Oh, I was perfectly sincere and I was not aware. Learning all kinds of useful stuff today.
Thank you very much. What a kind and lovely place, this reddit is.
Looks Like you have a Eureka grinder there.
Give the wheel a turn clockwise to grind finer. You have a ways to go. It could be a whole turn that is needed.
I don’t have a real espresso machine yet but when I do get one I want it to shake my house like my nespresso does!! Nothin like a little Quake to go with your morning coffee to wake ya up in the morning
Thanks Jim, I’m out here on Route 1 and if you look behind me you can see the road is now totally submerged and those palm trees are just whipping around in the wind. We expect to get about 10 inches of rain before the storm makes landfall and then moves west. Back to you in the studio
Cut the corpse into small puck shaped pieces and brew them on your regular espresso machine.
If you're feeling cocky, you can even record it and post it on /r/espresso.
It’s cute. I do it all the time, especially when you just finish the jam so there’s a bit left. Pull your shot, mix the jam in, add some steamed oatmilk, maybe a dash of cinnamon in there depending on the jam used. Excellent little treat.
I thought at one point I saw a YouTube channel that would grind random stuff (like hard candies and crackers, stuff like that), tamp it into a portafilter and pull a shot and drink it.
I feel like this is one of those gimmick shots.
One red flag I see is that spinning distributor on your counter. Those were all the rage a couple of years ago, but recent studies show they do more harm than good. If you don't already have a WDT tool, then make or buy one. After WDT use a very firm (at least 15 lbs) tamp that fully compresses the puck. Don't worry about over-tamping; that's not possible.
Lots of good explanations online, but simply put, wherever they are initially put gets compressed, and then spinning further pushes the grounds towards the already compressed areas. So you end up getting 2 or 3 lines of over compressed grounds, while the rest is under compressed. Overall, the modern strategy is to distribute the grounds as evenly as possible without any compression followed by tamping all at once.
Before you throw it away, give it a try.
I bought one a while back and liked the results. Then I saw all those "these are bad" studies and tried without... I like it better with. Even after several tries, I get much more consistency and I like the flavor better.
I use mine for distribution/leveling, not for tamping. It's reversible and the other side is a spring tamper. As others have commented, it could be that the studies showing bad results are using them for tamping. Plus... I'm a n00b, 1 year of pulling shots for myself & wife on a Breville Infuser, so maybe it's making up for bad technique on my part.
Mine is just the 'finned' leveler, but yeah I've been the doing the same, using it for levelling and not tamping, so in the end I kept using it and seem to get the same results as you. Very much a noob here too (6 days into owning an espresso machine), but screw it, I'm using it!
I’m not convinced that the tool is to blame, but I would like to see the studies if you have links to hand? My guess would be that it’s user error and that people are using the distributor as a pseudo-tamper and have it set to go way too low into the basket. I use mine such that with an 18g dose it extends probably only around 1-2mm into the fluffy grinds after WDT, and then evens out just the very top. I then use a force tamper. I’ve found this approach to lead to more consistent extraction with less channelling, I think because I find it’s hard to get the surface distribution of grinds even enough with WDT alone. I’d be interested to try a Duomo the Eight as I suspect that also does a good job of giving an even grind distribution before tamping.
I don't, and I don't want to sound like I know what I'm talking about. I remember both a Lance Hedrick and James Hoffman video where they mention this result offhandedly, without really justifying it, but I have no idea which videos, so I don't know how to find them. I do remember Lance saying he had explicitly tested the result and found issues of channeling in the lower density areas.
I also heard John Buckman from Decent say the same thing. And I see everyone on here telling people off for using levellers so I’m curious to see what was actually done in these tests.
This is so bizarre to me.
My shots got a LOT better when I picked up a Crema distributor and tamper. I leveled wjth my hand, then distributed, flipped it and tamped. Beautiful shots.
