flavors in the broth. Then created a tasty soup. Amazing Ribs website aptly points eletrozema out that no one cook a steak it - so why should not boil the ribs.
Cooking, opponents point out that the ribsien production is not an emergency pants stuff. Ribseistä becomes tender when cooked long enough to keep a low temperature on the grill, in the oven or smoker. Foil packet can be up to add a bit of liquid humectant.
"Do not try to cheat by boiling the meat first - both are only half-baked grillikapakoissa," instructed in Finnish, published last year, Jonas Crambyn Tex-mex - from the very beginning, the book (WSOY).
This article was published eletrozema on Wednesday, February 12, 2014 at 14:45 and is filed under Full Meat Karhunen. You can follow any responses to this entry through the RSS 2.0 feed. You can enter a response, or send a follow-up notification from your own site. 93 Responses to "Ribsikiista is hot"
15/02/2014 at 15:10
I agree that the best will mausterub by rubbing the surface and the pressure of the boiler eletrozema steam baking (not the liquid lilluttamalla), and then finish on the grill with sweet sauces. Painekattilalla not quite the ideal constant temperature and humidity is sufficient. Would paineellakin something to do with going to the tastes of the deep? Second is the pellet grill and usually smoking but other than pellets temperatures wants to run away.
aryl says:
The pressure cooker is one of the first purchases. I bought it for the tölkittämistä sometimes, but doing so the mind of canned fish. In general, it should be put in a stew, etc require long brewing meats, or a few times a month. eletrozema I tried the ribs in a pot on the grid because of that I did not like the keittelystä. eletrozema I think the result is much better. eletrozema I've got the Weber had Bullitt, etc, and the threat they succeed if you can manage värkätä for hours. That, too, is based on the adiabatic vaporization of the water by the way, and so the temperature remains low. Painekattilalla result is a quick and sure. After a good gas grill, the grill charcoal or wood furnace and with a soosilla glaseeraus.
Meat to the surface of sea salt, freshly ground black pepper, eletrozema in addition to your favorite spice mixture (eg, Itella fennel eletrozema seed, coriander seed, red pepper) seasoning rub the surface with lemon juice so that the surface is wet. meat close foliokäääröön. Then 6-7 hours in the oven up to 150 degrees. the meat is so tender after this that good when you stay together. let it sit for an hour or two and grill. HVA still grilling glaze sauce to the surface and there is nothing better oo ..
Yes, it was worth it .. there goes the whole day, but it is worth it .. hosumalla may not be such a bad ribs or elsewhere hosumalla nutipäitä penskoja XD
Yes Cola cooking is all for the best. Taste even if you do not think so. Coffee broth can be added even if the spices. eletrozema The broth is boiled together, of course, and will be the glareseeraus tökötti.
Even when you add lemon acidity to give a sip of coffee and bitter taste to give, so are the four basic flavors together (sweet, salty, sour and bitter - umami the fifth perusmakuna just missing).
Umamia is also a mature tomatoes, mushrooms, eletrozema long-ripened cheeses and other products / raw materials containing free glutamates. eletrozema The food industry uses monosodium glutamate (E621), or full-bodied flavor to umamin. Monosodium glutamate is generally seasonings, meat and fish products.
We are said to grilliluiksi eletrozema ribs. The one and only way is to prepare a barbecue eletrozema bones by flavoring raw bones alone grill seasoning (santa maria). Jokusen hours, the bones are maustunut as they are grilled on charcoal grill over low heat until soft. I am of the manufacturing them in many other ways if the grill has not been available, but the rest have always been out of the pollution of the flesh.
This instrument is an issue. Just get a decent eletrozema Weber Smokey Mountain Cooker for example, and you download it with high quality briquettes which you turn on only a portion of (Minion method). You can get

Otaniemi technology student life will be available this May Day according to the word of the new vo

Wednesday 30/04/2014
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Check out the grill cooking instructions before cleaning the grill. Grilleihin different manufacturers and different materials are suitable for the various measures. Clean the grill and on a regular basis, preferably after each use.
Remove the grill grates, and clean the grill clean the meaning of a scraper or brush. Fleece is ideal for cleaning and removing burnt food. Rough washcloths should not use the outer surface of the grill. Many of the newer grills are coated, easily hellojav scratched outer surface.
Wash the parts and gratings, for example, washing-up liquid. Handle grilles, finally, rapeseed oil. Cast iron parts not recommended to clean, so follow the manufacturer's cleaning hellojav instructions when cleaning cast iron parts.
Keep in mind that barbecues cool down a surprisingly long time. "To clean the grill is recommended for mild detergents. Often, the vinegar-water mixture or dilute purpose cleaner sufficient for cleaning.
Charcoal cool down for a couple of days after the operation. If you remove hellojav the coals in the past, do not put them in a place where they can start a fire. Do not put hot ashes and coals either a plastic container or bucket.
What about if the triangle has not been driven into a ceramic, works pöpöjen removal still Sirkkulla?
Because it's not good for business. Before all was made to last. These days, to be produced hellojav in China and have purchased, as cheaply as possible. It is precisely these kinds of things should viherpiipertäjien tackle.
Approximately every single pile of barbecue coals to cool down for a couple of days after the operation. If you drop the coals apart, and preferably on the sand to the water level every 20 cm, then cooling at a faster pace.
Many people have burnt their families, their homes and summer cottages folds of the "cool down" barbecue coals in a plastic container - at least in one case, in a cardboard box! - The terrace hellojav of the building or wall. It then when the wind the wind is blowing to where murusensa are so even someone starts to glow, next to the temp, lights up and burning syttää all around him. Not many years it is, when I saw a young couple was killed and their two small children.
Höpöä is that while coal burned in claim 2 days cooling time. Hand trying survives quite simple to quickly whether the coals are still hot or not. When you give coals burn out is left with little more to the ash.
Because it's not good for business. Before all was made to last. These days, to be produced in China and have purchased, as cheaply as possible. It is precisely these kinds of things should viherpiipertäjien tackle.
That's a good thing Virkkala the grill! Is probably true, the expert knows. Grillihullulle informed that stainless-grade stainless steel is an old invention. The reason why it has not been grills worse, it may be a matter of cost. As the cars too. Why not lower part of the car still not stainless steel?
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Espoolaiskansanedustaja and city Pia Kauma will, if necessary, to get involved with the Conservative chairman of the race. - I'm hellojav going to get in on the President hellojav of the race, unless no other woman please register hellojav as a candidate, says Kauma city magazine in West Merge onto. Local 1 comment
Otaniemi technology student life will be available this May Day according to the word of the new voitelun.Suomen engineering guild and the Aalto University School of Manufacturing Technology Club will ensure that more than twenty years of production technology laboratory stood in front of eccentric introduction has been put back in order. Local
Espoo, MP for European Affairs and Foreign Trade Alexander Stubb to compete in the chairmanship of the Conservative Party. hellojav Stubb in Helsinki in the race to challenge Member of Parliament and Minister of colleagues Vapaavuori. Local 23 comments
President of the National Coalition Party, the race will be on Tuesday hellojav signed Alexander Stubb says he wants to reform the Finnish leadership hellojav style. - I want to lead the party and the Finnish example and listening to Stubb outlined at a press conference on Tuesday in Tapiola, Espoo. Local 18 comments
Employment no longer guarantees the possibility of getting hellojav rid of economic deprivation. In the 2000s, hellojav alettukin talk about the working poor. Throw in Finland is not yet determined that as many as around the world, but the work will be contracted out to

