Question about Gaggia Titanium Espresso Machine

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Weak coffee and pale crema.

The crema is very pale, and has lots of bubbles which breakes down after just a few seconds leaving only the pale crema left. The coffee tastes weak,watery and bitter.

I have tried with different types of fresh espresso blends and different grinders.

I have tried with a KitchenAid pro line burr grinder, the built in gaggia titanium grinder, and the professional grinder at my local café. Both my grinders with finest grind give me only 15 seconds of extraction time and produce the same weak, watery coffee. How long should a extraction take with this machine?

The coffee grinded at the café give me a little better result, a little darker crema and some more taste in my shot, but not good enough. Maybe a second longer extraction.

The dispensed pucks produced is dry, compact and holds together.

This is a very well used machine, it has been used at a company before and has run 27000 brew cycles. Anyone has any advice how to improve the performance? Is this machine done?

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  • denne2 Jul 17, 2008

    is this just what to expect from a super auto machine? how close to a real espresso machine should this machine perform?

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  • 19,396 Answers

If you get weak coffee from espresso machines:

Check water temp, if water temp is insufficient , most common is scale heating element , faulty element, faulty thermostat.
Check if water is dripping right at the center of the filter, if it is dripping on one side because the orifice is clogged, that can result in weak coffee.
Coffee blend not well distributed on filter basket.

On Espresso machines:

Check water temp, same as filter coffee machines (thermostat element, scale on heating chamber).
Ensure that coffee is filled correctly in the filter cup (fill at level), and well pressed.
Ensure that the coffee mixture that you are using is not too coarse, buy the apposite one for espresso.
Ensure that you are not leaving the machine brewing for a time that is too long, and Italian coffee cup is very small, approximately one regular shot.

On the hob moka pots (espresso, Moka and Bialetti type):

This are the trickiest ones, you need art and practice to get a good espresso with a Moka, but when you learn, the result is better than what you may get with an home electrical espresso maker.
The frame on the hob must be not too strong, and the mixture coarse but well pressed, with water at level tag, or you will get a weak coffee.
On Mokas a good strategy is keeping hob at minimum, and turning up the flame at top when coffee starts coming out.


Note: insufficient pressure and clogged lines on electric machines never give you a weak coffee, exactly the opposite.
Not pressed mixture always gives weak coffee, but too much pressed mixture may give you coffee with bad taste.

Posted on Apr 05, 2009

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1 Answer

Dispenses very little CREMA. Is there something to adjust?


Rule of thumb - espresso machines deliver a shot of coffee in 25 to 35 seconds.

If there is no crema and the coffee comes faster:
  1. There is not enough coffee in the portafilter (7 grams per shot).
  2. The coffee is not tamped enough (about 30 lb pressure on the tanmper handle).
  3. The grind is too coarse.
If the above does not "fix" the crema problem, post again and include make and model of the machine and type of portafilter.

Good luck.

Apr 27, 2015 | Coffee Makers & Espresso Machines

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Weak coffee/water flows too fast


you need to take it to a service center as it is still under warranty they should be able to get it fixed for you

Jan 25, 2014 | Gaggia Baby Espresso Machine

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I am not getting crema with my new machine. What do I need to know?


Either your coffee grind is too coarse, or the coffee is not fresh, or your tamp is incorrect. Those are the 3 basic thing that affect your crema. Try this get a handful of coffee and squeeze it tightly, it should clamp and then break apart when you open your hand, you should also be able to see your finger marks in the coffee.

Jan 04, 2011 | Rancilio Silvia Espresso Machine

2 Answers

Virtually no crema :-((


If you have tried different coffees and grinds then i would try different packing methods using a tamper to do so. Try packing very firmly to not so firmly and see if that works. Also you might find that you need a new double filter basket. I have seen this in quite a few machines where the holes in the basket can become very slighty enlarged from what they were originally and what this does is allows the coffee to flow through the basket too quickly and therefore leaving you with poor crema by not getting a good extract from the coffee. I hope this helps.

All the best

Mr La Pavoni

Apr 23, 2010 | La Pavoni Europiccola EPC-8 Espresso...

1 Answer

GAGGIA TITANIUM........WEAK COFFEE


Try adjusting the grind finer, if that does not help then go to menu and make sure pre infusion is enabled.

Jan 19, 2010 | Gaggia Titanium Espresso Machine

1 Answer

Crema light in color


Grinding coffee at a finer setting (stronger coffee) only speeds up the clogging effect it has on machinery. The finer it is the more it acts like mud. The oils in this mud cake dry up right after the water dries up (over night) and presto you have concrete! This concrete becomes to thick to clean, so cleaning with tablets has to increase dramatically if you increase the strength of the coffee. If you leave it strong clean it weekly.
Normally you clean the brew unit with cleaning tablets every time you finish descaling. That's about once every 200-250 coffees based on the water hardness you set in the electronics. If you notice changes in the coffee waterflow speed it's usually from clogging.