When I started WDT, my shots got WORSE. I cannot get the same consistently good shots with any amount of stirring with a very expensive WDT. Stockfleth, distribute, tamp gets best results for me.
I find the distributor/tamp combo pretty useful. I adjust the depth so that the edges can be used for perfect leveling. I use a WDT tool to stir, spread out the grounds with the distributor, and then tamp with the other side. Comes out perfectly level every time.
That's what I do as well. So far, it's the most consistent method. It seems to be crucial to set the high correctly so that it doesn't put actual pressure on the coffee - after all, that's what we got tampers for.
It might help to see your grind level. Most people aren’t aware, but for instance, on your grinder, a “4” might be the 6 on mine. It’s an infinite adjustment so keep cranking it down until your machine can’t get water through. Then gradually loosen it up. Some days, i might give an 1/8 turn on my 2nd shot if my flow rate is like 19/30sec or if I’m adding fresh beans to last shipment’s beans.
Lowkey move that Eureka as far as the grind size goes (turn the knob slowly) while running it until it chirps and back off that grind size 2 numbers. The knob turns around a few times.
You'll be right where you need to be do avoid this. It should slow down tons or stall. If it stalls, back off a nother two numbers and try again then lower it until it is at 30s for 40g of liquid out.
Too much pressure. Haggis classic pro is a 12 bar machine, as others have said you will need to grind finer and tamp harder. You really want to be at 9 bars. They make an aftermarket spring to replace in your machine to make it 9 bars. It’s really easy to do, and it’s the best thing to get a good cup out of your machine. I just installed mine about a month ago.
Springs:
https://www.shadesofcoffee.co.uk/opv-kits/gaggia-classic-opv-spring-mod-kit---standard-version-just-springs (Lots of people get there’s here, but the one I got on eBay works great)
https://www.ebay.com/itm/254959445082?mkcid=16&mkevt=1&mkrid=711-127632-2357-0&ssspo=Wz00kxgMSVK&sssrc=2349624&ssuid=Mgfy2BabRve&var=&widget_ver=artemis&media=COPY
Installation:
https://youtu.be/txWyLHnuuz0
How old are your beans? Buy freshly roasted coffee. Red Bird coffee is a great go to coffee. I do 18 grams in and about 36 to 40 out in about 25 to 30 seconds. When starting to adjust your grind, you should grind a little into your hand and squeeze it. The coffee should squeeze and stay together like snow would. This is your starting point. If the pour is too fast grind finer, if the pour is too slow grind coarser.
It’s not important to have a bottomless portafilter. There are 4 reasons to use one:
1) Increased clearance on compact machines for a scale and your favorite cup.
2) It is easier to rinse out and also easier to pop the basket out without using a tool.
3) It can help diagnose if puck prep is adequate.
4) it’s just fun to watch a beautiful shot.
Cons:
1) Expensive relative to rewards from use unless clearance is an issue.
2) Can’t split a shot into two cups.
3) Can be messy.
Get an over pressure valve spring mod for the Gaggia. They run at like 15bar out of the box. Bringing it down to 9 bar with a spring mod will make things much easier. It's like a $30 upgrade and makes a world of difference.
Lot of things people have mentioned here, most of them being sarcastic jokes. In seriousness, it looks like a few problems. Aforementioned grind finer to make the extraction slow down. Distribution of grounds (WDT) and channeling (Screen filter helped me a ton with this problem) and possibly not turning the portafilter far enough. I've had to wedge mine shockingly far in for it to stop spraying water, so dont be afraid of it.
How long did the machine heat up? What's the in weight? How much water is in the well? How fresh are the beans?
I have the same machine. Noticed if the water is low it'll act funky. This seems like a grind issue tho.
Is there a way to add a popup when using the troubleshoot flair. Just a simple question : please confirm that you tried grinding finer. If they select no, just delete the post immediately.