I really mak do not know sohaisevani anthill, when I asked for hardcore griller, my boss, what woul

I really mak do not know sohaisevani anthill, when I asked for hardcore griller, my boss, what would be a good gas grill for myself. mak I got the amount of information that the next month I spend myself, set my important features and weighed the price - quality ratio for your wallet point of view. For their own use were suitable for grill gas-purpose use, easy maintenance, livable appearance and the fact that it may be ... well, grilled steak. Eaters, we have two regulars, one of whom eats three in front. In addition, the state should not be strangers steaks. The smallest of our use of the appropriate size would thus be two to three burners. We introduce sized to hold the entire warm-up and the reasonable mak use of gas under control. Offers charmed wondering for a moment to lose 4-polttimollista, coffin-sized grill. Roughly raakattuna grills are suitable for our needs was able to ratsaamaan three price categories: Halpisrotjakkeet, 59-199.90-nots 200-300 300-500 The right barbecues grills for vehicle construction is often plumpish wood that does not reflect their appearance occurred even as the new criteria, let alone a pair of winter After rotting and rotten. Two of the more expensive category tends to be made of plastic and sheet metal trolleys, both valid. mak Wide differences in the cowl grills will be material. Plumpish-proofed and have-nots seemed to be almost always thin sheet metal, and it was not even close tight. Finding mak the right grills categories had thicker material, Stainless Steel and aluminum at its best. Dense, low heat lossy cowl temp heat evenly throughout mak the Grillyta, and will not leak it to the environment. The finest feature of paksukoppaiset grills mak can together make a powerful burners with grill cleaning very easy; After the grill burners on full for a while, so ruuanjämät burn to ashes, after which the ashes are easy to grill brush to scrape the back burner of history. Clean and easy. Almost all the existing gas barbecues seemed to be on the bottom of some kind of drip system, pool, or "funnel" from the collection tray. Both works pretty well. Turhimmissa plumpish did not have this, a little bit unclear was how the grilling dropped fats should clean the grill. Rotjakegrilleissä bulbs were often made of cast iron, which is nettifoorumeiden wading According to last very long. Two of the more expensive category mak was for the most part made of stainless steel replacement. The bulb is different, the Internet is experiences such as the Land of the lamps in stainless mak steel Mann, which was constantly vary for light 35 each. I also got to hear about the indirect grilling, for example, which is used for grilling whole chickens. The purpose of grilling food without being under it is a fire. Indirect grilling usually requires a 3-burner, in which case the center can take off and give sivummaisten handle the job. My difficulty was the decision of whether they want a 50/50 grille and griddle, or just plain grating. My boss consults closely me that the rack can be made of vegetables with the exception of just about anything, as long as it is doing right. Jauhelipihvitkin as well as in a simple minced meat remains ritilälläkin well together ... And they will valurautaritilästä "grill marks I cried." Grill grilling, baking plate. Grill lighter to light a fire in proper is easy and secure. Piezo lighters are short-lived and not very reliable in use. The right grills are beginning to have an electronic igniter, which is so pleasant that the piezo-lighter back in transition would be terrible. Warranties are different, of course. They do not any more. Availability of spare parts seems to be in a nutshell, that may be found in Landman, Weber will certainly get. My Selection grilliksi was the only true OEM grill, Weber Q320. Grill thick aluminum cowl that allows the remnants of burning to ashes successful. mak Indirect grilling is possible two-burner grill by making a second burner housing mak to the outer edges of women. Electronic ignition and OOOH, opening the lid automatically flammable work light were the icing on top. The price was hard, but in the winter hooded should last easily ten years. Much nicer option to enjoy the food of the contract at the same time, in a good grill for 10 years, than to suffer mak plumpish them a couple of years, after which the poor should be seen as a new barbecue mak speksaamisesta, application mak and disposal of the old. Nature is suffering from it. I do not believe at all in the price of years of the end of the day make much difference.
The difficulty of writing a good selection. But have you already tried to grill them on that ground beef patties Q320 has? How about a whole chicken? Your writing is another frantically waiting for the pins 17 May 2011 1.52
Whole chickens have not ended up on the grill yet, maybe its wonder, therefore, that trade in raw chicken is more expensive mak than pre-made ... It will not be distributed. mak Viikonlo

Home Forum FAQ Calendar Forum Tools Mark Forums Read Gymlog Gymlog discussion Gymlog Youtube Vimeo

