- Messages
- 207
- Location
- Torino, Italy
Greetings gents,
I have recently embarked on my maiden voyage into the realm of espresso after having acquired a Gaggia Classic just a few days ago. I'm getting fairly decent espresso so far, although it is lacking in consistency as I'm trying to fine-tune all the variables: beans, tamping, dosage and grinding (I'm using a Hario Slim)...
What are your opinions with regards to pressurised vs non-pressurised baskets? Are there any conspicuous advantages of one over the other? So far, I've only been using the standard pressurised basket + 'crema perfetta' pin that came shipped with the Gaggia.
I have recently embarked on my maiden voyage into the realm of espresso after having acquired a Gaggia Classic just a few days ago. I'm getting fairly decent espresso so far, although it is lacking in consistency as I'm trying to fine-tune all the variables: beans, tamping, dosage and grinding (I'm using a Hario Slim)...
What are your opinions with regards to pressurised vs non-pressurised baskets? Are there any conspicuous advantages of one over the other? So far, I've only been using the standard pressurised basket + 'crema perfetta' pin that came shipped with the Gaggia.