Gaggia Gran Deluxe; what am I doing wrong?

Gaggia Gran Deluxe; what am I doing wrong?

Brewing at Home and on the Road with Justin Pierce

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10 Minutes With Keith Hawkins of the Color of Coffee Collective

We dive into everything you need to know about the Color of Coffee Collective’s mission, initiatives, and the upcoming second edition of the Symposium Experience.  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Keith Hawkins  Today at Barista Magazine Online, we sit down for a chat with Keith Hawkins, a passionate entrepreneur and advocate for […]


Breaking New Ground: A Sicilian Coffee Plantation, Part One

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10 (More) Minutes With Helena Oliviero

Today we continue our conversation with Helena Oliviero about her coffee career and life on a Colombian finca. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Helena Oliviero Barista Magazine: Let’s talk about living on a Colombian coffee farm, Finca Palma Roja. How do you spend your days? What’s usually happening on a busy coffee […]

Gaggia Gran Deluxe; what am I doing wrong?

Ethos Agriculture’s Journey from Vision to Impact in Coffee Sustainability: Part Two

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In Tbilisi, Parsek1 Merges Comic Books with Specialty Coffee

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Breaking New Ground: A Sicilian Coffee Plantation, Part 2

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Weekly Coffee News: Grounds for Health Week + Iconic SF Shop Closes

Welcome to DCN’s Weekly Coffee News. Keep up with all the latest coffee industry stories and career opportunities by subscribing to DCN’s newsletter. Tell our editors about your news here. Registration Opens for Inaugural…

Gaggia Gran Deluxe; what am I doing wrong?

How to roast anaerobically fermented coffee

Among the many different kinds of experimental processing methods, anaerobic fermentation is perhaps the most popular and intriguing. Interest in this processing technique is only growing, with more and more anaerobic fermented coffee available in cafés and roasteries around the world. Moreover, of all the advanced processing methods, this particular technique has one of the […]


4 Cool Cafés to Try Out in Kuala Lumpur

The Malaysian capital is often visited in a hurry, but visitors who take the time to explore will discover a welcoming city, thanks in part to its friendly specialty cafés. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti Kuala Lumpur, the capital of Malaysia, is often a stopover on vacations, quickly left behind […]


Girlsplaining Workshop Unites Women in Coffee in Quito, Ecuador

Meet Camila Khalifé, the brains behind Girlsplaining, a unique coffee learning experience with an emphasis on creating space for women in the industry. BY JORDAN BUCHANANSPECIAL TO BARISTA MAGAZINE Photos courtesy of Camila Khalifé Men may hold most of the positions of authority and teaching roles within the specialty-coffee industry, but Camila Khalifé, the owner […]


Unique Collection in Switzerland Offers a Look at Coffee’s Rich History

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Gaggia Gran Deluxe; what am I doing wrong?

Gaggia Gran Deluxe; what am I doing wrong?

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Gaggia Gran Deluxe; what am I doing wrong?

I've owned a Gaggia Gran Deluxe for almost five years. In the beginning I could get a perfect layer of crema, my shots were flavourful, and I got the right consistency with the steam wand for whichever Milk texture I was after. After some time, the steam wand seemed to not be able to create those textures. I was pretty sure that my shots seemed to be watery. Did some research and apparently this could have been because I was not tampering properly. I began to put around 10kg force and made sure to keep it level. Seemed to solve it at the time.

Fast forward another year and the shots are somewhat cooler. There's a one in three chance of my shots becoming watery and bland. Water leaks from the machine. The weirdest of all is that the machine tends to click itself off after a few minutes, around 5.

Anyway I figured that my poor shots could be related to the amount of pressure, so I wind the steam wand valve shut before making another attempt, hoping that the added pressure might resolve it. Nope.

Despite descaling, grinding as fine as possible (Sage Smart Grinder), nothing seems to work. And my shots always seem to be done in around 20 seconds.

I go in with 20g of coffee (not cheap beans, mind; speciality grade from Square Mile Coffee or Manhattan).

Really at the end of my tether. I've been making V60 filters and I get much better success. And I loved this Gaggia unit.

I'm no expert, but I'm curious whether this is my own inability or if the machine has reached the end of the line, and if I should be looking at an upgrade. If there's anybody else who has ran into this kind of thing with a Gran Deluxe, would be great to hear how you solved that

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Gaggia Gran Deluxe; what am I doing wrong?

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Gaggia Gran Deluxe; what am I doing wrong?

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