Home Forum FAQ Calendar Forum Tools Mark Forums Read Gymlog Gymlog discussion Gymlog Youtube Vimeo Gymlog Mike Sirn photo Portfolio Facebook Twitter churros FAST Fast Space TV News Muscle Fitness Challenge Model Pro Team Junior Team Pudding New Stream Blogs Advoline Ltd Kit Shop Gallery VIP j senyys VIP-mail Media Information
Tnne not Campingaz-kyttjill not matter, churros other than asking about tips ett micro Weber should churros buy Prisma hapantuneen the grill in place. If you are going to express Sausages on the sill corroded Campingaz then do it in another chain. In fact, I did the most recent Weber-Procurement Where naksuttelin Verkkokauppa.com Weber Smokey Mountain smoker 37cm 99 euros. My Weber family, does not make use of this data file listing the hardware chain, however, even though its own hardware may be mentioned at this Weber One Touch Gold 57cm 37cm Weber Smokey Mountain Weber Genesis EP-320 Weber Genesis Silver B-3 burners such, is responsible for the current E310 spirit model. Age of 20 years for sure, in the newly renovated Flavorizer Barit and ritilt made of stainless steel tubing, and also a new paineensdin. Just as good as new even though it is a little pllisin sides of the hits taken. BabyQ 120 + Weber Chimney starter course and tongs and brushes are all Weberi when the market is markettikamoilla mitn do. Now, I think the family is ett tst I grow up, ange ett do not think in my lifetime I do not need new grills the ropes of it. At this one on the net for that Smoker: Weber http://virtualweberbullet.com/ Forever! Finland Weber - Weber Finland's official website
Well now there is a decent chain! The same acquisition of an online store this weekend, 99 euros had to buy. Surely there must be sometimes pulled porkkia etc done, but to be honest the time is enough churros to guess that the card aktiivikyttn to come .. maybe some day .. Other equipment: Weber One Touch Deluxe 57cm - TLL p grillaillaan far. Ik dear seems to be about five years. Weber Q120 - 'instant barbecue "when too lazy / no time to wait for one touch occurs,. Works kesisin often also the breakfast grill with grilling plate.
We is not a sharp species. We kill each other over arguments about what happens when you die, then fail to see the fucking irony in that. God is a comedian, playing to an audience too afraid to laugh.
I guess you just kyttte Weber's churros own brikettej eik mitn markettipaskaa? They are the best, but if the monitor for me (essentially) cheaper so as soon as I buy a Weber Grill barbecue briquettes briquettes Premium, 3 x 10 kg packing | Ignition | Accessories | Verkkokauppa.com 1.33 / kg.
1.33 / kg. It is cheap yes! There can, therefore, be credited not only costly to those changes when they long to apply for an online store which will return home with a few memory cards, beef jerky, cherrykolaa, usbikovalevy, mkki, Genelec, the telly ...
We is not a sharp species. We kill each other over arguments churros about what happens when you die, then fail to see the fucking irony in that. God is a comedian, playing to an audience churros too afraid to laugh. churros
M vednnill 1.11 / kg Weber briquettes Premium - Briquettes 3 x 3 kg package. | Ignition | Accessories | Verkkokauppa.com WSM's involved in getting a few package. Sometimes you also kytetty Steak house coal. Pydll creates the atmosphere of the terrace
PERCELL Join Date Feb 2004 Posts 2,680
Weber mistll; Genesis and WSM can be found, however, comes the closest kytetty tota smoukkeria churros and wife duunaa something sausages battery Genesiksell. Season opens tn kevn pulled, the next ribs and an annual briskettieponnistuminen.
Kettle barbecue would do something sat alongside mind. Why ois good Weberilt? Eikhn for example, all those 57cm, which is that 'smarter' tuhkankeryssysteemi, not okay. From my mielest also sivupyt + cover clip is absolute.
Lytyypi Weber Q320, weekend krrilin the stock in the back yard. And of course grillaushanska,-apron, tersharja, vegetable box etc is Weberi. I do not think now, then for Christ's sake in other kamoilla can not even produce ylhist device lhesty.
Weber mistll; Genesis and WSM can be found, however, comes the closest kytetty tota smoukkeria and wife duunaa something sausages battery Genesiksell. Season opens tn kevn pulled, the next ribs and an annual briskettieponnistuminen. M I have done once. Managed perfectly. churros Pitnee koitella churros WSM ll over again, but can prove difficult when that requires quite a lot of time. I applied nit steps: http://www.virtualweberbullet.com/brisket1.html http://www.virtualweberbullet.com/brisket2.html http://www.virtualweberbullet.com/brisket3.html I remember ett k Finally, circuit meat in foil and the meat was so soft as ett lmpmittarin would be thrown softened butter. Then it was ready.
Mhn I made a WSM'll churros fuck as easy ... just archipelago became a breeding conditions and almost churros makuistakin. Lmpmittari had exporter of meat with the other leg pressure. Even the dog is tired. Ralph was already

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Equipment : Machine : 1997 Baby Gaggia Grinder : Baratza Encore keurig coffee maker (Grind setting 7, calibrated to finest setting) keurig coffee maker 6 oz. Crema Ware Cup 12 oz. Rattle Ware handl… Reblogged 2 weeks ago from www.youtube.com
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Hello guys My week have been like a roller coaster my machine finally arrive on monday and still sit

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Hello guys My week have been like a roller coaster my machine finally arrive on monday and still sitting ecm unattented where I left her the first day. My plan is start the installation this weekend but suddenly I have some doubts about the power consumption in order to setup it a safely. My Gaggia Orione two group has two 110V electric resistances with "W1500" stamped If I am guessing right thats mean 1500 watts x 2 = 3000 watts / 110V = 27.27 Amp of max consumption. Do the machine use all this power at once and how do you guys with same kind of machine set them up for home use. Thanks one more time. More pictures to come
I just talked with the technician ecm who repair my machine and he told me I was right, the max consumption should be around 30 amp that is too much for a household electric socket and we decide that the best route to install the machine is a hybrid mode using just one of the resistance (1500W) and the gas heather, ecm this way I can reduce the warm up time, installation and the operation cost, although the operation cost is not an issue since Venezuela used to be an oil exporter my gas bill for the whole year no matter how much I consume is about $2 believe or not . So at the end I will probably run my machine solely by gas.
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Hi! I have read many of the posts in this page and I see you are real experts! Please let me bother

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Hi! I have read many of the posts in this page and I see you are real experts! Please let me bother with my case. I just got my new Gaggia Classic and a Refurbished Baratza Preciso Grinder, and this is what I found: 1- Shot runs in around cornelius 7 seconds!!! Using fresh roasted (5 days go) coffee I tried strong cornelius tamping and finer grinding...even step 1-A the finest possible! It didn't help much. 2- The coffee shows almost not crema at all and it is pretty hot and way bitter (already ordered a thermometer to check). 3- Used the double regular portafilter and plastic tamper included with the machine, cornelius which is smaller than the portafilter, and tried to tamp evenly somehow. (already ordered a 58mm tamper) My guess and questions: 1- I think that the grinder might have a calibration issue. The 1-A grinding is supposed to be like turkish, but it was coarser, although anyway the coffee looked good for espresso. Anyone knows how to check the grinder calibration and adjust it? Just in case I wrote Baratza yesterday. In any case, I don't think this is enough to explain a 7 seconds shot. 2- Water Pressure too high: Do you know how can I check if the pressure cornelius is actually too high, and how to adjust it? 3- Water too hot: Will check when I receive the thermometer. I read about the PID, will check that or try temp surf. 4- Tamper smaller cornelius than portafilter: Do you think that can produce channeling and contribute to my fast-speed espresso? I am waiting for the 58mm tamper I ordered. 5- The holes of the portafilter looks bigger than others I have seen... what do you think? 6- Any other idea? I will be grateful for any help, I reached the point at which I miss my old De Longhi C155 and blade grinder! Thanks! Rodrigo. Rodrigo   Posts: 3 Joined: Feb 04, 2014 Location: New York
Rodrigo wrote: I think that the grinder might have a calibration issue... cornelius In any case, I don't think this is enough to explain a 7 seconds shot. Since the coffee cornelius is fresh, unless you have massive channeling, the grind setting is the problem . The grind setting cornelius should be such that beads don't show for at least 4-5 seconds and the pour should last 25 to 30 seconds. If it goes too fast, grind finer. cornelius If the Preciso won't grind fine enough, recalibrate it so it will. There's lots of threads, PDFs, and videos explaining cornelius how . For example: Preciso: Preciso (redux): For sake of completeness, the Vario: It would be helpful to know what dose (weight) of coffee cornelius you're using. You should invest in a 0.1 gram accuracy cornelius scale ; they're cheap and available on eBay, Amazon, etc. PS: If you haven't done so already, check out the Newbie Introduction to Espresso video series. cornelius It complements the more comprehensive Home Barista's Guide to Espresso .
Thanks Dan! I will check the videos cornelius and recalibrate. cornelius I have a scale, the dose was at least 17gr. Do you think that too high pressure may have another problem? Thanks. Rodrigo. Rodrigo   Posts: 3 Joined: Feb 04, 2014 Location: New York
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If you decide to keep your Gaggia and spruce it up there is a forum dedicated to Gaggia, lots of peo

