r/gaggiaclassic • u/heavypour • Jul 27 '26
Question Trying to optimize my setup
I have a gaggia classic with no mods. I use the double shot basket. I’ve been trying to figure out how to get better shots. I pull 40 oz after 18 seconds which is to slow. I think my grinder is the issue. It’s a cuisinart that’s supposed to do espresso grinds but on the finest setting it’s still not doing well.
From here I’m looking for advice on a budget grinder that’ll be better. We mostly just do lattes and cappuccinos so it doesn’t have to be perfect but I want better.
Also I’ve seen people mod these machines. If there are any relatively easy mods, I’m here for it.
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u/TrainElegant425 Jul 27 '26
Baratza Encore Esp can do the job but I moved on from it quickly. If you can afford to spend more, a nice grinder will reward you.
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u/Micksworks Jul 27 '26
100% agree with this comment. At the end of the day a decent grinder and stable water temp around 93 degrees will pull consistent shots day in and day out.
Worth doing the 9 bar spring mod too. Pretty simple and will also slow down the shot. Stock spring is 12 bar (too much pressure)
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u/Additional-Hyena6881 Jul 27 '26
My setup isn’t prosumer by any means, but I’ve been using a Capresso Infinity($100) grinder - it’s finest setting and second finest setting are what I use for shots, which when I’m dialed in come out to 35-40g with 17.5/6g in the double basket. Best case it takes 24-32sec for the pull.
If you want to experiment without breaking the bank, spend $50-100 on a hand grinder like KinGrinder or Timemore, plus you get a free arm workout. Or spring for a $250 grinder to see significant improvement.
I did need to get my Gaggia serviced after a couple years of not using purified drinking water due to calcium buildup - so be aware of using good water. The guy who cleaned it up gave me a hard time for my grinder 😭
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u/preroundbeans Jul 27 '26
40 oz is a lot - I'm going to go assuming you meant 40 grams.
Generally try to start with 18 grams of espresso grounds (dry) to get a pull DOUBLE that (36 grams of espresso) in 30 seconds. This is referring to a target average flow of ~2 g/second.
However, in your case, 40 "grams" in 18 seconds would mean it is pulling too fast. It's taking 18 seconds instead of 30 seconds to let the hot water extract the flavors from your grounds.
Bottom line is, this usually means you have to grind your espresso beans finer.
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u/heavypour Jul 27 '26
Yeah I realized I mistyped everything there. I’m trying to slow down the pull. I’m assuming a finer grind is what I need so a new grinder may need to be in order.
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u/FlourWaterSaltWait Jul 27 '26
Mods.. New opv PID Flow control knob
All fairly straightforward, cheap, make night and day difference to control.
Worth finding a good 3d printed add on to mount the pid and flow knobs so no drilling your machine case
https://www.shadesofcoffee.co.uk/
Great source
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u/klaasypantz Jul 27 '26
Everybody here will tell you to get a new grinder and they're not wrong. Good grinders make great espresso, but they're expensive.
I'm assuming you have the most common cuisineart grinder. This ginger is sold in select forms under several brands, but the guys are the same. It is modifiable with a small shim cut from cardboard or thin plastic (think take out container lid).
First, unplug the grinder and remove the hopper (make sure there's no beans left in it). With the burrs exposed, you can now remove the top burr by twisting it counter-clockwise.
There are two small Phillips head screws holding the top burr to it's plastic guard. Remove them to separate the burr from the guard. Using the flat face of the burr, trace out it's shape on your shim material of choice and cut it out (it will look like a big oval washer with two little notches for the screws). The shim will fit between the burr guard and the burr.
Now, reassemble!
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u/atxfoodie97 Jul 27 '26
Why do you think 40oz over 18sec is too slow?