Hi

This is my first espresso machine, the Gaggia Classic, and it seems there's quite a learning curve!

I'm currently using Lavazza ready ground coffee which I know from reading this site isn't ideal but I don't have a grinder.

I'm using two level scoops in the double shot filter and get little to no crema and its slightly bitter.

20-25 seconds is 3.5 ounces which I believe is too fast, I've tried tamping harder but it doesn't help. I was hoping to get fairly decent results until I get a grinder which will be at least three months.

I'm really pleased with the machine and the coffee is far better than what I was drinking but I want to learn how to do it right!

Don't be so concerned about using 2 level scoops. Put enough coffee in the basket then use pinky to level off. Then tamp. If you're using the plastic tamper, you will have to tamp harder. You are sure the Lavazza is ground for espresso?

I tried lavazza also and didn't like it..

James, happy for you and your new machine. You're about to embark on a great journey. Funnily enough when my Classic arrived some years ago I ran out and bought what I thought was the best coffee around, Lavazza. I got very frustrated when I found it gave approximately the same results as you describe time after time. Until you get a grinder the best thing you could do is give Monmouth's a visit (if you're in London) or order via HasBean. I went to Monmouth's first and they were very helpful, wrote down the grinder setting for me so I could fine tune. That's how I got by until I got a grinder, which is by far the best thing that happened to me (coffeewise) since ketchup. Try to find a method which will give you consistency in dose, whether it be more or less than the two scoops (~14g). A scale would be ideal. But, as you probably know, you'll only get so and so far until you get a grinder, but it's not entirely hopeless -- at least by far better than the majority of coffee shops around. Have fun!

Harder tamping will not change the flow rate specifically (the coffee expands when wet, and will frequently expand to a size determined by dose weight and grind size - until restricted by hitting the shower screen in the case of 16-20g doses usually.). In fact, especially with off-the-shelf beans, harder tamping is likely making the issue worse by causing the puck to 'crack' and causing channeling (water flowing too fast via holes/streams in the coffee).

Try dosing it level with the top of the basket, do some WDT (or just grab a paper clip, extend it, and do a counter-clockwise stirring motion - center to edge, and move around the basket edge clockwise), and do a medium tamp all in one go (grounds should hopefully end up about 1/2 inch or slightly more, below the top of the basket).

Then pull the shot - however make sure the machine has been on and heated sufficiently before pulling. 15 minutes should do the trick, and that includes the portafilter itself.

Have the new Gaggia Baby ABS myself, and have even tested Lavazza Espresso beans (the black packet) on it

I hate to say it, but you're going to have a very hard time pulling a good shot with preground Lavazza. For one thing, since it was ground weeks or months ago, it will be very stale by the time you use it. For another, the grind size is almost certainly going to be too coarse for your machine, since preground coffee is usually ground coarse on the assumption that most people who use preground will be using machines with "crema enhancers" to simulate crema in their espresso.

Unfortunately, without fresh, quality beans and a good burr grinder, you won't have much luck with making a good shot even though you have a decent machine. If you can't afford the $200 + for a new electric burr grinder, you might want to see if you can find a decent hand grinder for sale on ebay or elsewhere. I know you can get good hand grinders like a Zassenhaus or Kyocera for under $100 in America. These will be able to grind sufficiently fine to allow you to make a good shot, assuming you use high quality, fresh beans.

However, if you can't afford even a hand grinder, you might want to at least find a roaster who can sell you beans and grind them for you on the spot. Try to use those preground beans as soon as possible. While not ideal, this will at least give you beans that are in the right ballpark in terms of grind size, and that aren't totally stale. This may hold you over until you can save enough money for a proper grinder.

Good luck, and enjoy the espresso.

Thanks for the advice everyone its much appreciated.

If I was to get a grinder is the Gaggia MDF ok?

The poor results from today make more sense now, to slow the flow rate down I was adding extra coffee and tamping very hard, more than 50lb I would think.

I'll try the methods mentioned tomorrow, here's an example of what I'm getting using the Lavazza espresso. I think this was 18g of coffee and a 3.5oz shot, very little crema which disappears quickly and a very bitter taste.

I think I'd wait until the Baratza Preciso comes out (probably at an introductory price) and see what the feedback is. It is supposed to be out in March, although some postings are now saying June. Right now in that price range probably the Le'Lit PL53 would be the one I would buy.

Hal? The OP is in the UK. Is anyone sure that the Baratza Virtuoso Preciso will even be available in the UK? (Let alone come into the marketplace between now and June.)

/ / / /

The Gaggia MDF will work fine with the Gaggia Classic. Yes, you can do better, but it will certainly be more than adequate. So, too, will the Le'Lit PL53.

Cheers,
Jason

Thanks for the update. Still believe that if the Le'Lit is available it is a better choice. I've owned an MDF and a Le'Lit.

Hal, I agree with you re: the Le'Lit; but at least we know the OP can get an MDF . . .

(Update?!?!?)

Cheers,
Jason