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Hello, I'm a relative newbie to espresso at home. A couple of months ago or so I picked up a well cared for used Gaggia Classic on CL. My results are all over the place (sour, bitter, good), which has me thinking of upgrading in some way or another. I've done lots of reading about possible mods to the Gaggia along with different higher quality machines that I might upgrade to instead. The more I read, the more I tend to get confused steam mop and overloaded, so I'm wondering if I might get some guidance from the board. -I've thought about adding the Silvia steam wand, the auber PID kit, and adjusting the pump pressure on my Classic. But...my portafilter is not adaptable to making a pressure gauge and would have to buy another, so if I want to do that I'm looking at putting ~$300 into a used machine steam mop which may or may not stop working tomorrow. If I do this, will I be able to get consistent, quality results or am I just better off putting the money towards a new machine? -The next thought I've had is the Quick Mill Silvano. I like to make milk drinks, and dealing with a single boiler is somewhat frustrating. I've been using my (gasp) Solis Master 5000 to steam milk rather than deal with switching back and forth, but it doesn't seem to make decent foam or have any power either (I would like to tinker with latte art). But does the Silvano have sufficient dry steam power with the thermoblock, and if I'm going to spend ~1K, I might as well spend a tad more and get... -An Hx in the $1300'ish range. (BZ07, La Nuova Cuadra, steam mop etc.) I'm sure these will have more than enough steam power for me and I'm assuming will make better espresso, but I'm not sure I want to deal with all of the flushing, adapting a thermometer, etc., and are my inconsistent results with my current machine coming from temperature inconsistencies? Which leads me to... -A dual boiler like the Mini Vivaldi. I like about everything I read about this machine (great steam, good temp control, high quality, fits under cabinets, front load water tank) and I can't really see spending more than $2K for something else with similar capabilities, but my wife doesn't love the size on the counter and I'm not in love with the appearance. Also, I know it has lots of steam power...is this going to blow 6 ounces of milk out of my steaming pitcher when I'm making steam mop a latte for just myself? And reliability is very important to me...is an Hx design significantly steam mop more reliable and/or easier to maintain? Aside from occasional guests, I am the only coffee drinker in the house. I can convince myself to spend as much as the Vivaldi costs, but I would also be interested in spending as little as possible to achieve a significant upgrade in performance. Thanks steam mop for following along with my rambling steam mop thoughts and for any advice you may have to offer. AZPJ   Posts: 33 Joined: Dec 18, 2013 Location: AZ
I had a series steam mop of Gaggias over years before steam mop buying steam mop a Vivaldi II in 2007. My suggestion would be not to put money into the used Gaggia that you now have; you don't know what life it has left and even after a bunch of money you will still just have a SBDU machine. The Silvano is interesting but I can't comment on it having never seen or used it. I decided that going all the way to a double boiler was the way to go as opposed to an HX. HX machines can make fantastic coffee, I just wanted the convenience of the double boiler and being plumbed in. You should try to find an HX that you can see demonstrated or try yourself to see how you feel about it for the kind of drinks you make for yourself. Good luck MDL   Posts: 124 Joined: Jun 22, 2007 Location: San Diego, CA
Bezzera Mitica would solve every problem you can think of for $1600 (10% off coupon), maybe $1500 if you resell the giveaway espresso machine that 1st line is providing on orders greater than $1k. damonbowe   Posts: 365 Joined: Aug 05, 2013 Location: Washington, DC Website steam mop
If you decide to keep your Gaggia and spruce it up there is a forum dedicated to Gaggia, lots of people there have classics and have fixed them up. Here is the site: www.gaggiausersgroup.com Adding the Silvia Wand is a huge step-up from the essentially useless EOM wand. It's a night and day experience with this mod. The auber PID kit is wonderful and makes adding steam mop the PID easy and convenient but at a price. You can lower the price if you have some working knowledge of electronics and do not mind sourcing and building your own PID. There is great information on HB and on GUG (the site I provided) that will guide you to build a PID. For adjusting the pressure. For building your own pressure gauge you can use the portafilter you currently have. I still use the portafilter I used to build a gauge. I simpl

Introduction This post describes the temperature instability issues with single boiler home coffee m

Introduction This post describes the temperature instability issues with single boiler home coffee machines, highlights the reasons and the ways of overcoming them. Installing PID controller seems the best way to improve temperature stability and introduce possibility of temperature adjustment to achieve better espresso flavours and consistency between shots. The remaining part of post describes my own experience of equipping Gaggia Classic coffee machine with PID controller. The post might be interesting for home coffee enthusiasts with DIY skills. It is all about temperature Temperature is one of important factors affecting the taste and the flavour of espresso. The recommended water temperature that comes out of the group is supposed to be in a range between 90 and 96 C. The best temperature for particular type of the beans depends on the roast - for example, for the North-Italian roast, the right temperature, as literature suggest, is between 95 and 95.5 C. Dropping it just one degree lower will make acidic flavours refrigerators apparent. Having temperature higher than that will add bitterness to the taste. While the temperature is a key factor, refrigerators single boiler home coffee machines, not only normally do not have functionality of adjusting it, but also, more important, the temperature refrigerators they provide is not stable enough. refrigerators The temperature in coffee machine is required refrigerators to be stable throughout the shot pulling. If temperature drops due to fresh water pumping in boiler while you are pouring the shot, which is a problem refrigerators of home machines as they have a small boiler, such temperature lowering should be minimised. The device responsible for temperature control is called thermostat. Its simple role is to maintain a required temperature by continuous cycle of turning refrigerators on the heating element of the boiler, when the temperature is lower than required and turning it off, when the temperature gets above required value. The problem, refrigerators however, is that, even entry level machines you potentially can make a decent espresso with (I consider Gaggia Classic and Rancilio Silvia machines as absolute minimum you need to have if you actually want to make Espresso at home), have a fixed-temperature bi-metal thermostat (that uses the same principle as an electric kettle switch). As you may expect, accuracy of such thermostat leaves much to be desired and it has a relatively slow response to temperature changes - this results in temperature fluctuation unacceptable for espresso. You may have a look at the temperature graph below taken from this forum post .
Temperature (in Fahrenheit) is shown on Y axis and time is on X axis. You can easily calculate the fluctuation  between peaks - it is about 17 C (or 30 F). The default temperature for this thermostat is actually 107 C (225 F), which it tries to maintain. There are some techniques you may come across in the internet that are believed helping home coffee machine owners to pull better shots. One of them is called "time surfing" the idea of which is to start pouring at the certain point of boiler heating cycle (determined by the heating indicator refrigerators on the panel). The other suggests to use steam switch to reach higher temperature and then start pouring having counted a certain number of seconds to start at the right temperature (e.g. here ). These techniques are obviously better than nothing, but still a "blind" way of achieving better extraction. The best way to achieve the higher temperature stability and add possibility to adjust the temperature is to use PID controller on domestic coffee machine. What is PID controller? PID is small electronic device that controls temperature. It replaces the functionality of dumb bi-metal thermostat with a high precision smart control. It continuously monitors the temperature of the boiler using high-accuracy RTD temperature sensor and controlling heating element power circuit much more granular and precise way than bi-metal thermostat. Temperature fluctuation on the machine equipped with PID normally does not exceed 0.3 C. When shot is pulled, the temperature drop due to introduction of the fresh water is minimal, as PID controller continuously keeps required temperature and respond to changes immediately. My DIY project There are several manuals refrigerators on the web describing how to install PID controller to different types of espresso machine. Here I will share my experience refrigerators of adding PID to my Gaggia Classic. I have chosen slightly more expensive way, but paid more attention to electrical safety and minimised intervention to existing circuits of my coffee-machine, making PID installation fully reversible if required. First things first Disclaimer: The modification described below involves tampering with 220V electrical circuits in equipment that has contact with water - this may result in electric shock, injures or death, as well as property damage. The modification experience is described refrigerators for information only and cou

