Gaggia Factory G105 Manual
- This converts a Gaggia Coffee machine to use pods so you can make coffee, chocolate, tea etc. It fits in place of the shower plate and holder ( three screws) and uses a replacement portafilter handle to house the pod. The existing portafilter seal needs to be removed - again an easy job with a flat bladed screwdiver.
- Gaggia G 105 Factory at Ciao. Your opinion and experience is wanted. Rate Gaggia G 105 Factory and help other consumers. We sell selected parts for The Gaggia Factory. The two models G105 and G106 are made by LaPavoni as a private label for Gaggia. Gaggia Factory is not. Manual Gaggia Factory Parts. Services Unlimited Inc./Parts Guru Store for.
We have to wait until today to have the new lever model Achille Gaggia, named in honor of the founder, with tank removeable, unlucky machine produced only for few years. For the american market we have the model Factory G105 (analogous to Pavoni Romantica) and the model Factory G106 (analogous to Pavoni Gran.
I've just bought a 2nd hand machine, and have a few questions I think I should ask before it arrives, as I know I'll want to try it out as soon as it's out of the box. 1 It's apparently had 'occasional' use.
Do I need to any descaling/deep clean or anything else before using it? 2 A friend of mine who is into his coffee reckons he knows of a few cases where people have got themselves burned by them, anything I should watch out for other than the obvious holding it down when operating the lever, being wary of steam pressure etc? 3 I understand the bottomless portafilters are best, can you buy them or should I just take an angle grinder to the standard holder? 4 Can anyone give me a good starting point to work from in terms of dosage and tamp pressure? For cleaning, inspect the machine when you get it and then read some of the many threads here on descaling a home lever machine. Threads written up for La Pavoni will apply to your Gaggia Factory.
Gaggia Factory G105 Manual Online
Similarly read some of the many threads on using a La Pavoni. For dose, grind, tamp, etc., it depends on the coffee but just to get started you don't need to get fancy. Fill the double basket so beans just fill to the top without bulging. Weigh what you've got there. Adjust from there. Some people tamp hard, some tamp very lightly only to level and grind adjusts accordingly. Distribution is more important than style of tamp.
Avoiding burns is straightforward. Don't touch the boiler or group. You can avoid tipping by using both hands on the lever. On a Pavoni I would steady it using one hand on the boiler cap and don't know if the top of the lid on the Gaggia is relatively cool. What kind of grinder will you use? Whether it needs descaling or not with occasional use will probably depend on if they used hard water or not.
Just take off the boiler cap and look around inside with a flashlight. If you see a lot of green/white/maybe brown buildup you should descale.
Also you should start to use the cleanest water you can if you want to avoid descaling in the future. But don't waste money on some overpriced bottled stuff, a good Brita filter or something should be fine. Basically don't touch anything on the machine except the lever handle, boiler cap, or steam nob. Everything else will eventually become extremely hot.
Bottomless is good because it allows you to watch the extraction and adjust your grind, tamp, coffee, dose, accordingly. If you want a bottomless pf you can buy one but they're quite pricey. I cut mine out with a hole saw using a hand drill with portafilter in a bench vise. A drill press or even lathe would be better but after some filing mine looked great. I dose by filling my basket about 3/4 way, then tapping it so the grinds settle, then I fill it the rest of the way so it overheaps a bit. Then I level it out with my finger and tamp as hard as I need to push the grinds down a little below the lip. Don't focus too much on pressure, focus on getting a nice flat surface.
Lekore wrote:Thanks again. The grinder got dropped off by the neighbour who had signed for it last night but it was a bit too late to be making coffee. Hopefully get a chance to test it out with my Mypressi Twist tonight at least, will probably buy some cheap supermarket beans to experiment with grinder adjustment too Thanks, had no idea! Previously I'd been using hasbean's blend, would that be any better? I went for 'Blake' as I discovered that my favourite local coffee shop actually uses that one. There's a lot to choose from on that londinium espresso page, any suggestions or recommendations? The supermarket beans will likely frustrate because they're usually undated and old.
Stale beans won't pull right. You get channeling and gushers and other issues. Without excellent, fresh coffee it won't be any good. I don't know Jailbreak, but you can certainly ask them if it's a dark roast. Their site doesn't say. Not living in the UK maybe you can call Londinium and have them send you some of what they recommend.
Try and avoid dark roasts that have oil on the surface of the beans. Londinium's will also be fresh. Legal disclaimer and copyright: This content and all its parts are copyrighted, all rights reserved.
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After heating the single boiler for a good few minutes, getting the grouphead hot is key, as well as releasing the false pressure in the chamber by letting out a few a small blasts of steam. Add 2 tbsp fine ground espresso to the portafilter, apply approx. 30 lbs of pressure with tamp, insert portafilter into the grouphead. Doctor your cup with sweetener, flavor or liqueur. Place cup or shot pitcher underneath portafilter.
Gaggia Factory G105 Manual Pdf
The boiler has a green light (out of view) that signals the correct millibars in the chamber. When light is ready, draw handle up slowly, feel the steam kick into the chamber and wait for the espresso to pour. Ideally the pouring espresso with resemble a mouse-tail. Let run until the pour begins to make droplets, then draw handle down, paying close attention to not press harder than the steam resistance will allow. It is important to not draw the shot with the handle in either position for too long, as the water will seriously affect the pH of the shot and crema.
This Gaggia Factory is not pleasing to me in the ultra-rich crema department, but makes avery robust shot with a thin, albeit well-balanced crema. This single boiler Gaggia allows for enough steam to get about 12oz. To velvety consistency, though I only use approx 2oz. For my tastes. Do not submerge the steam want deep to the bottom of the pitcher (of any size), instead insert near the surface. With steam coming, create a convection current in the pitcher where the milk is in vortex motion, it will 'fold' into itself creating wispy sounds, creating a fine velvet texture. A signature of bad drink can be heard in the steaming of milk.
A bad barista will have the milk scream and howl when done improperly. (Keep your ears open next time you go to a Borders!) As the milk expands to its fullest and hottest, close the steam pressure and let milk settle. A countertop knock to the pitcher will help remove any large bubbles left over.
Pour and voila! This drink is a micro-latte by style (completely pouring in the non-settled milk/foam).
Waiting a few moments longer for the milk to settle, I often take just the dollop of foam from the top of the pitcher and address my doppio shot for a true Italian Macchiato. (This is my first purposeful recording for youTube, please excuse the poor video quality).