Hi All,

I've recently inherited a Gaggia Factory lever espresso machine. I've followed the instructions but the espressos I make have no crema - as in it's just very strong black coffee. I've cleaned with vinegar solution as per the instruction manual. I've checked out a few youtube videos, and one on this website but can't get anywhere. I've no grinder so I'm using fresh ground espresso coffee that I've bought. I've tried quite a few various amounts of coffee and various pressures of tamping. I get a tiny bit with the single filter and none with the double.

The machine hasn't been used in a while and I'm sure the seals have never been changed on it which, based on what I've read on here, may be the problem. Are these seals easy to obtain and fit?

Any help would be much appreciated.

Best regards,

Des.

Its not a problem with machine. You need espresso grinder and fresh coffee...

Moonman wrote:I get a tiny bit with the single filter and none with the double... The machine hasn't been used in a while and I'm sure the seals have never been changed on it...

While the freshness of the coffee is the most likely culprit, insufficient brew pressure due to dried out seals is another possibility. You should feel approximately 40 pounds of resistance from the lever to generate the requisite 9 bars of pressure. Without fresh coffee ground to the correct fineness and a good seal around the piston, you find that the brew pressure is always too low. Too low brew pressure means no crema.


Starting versus ending weight from Elektra/Pavoni side by side

As for replacing the seals, see Refeathering the Peacock - Pavoni head gasket replacement.

Fresher beans and a finer ground are what you need.

I use a Gaggia Factory 16 and struggled to get acceptable crema initially. Depending on the bean and roast I've had to go as fine as the "2" setting on my MDF.

Tamping is not criticial beyond that of creating a level puck with a uniform surface. In fact, I've found that little more than the weight of the tamper itself is necessary.

While it may be necessary to replace the gaskets it's almost a certainty that you need a good grinder.

The Factory will pull all crema shots when the proper lever pressure and fresh coffee. I used one for a few years. There could be pressure issues, seal issues, temperature issues but the first thing I would point my finger to is preground coffee. Your results are very typical of stale coffee or an incorrect grind.

Gaggia Factory, the forgotten lever.