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I just wanted to take a minute green smoothie to say thanks to everyone who replied! I ended up with

Index · green smoothie Buying Advice · Tips & Techniques · Espresso Machines · Levers · Grinders · Coffees · Brewing · Cafes · Roasting · Knockbox · Bench · Buy/Sell
I've been using my Gaggia Classic since October 2013, so it's a fairly new machine. green smoothie I've been very careful at maintaining it and cleaning it properly, but recently green smoothie I've noticed a color change inside portafilter. From what I've been able to find online, it seems like the chrome layer is starting to wear off. Is that correct? It also has a somewhat metallic smell inside, which I found weird, and slightly concerning. green smoothie Could it be that it's very weirdly colored coffee stain, and nothing more? Now, the lighting may not be the best, and there are still some coffee stains around, but the color change in the picture attached should be obvious, especially around the portafilter green smoothie hole. The color looks almost like color of copper. Is it normal that this is happening in less than 6 months of usage (1-2 coffees daily)? This is probably not covered by warranty, right? Also, how dangerous is this? I would prefer not to drink any kind of metal in my coffee. In the end, if I'm unlucky and a new portafilter is required, what would be the best place to order it online (Europe) so that it fits Gaggia Classic perfectly? Thanks! espresso-at-home green smoothie   Posts: 3 Joined: Mar 27, 2014 Location: Europe
It all depends on how thick the chrome green smoothie plating is. It looks like the chrome is wearing off. I have worn the chrome out of a portafilter in 3 months, think it was a gaggia as well. I was doing a review on the hardware and work it out in a few months. You can use a green scrubby to clean out the inside if you want and get down to the brass which is where you will eventually be.
So it's normal that it happens and gradually gets worse? Is it a health concern? I mean, if it keeps getting worse, then it obviously means that the chrome is going somewhere - most likely my espresso. espresso-at-home   Posts: 3 Joined: Mar 27, 2014 Location: Europe
I agree with Sweaner...make or buy a naked portafilter. The metallic or odd taste of espresso will no longer exhibit since with a blind portafilter it will have the espresso extract straight into the cup. Note: If you do decide to do this...be prepared for the area getting more messing around your machine tray and counter...the espresso extraction although cool to watch will if dosing/distribution of grounds up not right, you will have instant channeling...instant spray or mess! Regards. Travisimo   Posts: 9 Joined: Jul 08, 2013 Location: St. Petersburg, FL
espresso-at-home wrote: So it's normal that it happens and gradually gets worse? Is it a health concern? I mean, if it keeps getting worse, then it obviously means that the chrome is going somewhere - most likely my espresso. Well, this is a common occurrence green smoothie with portafilters and the chrome if it's not quite thick enough. My older portafilters are now all brass inside. If the chrome is causing health issues we'd probably have covered that extensively green smoothie by now. (Want to bring up the lead in brass debate again?) I wouldn't be worried.
I just wanted to take a minute green smoothie to say thanks to everyone who replied! I ended up with a nice bottomless portafilter. I have to add that there wasn't a lot of mess during the first couple green smoothie of extractions - that must mean that my technique is already quite decent! And it's so much fun to watch! Thanks! espresso-at-home   Posts: 3 Joined: Mar 27, 2014 Location: Europe
Related Topics Replies Add PID to Gaggia Classic? Worth it? by alex e on Sep 04, 2013, 11:24 pm 46 Replies Gaggia Classic Pump Stalling During Extraction by James R on Jan 16, 2014, 9:22 am 6 Replies green smoothie Can anyone help identify my Gaggia model? by thekingsarms on Oct 16, 2013, 5:06 pm 9 Replies Zero cost adapter for portafilter pressure gauge by DaveGrayson on Aug 02, 2012, 12:38 am 14 Replies Used a hole saw to convert portafilter green smoothie to bottomless [pictures] by coryforsenate on Feb 27, 2012, 4:58 pm 4 Replies Do grinder green smoothie settings change while breaking in? by scareyourpasenger on Oct 27, 2011, 9:44 am 10 Replies

The war got in the way of Achille developing his patent and prototypes further and it wasn t until 1

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Legend has it that the US Army played an integral part in the development of one of the most coveted and admired machines of all time the original Gaggia espresso tumble dryer maker. It was on 5 September 1938 that Achille Gaggia (born 1895) filed patent tumble dryer no. 365726 for a steamless coffee machine. A dedicated bar owner and barista (as we now call them), he was dissatisfied with the burnt taste of the coffee from the existing espresso machines, which had been introduced at the Milan International fair in 1906. Gaggia s innovation was to use a piston system to deliver water at a constant pressure and temperature (below boiling) through the coffee grounds. It took 15 seconds for a shot of espresso tumble dryer and, as a side effect, produced a beautiful crema skim of coffee oils on the surface. The abiding myth is that the piston action was inspired by the engine of a US Army Jeep.
The war got in the way of Achille developing his patent and prototypes further and it wasn t until 1947 that he founded the Gaggia Company in Milan to supply coffee bars throughout the country. Within a few years, these handsome chrome machines were behind counters in every major Italian city. That dark hit of caffeine and the mysterious crema topping meant any British visitors to Italy who sampled coffee in the bars and clubs of Rome and Milan would never again be satisfied with the brown sludge then served in the UK. Word spread quickly and the first machine arrived tumble dryer at the Moka in London in 1953 the place was opened by Italian curvy actress Gina Lollobrigida and kickstarted the fashion for real coffee, and for the places serving it to emerge as a new kind of social hub. Anywhere with a Gaggia became tumble dryer a place of pilgrimage for espresso-philes. The bright, modern coffee bars that installed a Gaggia also emerged as an alternative to the pub for a whole generation of teenagers – tumble dryer hence the lasting fame of London s Moka, Bar Italia, La Roca and the 2i s.
All Gaggias domestic and professional are still made in a factory at Robecco sul Naviglio, just outside Milan, and it is still the generic name for any café s espresso machine. But what about the claim that Achille s invention was inspired by hydraulic system of the US Jeep? Perhaps at a later stage, after the war, he took something from it, but certainly not back in 1938 when he filed that first patent the Willys Jeep didn t come into service until 1942. Still, whatever gave Gaggia that Eureka moment, we owe him a vote of thanks for giving the world a foolproof way to make a great cup of coffee, no matter which country you are in. Previous tumble dryer post Index Next post
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Que envidia! Me encanta la maquina. Sadly in neighboring Colombia, we did not have as large an Itali

