![]() Having one available in a common area or breakroom can make you stand out as a business and employer. You don’t need to be in a coffee shop or café to benefit from a commercial espresso machine. Many people prefer espresso over coffee because they can receive the benefits of coffee without having to consume as much liquid. Since it is stronger than regular coffee, it is typically served in much smaller portions. Espresso is brewed in a way that uses less pressure and no filter, giving it more oils and bean content than standard coffee, giving it a richer taste. In fact, according to a recent study, 7 in 10 people in America drink coffee every week, and 62% of Americans drink it every day.Įspresso is a bit different from coffee but is just as popular, if not more so. Learn more.Ĭoffee has become a staple in most people’s daily routines. Play around with dialing in your machine.If you buy something through our links, we may earn money from our affiliate partners. (Pro tip: use a small measuring cup or a demitasse with measurements on it to learn how much of an extraction you like.) You want a steady, even-colored trickle.īetween about 25 and 35 seconds of brew time should do the trick, but while 35 seconds might nearly incinerate one type of coffee, it could be just right for another. If the stream is a slow drip, your grind size (for that particular bean) is either too fine, or you've tamped it with too much force. ![]() ![]() Lock your portafilter into the brew head and, if the light beneath the brew switch is on, that means the machine is primed and ready. Give it a good bit of tamping pressure and distribute your grounds evenly throughout the basket. A good rule of thumb is to get your grounds somewhere between the texture of flour and table salt, but what works with one roast may not work with the next, so be prepared for some experimentation. Grind size and tamping are two key components. Make sure you use the little plastic riser piece if you're using one of the pressurized baskets. Next, you want to insert the portafilter basket that corresponds with the type of coffee you'll use (pre-ground and/or ESE pod, or freshly ground). Espresso can turn sour when it's made cold, and if the scalding water from the boiler hits a cold portafilter, it can do funky things to your brew. Turning on the power switch gets the machine ready, but if you put the portafilter in during this stage, it'll warm that up, too. The Gaggia Classic Pro comes more or less set up for you. There's also a warming plate on top, a full-sized 58mm portafilter with pressurized and non-pressurized baskets (the latter for pre-ground espresso or pods), and a stainless steel drip tray with an easy-to-remove reservoir for collecting overflow and spillage.Ī bit of dialing goes a long way, but with a little patience, you'll eventually arrive at a rich, frothy goodness no pod machine could ever replicate. We've found that the more complicated a frother, the less likely we are to use it, and while there are all sorts of fancy ones out there, good pressure from a powerful machine is all you really need. ![]() Turning the valve one way engages it and increases the pressure, and going in reverse eases and shuts it off. You can tell that the solenoid is working when, after finishing pulling a shot, you see a little water running from the purge valve to the left of the group head. Without the latter, taking the portafilter out too soon can result in a scalding spray of soppy espresso grounds. The Classic Pro has a respectable 1450 watts of power and 15 bars of pressure (equivalent to the Breville Barista Pro, one of our favorite two-in-one espresso machines), and a three-way solenoid valve that prevents pressure from building up in the group head, making things a lot cleaner. There are only three two-way switches and a dial to turn the frother on and off. ![]()
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