I am frequently asked by customers whether they should go for a Gaggia bean to cup machine or for the Gaggia Classic. So, here goes : my thoughts on this question.
Gaggia Classic is a traditional coffee machine. This means that you use coffee that is already ground, using either a suitable grinder or buying a finely ground coffee from your supplier. Gaggia Classic comes with two traditional baskets and a perfect crema basket. If you are using a grind that is not very finely ground, you will find that it comes through too fast and not give you the right extraction. The perfect crema basket, somewhat corrects this by exerting pressure inside the basket with two layers. One layer has lots of holes and the other has only one hole, thus producing a nice crema, without trying hard. On the other hand, the traditional baskets have only one layer. This means that you have to use a finely ground coffee. You also have to tamp it hard so that you are restricting the flow to get the right extraction. The right consistency of grind and even spread and the right amount, play a major part in producing that perfect coffee. Once you have perfected your grind and tamping etc, you will certainly get a better coffee from a traditional machine like the Gaggia Classic. So be prepared to have to put in the effort, by getting the right grind, right tamper, and even use techniques from experts to get the best. eg try pre-infusion, temperature surfing, right amount of coffee, weighing your coffee, evenly distribute the coffee etc. Preparation and developing your own methods to perfect your shot becomes a vital part to be a good home barista. Not easy, but very satisfying! If you are a person who is not too fussy and will be happy with a nice crema and taste of coffee and prepared to learn, the Gaggia Classic can be still good for you and you can use the perfect crema basket initially and start learning how to go to the next level with the Classic, once you have learnt the basics. You can then add a the right grinder to the mix, try different coffees and enjoy the experience of learning to make coffee like a barista. Gaggia Classic is demanding, but is your friend for life. The Bean to cup machines are much easier to operate and give you a good coffee without trying hard. I suppose, it is similar to using the perfect crema basket with the Classic. The machine does everything for you. You have the added advantage, that you have a 'built-in' grinder to do the grinding, every time you press a button to make a coffee. There are also other advantages : programming, cleaning, removable brewing unit etc. For a person who does not have the time to go through the intense ritual of making the coffee, the bean to cup machine gives you a whole load of advantages. The coffee is pretty decent but the advantage of easy operation and the features that the machine provides for programming, grinding, cleaning, outweigh the benefits of a perfect espresso that you will get on a Classic. My wife will press a button any day, to make a coffee for me, rather than go through the process on a Classic. I must admit that I do the same, most of the time when I am working. When it comes to bean to cup machines, there are so many options. It is good to know what you want. For example, you can go for a traditional frother, fully automatic frother or something in between, that will allow you to do both. We also have machines where you have profiles, to save your own parameters, such as : temperature, single or double shots, coffee strength, quantity of water etc. Have a look at the range and feel free to come on zoom and talk to us.
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As coffee gains favour worldwide, its consumption is only ever-growing. The Perfect Daily Grind's report on coffee consumption found that the global market was expected to total 170.3 million 60kg bags in 2022, with Europe and North America accounting for half of the total use. In particular, people passionate about coffee are considering speciality-grade coffee, also known as "gourmet" coffee.