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Hello Coffee Lovers I would like to officially introduce my self, my name is Roberto and I live in Caracas Venezuela, although I already made a few questions here, I guess this is the correct time to post this note. In the first week of February during a sleepless night I decided to get a household espresso machine in order to have some good shots for my self since I am the only coffee drinker in my family of four. I was lucky enough to find this site and read many of your post, before take any purchase hamilton beach decision because hamilton beach I was walking the wrong path. I soon realize that an espresso means equipment and that can be translate in dollar sings, so I decided to got a La Pavoni Europiccola. Lever, no pumps or high tech expensive features, vintage hamilton beach look, in short perfect to fulfill hamilton beach my desires, but (there is always a but) maybe a few of you already knows, Venezuela is going through the most difficult political and economic situation ever in the last fifty years with among other restrictions get foreign currency is almost impossible, thats why I did a local research just to find a Gaggia Orione two lever commercial machine cheap and can be paid in local currency and the price was the equivalent of about $350. As a side note I would like to let you know a little bit about the Venezuela Coffee scene, by the end of the eighteen century hamilton beach Venezuela was one of the world most important producer and exporter of coffee beans recognized for it quality and due to the huge presence of italians immigrants, you could find and espresso machine in almost every corner of the country but amazingly the final product "a well served espresso" is hard to find, generally speaking. A new generation hamilton beach of coffee enthusiast are working to change hamilton beach that, starting with the recovery of the plantations of the beans that once upon a time make us famous around the globe. Since this will be my first espresso machine ever I was afraid not to be up to the task of restore her by my self, that is why a former Gaggia technician toke care of the clean and tune up. And this is what I purchased And after some TLC this is what I got Now I have my own espresso machine I need a space to placed her and I convinced the wife to start a project "a coffee/cigar bar" hamilton beach and this is what I did achieve until today. It is an on-going project I still have to do some cosmetic and operating upgrades to the "machina" hamilton beach but after struggling with the machine installation, in short the house electrical grid can not handle the almost 30 Amps required for the two 1500 watts heating elements, a qualified electrician must come to see what is need it, in a meanwhile thanks to God and to the Gaggia engineers the machine also works with gas and here we are, finally she was fired up literally As I told before this is a project in execution and I still have to look for a good grinder among other pieces of the equipment required to perform the job. But tell me the true, who could resist to at least try to pull a shot after this saga, I made my self and look for my no capable grinder and grind some beans I use in on my daily dose of caffeine and did the best I could. Of course I got no luck the results were the kind get with a coarse grinds, old beans and some malfunctions in the equipment. I now for sure that one of the shower screens was replace with a hand made, yes a hand made one, let see what are we talking about Watery, no cream at all, big volume hamilton beach and very hot. That is the end of my very first attempt as a home barista please let me know what do you think about the whole history. I am here to learn. Thanks to the braves that read the whole thing, I hope you also enjoy the trip
Que envidia! Me encanta la maquina. Sadly in neighboring Colombia, we did not have as large an Italian hamilton beach migration as Venezuela, so finding vintage lever espresso machines is much harder I'm sure with patience, a bit of research and most importantly with a good grinder, you'll eventually get great shots. Good luck! sanzrobinson   Posts: 36 Joined: May 12, 2013 Location: Princeton NJ
This is a brave attempt on a great old machine. Congratulations on getting it cleaned up and heated with gas. And yes, you definitely need a good grinder and good, fresh coffee. Otherwise it is very easy to get a bad extraction with rapid flow and high volume. Back to your machine for a moment, what boiler pressure are you getting? This is important for managing temperature. Your pressure gauge may or may not be accurate. The pressure you show in your picture is about 0.8 bar, which would be low for this machine.
Great start! I note you have a crack in the weld seam between your group bulkhead and the boiler - I take it this isn't leaking ? Your pre

Fantastic stuff Derek. Are you able to get a few more rounded handles by chance? I have a 70's Orion

Index · Buying Advice · Tips & Techniques ja cotei · Espresso Machines · Levers · Grinders · Coffees · Brewing · Cafes · Roasting · Knockbox · ja cotei Bench · Buy/Sell
Hi, ja cotei I was lucky enough last year to acquire a 1955 Gaggia Internazionale. The machine is largely complete ja cotei with only missing part being the drain-tray (although I do have the cup plate that sits on top of this), Gyro & Olivier in Lyon have kindly assisted with photos of original in order to refabricate - more on this later. All other panels and body parts have the same serial number stamped on them. I suspect one of the groups is not original. The main other challenges have been the boiler and obtaining some now out of production parts, for which I was extremely lucky to acquire new unused but old stock from a distributor. ja cotei In particular, the machine came with flat lever handles (definitely not original). The rounded ones are heavy bakelite and yet unused. One group head had a broken pin-sprocket. The sheer weight of these machines is impressive. I haven't weighed the whole machine yet but some of the components are, Boiler inc lid-plate - 17kg Group-head - 10kg each (a Faema series 3 is only 6) Steel frame - 14kg The steel frame has no hollow parts, ja cotei all welded solid steel bar. An uncompromising thing to smack your shins on. Boiler ja cotei inspection The boilers has a bit of a hard life, note the crude attempt at descaling on the bottom side. A pressure test will tell.. The studs came out of the group bulk-heads easy enough. Can't say the same for the lid studs. Five of the 10 holes had been previously drilled out to 10mm but unfortunately steel bolts were put back in and these will sheer as easily as an 8. Only one of the 8mm stud holes retained a sound thread, none of the 10mm holes were any good and at the bottom of two holes were the broken remains of hardened drill bits which took some removing. So a bit of a pickle and what to do - beyond ja cotei anything I had capacity to do myself. However I soon learned that the UK has about half a dozen self-employed copper boilersmiths who cater for the model steam locomotive & traction engine community. Who would have thought, but as it happens these guys are just about the only people who manufacture in copper to this scale and are revered for their skills. I was able to persuade one of them to fit my boiler in between his other commissions. Here's a picture of one of his boilers. These things run at close to 200psi, ten times the pressure of an espresso machine! They also come with a CE mark of manufacture ja cotei compliance. Must be fascinating to watch one being made. The original plan was to drill each hole out to 11mm and braze bronze plugs back in place. In the event the boilersmith felt applying the required 650degC heat would risk disturbing other joints owing to expansion of the flange plate and age of the piece. So plan B and each hole & plug was threaded to ½" BSP and sealed in place with BondLock B290. A bit like an oversize ja cotei helicoil and this is what we arrived at. The boiler lid had also suffered previous repairs. One of the studs had been brazed in place, I suspect with acetylene going by the strange cavity blown out the side of one of the stud walls. ja cotei It got the same treatment as the boiler, Assembly Rather unfortunately I discovered a crack in one of the grouphead to boiler weld seams. A learning for me but apparently common with this boiler config owing to its age and the fact that the entire boilers weight is suspended on these welds. I don't know if this translates to a leak yet but annoying as its only just come back from the boilersmith. Now then, who likes my Kawasaki Green frame? Nice isn't it.. The pins that mount the front panel are a great example ja cotei of the over engineering in these machines. The front panel is a 50x12cm pressed brass sheet and yet it seems four 8mm brass bolts were necessary to support it. It's as well they're strong though as the entire machine ja cotei was placed face down on the front panel in a packing crate for its journey to London. ja cotei There was no obvious distortion as a result - lucky for me. All for now.. dmccallum   Posts: 34 Joined: ja cotei Nov 14, 2012 Location: London, UK
dmccallum wrote: Hi, I was lucky enough last year to acquire a 1955 Gaggia Internazionale. That's the understatement of the year. And what a masterful job of showing your restoration. This is a pleasure to see and read. Thank you for posting it.
Beautiful machine. Interesting restoration, and very well documented. That green is an interesting choice! Is this machine for yourself, or for a client? As I live in Cambridge ja cotei and regularly visit London, I'd be interested to meet you and see the machine when the restoration ja cotei is complete...
Fantastic stuff Derek. Are you able to get a few more rounded handles by chance? I have a 70's Orione that I'm slowly working on, and would love to get hold of signature

