Gaggia Classic Espresso Machine Package

Gaggia Classic Espresso Machine Package

To savor a true Italian espresso you can begin with the Gaggia Classic home espresso coffee machine. This home coffee machine is both easy on the budget and compact and with its water tank capacity of 2,1 litres it gives you all the tools you need to make cafe standard espresso at home. With over 80 years’ experience honing the craft of espresso, Gaggia is committed to facilitating barista moments in everyday households. Their Classic Stainless Steel machine is ideal for anyone who values the subtleties of quality espresso.

Mignon Manuale Black

Eureka Mignon Manuale is the essence of home grinders, offering consistency and full control in a small package. With a 300gr bean hopper and 50mm flat burrs, the Manuale is the perfect companion for the home barista.

Whats in the box?

• 1 x Gaggia Classic
• 1 x Complete Double Portafilter (Group Handle)
• 1 x Manuale Black
• 1 x Crema Pro 110mm knocking tube
• 1 x Coffeeparts 400ml milk jug
• 1 x Coffeeparts 600ml milk jug
• 1 x Crema Pro 58mm Tamper
• 1 x Stainless chocolate shaker with mesh top
• 1 x Blind filter 58mm stainless steel
• 1 x Cafetto espresso clean, 500 grams
• 1 x Coffeeparts flat tamping mat
• 1 x Lara's Touch - Espresso - 250gr

About Eureka

Eureka specialize in the designing and manufacturing of Coffee Grinders with elegant design and innovative technology. Eureka aims at being the reference company for innovation in the Coffee Grinder industry. Eureka provides a wide range of professional Coffee Grinders for any type of coffee which meets the clients productivity needs. All Eureka's are made in Florence Italy and have been since 1920.

What's in the box

About Gaggia

It was one man's determined quest for the perfect espresso in the 1930s Milan that gave birth to one of Italy's most iconic brands. For more than half a century, Gaggia has been supplying both bars and homes with innovative, state-of-the-art coffee machines. Year after year, Gaggia created beautiful, timeless products inspired by the fashion, design and culture of the day, as well as the Italian passion for "La Dolce Vita". From the unique "crema naturale" layer to the crème de la crème of espresso machines

PREPARING A CAPPUCCINO WITH A GAGGIA CLASSIC!

To prepare a traditional cappuccino, we recommend: - using fresh whole milk at a cold temperature, preferably high quality. The density of the frothed milk will depend on the milk fat content. - using stainless steel, circular, rounded milk jugs, narrower at the top, with a spout, necessary to make cappuccino decorations. The steam wand will dispense all the steam required to froth the milk without bringing it to a boil. With two or three attempts and a little effort you will become experts in preparing cappuccino. Before starting, it is important to slightly move the steam wand outwards in order to insert the jug directly under it and facilitate the movements required to froth the milk correctly. At this point continue as follows:

• Prepare the espresso in a large cappuccino cup as indicated in the paragraph "Brewing an espresso using ground coffee".
• Press the steam button.
• After 15-20 seconds and when the steam temperature indicator light turns on.
• Turn the steam/hot water knob slightly counter clockwise to eliminate any condensation from the wand then close the knob again.
• Place the jug, half-filled with cold milk, under the steam wand.
• Place the steam nozzle just below the surface of the milk; if it has been inserted too deep, the milk will not be frothed; if it has not been inserted deep enough, big bubbles will be produced and then disappear immediately. It is important to keep the nozzle not at the centre but close to the edge of the jug, with an appropriate angle to produce a stronger vortex.
• Turn the steam dispensing knob counter clockwise to let the steam come out. During this phase there is maximum air absorption, and the milk must be frothed almost cold. Note. The steam pressure increases as the knob is turned. Note. The dispensing operation should last no longer than 60 seconds. Dispensing steam continuously for more than 60 seconds can empty the boiler out completely. In this case, continue as indicated in the section "Loading the circuit". Note. To froth the milk correctly, the steam nozzle must always be in contact with the milk and not with the froth. Therefore, as the layer of froth increases, the jug must be slightly raised trying to keep the nozzle in contact with the milk, without touching the bottom of the jug.
• Once the desired frothing has been achieved, the steam nozzle must be pushed further to heat the milk well. Note. It is advisable to always keep a hand on the rounded part of the jug to feel the temperature increase of the unfrothed milk.
• Once the desired result has been achieved, close the steam knob, by turning it clockwise, to stop dispensing steam and remove the jug. Note. After frothing the milk, to make the froth more com- pact, it is advisable to lightly tap the jug on a flat surface and leave it to rest for at least 30 seconds. The milk will become more homogeneous. Warning! It is important to froth only the milk you need. The remaining hot milk in the jug should not be reused; it would damage the quality of the froth and above all the taste of the cappuccino. It should therefore be used in other ways.
• Press the steam button. Pour the frothed milk into the coffee. Decorate as desired with cinnamon, cocoa, nutmeg.

Coffee Parts Thoughts

If you are thinking of starting up at home THIS is where you start!!!