The Specialty Coffee Association's grading scale highlights how this coffee is grown in optimal conditions and cared for by farmers to be sold at a premium price. For quality coffee, indigenous communities are becoming reliable sources— allowing people worldwide to have sustainable options and support local farmers. Listed below are four indigenous coffee products you have to try that are available in the UK. Yemen arabica The origins of commercialized arabica coffee can be traced back to Yemen as early as the 15th century when most trades passed through the port of Mokha. As the beginnings of coffee, it has also become the namesake of different inventions such as mocha, chocolate-flavoured coffee, and the Moka pot. Depending on the time of day, Yemen drinks coffee in several ways, such as the kisher or qishr, less caffeinated coffee, or ginger coffee mixed with cinnamon and other spices. In recent years, Yemeni-American coffee entrepreneur Mokhtar Alkhanshali organized the National Yemen Coffee Auction in London. This event supported Yemen farmers in connecting with coffee connoisseurs and businesses, enabling them to set higher prices than on a traditional market. This also allows them to earn without growing khat— a narcotic that would have otherwise been their cash crop. Benguet Arabica Benguet coffee originates from the northern part of the Philippines. For over 80 years, the indigenous community of Igorot people has cultivated the Typica variety from the Arabica species. Depending on your preferences, Benguet coffee can come in medium and dark roasts as well as a selection of flavour blends like vanilla and caramel. These are often sold through drip coffee bags or single-single pour-over coffee— making them a simple but affordable way to enjoy a freshly brewed cup without needing a coffee machine or elaborate equipment. In London, Muni Coffee Company has integrated Benguet coffee as a critical part of their menu to support indigenous farmers. Vietnamese Robusta Vietnam is the world's biggest producer of Robusta coffee, producing nearly $31.1 billion worth of coffee exports in the first nine months of 2022. This has continued to supply the European market, which consumes coffee at a 39% rate worldwide. In particular, the European market drinks coffee at a 39% rate worldwide. The UK is its fifth-largest coffee consumer, seeing as much as a 13.6% increase in coffee imports from 2021 to 2022. However, compared to well-liked arabica coffee, robusta produces a smoky, bitter taste when brewed. To make up for the flavour, the Vietnamese have taken unique approaches to their coffee-drinking culture, with many adding sweetened condensed milk and other ingredients such as egg yolks. In most cases internationally, robusta is used to make instant coffee. On the other hand, brands like Black Insomnia and Death Wish are taking advantage of the coffee's high-caffeine content as part of their business. Peru Arabica While fair-trade coffee has become the standard for supporting farming families, mass farming can make it challenging to improve environmental sustainability efforts. But in the case of the indigenous Mayni community in Peru, they are able to cultivate organic, shade-grown coffee within the Amazon rainforest without clearing the land. Rather than maximizing yields and income, Peruvian farmers work hand-in-hand with UK coffee roaster Easy Jose Coffee Roasters to produce coffee in the most sustainable way. Given the rising interest in speciality coffee, these smaller-scale productions also have become economically sustainable– providing the farmers with a viable way of life. If you're interested in learning more about coffee, make sure to visit James Hoffman and Professor Tim Spector's discussion on its implications on health and nutrition. Written by Aleah Kristen Caple Exclusive for gaggiadirect.com A good video by James Hoffmann about brew pressure. Giorgia is always in a rush, but if you need her, just ask! She likes helping others, but she takes care of herself too. Every time she finishes her shift at the hospital, a cappuccino is her sacred ritual, no matter what time it is.
In that moment, Giorgia is not available for anybody. It is time to take a deep breath, set all the thoughts aside and let herself be cuddled by aromas and flavours. Stefano has just come back home but, seeing her girlfriend on the balcony holding her favourite mug, he goes away and lets her enjoy that little moment. According to the philosopher Byung-Chul Han, “Rituals can be defined as symbolic installation techniques in a house. They transform ‘being in the world’ in ‘being in a home’. They make the world a reliable place. They make time livable”. We can see a ritual as “living the time” or, better, as living one’s own time. In other words, it means a portion of time for oneself, to stop and to remind us who we are, what we like, what is important for us. A few healthy “pit stops” in everyday’s hectic daily routine, a service station, a oasis in the desert, a floater in the ocean. Small but big yet intense moments that allow us to overcome stressful periods, and put everything back in its place, to find balance, while giving us the safety that sometimes we lose. Do you know what really makes us feel good? The preparation of that moment itself, pre-tasting the opportunity to reconnect with one’s internal world, to take back an everyday more precious resource: time. Our time. Giorgia knows it, and in an historical period in which we rush, we run, and we are tired because of full days, the protagonist of our story wanted to stop for a moment and ask herself: “What do I really need now?”