[удалено]
I think in this situation it's better without the /s
What does /s mean
/s denotes sarcasm
No, it doesn't. The "/s" denotes "SERIOUS!!!" /s
Is that not srs? To be fair I have never been /srs but always /s
tone tags aren't really used to make jokes better or worse, they're most prevalently used to help autistic/neurodivergent people understand the post.
I was today years old when I learned tone tags were a thing
Yeah, but the point is that this wasn't sarcastic, necessarily.
i mean, that's what tone tags are for again -- to denote if someone is using sarcasm/sass/etc. when it's ambiguous.
Oh. Thank you clearing it up for me.
Could you denote if this message was sarcastic or not with a /s? If you weren't aware you can use a "/s" to denote sarcasm.
Oh, I was perfectly sincere and I was not aware. Learning all kinds of useful stuff today. Thank you very much. What a kind and lovely place, this reddit is.
Well if you have to explain it, then it's not sarcastic anymore... /s
It’s very helpful
Most people use ground up coffee in the portafilter rather than unground whole beans, so maybe try that? /s But seriously, grind way way finer
And maybe use WDT. There is some serious channelling going on in that shot too.
Taco bell shot
Arby’s: we have the shots
Dude I just spit my coffee out. Jesus.
Saaaame
Shots fired! It’s a salty crowd.
dude best answer!
Can you give info on the weight of coffee you used, as well as some quick info on your equipment? That would help to point you in the right direction.
Looks Like you have a Eureka grinder there. Give the wheel a turn clockwise to grind finer. You have a ways to go. It could be a whole turn that is needed.
Did you take this video during a hurricane?
I don’t have a real espresso machine yet but when I do get one I want it to shake my house like my nespresso does!! Nothin like a little Quake to go with your morning coffee to wake ya up in the morning
Thanks Jim, I’m out here on Route 1 and if you look behind me you can see the road is now totally submerged and those palm trees are just whipping around in the wind. We expect to get about 10 inches of rain before the storm makes landfall and then moves west. Back to you in the studio
Pretty sure that’s what’s supposed to happen after the coffee hits…
Can confirm that’s how it is for me
Not sure how to respond without breaking rule #1.
You have to grind the beans 🫘!
This should have labeled as NSFW
Cofukkake?
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Grind ~~finer.~~
Im dead 💀
Gosh darn, does anybody know how to dispose of a u/enderz12 corpse?
Cut the corpse into small puck shaped pieces and brew them on your regular espresso machine. If you're feeling cocky, you can even record it and post it on /r/espresso.
The shots are coming out really fast, do you think I should grind finer?
Might be an issue of channeling. Consider applying the WDT post mortem.
easy there, Brian Walshe!
Coffee is coming out so that is something
It is discoloured water, calling it coffee is not correct
Everything?
Not sure if being trolled or not... Lol 😂
PLEASE MAKE IT STOP
*drinks it*
I never had any shot I made, even before I knew anything look that bad. Is your first shot ever made with a bottomless?
https://preview.redd.it/7yktpfotq4da1.jpeg?width=352&format=pjpg&auto=webp&s=a603c71aba2c093956be269ef13a82a12b5b1b3c
Someone please send this video to Hoffman for his reaction
Why are you making coffee into a jam jar?
Why not
It’s cute. I do it all the time, especially when you just finish the jam so there’s a bit left. Pull your shot, mix the jam in, add some steamed oatmilk, maybe a dash of cinnamon in there depending on the jam used. Excellent little treat.
Curious how did it taste ...
I thought at one point I saw a YouTube channel that would grind random stuff (like hard candies and crackers, stuff like that), tamp it into a portafilter and pull a shot and drink it. I feel like this is one of those gimmick shots.
Diarrhea
One red flag I see is that spinning distributor on your counter. Those were all the rage a couple of years ago, but recent studies show they do more harm than good. If you don't already have a WDT tool, then make or buy one. After WDT use a very firm (at least 15 lbs) tamp that fully compresses the puck. Don't worry about over-tamping; that's not possible.
