Gaggia Factory G105 Manual Transmission
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• Welcome to Coffee Forums UK -->Join our friendly forum for free today by clicking. Ashford University Psychology Program Reviews. As the proud new owner of a pristine 105 (effively a Europiccola), pause here to thank Dave (Coffeechap) profusely, I have a few questions about best practice for both operating and ongoing dos and donts. Cleaning/not in use. First off, what advice regarding what kind of cleaning, other than the daily wipe down, group head, should be performed?
I use a brita equiv water filter, (btw - if you don't use filtered water then this is an absolute steal and is easy to fill compared to the Maxtra - amazon link ). What is the best method of cleaning the chrome and is there anything I should pay special attention to, other than the space under the drip tray? What should I do regarding the steam wand? Boiler cleaning - how often, with what and when? What shouldn't I use? Use - extracting As for pulling a shot, My first three have been, whereas better than the Delonghi, not as good as I could achieve from the Classic but then I knew that machine better.
The Tamp I use, a stainless lump which I 'knew' the feel of, doesn't quite fit in the basket smoothly so i have resorted to the plastic supplied one. The last shot was the finer grind than I would use on the Gaggia, was a little over tamped as the puck was fairly cracked when I removed it, plus the shot was smaller. I am aware of the heat issues, slightly cooler first, spot on second and then the heat build up for the third. So at the moment, I have too many variables to think about to start with acceptable espresso, so. The 'double' basket I aim for around 13g.I have taken note of Dave's post about a finer grind thant the classic and a light to medium tamp, once I can get my head around the different feel. What do people normally aim for in the larger basket? And What should I use in the single?
Currently, I am using Villa Esperanza Columbian from Rave which I find to be an excellent daily. Use - steaming. I need to know how to steam milk properly to perform a decent Machiatto. BTW - if you haven't tried the Villa Esperanza with a shot of milk, you really are missing out on something wonderful. When using the Gaggia, what should I know about when to steam milk? Is the a tried and tested method?
