FAQs

Do I need special beans to make an espresso?

No, this is purely a matter of taste. In Gaggia espresso machines you can use almost any type of coffee, for flavored coffees you must ensure that they are not caramelized as they can clog your espresso machine.

Do I need to buy a grinder to make the coffee?

If you wish to make your espresso using fresh coffee beans then a grinder is required for the coffee. Choose a flat burr grinder, not a blade grinder, to allow you to make adjustments to get exactly the right fine grind texture required.

However when using your Gaggia machine you can also use pre-ground coffee and easy serve pods to make your espresso shot. Look for coffee that is ground to suit “espresso”. The grind will be finer which slows the flow of the water through the coffee allowing all the good flavour to be extracted and helps create great crema. Coffee ground to suit “Cafetiere” or “filter” machines will be more coarsely ground, allowing the water to flow through too quickly, giving a weak flavour and little crema.

How much coffee should be used in an espresso?

For a single shot of espresso use the single filter basket and about 7-8 grams of coffee. For a double shot, use the double filter basket, and about 14-16 grams. (Always ensure you use the appropriate size filter basket for the size drink you are making).

Ensure you always use the same amount of coffee each time for a consistent shot every time you use your Gaggia.

How much water should I use?

A single espresso is usually only 25-30ml, with a double being 50-60ml. Pulling any more water through the coffee can make the taste bitterer as you over extract it.

For a longer drink add the espresso to hot water for an Americano, or hot milk for a latte or cappuccino.

How do I keep my coffee fresh?

Air is the enemy of coffee, so always buy coffee that comes in a sealed packet or container. Once opened just wind down the packet and reseal as best as possible. Store in a dark cool cupboard rather than the fridge.

What is tamping?

Tamping is the name given to the process by which we pack the dosed coffee.

How hard should I tamp?

The first tamp is to ensure that a level surface is maintained. With the second tamp firm pressure should be applied to ensure a consistent flow through the coffee for the best taste. The tamped coffee should be flat and fully cover the filter with no gaps to the sides that may allow the water to flow past the coffee rather than through it.
How long should a shot take to pour?

A typical espresso shot is between 25ml and 30ml, any longer and the bitterness of the coffee will be pulled through. The optimum time for pouring a shot of this size is between 20 and 25 seconds.

What is a crema?

A crema is the layer of thick effervescent foam that sits on top of an espresso shot. It is made up by bubbles of carbon dioxide released from the beans when ground, surrounded by oils from the coffee along with other compounds. It is the result of the hot brewing water passing through the finely ground coffee particles under pressure.

Ideally it should be a rich reddish brown colour, settling out like the head of a Guinness. A lighter blonde coloured crema could indicate that the water has flown too quickly through the coffee and not had chance to pull out the flavour.

How do I improve the crema?

• Use fresher coffee: the crema will diminish as the coffee gets older or if it is not stored correctly. Freshness can be improved by grinding your own beans just before making your coffee.
• Get the grind texture of your coffee correct: ground too coarsely the water flows through the coffee too quickly drawing out little flavour. The correct grind should slow the flow of the water through the coffee to about 20-30 seconds and look like a golden honey like flow.

How much milk should I use for frothing?

Never over fill your foaming jug. As you foam your milk the volume will grow so never fill the jug more than half full.

Are there any tips you have for frothing milk?

It is the proteins in milk that allow it to be foamed, and these will give you better quality foam the fresher the milk is. Start with cold milk for denser smoother foam.

You can use any milk you want – whole milk will give you richer creamier foam, and skimmed milk will be lighter and dryer, but both should foam well.

How often should I clean my Gaggia?

Ideally clean your machine after each session of coffee making. If you live in a high “scale” area descale your machine regularly.

Do I need to use Gaggia descaler with my machine?

No, any standard descaler will be fine for use with your machine.

Who do I contact for Support?

As Gaggia UK has now formed part of Philips Electronics, all product enquiries are now handled by the Philips consumer care team. To contact the team please call 0800 331 6015.