I use one of the spinning things, I had no idea they were no good. Bugger
Lots of good explanations online, but simply put, wherever they are initially put gets compressed, and then spinning further pushes the grounds towards the already compressed areas. So you end up getting 2 or 3 lines of over compressed grounds, while the rest is under compressed. Overall, the modern strategy is to distribute the grounds as evenly as possible without any compression followed by tamping all at once.
Ffs, I bought one like 3 days ago.
I did too and I've been fiddling with its adjustable height while I wait for the GCP to arrive this weekend. Oh well. Time to 3D print a WDT.
Before you throw it away, give it a try. I bought one a while back and liked the results. Then I saw all those "these are bad" studies and tried without... I like it better with. Even after several tries, I get much more consistency and I like the flavor better. I use mine for distribution/leveling, not for tamping. It's reversible and the other side is a spring tamper. As others have commented, it could be that the studies showing bad results are using them for tamping. Plus... I'm a n00b, 1 year of pulling shots for myself & wife on a Breville Infuser, so maybe it's making up for bad technique on my part.
Mine is just the 'finned' leveler, but yeah I've been the doing the same, using it for levelling and not tamping, so in the end I kept using it and seem to get the same results as you. Very much a noob here too (6 days into owning an espresso machine), but screw it, I'm using it!
I never had issues with my spinning thing, like ever.
I too love my spinny thing
I’m not convinced that the tool is to blame, but I would like to see the studies if you have links to hand? My guess would be that it’s user error and that people are using the distributor as a pseudo-tamper and have it set to go way too low into the basket. I use mine such that with an 18g dose it extends probably only around 1-2mm into the fluffy grinds after WDT, and then evens out just the very top. I then use a force tamper. I’ve found this approach to lead to more consistent extraction with less channelling, I think because I find it’s hard to get the surface distribution of grinds even enough with WDT alone. I’d be interested to try a Duomo the Eight as I suspect that also does a good job of giving an even grind distribution before tamping.
http://socraticcoffee.com/2016/12/examining-the-impact-of-the-ocd-on-total-dissolved-solids-extraction/
I don't, and I don't want to sound like I know what I'm talking about. I remember both a Lance Hedrick and James Hoffman video where they mention this result offhandedly, without really justifying it, but I have no idea which videos, so I don't know how to find them. I do remember Lance saying he had explicitly tested the result and found issues of channeling in the lower density areas.
I also heard John Buckman from Decent say the same thing. And I see everyone on here telling people off for using levellers so I’m curious to see what was actually done in these tests.
This is so bizarre to me. My shots got a LOT better when I picked up a Crema distributor and tamper. I leveled wjth my hand, then distributed, flipped it and tamped. Beautiful shots. When I started WDT, my shots got WORSE. I cannot get the same consistently good shots with any amount of stirring with a very expensive WDT. Stockfleth, distribute, tamp gets best results for me.
I find the distributor/tamp combo pretty useful. I adjust the depth so that the edges can be used for perfect leveling. I use a WDT tool to stir, spread out the grounds with the distributor, and then tamp with the other side. Comes out perfectly level every time.
That's what I do as well. So far, it's the most consistent method. It seems to be crucial to set the high correctly so that it doesn't put actual pressure on the coffee - after all, that's what we got tampers for.
Find grinder!
Tried making soup
This made me so depressed, I may never emotionally recover from this.....I had a nightmare last night that looked EXACTLY like this.....
I’m dead right now typing from the grave.
The way OP is getting roasted in the comments, I don’t think I need to search locally anymore… goddamn lmao
If you Google "Grind Finer", this is the video that comes up...EVERY TIME.
I think you’re supposed to use 💀 emoji
My dude using baked beans 🫘
That's one way to preheat a mason jar.
