Hello!! It's Joseph

         baby Gaggia or Gaggia classic that has 3 way solenoid valve:   when brew button is pressed, the solenoid valve is energized, and water flows from boiler to group head and then to filter basket. when you switch off the brew button, this solenoid valve immediately stops the extraction process, and stop water flow to the filter basket. The benefits are the following: No over-extracted coffee continues to come out in drips spoiling your shot or the shiny metal cup stand (in case you are quick enough to remove the cup as soon as brewing ends). The coffee puck is relatively dry, not wet, and can be easily knocked out of the portafilter. If your machine is thermoblock type heater, this solenoid valve keeps the thermoblock clean because the back-pressure pushes coffee into the drainage, not back to the heating element. Rancilio silvia V1 vs v2 vs v3 V1 - no adjustable OPV. Older version drip tray (all circular holes). Older version (non ball joint) stea...

  2011 on left, 2015 on right Gaggia Classic 2015 is a cost-reduction version of Gaggia Classic, after Philips Saeco bought Gaggia in 2009 major difference is in the boiler: Classic(pre-2015), Baby Twin, Baby Class, New Baby, Evolution Espresso : UNI4514 boiler Classic(post-2015)Espresso Dose, Espresso Color, Espresso Pure : Stainless Steel UNI 4514: food-grade aluminum material  coffeeforum 101machines_info ( Dmitry is a boiler lover, over thermoblock. So this affects how he rates the machines)   how to spot a 2015 Gaggia Classic: pushbuttons instead of rocker switch from the label, it's a 1050 W  missing drain pipe, on left of group head ( cos it does not have a 3 way solenoid valve) but will this make a wet puck after shot? 2015 very is using a stainless steel boiler and plastic steam valve ( but you have to open the top cover to see) 9 min auto-off timer ( for EU versions, due to power saving regulations) the stainless steel boiler and so called OPV reminds...

    From David Schomer : A condensed list of additional features and capabilities critical to an espresso grinder includes:     a) Retention of less than 1 gram (g) of chambered ground coffee     b) Grinding output speed of no more than 2g per second.     c) Propulsion of powder into the portafilter with no clumping or micro-particle drift     d) Cessation of grinding upon achieving an exact dose by gram weight (+/- 0.1g)     e) Temperature Control: The powder must remain between 32°C to 35°C.   outcome: controlled Flow Rate. for espresso, too-fast shot that reaches full volume in less than 25 seconds will have a flavor profile dominated by sour/astringent notes. Too slow, extracting 25ml in 33 sec, and the flavor might be hollow, sour, or bitter. ( yield extraction) What features are key in maintaining an ideal flow rate of the shot? Stepless grind setting adjustments Dosing by weight Low retentio...