im trying to froth milk using the 'stock' gaggia steam wand, and i have also tried without the plastic tip, and with all attachments removed altogheter (using only the bare metal tip) ..

using the wand as it is, i get alot of bubbles right away, but they are too big to be called anything close to 'microfoam'.. it usually results in a relatively hard foam that i have to drink anyway (if i wanna drink anything at all..)

using either the plastic tip or the bare wand itself, it just hisses real loud and barely moves the milk .. it goes up very fast in temperature and before i can get anything at all i usually reach the 75~80C point or just run out of steam ...

i know about how some ppl substitute the gaggia wand with a rancilio one, but i thought i would just practice with what i have in the mean time..

A lot of people use the stock wand with the turbo froth attachment removed, or just use the top part of the turbo frother to give the wand some extra length. Personally, I couldn't get good results until I switched to the Silvia wand, and then microfoam was much easier. So I'd recommend spending the $30 to get the Silvia wand.

Also, it helps to start steaming before the ready light comes on, so the heating element stays on and keeps the steam coming. Otherwise, you tend to run out of steam before the milk is hot.

I use just the plastic tip (turbo element removed). It takes a little work and practice, but I seem to get decent results. I may eventually get a longer plastic tip, but for right now, it works fairly well.

I used a Gaggia Classic for about 6 months before upgrading to a Brewtus III. I did have a little trouble when I first got the machine but it's all about finding the technique that works best for you.

When steaming I would remove the plastic sleeve but I would keep the smaller plastic screw on part attached to the wand. When I start steaming I made sure to keep the wand shallow, very shallow. With a stock Classic steaming wand I would recommend using a small milk pitcher (I would 1/2 fill a 12oz pitcher). Make sure you purge the wand before steaming milk.

As for your issue with low movement in the pitcher...
There are two things that I can think of, one is too much milk. This is de-bunked when you said the milk heats quickly. The other thing it could be is just technique, particularly the angle of the pitcher. Pour 6-8oz of milk in a pitcher and steam it, trying different angles to get the best movement of the milk. Take 15 mins and a pint or two of milk to experiment with. Practice makes perfect and it just sounds like a bit of practice that is in order.

Acceptable milk is possible with a Classic http://www.flickr.com/photos/robsonbarista/3555599342/

Good luck!

nice display ...

thing is, when i use the frother without the plastic wand (that is, with only the plastic *tip*), the milk somehow barely moves and/or 'froths' ... after about a minute i might get a little foam, but by then unless the milk started at -10C it's way, WAY past 75C .. more like 90 something actually .. no good!

i guess ill look into fitting a silvia wand on that thing... *sigh* .. ive just spent close to 600$ on a machine an grinder now i need a wand, and a decent tamper .. and what then ??!?..

at this rate this investment is gonna start paying for itself in about 15 years................ grr ;p

I have been able to get great microfoam every time by moving the attachment's o-ring one more "notch" towards the tip (the end that doesn't attach to the chrome tubing). If you remove the long sleeve part of the attachment, you'll see an o-ring in there and it's sitting within a rounded "notch" - there is another one of these notches right next to that that one, and if you move the o-ring over and reinstall the outer sleeve section it will cut off the air intake. Give it a shot - I bought the Silvia wand for my Evolution but use the o-ring trick with the Classic I have. It definitely allows me to get awesome microfoam and if it works for you, it's no extra cost. Good luck.

pedepy wrote:nice display ...

thing is, when i use the frother without the plastic wand (that is, with only the plastic *tip*), the milk somehow barely moves and/or 'froths' ... after about a minute i might get a little foam, but by then unless the milk started at -10C it's way, WAY past 75C .. more like 90 something actually .. no good!

i guess ill look into fitting a silvia wand on that thing... *sigh* .. ive just spent close to 600$ on a machine an grinder now i need a wand, and a decent tamper .. and what then ??!?..

at this rate this investment is gonna start paying for itself in about 15 years................ grr ;p

As I've have already said...mircofoam with the stock Gaggia Classic is possible., I've had some fantastic milk using it. The reason it isn't working for you is down to error in technique. There is no need to go out and spend more money.

I agree with David, work some on your technique (I suggest removing the turbofrother shell and using the plastic tip). I can double the volume of my milk at around 100 degrees F without getting large bubbles (my wife likes a lot of foam). I then steam the milk to 160 degrees or so. I don't claim to be an expert at this, but my wife really likes how it turns out and that is what matters.