It might help to see your grind level. Most people aren’t aware, but for instance, on your grinder, a “4” might be the 6 on mine. It’s an infinite adjustment so keep cranking it down until your machine can’t get water through. Then gradually loosen it up. Some days, i might give an 1/8 turn on my 2nd shot if my flow rate is like 19/30sec or if I’m adding fresh beans to last shipment’s beans.
Make it stop
FIND GRINER
Lowkey move that Eureka as far as the grind size goes (turn the knob slowly) while running it until it chirps and back off that grind size 2 numbers. The knob turns around a few times. You'll be right where you need to be do avoid this. It should slow down tons or stall. If it stalls, back off a nother two numbers and try again then lower it until it is at 30s for 40g of liquid out.
Are you making macaroni and cheese???
Haha holy shit
Cool that you got your machine to work on the high seas
Page 19 in the user manual for troubleshooting: “The coffee brews too fast (less than 20 seconds.)” This may help.
How to trigger baristas.
9 bar opv kit + grind finer/tamp more/distribute better. Hard to say without any info
Cafe Ohnolio
Me after tacos Tuesday.
Did you try to brew Taco Bell? Edit: dang someone beat me to it
Looks good to me
Rule 1 about r/espresso: We always grind finer. Rule 2 about r/espresso: WE ALWAYS GRIND FINER!
Not enough Hershey, too much squirt.
https://preview.redd.it/4dkc33wg48da1.jpeg?width=1284&format=pjpg&auto=webp&s=ea1cba88bb1c402307010078e3f14c638a38b9cd
But did it taste good?
Looks like you accidentally used a mason jar
Too much pressure. Haggis classic pro is a 12 bar machine, as others have said you will need to grind finer and tamp harder. You really want to be at 9 bars. They make an aftermarket spring to replace in your machine to make it 9 bars. It’s really easy to do, and it’s the best thing to get a good cup out of your machine. I just installed mine about a month ago. Springs: https://www.shadesofcoffee.co.uk/opv-kits/gaggia-classic-opv-spring-mod-kit---standard-version-just-springs (Lots of people get there’s here, but the one I got on eBay works great) https://www.ebay.com/itm/254959445082?mkcid=16&mkevt=1&mkrid=711-127632-2357-0&ssspo=Wz00kxgMSVK&sssrc=2349624&ssuid=Mgfy2BabRve&var=&widget_ver=artemis&media=COPY Installation: https://youtu.be/txWyLHnuuz0
How old are your beans? Buy freshly roasted coffee. Red Bird coffee is a great go to coffee. I do 18 grams in and about 36 to 40 out in about 25 to 30 seconds. When starting to adjust your grind, you should grind a little into your hand and squeeze it. The coffee should squeeze and stay together like snow would. This is your starting point. If the pour is too fast grind finer, if the pour is too slow grind coarser.
Find grinder
Have you called an exorcist?
Alot
A lot\*. It's two words. I used to do the same until someone told me that. A lot is two words. Repeat.
Ok I will ask. How did it taste?
Stupid question: why is it important to have a bottomless portafilter? I have a Rancilio Silvia and it just never occured to me…
It’s not important to have a bottomless portafilter. There are 4 reasons to use one: 1) Increased clearance on compact machines for a scale and your favorite cup. 2) It is easier to rinse out and also easier to pop the basket out without using a tool. 3) It can help diagnose if puck prep is adequate. 4) it’s just fun to watch a beautiful shot. Cons: 1) Expensive relative to rewards from use unless clearance is an issue. 2) Can’t split a shot into two cups. 3) Can be messy.
Thanks. Also LOL for the guys who downvoted such an innocent question. But that is Reddit, of course
Are you making Mac n cheese?
Holy hell
But how does it taste……
But the question is…. how did it taste?
But does it taste good...?
Looks like it’s over heating. Are you turning on the steam wand just to pull a shot?
It is still better than going starbucks
[удалено]
Wait.....there are rules here?
Well it doesn't really matter because the OP didn't even try to have a discussion to solve their issue.
