• Gaggia Factory G105 Manual

Gaggia Manual Factory G105 & G106 with parts Diagram. This parts for this lever model are interchangeable with the LaPavoni model Professional (Pre 2000 or the Millennium. The downloadable Operating manual includes the exploded parts diagram-1 and 2. The purchase is a final sale.

No hard copy, no return or refund is available after purchase. Descaling is best done manually.

To order Best descaler from our online store & follow authentic descaling process. Scroll down for manual Descaling details. WE HAVE CHANGED THE WAY BEANS ARE PACKED. FRESH FROM ROASTER TO ESPRESSO MAKER. AIR & MOISTURE PROTECTED 4-OZ. BAGS - VACUUM SEALED WITH 1-WAY VALVE. NO REFRIGERATION.

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Bags for Fresh Strong Taste & Aroma Moisture mist not sprayed for rapid cooling 1- To maintain optimum water temperature and pressure for espresso, descale your machine every 2-3 months. Regular descaling helps prevent 70% of common malfunctions.

If cycles are missed for several months, then extra descaling is recommended. One descaling cycle cannot eliminate sediment accumulated over a long period of time. Furthermore, make sure to descale the espresso side of the machine, as well. Switch machine into pre-ground mode to complete descaling of espresso side.

Automated electronic descaling does not clean the espresso side of the machine. Cleancaf, Cafiza, Joe Glow, Brew Rite & Pulycaff are Baking Soda sold as “Descaler;”, which are ineffective for removing sediment. For manual descaling: Prepare Descaling solution in a container outside the machine.

Pour the solution in water tank. Use 6 to 8 rinse cycles (or pre-ground coffee cycle without adding coffee powder) with pause of 5 minutes between each rinse. Refill additional descaling solution as neccessary. Next: Dispense hot water from hot water spout 1/2 cup Descaling solution at a time.

Allow 5- minutes pause between each dispensing to allow the solution to dissolve Calcium sediment. Use this method every 3 months without waiting for the machine reminder. To order Best descaler from our online store & follow authentic descaling process. Use this method every 3 months without waiting for the machine reminder. 2- Never use R.O or Distilled water. It does not eliminate the need to descale. The negative electron ion on the molecule of water interact with metal to form powder.

3- Avoid using dark roast oily beans. Oily beans and fine grinds produce over extracted coffee, which clogs the coffee grinder.

Gaggia Factory G105 Manual

Strong Coffee is made with less water (2-Oz or less). 4- Do not refrigerate beans. They absorb moisture, which in turn clogs the grinder burrs and may cause them to rust. Clean coffee grinder (Built in or stand alone) every three months.

5- Calibrate the quality of espresso every day by making espresso in a shot glass. A shot glass limits the coffee size, allowing a visual check of espresso quality. Examine the color of espresso and the thickness of Crema. Add a free shot glass with the purchase of 50 50 BUZZ bag of Espresso roast beans.

I've just bought a 2nd hand machine, and have a few questions I think I should ask before it arrives, as I know I'll want to try it out as soon as it's out of the box. 1 It's apparently had 'occasional' use. Do I need to any descaling/deep clean or anything else before using it? 2 A friend of mine who is into his coffee reckons he knows of a few cases where people have got themselves burned by them, anything I should watch out for other than the obvious holding it down when operating the lever, being wary of steam pressure etc?

3 I understand the bottomless portafilters are best, can you buy them or should I just take an angle grinder to the standard holder? 4 Can anyone give me a good starting point to work from in terms of dosage and tamp pressure? For cleaning, inspect the machine when you get it and then read some of the many threads here on descaling a home lever machine. Threads written up for La Pavoni will apply to your Gaggia Factory.

Similarly read some of the many threads on using a La Pavoni. For dose, grind, tamp, etc., it depends on the coffee but just to get started you don't need to get fancy. Fill the double basket so beans just fill to the top without bulging. Weigh what you've got there. Adjust from there. Some people tamp hard, some tamp very lightly only to level and grind adjusts accordingly.

Distribution is more important than style of tamp. Avoiding burns is straightforward. Don't touch the boiler or group.

You can avoid tipping by using both hands on the lever. On a Pavoni I would steady it using one hand on the boiler cap and don't know if the top of the lid on the Gaggia is relatively cool. What kind of grinder will you use? Whether it needs descaling or not with occasional use will probably depend on if they used hard water or not. Just take off the boiler cap and look around inside with a flashlight. If you see a lot of green/white/maybe brown buildup you should descale. Also you should start to use the cleanest water you can if you want to avoid descaling in the future.

But don't waste money on some overpriced bottled stuff, a good Brita filter or something should be fine. Basically don't touch anything on the machine except the lever handle, boiler cap, or steam nob.

Everything else will eventually become extremely hot. Bottomless is good because it allows you to watch the extraction and adjust your grind, tamp, coffee, dose, accordingly. If you want a bottomless pf you can buy one but they're quite pricey. I cut mine out with a hole saw using a hand drill with portafilter in a bench vise. A drill press or even lathe would be better but after some filing mine looked great. I dose by filling my basket about 3/4 way, then tapping it so the grinds settle, then I fill it the rest of the way so it overheaps a bit. Then I level it out with my finger and tamp as hard as I need to push the grinds down a little below the lip.

Don't focus too much on pressure, focus on getting a nice flat surface. Lekore wrote:Thanks again.

The grinder got dropped off by the neighbour who had signed for it last night but it was a bit too late to be making coffee. Hopefully get a chance to test it out with my Mypressi Twist tonight at least, will probably buy some cheap supermarket beans to experiment with grinder adjustment too Thanks, had no idea!

Previously I'd been using hasbean's blend, would that be any better? I went for 'Blake' as I discovered that my favourite local coffee shop actually uses that one. There's a lot to choose from on that londinium espresso page, any suggestions or recommendations? The supermarket beans will likely frustrate because they're usually undated and old.

Stale beans won't pull right. You get channeling and gushers and other issues. Without excellent, fresh coffee it won't be any good.

I don't know Jailbreak, but you can certainly ask them if it's a dark roast. Their site doesn't say. Not living in the UK maybe you can call Londinium and have them send you some of what they recommend. Try and avoid dark roasts that have oil on the surface of the beans.

Londinium's will also be fresh. Legal disclaimer and copyright: This content and all its parts are copyrighted, all rights reserved.

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