Gaggia Classic Pro here with the 9 bar spring mod and a VST basket. Using a Baratza Encore grinder. The quintessential “Dipping my toes into espresso” bundle.
18g grams of beans in, 36 grams of liquid out. Froth and pour in 100ml of full cream milk.
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Joined 1 year ago
Cake day: July 1st, 2023
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9·1 year agoIf they want it that badly maybe they could volunteer.
I wonder how much of Gaggia’s position is supported by the Classic Pro. Super simple, easy to fix.