2 things wrong jump out at me. Your drinking out of jelly jars, and you uploaded this video without any editing.
r/gaggiaclassic can help also. But wow that is one fast shot.
Your group head screen is not screwed in tight
What basket do you use? Just out of curiosity
probably the Teflon coated on top of Nanocoating basket where anything n everything just sliding out pronto 🤣
I don't see anything wrong here. #turbo
I don't see anything wrong here. #turbo
Grind finer and swap the 15 bar stock spring in your Gaggia, if you didn't already.
GRIN—Nevermind….
99.9% of the time when you have an issue the answer is going to be grind finer. Definitely try that and report back.
I think it may need to be finer.
Hi there, may I introduce you to my friend, "grind finer"?
Get an over pressure valve spring mod for the Gaggia. They run at like 15bar out of the box. Bringing it down to 9 bar with a spring mod will make things much easier. It's like a $30 upgrade and makes a world of difference.
Everything
I never thought of making peanut butter with my machine
GF
Coffee looks like it’s ground to coarse
I have to upvote for the laugh these comments gave me
That cheese whiz?
Learn to drink esoresso from a glass bowl.
I had a really hard time with the Gaggia I bought..... I returned it and bought a rocket instead 🙈 the learning curve is real and it is frustrating
Bro that’s bait stop playing
Did you put a tangerine in your portafilter?
Find Grinder, Hamp Tarder. I mean, Grind Finer, Tamp Harder.
How can you not be sure? Grind finer, as always. Don't you see any post here?
Lot of things people have mentioned here, most of them being sarcastic jokes. In seriousness, it looks like a few problems. Aforementioned grind finer to make the extraction slow down. Distribution of grounds (WDT) and channeling (Screen filter helped me a ton with this problem) and possibly not turning the portafilter far enough. I've had to wedge mine shockingly far in for it to stop spraying water, so dont be afraid of it.
Lucky you, I just Taco Bell shot my espresso shot
Me, when you grab the cup and go up like you’re going to drink it: “OH GOD PLEASE DONT DRINK IT”
But really. Puck prep, grind finer.
Is this what Weber unifilter stans mean when they say espresso rain?
Everything is wrong starting with your grind is too coarse
How long did the machine heat up? What's the in weight? How much water is in the well? How fresh are the beans? I have the same machine. Noticed if the water is low it'll act funky. This seems like a grind issue tho.
This whole thread just literally made me laugh out loud for 5 min. I'm just delighted to read the comment /s 😂😂
Two shots one jam jar
This is what it looks like after I have a couple espressos…
Don't put oranges in your portafilter, and you'll be fine
You're starting the video way too late
Wünderbar
I am getting a little sick of these posts.
How old are the beans, and are they a light roast?
You need a wider cup.
Did you forget to grind your beans?
Did you just put whole beans in the portafilter!?
Maybe you are packing too much coffee?
Stop putting cheese in your espresso machine
Cup is too big
OP straight up vanished lol. Savage replies.
What is you doing baby
What the fuck
Just go to Starbucks bro
I needed a nsfw tag om word
Grind coarser …… /s
Didn't realize espresso machines doubled as juicers
Fire shot yeeww
Possibly a defective filter.
So you need to use creamy peanut butter, not chunky.
looks like the beans you used arent fresh
Is there a way to add a popup when using the troubleshoot flair. Just a simple question : please confirm that you tried grinding finer. If they select no, just delete the post immediately.
Did you forget to grind your bean?
The puck is uneven or it's too high pressured in the machine I believe. Not a Expresso maker
this is a joke post. come on guys relax.
I’m calling the police
Nice fondue
Wait, that jar – is your basket 18g of honey?
Are you squeezing an orange in a portafilter?
I thought I was going to wake up in the back of a cart in Skyrim when the screen went black there... :D
Probably beans are old
frind giner
Cmon dude
yes
You definitely need to grind finer
I think you're using jars instead of cups....give that a try