. “I need myself” – she could think. And it means also needing what makes a day more serene, and to relax for a moment, leaving the mind with no thoughts. Tomorrow it will be a new day, other challenges and other things to do. But not now. Now, it’s time for myself. source : Gaggia Italy https://www.gaggia.com/take-your-time/ This is a 'must watch' for anyone who is interested in coffee. I have been in coffee for 30 years and am still learning and I found this video very informative and is a comprehensive discussion on coffee and its implications on health and nutrition. frequently asked questions on PIDs :
1. Do we fit PID's for Classics. 2. Are they needed? My take on this is as follows. If you are starting off with a Classic, you need to understand the machine before you invest on PID's. First of all, the manufacturer's warranty will be invalidated by changing anything like this on the machine. So beware!. The machine comes with 2 thermostats which control the temperature of the boiler. One is called the Coffee thermostat and the other Steam thermostat. Coffee Thermostat is fitted on the side of the boiler and the steam stat is fitted on the top of the boiler. Coffee stat temperature ranges from about 70-72 degrees to 90-92 degrees. When you turn the machine on, the middle light comes on when the boiler reaches the lower temperature. It remains on until it reaches the higher level. It is always good to warm the portafilter before making your coffee. Once you know the range and how the light turns on and off, you can decide when you want to press the button for coffee. I normally wait for the light to go off, ie when it has just reached the higher level, to press the coffee button to dispense the water through the coffee. Depending on the coffee that you are using you can try it at different temperatures. What a PID does is to allow you to narrow the range. My advice is to learn using the machine at different levels of temperature before modifying the the machine.
This play list was created by Gaggia for Mothers Day 2020. We are thinking of all mothers at this difficult time when their sons and daughters are fighting for freedom.
Coffee is an experience made up of aromas, scents, sensations, emotions and sounds. And that’s exactly through music that we want to give something special to all moms, signed by Gaggia Milano. naviglio
We have a machine model called the Gaggia Naviglio. People have asked me what Naviglio means. Here goes....
https://www.gaggia.com/discover-milan-naviglio/
Our tour goes on in one of the most lively and suggestive neighborhoods of the city. Let’s take a stroll on the banks of the Naviglio!
HistoryHere we are, in the Navigli district. Before becoming one of the buzziest areas of Milan, it used to be a long and navigable system of canals. It connected Lake Como and Lake Maggiore, so Milan had an access to Switzerland and to the Northwest Europe. The construction of the first navigable stretch of the Naviglio dates back to the second half of the XII century.
This system of channels, nicknamed “Lombardy’s Venice”, served for the transport of various goods, from food to marble for the construction of the Duomo. In order to ensure correct water flow, the Navigli have their own dam system, perfected by the great Leonardo da Vinci, at the request of Ludovico Il Moro (lord of Milan). Navigation on the Naviglio was an excellent method of transport, abandoned only from the first half of the nineteenth century when the system was replaced by railways.
Did you know that even today it is possible to travel on the same route, thanks to special boats? It is an experience you cannot miss! NowadaysThe so-called “Navigli” of Milan include Naviglio Pavese, Naviglio Grande and Naviglio Martesana, which are three of the five canals that have survived to the present day. At the beginning of Naviglio Pavese we find “Ponte del Trofeo” (Trophy Bridge). It takes its name from a monument built in Spanish times, commonly called the “Fuentes Trophy”. This appellative originates from the governor of the State of Milan, Don Pietro Enriquez de Acevedo Conte di Fuentes, who revived this area. Leaving the Ponte del Trofeo behind, you will find an ex-brick kiln on the right. It is now home to the Mu-Mi: Ecomuseo Milano Sud, currently open only for virtual tours. Walking for another 500 meters, you will find the Conchetta, the first lock of the Naviglio Pavese: a kind of “lift” for boats sailing the canal. It allows to overcome the existing height difference of almost 3 meters. On the left of the Conchetta, there is the Sacrestia Farmacia Alcolica, a very picturesque and curious place,. There, you can enjoy excellent drinks and a delicious aperitif. The unusual name of this building (translated to English it’s Alcholic Sacresty Pharmacy) is due to a story that dates back in the early 1900s. It is said, in fact, that the building was a “Pleasure House” for Milanese gentlemen. Then, at the end of the 1950s, it was transformed into a pharmacy. Today’s owners, to pay homage to this legend, wanted to revive the past atmosphere. In fact, the place is furnished with vintage fabrics, peculiar sofas and chandeliers.