If you're handy get your camera. Take pictures of every step you do. Remove the brew unit. Disassemble the left top section (2 screws holding the long pipe). It compresses a 1/2" long spring. It may get away from you so be ready for it. The spring attached to a half round plastic button (valve) that looks like a rivet. Clean all brown gunk from this valve and the housing and you're creme will return. While your in the cleaning mode remove the filter and clean inside under the filter. The filter is that round stainless steel screen disc with the phillips head screw in the center.
All this is evedence that cleaning needs to be stepped up, good luck!

Oct 11, 2009 | Miele CVA615 Espresso Machine

1 Answer

Inconsistent quality of crema and coffee


Basing on personal experience (you can find more on Google probably), solutions are:

On percolated (filter) coffee machines:

Check water temp, if water temp is insufficient , most common is scale heating element , faulty element, faulty thermostat.
Check if water is dripping right at the center of the filter, if it is dripping on one side because the orifice is clogged, that can result in weak coffee.
Coffee blend not well distributed on filter basket.

On Espresso machines:

Check water temp, same as filter coffee machines (thermostat element, scale on heating chamber).
Ensure that coffee is filled correctly in the filter cup (fill at level), and well pressed.
Ensure that the coffee mixture that you are using is not too coarse, buy the apposite one for espresso.
Ensure that you are not leaving the machine brewing for a time that is too long, and Italian coffee cup is very small, approximately one regular shot.

On the hob moka pots (espresso, Moka and Bialetti type):

This are the trickiest ones, you need art and practice to get a good espresso with a Moka, but when you learn, the result is better than what you may get with an home electrical espresso maker.
The frame on the hob must be not too strong, and the mixture coarse but well pressed, with water at level tag, or you will get a weak coffee.
On Mokas a good strategy is keeping hob at minimum, and turning up the flame at top when coffee starts coming out.

French and turkish cafetieres:

Ensure that you put enough coffee, water hot enough, and that you left the infusion enough time to get a strong coffee.

Note: insufficient pressure and clogged lines on electric machines never give you a weak coffee, exactly the opposite.
Not pressed mixture always gives weak coffee, but too much pressed mixture may give you coffee with bad taste.

Sep 19, 2008 | Gaggia Titanium Espresso Machine

1 Answer

Sissling when making espresso


First of all, do you steam your milk first then immediately brew the shot? If so, that is your problem. When you depress the steam switch, the temperature elevates way past what is optimal for brewing espresso. If you try to brew immediately after steaming milk or using the hot water feature, that would definitely be why your espresso sizzles. Your shot will likely come out burnt tasting, thin and just plain rancid.

Either brew your shot first (learn temperature surfing for your best shots), or immediately after steaming milk, turn off the steam switch, depress the brew switch (without portafilter in place) for a few seconds until no steam comes out- only water (wait till you don't hear the sizzling sound). Hope this helps.

Aug 07, 2008 | Rancilio Silvia Espresso Machine

1 Answer

Dualit 889 espresso coffee maker problem


To pull a shot

1) Turn machine on (innermost right switch)
2) Red light goes on (power on)
3) Yellow light goes on (thermablock heater)
4) Wait for yellow light to go off
5) Detach handle (pull to left)
6) Clean handle, remove crema sieve, clean with soap & water
7) Put crema sieve in handle (you should have a choice of two)
8) Put espresso ground coffee in with brown handle
9) Tamp coffee down FIRMLY with handle
10) Place handle back into machine (push to right)
11) Ensure flip switch on leftmost side is at top position
12) Flip down rightmost switch to infuse coffee into handle
13) Wait 18 - 24 seconds
14) Flip up rightmost switch to turn off infusion
15) Put milk into container (about 200ml in a 600ml container)
16) Flip down rightmost switch to bottom position = steam
17) Keeping tip about 5mm from top of milk, foam to ~400ml
18) Place sugar in coffee, if desired
19) Pour milk in coffee

LATTE

YUM

May 06, 2008 | Dualit Espresso 889 Espresso & Coffee...

1 Answer

UNABLE TO GET GOOD CREMA ON TOP OF COFFEE:


It could be. Your grind should determine the amount of time that it takes the shot to pour. Standard is 18 - 30 seconds. I prefer 25. If it only takes 10 sec, your crema will be weak.
Are your beans fresh? Older beans produce less crema. By old, I mean more than a month if properly stored.
What is the temperature of you shots? The water coming out of the head should be about 195 F which makes the shots roughly 170-185. If it's too cold, you'll get worse crema. It's also possible to have mostly steam in contact with the grounds which will give the same results. Both indicate other problems.
Make sure your group head screen isn't clogged. And make sure everything is very clean, especially inside the handle (under the grounds basket - just pop it out with a screwdriver). Good luck!

Dec 16, 2007 | Rancilio Silvia Espresso Machine

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