#Gaggia factory g105 manual transmission professional

I hadn't tried Cannonfodder's idea of group drinking as a way to cool the group, though I tried it once with water to rinse the screen. I think it helps give me a bit of an edge in maintaining the group temp, but nothing very dramatic. There is one other thing that I use on my Gaggia which is an eight foot length of ball chain wrapped around the group to act as a sort of heat sink. I'll have to see if I have 18 grams left to try a larger dose. I just wonder how much better it would be if it were dialed in. Sadly, the shot wasn't dialed in, the normal 16 gram dose was sitting low in the basket and the flow rate was too fast but still the shot was very floral and quite enjoyable. I fired up my Gaggia Factory this morning before taking a shower so that I could try a shot of Panama Esmeralda Boquete Geisha I'd roasted ten days ago and when I came back to the Factory I flushed the group a bit to warm it up, ground and pulled at a good temp. The first shot is usually a piece of cake, let your lever heat up and as long as you don't pull water through the group it shouldn't be overheated. I agree with Gary that keeping the group cool by dipping the portafilter in cool water is manageable for when your pulling multiple shots. Monitoring pressure in the tank and temperature at the group is all you need. You can do that until the tank needs refilling, though. It's designed to be turned on in the morning when it will quickly heat up. This is not a big box commercial machine with a huge boiler and massive metal components for heat stability that is also plumbed into the water supply so you can serve people waiting in line 10 deep. You also loose some of the old world classic design by putting a digital controller or big old variac on the counter beside the machine.' My bottom line is you won't get stable temperature on these machines without using barista skills, like simply inserting a cooled portafilter in this case.īut it is stable enough to do that when it is properly adjusted. So take it with a grain of salt.Ĭan you improve on the stability of these styles of machines, yes, but is it worth all of the work, undecided.

My barista skills and what ends up in the cup. Here's what Dave said in one of his old posts he shared with you: 'I have become somewhat less enchanted with all of the tech tricks and gizmos over the past month and gone back to concentrating on what is most important. Others may disagree who just love PIDs but I find one totally unnecessary for making back to back shots that are consistent.

#Gaggia factory g105 manual transmission professional

This parts for this lever model are interchangeable with the LaPavoni model Professional (Pre 2000 or the. Gaggia Manual Factory G105 & G106 with parts Diagram. There are different thread sizes for Millennium and pre-Millennium Pavonis, so I assume your size would be for the Millennium. Orphan Espresso should be able to help you with an adaptor nut. If your machine doesn't have one you can get a steam wand or sight glass manometer at Orphan Espresso and probably also on eBay. A manometer will help you determine PSTAT (pressurestat) setting when it's heated up. Some hands-on practice will quickly get you there. Chris (yakster) finds he can do this with a bottomless portafilter. If you get the PSTAT adjusted right the group temperature will be easy to control.ĭipping the portafilter in a cup of water will do the trick. Espresso Machine - No Filter - without Integrated Coffee Grinder - Pump Espresso.ĭave, those are amazing historic posts! For the OP, if you're still reading it may seem you've opened a Pandora's Box of temperature regulation. A general contractor must first assess the project-specific documents (referred to as bid. Gaggia House, Nocat, North York Food Companies, Ontario Food Companies, Are you thinking of opening a food business in Canada such as a restaurant or convenience shop.