Alleys and the “Darsena”Here you can also find a historic alley: “Vicolo dei Lavandai”. It owes its name to the lavandai (launderers) who, in 1800, took care of washing the clothes. They constituted a real trade association. Here you can also admire “el fosset“, a stream that receives water of the Naviglio Grande. It was the exact place where the clothes were soaped on a wooden board, called “brellin“.
At the confluence of the Naviglio Grande and the Naviglio Pavese, there is the “Darsena” (dock). It is the place of connection of the entire system of canals and the area where boats once landed. The word Darsena, of Arab origin, means “harbor”. It indicates the covered shelter of boats. In the past, this area was full of places for sailors such as taverns, pubs and inns. The last boat docked at Darsena on March 30, 1979 and, since then, left over boats were converted into floating bars and restaurants. Today, this nice area is the home of the Municipal Market and a place to meet for youngsters. The “Alzaia”You might have noticed the presence of the term “alzaia” (towpath) in the name of many streets. But why? The alzaie were very important streets that flanked all the five Milanese canals. Back in time, horses, donkeys and oxen used to tow boats against the current, along the various canals. The term “alzaia” actually identifies the rope that was used to tow boats: one end was tied to the boat, the other to the animal. Nowadays, these streets perfectly blend tradition and modernity. The New York Times included them amongst the 12 most beautiful ones in Europe. The courtyardsTogether with the beautiful streets that attract both locals and turists, here in the Navigli district you can also find many nice home courtyards. Immersed in a magic atmosphere, they are amazing hidden spots in which time stands still. They usually have well-kept gardens characterized by a lush and varied vegetation, and small enchanting art galleries. The surroundings: art & museumsIf you keep walking, surrounded by beautiful climbing plants, you will find the Engraving Center. Here, you can relive the magic of a now lost manual art. Right on Naviglio Grande, in via Magolfa 32, there is also the “Alda Merini’s House of Arts-Space“. The space on the first floor houses the reconstruction of the poet’s bedroom. The furniture and personal effects are authentic, taken from her previous house near Porta Ticinese. In addition, not far from here, in Tortona, there are several museums where once there were old factories or farmhouses. The most famous and visited one is “Armani Silos“. Originally the granary of a big international company, today it is the fashion art museum dedicated to the famous stylist Giorgio Armani, opened to celebrate 40 years of his career. Then, a very historic place: the “MUDEC”: the Museum of Cultures, located in Via Tortona 56. It opened in the 1990s thanks to the contribution of the Municipality of Milan. Armani Silos’ innovative neighbor is “BASE“, located in Via Bergognone 34. It is a great project of cultural contamination between arts, businesses, technology and social innovation. A true cultural pole.
Food & leisureEvery last Sunday of the month, there is the Antiques Market. Here, you can find all kinds of vintage objects: furniture, ceramic objects, clothes, books and many other.