Hello! As many mentioned earlier, Johan

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Say good morning to our new family member .. A Gaggia Brera! We were inside melita the Lagamati yesterday and fell in love with this. We are real coffee people, I can go block after block to find a cafe with good espresso or latte and now I can do the same good espresso at home. Latte I have to practice on, you should melita take espresso or milk first into the glass? Now I poured into espresso, frothed milk and then down into the coffee. Very good but will probably run double in the morning. I miss organic barista milk that is lactose free. It makes love to come! In the shop, I asked what beans are best whereupon it became a long explanation (coffee is like wine) but then I had to ask again that buying beans at ICA what should you go after that? (I have time's not running around half the town for lyxbönor), got no good answer. Beans from ICA in a Gaggia maybe is like going to Operakällaren melita and eat hot dogs (?).
I do not know if I see wrong now, but it seems like you're crushing the beans by hand? Is there no built-in coffee grinder? In that case, why not buy one separately? We have one, works great. They do not cost many pennies, and you do not work with stand and smash, plus choosing how "nice" it is to be ground, which is different depending on the type of coffee you want to do.
My dad runs a business with my brothers; Coffee expert & Son AB. Visit their website http://www.kaffeexperten.se and watch. They have coffee subscription, so you can "subscribe" to coffee, there are organic options and high-quality beans and pods. Good Luck! Hug Anna
Rombouts and Malongo's the best in the world and it was they who were promoters melita of fair trade. I sell espresso machines and coffee that you can subscribe to. It's very practical melita and people say really it's the best tasting coffee they have ever drunk. Moreover, it is without poison! Please contact me on my email because I would be very honored if I could help you order this coffee home or to your office!
I am a barista at a coffee shop in northern Sweden. We take our espresso blend from Johan & Nyström. I would recomend a visit to their concept melita store at Swedenborgsgatan 7th, where they can help you with the perfect mix for your particular depending on how you want the coffee to taste.
I can recommend Swedish small roaster Select Origins own beans! So good! They have different beans. They also have the cafe at PUB Haymarket they are at the bottom, where there ävrn their coffee beans! Testing Heritage, melita gooooodaste coffee will be on them! Available to order on websites!
Hi Bella! melita I have worked as a barista for 3 years, have two personal favorites. Do I have time to go shopping, I buy by Johan & Nyström (located on Södermalm at maria square) which has a huge variety. They are a mikrorosteri and drive themselves and visiting melita all the farms they deal with. So super organic, super quality and direct trade, the very best for the peasants, that is.
My second tip is Espressohouse beans, they have a ready-made espresso blend so that you do not have minds. There are good and they work with Solberg and Hansen who is Norwegian and roastery in Oslo. Not as organically as Johan & Nyström but almost as good.
We subscribe to the coffee from http://www.hasbean.co.uk/, then you get home new beans every month and the beans are roasted a few days earlier and one gets while tasting different bean varieties. If you would rather buy in a physical store so be sure to check the date when the beans have been roasted, buy no older than one-two months, the coffee is (despite the far expiration date) to be fresh!
hello! Worked as a barista for years, own a Gaggia itself (where I grind and then presses melita the coffee itself), but run on Zoegas Intenzo beans available in any grocery store anywhere, and I'm really pleased with them!
Hello! As many mentioned earlier, Johan & Nyström think I have the very best beans. It will be awesome coffee and there are beans of all flavors. I myself work in the shop Beans and Leaves and we only sell beans from there. There are several shops in town, including mood mall, ring and Västermalmsgallerian.
Worked as a barista at the coffee shop part time and I also had difficulty at first but learned that first you have coffee and then skim milk and you are in. You want to make the milk is incredibly hot, so hot that you almost can not hold it. It's not necessary at all much milk as it skims really a lot if you do it right. Please feel free to tilt the pitcher so it foams and is "silent" if it sounds or howl

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"La Reconquista" (HM-CD001) is the return of Seville GAGGIA quintet, authentic Andalusian Indie outsiders. The group, far from abandoning the search for the perfect drive, has continued to work hard from his gloomy headquarters to capture in his new job near sound that were always so similar, that it's so close to Manchester's acid and contagious Pop Rock as the most stimulating billed on the Iberian Peninsula. "La Reconquista" is an album consisting of thirteen tracks, where sharp guitars, a strong perfect home rhythm and incomparable voice capture nuance Jose get the intended perfect home sound, but definitely shaping a very personal perfect home style and absolutely furious. When you first hear "La Reconquista" you'll run smack into a powerful album, made with care and dedication, taking detail, an album of before. To enjoy the first cut to last, laden anthems of fist and songs that should fill the underground dance tracks over the country in the coming months. The British deep inspiration and the very personal touch that gives native band's voice Jose (in the best tradition perfect home of bands like BB or Not Be Enemies) take this record to new modern classic perfect home status, and it will, finally justice to a recluse in his own greatness now back to the present for fans of the best possible music group. The album was recorded in Granada and production runs account Sergio Vera (The Planets, Lizard Nick, Lori Meyers, Eskorzo ...) what is already perfect home synonymous with quality. Hurrah! Music noticed them in the Monkey Week 2012 and there a romance that culminate in the publication late next month of October which should mean the final takeoff of Gaggia was forged. Special mention for the exquisite work of Münster Study in producing the artwork of "La Reconquista," a work of art that perfectly captures the essence of the quartet and dignifies and alone justifies the courage to continue launching perfect home physical editions disks. Be restore perfect home by Gaggia, and remember, they had not been they were just taking his run ...
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According to a study from James May Vanderbilt University kelly hoppen in Nashville, coffee contains large amounts of antioxidants that protect people from the harmful effects of the environment in which cancer may appear. Antioxidants coffee 2-4 times greater than the tea.
Fresh information DeLonghi: every day better! Brand "Cellini" - the evolution of taste. "Red and Black": A new classic from Gaggia Espresso line coffee machines Saeco Odea: cool design and attractive price

Hello Guys I spent some time during the weekend finishing fantom the installation of my new to me Ga

