Help with grind and tamper round two.

[Kujako]

Still waiting for my i1 grinder to arrive. However I'm trying to figure out the direction I need to go in once I get it.

Right now, I gill the filter up to about the brim and apply a 30lb tamper to it. This results in the first pull from my Gaggia Factory being very light, no crema. The water more or less just flows through the grounds. However, on the second pull it requires a LOT more then 30lbs of pressure to get any water to go through at all. However I do get a nice dark espresso with a fair amount of crema for store ground beans.

So my question is, should I be looking for a finer or a coarser grind?

[HB]

I think the best direction is waiting until your grinder arrives and you have fresh coffee. Store bought coffees are all over the map from roasted a couple weeks ago to a many months ago; pregrinding the coffee only makes a bad situation much worse since preground coffee = stale coffee, even if you start from reasonably fresh coffee. The pours from finely ground stale coffee are variable enough themselves as to render diagnostic advice moot. My only short term advice is get an inexpensive 0.1g accuracy scale (recommendations) to eliminate dosage variability.

[Kujako]

Well thats just it, hardware aside I'm having a hard time finding a good guide as to what to expect or do.

For a Gaggia Factory and an Ascaso/Innova I1 grinder.
How fine a grind (I know there are variations, but about what setting should I start with).
How many grams used to fill the filter.
How much pressure for the tamper (30lbs?).

From a starting point I can make adjustments, but I'm unsure what to adjust in what direction based on what results I get.

[RapidCoffee]

Well thats just it, hardware aside I'm having a hard time finding a good guide as to what to expect or do.

For a Gaggia Factory and an Ascaso/Innova I1 grinder.
How fine a grind (I know there are variations, but about what setting should I start with).
How many grams used to fill the filter.
How much pressure for the tamper (30lbs?).

From a starting point I can make adjustments, but I'm unsure what to adjust in what direction based on what results I get.

The Gaggia Factory is a manual lever, so you'll have to develop a feel for the right pressure when pulling a shot. Personally, I like a single hard pull, with enough resistance to require upward pressure on the portafilter handle to avoid upsetting the machine. Start with 12-14g doses in the double basket, allowing at least 1/4" of space in the basket above the tamped puck. Make sure you get an even distribution of grinds in the basket, and don't worry too much about tamp pressure. Just be consistent and make sure it's a level tamp.

If you get a gusher (liquid flows through the basket too easily), then grind finer and/or dose a bit more. If you choke the machine (can't pull any liquid through the puck), then grind coarser and/or dose a bit less.

The learning curve may be steeper with levers, but you can coax excellent pours from these machines. Above all: relax and enjoy the process.

[HB]

Well thats just it, hardware aside I'm having a hard time finding a good guide as to what to expect or do.

Really? My cursory search turned up Getting to know the Gaggia Factory (more search results). Keep in mind that the Gaggia Factory is made by La Pavoni, so the how-to threads on them apply to your machine too. For example, La Pavoni Pro in the hands of pros, Elektra/Pavoni side-by-side, Best techniques for La Pavoni Europiccola, and of course the Lever Espresso Machine Smackdown.

These threads aren't neatly ordered like one of the site's buyer's guides, but collectively I believe they cover everything a new owner to journeyman barista would need to know. If not, ask away, there are lots of members who own the Gaggia Factory (or equivalent La Pavoni).

[Randy G.]

I suggest:

1 - going to my website: http://www.EspressoMyEspresso.com (as seen in my sig below)

2 - read the "How To" #12 (in the right-hand column).

3 - read the rest of the website when you have a week or two to spare.

I think that "#12" alone will not only answer the questions you are currently asking, but a number of questions that you haven't even thought yet.

No ads and nothing for sale there... just lots of information, some of which has been described as useful...