Newbie here. Super typical question, and yes I have been reading the FAQs until I am cross eyed... I'm attempting to make espressos and in short they suck. Let me begin by saying I am currently stuck with pressurized PF baskets until my standard PF basket replacements arrive from WLL.

I'm running a Gaggia Classic and a Baratza Virtuoso. I'm letting the machine warm up for 10 minutes minimum.
I've been working between 6-8 on the grinder.

I'm experimenting with tamping force. I have tried tamping on a scale to get the feel of 30lbs.

I'm dosing with the scoop that came with the Gaggia and trying the various methods for smoothing the dose in the PF basket.

I'm using a nutation tamp with a spin at the end.

Beans are fresh and from my local roaster here in Dallas whom I use as he's a buddy.

I basically have experienced the various documented weirdnesses: slow shots, fast shots, foamy blond spewing shots, spritzes, etc. I have made maybe one good double in 2 wks of trying twice a day. Currently I have a rigged up knockbox and no system down, so I'm tossing coffee everywhere... I know it takes time, I know. It gets frustrating though. It seems with each tamping change or grind change, the taste gets worse.

In looking at my pucks, at first they were extremely watery, now they are drier but are like tar when I scrape them out of the PF basket... again I am using a pressurized basket. I notice a channel all the way around the tamp at the PF basket edge, sometimes I get screen imprints, once or twice I've had holes in the puck. Usually I get the channeling though.

TODAY'S SHOTS (for your amusement):



Try again...




I won't kill myself yet, but man I need some espresso. In the interim I abide for standard PF baskets and a naked PF on their way from WLL.

It is possible to get good shots from a Gaggia Classic, so don't despair. However, it will be very difficult to get good results until you have the non-pressurized basket. Strange that you didn't get one with your machine. They used to be standard equipment. Did Gaggia give up on standard baskets, or did you get the machine used?

Another issue is your grinder. The Virtuoso is a decent grinder for french press or drip coffee, but it's not very good for making espresso because it doesn't have enough steps in the fine end of its grind range, which makes it difficult to dial in the grind. Interestingly, Baratza has just released the Virtuoso Preciso, which adds more fine steps for espresso grinding. Of course, it's $300 rather than the $200 for the regular Virtuoso, so you have to pay more for that extra adjustability. However, without the ability to fine tune your grind, it's very hard to get shots that run for the recommended 25 to 30 seconds.

Also, just because your coffee is freshly roasted doesn't necessarily mean that it's going to make good espresso. The beans may not be well suited to espresso, or they may not be optimally roasted. You should probably try some beans from one of the artisan roasters listed elsewhere on this site to see if you get better results with their coffee.

Anyway, you should definitely hang in there and keep trying. You've got a good machine, and you should be able to get decent results if you get good fresh beans and dial in your technique.

Ok, a couple questions and suggestions:

1. How did you end up with a pressurized PF on a Gaggia Classic? I wasn't even aware they made them (one of the benefits of the Gaggias is that you get a "real" 58mm PF).

2. The number one tool you need to learn how to make good espresso is some good beans that everyone knows. Fresh roasted beans are ok (I've tried plenty of terrible fresh roasted beans though), but a blend that everyone on here has tried before is much better, that way you can describe what's happening with your shots, how they taste and most likely someone will have run in to the same problems before and can help. When I was first learning on my Gaggia I liked Counter Culture's Toscano and Caffe Fresco's Ambrosia, but anything from Favorite Espresso Blends 2010 is probably good, just look for something that isn't too temp sensitive.

3. The number two tool you need is a good digital scale (which can also be a cheap digital scale). A difference of 1g can make a big difference in how a shot turns out, and consistency is key.

4. I think the Virtuoso is a decent grinder (I don't have any experience with it, and don't remember any reviews, but it looks like it has a real set of burrs as opposed to some "bean crushers"), but if it's not the Preciso you might run in to some problems getting the grind just right, but you can probably work around that.

5. If the grinds look all clumpy or aren't distributed pretty evenly after you dose them out then try out some simple ways to break up the clumps and spread out the grinds, but keep it simple and repeatable, it should be short and easy.

6. Don't worry about how hard you're tamping or any spinning or tapping or anything. As long as it's flat and level you're good.

6. Seriously, go look at #1 again, using beans that everyone knows and recommends is key, it takes the biggest variable out of learning the whole process. Once I found some beans that worked for me I just ordered the same thing over and over again until I had all the other steps down, there's enough to figure out without worrying if the beans are just too tricky or gone bad or something.

Hey guys thanks for entertaining my inquiries.

Pressurized FBs were accidentally substituted in my WLL shipment...nice people but their execution isn't Apple's.

I'll get some "baseline" beans ASAP.

I have the digital scale, will employ it. I considered weighing out the 14g of ground coffee, but skipped it.

THE GRINDS ARE CLUMPY AS ALL GET OUT. What can I do? Does tapping the PF against the stone countertop to settle the grinds help at all?

I had a talk with Baratza about the VP back in August (they offered swapping out mine for the VP at a reduced $$$ if the Virtuoso proved too difficult to dial in) and they are all out until Nov. If I am choking the machine at 6, what good do all the steps do me?

Thanks for your help in advance!

Your first extraction is too long and seems not well distribute
For the second it seems like the temperature was a bit too low.

When I had the virtuoso I was at about 10 with my mokita. But different machine can make the grind change a lot...

I would not consider tapping the pf on the counter unless you want a dose of about 18-20g. If you said you had some side channeling, do you have a tamper with the right size for your machine?

With the virtuoso I would suggest to grind in the box and then shake the grounds in the box to brake the clumps and static. Then pour the grounds in the portafilter directly, trying to do an even distribution in the pf.

And get the preciso if you can switch, it's way better than the virtuoso

How would I address temperature without a PID?

Mostly through practice and the water flow without the portafilter. If your shot is quite sour, it's probably too low of a temperature. If it's taste like burnt starbucks, it probably too hot. PreHeating the portafilter help having a more stable temperature if you are always experiencing sour espresso.

If the water is splurting and there's a thunder noice, temp is too high, try to gage that with your machine. Pratice is the key!

Marc- thanks!

All-

Water temp this AM with a 45 min warmup was 169F. My tamper is a single piece aluminum billet model from WLL (58mm).

I would say today's double was sour and then bitter finish, but crema was there and had a blended look to it. I was so desperate, I threw in the cane sugar and a splash of cream and downed it.....

I'm leaning heavily towards ditching the Virtuoso on eBay and buying a Rancilio Rocky doserless ASAFP.



Hugs and Kisses from NEWB Land,

Alex

If I am not mistaken, water temp is way too low.
Also, re: clumps, check out http://www.home-barista.com/weiss-distr...nique.html. Linc