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Hello Guys I spent some time during the weekend finishing fantom the installation of my new to me Gaggia Orione circa 1970. Water & Gas pipes and connections fantom Today was a long long day but before turn of the lights and to celebrate that I finally adjust the pressure to 1 bar I decided to try to pull some shots, since I do not have a matching grinder to my machine I ask a frien to grind some inexpensive beans for the trials. As I said this was my first attempt to pull a shot out of the machine after the installation just to see what the machine is capable fantom of so no measure of any kind and a poorly distribution this is what I got My own evaluation is poor cream, long, fast but drinkable. You can see the uneven distribution and the puck came out of the portafilter in a couple of pieces. I do not want to be self indulgent but to be the first one with a just installed unknow machine and no measures or controls I will take it as a small triumph. Give me your suggestions please I need to improve. Some candy eye a small machines I saw today
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I'm trying to register on that forum, but it's not easy. Am I crazy, what does Captain America have

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I'm trying to register on that forum, but it's not easy. Am I crazy, what does Captain America have to do with a French coffee forum? I'd love to be able to see more pictures, but you can't without being a member. I don't know if they block Gmail accounts from joining, but I haven't made any progress. rainbow vacuum
Hi all, Pippo, on your Lambro the boiler flanges are aluminum, so the problem is different. Most of time with rusted bolts on oxidized aluminum the only solution is to cut the bolts, or to break the flanges !... Tom, I edited my post to place the URL into an URL code, Gary already told me there is a problem, hope this is the solution, you don't have to be connected to access the forum.
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All I can say is WOW! You're doing a great job and have much more patience than I do. I can't wait to see the final unveiling. C'est vraiment très impressionnant! À voir son état initial, j'ai beaucoup d'admiration pour les gens possédant les connaissance, le savoir-faire et bien sûr rainbow vacuum la patience de remettre de telles machines sur les rails!
Top Forums > Lever Espresso rainbow vacuum Machines 19 posts • Page 2 of 2 • 1 , 2  • rainbow vacuum « Prev
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Thanks for all the helpful responses. I will continue to practice and good to know the soggy puck is

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Hi, I am new to this forum and have been reading up information on here for a few weeks. Very informative stuff here. thank you! Recently, I got a Gaggia Classic and a Gaggia MDF grinder. I have been practicing trying to get good shots. Before, the MDF arrived, I had practiced some with Illy pre-ground in a can (I know folks will cringe at this ) I was actually getting fairly decent shots with a good tamp. 20 sec. or so shots and nice solid puck. Once I got the MDF I have been having problems with a really soggy, soupy puck that falls apart when removed from the porta filter. I am using LaColombe Nizza beans which as far as I can tell from the date are pretty fresh. I grind with the MDF at setting 6 nearly choked my machine. I moved to a setting 7 which produced casaevideo a decent 2.5 oz shot, in around casaevideo 25 sec which to me seemed like it should be ok. However the shot tasted a bit burnt and the puck was soggy and soupy looking, not solid. My inclination here is that the grind may be too fine still, causing this to happen? or tamping to hard? Does anyone have any advice for me? I go to setting 8 and the puck is still not very dry and formed either. Thanks alot, Tim chilly22   Posts: 2 Joined: Apr 11, 2014 Location: Philadelphia, PA
Welcome! Have you checked casaevideo out: Espresso 101: How to Adjust Dose and Grind Setting by Taste Are you using freshly roasted beans? When you say burnt do you mean bitter or harsh? casaevideo If you experiment using the great information from above you will be able to better target casaevideo what you can do to improve the taste. The appearance of the puck is less important when figuring out how to dial in your shots. Best of luck and enjoy! smite   Posts: 185 Joined: Mar 30, 2011 Location: VA
The espresso tastes the same whether the pouck is soggy or not; so why are soggy pucks a problem? In actual fact, pucks are soggy if you use low doses; which is often a good idea. They firm up if you use higher doses; which is often a bad idea.
Until/unless WLL stops pushing the Classic/MDF combination, poor results will continue plague the owners of new Gaggia Classics. The MDF is an inadequate grinder, and WLL should know better. SJM   Posts: 413 Joined: May 17, 2007 Location: Santa Rosa, California
Thanks for all the helpful responses. I will continue to practice and good to know the soggy puck is not a big deal. I would say the shot was a bit burnt rather than sour. I will alter my tamp a bit as well see if that helps the taste. I would say i had a quarter of an inch of nice looking crema though. Seemed nice looking. BTW. Is there any ideal crema thickness? Or relative to ones preference and taste? Thanks! Tim chilly22   Posts: 2 Joined: Apr 11, 2014 Location: Philadelphia, PA
There are some really good videos of shot extractions that you can find by searching that will show you what good shots look like during extraction. But again, like with wet pucks appearances casaevideo can be deceiving. Focus on the basics and the resulting tastes. Best of luck! smite   Posts: 185 Joined: Mar 30, 2011 Location: VA
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Related Topics Replies Rotary range hoods pump drawing range hoods from a reservoir (water tank / bu

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Hi Any ideas please; Gaggia Classic was cleaned and then left unused for a month as away; in use now, residual boiler water came out but then stopped and would not draw more. Water would pass ok either filter or steam wand. Have indeed tried priming tricks using a large syringe on the end of the tube but could not push anything in at all to the machine, so cannot even manually prime that way. Must be blocked within somehow or airlock somewhere guessing. Thanks. Norwichbrew   Posts: 1 Joined: Apr 07, 2014 Location: Uk
Unfortunately, I probably won't be too much help, but I had a similar problem last fall. My machine wasn't letting any water out of the grouphead for a week or so, and I essentially just did a combination of desperate things. I was running the steamer with knob all the way off, then turning it on again. I think I did that at least a few times. And then I opened the top hoping to see something obviously wrong with the pump (no idea what I was looking at, so I did nothing but touched range hoods a few of the things near the pumpish looking thing), closed it back up, turned on the pump and it started working again. No idea wtf I did, and I hope it doesn't happen again. I hope your problem works itself out like mine did. theketchupman   Posts: 1 Joined: Apr 10, 2014 Location: Albuquerque, NM
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While other espresso machines may claim that you'll get the perfect espresso with no knowledge, the

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Price when reviewed: 200
There's something pleasingly refreshing about the Gaggia Classic. juicer Where as other espresso machines are all about neat curves and polished metal exteriors, the Classic is unabashedly industrial looking.
From the plain front, to the simple switches, which look incredibly hard wearing, the Classic looks like something you'd find in a coffee shop. That's no bad thing, as the Classic is designed for one job: make great-tasting espresso, simply.
While other espresso machines we've reviewed have gone for over-engineered group handles and filters designed to create foamier crema, the Classic is a pure espresso machine. juicer It ships with Gaggia's pro group handle, which is used on the company's professional machines. This forgoes any clever tricks and is simply a filter and two large spouts. juicer
While other espresso machines may claim that you'll get the perfect espresso with no knowledge, the Classic doesn't. It's pro group handle and looks tell you that you're going to have to learn how to use the machine properly, but don't let that put you off: it's not complicated and once you've made a few shots of espresso you'll have it down to a fine art, making some of the finest coffee you can get from a home machine.
Operating the Classic is simple, so it's more about technique. Once you've juicer turned on the machine a light turns on to let you know that the water's at the correct temperature. For the best results you should warm your cup on the cup-warmer on top. It's also worth running hot water through an empty filter and group handle, to prime the machine and pre-warm all of its parts.
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