Making Espresso Coffee with Gaggia Classic Coffee Espresso Machine

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This video shows how I make espresso coffee with the Gaggia Classic Coffee Espresso machine.


CoffeeZing says:

Did you modify your steam wand?

philschl1 says:

Very perceptive.

vaghatz says:

thanks for the informative video! what is the name of the grinder you used?

Yongmin Kang says:

Maybe before judging other cafe coffees, how about watch & learn how to
extract espresso properly with your machine (tons of youtube tutorials
here). You will soon find problems with your shot. (I actually laughed when
you said “Ow that tastes good!” ) says:

I’ve never seen someone tamp like…that’s not right. Just tamp
once with about 30lbs. of pressure and you should be good to go!

Mark Bartlett says:

beautifully sour.

sdm107 says:

…..all that for a coffee that lasts 10 seconds

37mrpaul says:

I’ve just bought this gaggia classic I was lucky I was given a Frank flair
coffee maker it’s now stopped working this weekend was going to cost £750
to mend so I’ve spent my money on a new grinder and tamper and the Gaggia
the Frank did all the work for me so hope I can get good at making an
expresso coffee :/ I also bought a HD0904 Gaggia Classic Bottomless
Portafilter as it looks like it makes great coffee

janadal86 says:

Very nice machine. And making a perfect espresso just takes time. I got my
tamper for €10, check out terry’s tamper online. By the way, do you have a
mouth of steel lol?

jryans10 says:

Don’t know why people are moaning about how long it took. Espresso making
is an art in itself, so making it is part of that enjoyment from an
espresso. Order from a cafe and you’re losing a lot of that enjoyment and
preference in your espresso. An espresso is a drink that should be drunk
really slowly to enjoy flavours – it’s not like a normal instant coffee
where you just drink it all at once. There is no ‘correct’ way of making an
espresso – just one which you enjoy!

Przemysław Gumiński says:

Coffee flows too fast. and you should drain the hot water from the machine
and wait until the light goes out.

TraianCovers says:


philschl1 says:

@Marku9019 – No I’d never work in a cafe. And I only rarely risk ordering
an espresso in a cafe, as the coffees made by baristas under time pressure
most of the time suck.

1996JRC says:

Can you fit a mug under that? If so, can the machine fill a whole mug? Many

erik smith says:

Go to wholatteloveDOTcom and read “Rituals of making espresso” and “The
golden rule”.

Imie Nazwisko says:

A few words from other GC user: – tamping is important – try with naked
portafilter and you will see and understand why – I prefer to warm up
machine for 10 minutes, then flush down some water (and heat with it a cup)
– more time to heat up pf and better temp stability – instead of lungo or
cafe crema shots (full cup extraction) I prefer to make long black – add
esspresso (60ml) to hot water (aprox. 100ml); I tried all methods and
side-by-side and this gives better taste

rogermorse says:

You can actually brew a very long coffee (similar to an american coffee,
where with american I mean espresso with the addition of a big amount of
hot water). You can easily have a cafè crème of 240ml with 14g coffee
grounds. Grind the coffee much coarser than for espresso, and the cup you
will get will be about 240ml, with cream on top (coffee cream, not milk).
Water will go through the coffee much faster if grounds are coarser, still
extracting the coffee in the process.

Kuokz F says:

i’m no expert, but the flow is too fast bro. maybe grind size smaller,
harder tamping? checkout other vids. best beans i’ve made espresso with are
the ones that are abit coated with oil, and first second of extractions are
quite oilyy… yummmm…

Dativ Müller says:

You should never work in a italian café, about 3 minutes (with cuts) for
one espresso, hahaha

philschl1 says:

Depends how you define ‘lasts’. I’d rather spend ten minutes making a
coffee that takes ten seconds to drink but that I can enjoy for the next
two hours, than making an instant in ten seconds, drinking it in ten
minutes only to then try to forget the dishwater taste the rest of the day.

nicko67890 says:

@ehgz1 I think he does it multiple times because it doesn’t fit the basket
perfectly…I have the same problem with mine :/

philschl1 says:

@nicko67890 Spot on.

youtubewatcher says:

wow this is triple shot espresso!

rogermorse says:

Appreciate the editing and the love, but that is not an espresso (so many
milliliters…that is a huge cup for any italian), and is not correctly
brewed 🙂 you can check my two videos of single and double espresso (I have
a gaggia classic as well) if you want to compare.

philschl1 says:

Interesting comments. Re: Tamping – These days I only level the grinds in
the basket and let the shower screen do the tamping. With excellent results
Re: Steam Wand – Yep, same steam wand, just without the attachment.
@Guman1981 – On subsequent shots I do purge the hot water, fist shot not
necessary as the time I take to grind the coffee heats the machine
perfectly. Flow too fast – agreed, and I’m now using a finer grind
resulting in a slower flow.

philschl1 says:

The grinder is a Hario hand grinder. $50 at Plantation in Melbourne
Central. A nice little grinder which I’ve in the mean time replaced with an
electric one. I do still use the Hario when I’m on the road, and can
recommend it.

philschl1 says:

Agreed. I’ve played around a lot with grind, tamp, roast depth and the
pressure valve and really should post an updated video.

BloodAndThunder00 says:

Is that the same steam wand, just without the panarello frother attachment
on it?

Bryan St. Amand says:

You Americans are pretty funny. In Torino, we just smack it flat and pop it
in. Voila!

themrjohnl says:

It is not as even as you can but 15lb of pressure that is how you tamp!

philschl1 says:

A mug can fit underneath if you take away the drip-tray. You’d not want to
fill a mug with espresso but it can be useful if you want to top it up with

sdm107 says:

this guy must work in IT, he’s very procedural

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