vettman wrote:Have you tried backflushing the New Baby? I know Gaggia does not recommend it, but I've read varying reasons as to why. I was just going to use some de-calcify solution from time-to-time, but I wasn't considering grounds in the 3-way.

Yeah, I do a clean water backflush about once a week or so. I've never used chemicals to do it. When you descale the machine (recommended every 3 months, depending on usage and your local water) it seems to clean it really well.

vettman wrote:Also, I'm sure you probably know this, but there is some overlap built into the Vario. When I changed from the finest macro setting to one below the finest, I moved my micro setting to the top (finest) and found the grind was actually finer. I did not get back to where I was until I was down about five (5) clicks on the micro. I called Baratza to confirm this, and the support person I spoke with said that was exactly right.

Yeah, there is a bit of an overlap there, which is better than a gap, I suppose.

I used to have a Gaggia Classic, which is basically the same as the Baby, and I would backflush with detergent on a weekly basis. Hot water backflushing won't remove coffee oils, so it's not really that effective. If you want to keep your 3 way valve working, you need to backflush with espresso machine detergent. It's easy, fast and cheap, so why not do it?

Beezer wrote:If you want to keep your 3 way valve working, you need to backflush with espresso machine detergent. It's easy, fast and cheap, so why not do it?

What kind of detergent do you recommend? Is it something you have to buy at a store that deals in espresso machines, or is there something you can pickup at a Wal Mart?

I've got a Gaggia Baby which I've had for a year and use it daily to make two double shot after supper while relaxing from work. Was told to use the Urnex Cafiza cleaner to backflush, and the Urnex Cleancaf to descale the unit. I use only bottled water since where I live, I'm on a well and the water isn't all that great use it only to wash, laundry and dishes.There is a Gaggia User website over on Yahoo and they are also very helpful

I cant stand the yahoo groups. The layout is dated haha.

breduta wrote:I cant stand the yahoo groups. The layout is dated haha.

+1. Although it seems to me the admin is looking for someplace to move everything.

I don't care too much for the Gaggia group either. It is a great reference for manuals, photos, and mods. However, I find more practical information over here and everyone is quick to respond.

Anyway, is backflushing really necessary? I seem to read quite a few posts that indicate their Gaggia machines functioned fine with routine descaling. I don't mind buying a blind and doing it, but is it needed and does the pressure become too great for the machine?

Backflushing is a good idea with most machines that have a three-way valve. It's necessary to clean out the valve, which tends to build up coffee oils and grounds if not cleaned with detergent. Eventually, the three-way valve will get clogged and stop working if it isn't cleaned.

Use Cafiza or Joe Glo, not common detergents.

There is no good reason I know of not to backflush these machines. The pressure is no greater than pulling a ristretto shot, especially since you only need to run the pump for a few seconds at a time. Gaggia doesn't recommend backflushing, but this may be a reaction to having people run the pump for an excessively long time and burning out their pump. As long as you only run the pump for a few seconds at a time, you should be fine.

Has anyone thought about modifying the machine to bring the pressure down to 9 bars? Im curious to see how much work it would take.

On another note, I brought my machine + grinder to my local roaster/bar because they offer a free class every monday for home baristas. Very informative and fun. My grinder did clog up when the teacher was trying to dial in my machine. It actually froze the motor So I need to keep on eye on my grinder and make sure to keep the chute as clear as possible. All the shots we pulled with my machine ran fast, but when we switched to the house grinder it came out pretty good. After going home I was able to get my machine to choke with a coarser grind than what we were using at the coffee bar. So much tinkering left to do.

Some of the Gaggias have adjustable OPV's (overpressure valves), so if your machine has one, you should be able to adjust the pressure downward. I believe the Classic and maybe the Baby have adjustable OPV's. But you'd need a portafilter pressue gauge to really be sure of what pressure you're getting.

Good to hear you have classes available. Is that at Barefoot? They seem like really nice people there, and very serious about pulling great shots, so they should be an excellent resource for you.