For a bike ride, just coast the Naviglio Martesana. It leads you outside Milan, across parks, fields and villages, wonderful villas and ancient farmhouses. Over the years, the canals have also become a glamorous area of Milan. There are many places where you can experience the Milanese nightlife. For a typical aperitivo, just stop at Capetown Café or at Fonderie Milanesi. This used to be an artistic foundry located in a courtyard, now transformed into a very nice place. For dinner, what about an authentic risotto at Trattoria Madonnina? It is open since 1908. If, on the other hand, you are a meat lover, you should book a table at Antica Marmeria. Then, why not to stop at Al Coccio, for a selection of home brew beers? Another place for great cocktails surely is Rita, with a very nice location. For a well-deserved midnight snack, Panificio Toscano Romagnoli, open 24/7. And, now…time to go home!If you decide to bring home a croissant (or brioche, as we say in Milan), for the next day’s breakfast, you know that the perfect match is a good espresso! With our series of automatic Gaggia Naviglio machines you will live an amazing coffee experience. Resistant, reliable and really immediate to use, they are perfect to make authentic Italian espressos, prepared as if you were at the bar! Just like the Milanese Navigli, there are three models in this range, designed for the needs of different consumers. Not only excellent espresso with freshly ground coffee beans: the focus is also on cappuccino. Naviglio Deluxe, Naviglio Milk and Naviglio Black are in fact ideal for preparing this great classic of the Italian barista tradition, in three different ways. Deluxe has an auto-cappuccinatore with a cyclonic chamber, Milk is equipped with the innovative one-touch CappinCup system – and Black has the “pannarello” for budding home baristas. The Naviglio range embodies true quality and passion. A few simple gestures, to live a truly special experience, in the comfort of home. Coffee Strength and Taste
In this blog I would like to share my thoughts about the strength, body and taste of coffee that you can produce using a bean to cup machine. I am confining myself to the Gaggia bean to cup machines but you may find it useful to apply these to other brands as well. Grind settings All our models of bean to cup machines are fitted with ceramic grinders for grinding the beans. The number of grind settings vary from 5 to 18 settings. If you look at the 5 setting grinder, '5' will be the coarsest setting and '1' will be the finest setting. On a 18 setting grinder, '18' will be the coarsest and '1' will be the finest. Usually the factory setting will be '3' on a 5 setting grinder and '6-8' on a 18 setting grinder. Depending on the coffee you use, you can adjust the grind setting to suit the fineness you want. Finer the grind the slower the flow. This is because, the water will have to wet more particles of coffee and infuse the coffee for a longer time. If the grind is coarser the water will flow quickly through the coffee. This in turn will weaken the coffee that is produced. The coffee strength can also be affected by the type of roast that you select. A darker roast produces a stronger coffee than a light or medium roast. You can also vary the strength, taste and body of the coffee by selecting a blend that produces more body and strength. The mix of blend, depending on how much Arabica and Robusta coffees are in the bag of coffee, will have an influence on the strength, taste and body. Robusta coffees have more caffeine, earthy qualities and bittnerness. Arabicas have more sweetness and acid depending on where it is grown and how it is roasted. Strength Setting Some of our machines have a 3 strength setting [ Naviglio, Brera, Accademia] and others have 5 strength settings. Depending on the strength you select, the machine will grind an amount of coffee : 3 Strength setting Machines [1 bean] 6.5g-7g of coffee [2beans] 8.5g-9g of coffee [3 beans] 10.5g-11g of coffee 5 Strength setting Machines [1 bean] 6.5g-7g of coffee [2beans] 7.5g-8g of coffee [3 beans] 8.5g-9g of coffee [4 beans] 9.5g-10g of coffee [5 beans] 10.5g-11g of coffee Please note that Gaggia machines have an 'opti-dose' system which measures the pressure it applies to the grind and the revolution of grinder and adjusts itself using an algorithm. This can therefore take a few coffees to get to the optimum dose needed. Water Flow The amount of water and the quality of water used in a drink can also have an influence on the taste of the coffee. The quantity of water in the cup can be about 10% lower than the amount the machine dispenses because some of the water is retained in the coffee puck. For example, on the Gaggia Magenta and Gaggia Cadorna, the screen says 40cc but you will get only about 36cc in the cup. Temperature Another variable to watch is the temperature of the coffee. This can be adjusted on some of the models. |
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AuthorHello, my name is Raj Beadle. I am the author of this blog. I am the owner and managing director of Caffe Shop Ltd - Gaggia UK. We represent Gaggia spa in the UK and are the exclusive distributor of Gaggia in the UK. We also directly retail via our website www.gaggiadirect.com and also through our own retail shops. Archives
October 2023
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