how to operate the Gaggia Esportazione

first step is grinding the beans on the Mazzer Major, which has 83 mm flat burrs and is absolutely sufficient. the grinder has an Auber electronic timer with .01 sec increments. typical grinding time is between 3.8 and 4.2 seconds.
fill the portafilter and tamp the puck. contrary to the requirements of a pump machine a lever machine doesn't need the puck to be tamped very hard. 10 lbs of pressure is more than enough. most important is an even tamp.
lock the portafilter in the grouphead and pull the lever down until the catch sets. this is the pre-infusion stage. water is flowing into the brewing chamber and wetting/soaking the puck.
after pre-infusion pull the lever all the way down and let go. this starts the extraction and the piston spring now forces the piston inside the group head down, which presses the water through the puck.
the lever will go slowly up and the extraction will be finished when it returns to its original top position.
the extraction time depends on the fineness of the grind and to a certain degree on the pre-infusion time. coarser grind/ longer pre-infusion = shorter extraction resp. finer grind/shorter pre-infusion = longer extraction

.
we achieved our best results with 6 seconds of pre-infusion and 46 seconds of extraction.

the particulars of a lever machine

the operation of a lever machine is neither difficult nor complicated contrary to some common prejudices.
in fact in southern italy lever machines are predominant still today!

what makes the lever machine different from the pump machine is the pressure and extraction time profile.

the process of extraction on a lever machine starts with a pre-infusion under boiler pressure (ca. 1.2 bar) for ca. 6 seconds with the actual extraction following at an initial pressure of around 9 bar which drops to 0 bar towards the end of the extraction. the extraction time can be between 38 and 48 seconds. the temperature is lower than that of a pump machine.
to summarize, the contact time is longer, the temperature slightly lower, the pressure diminishing over the extraction time.

 a pump machine has only a minimal pre-infusion, if at all, and starts the extraction process pretty much right away. the pressure of 9 bar is maintained over the course of the extraction time, usually around 30 seconds.
an exception is the La Marzocco Strada, which makes pressure profiling possible (the EP model rather than the MP).
in fact, experimenting with different profiles baristas often achieve the desired results with emulating the pressure profile of a lever machine.

the results for a particular coffee bean can be quite different on a pump machine in comparison to a lever machine. a lever machine is especially advantageous for single origin coffees.

what's the deal?

we are selling the entire outfit as a turnkey operation.
included is the equipment as described below as well as barista training in the specifics of the machine and 1 year of technical service within the bay area.
we also give you training in technical maintenance of the groups.

the price is in the upper $20 k's. please inquire with us for exact terms and numbers.

the story of Gaggia

although brewed coffee beverages called espresso exist since the turn of the last century, it was not until the invention of the modern espresso machine by Achille Gaggia in 1948, that the modern espresso with crema, as we know it today, was born.

this design became less common from the mid 1960's on with the development of the pump machine.

lever machines have a design inherent pressure profile starting with pre-infusion of 1.3 bar and an initial extraction pressure of 9 bar which drops off towards 0 bar at the end of the extraction.

what does it mean:
 "It works without steam" and "natural creme coffee" ?

before 1948 espresso machines worked with higher boiler pressure (ca. 1.5 - 1.8 bar). the boiler pressure was utilized to press the brew water through the coffee puck. the extraction therefore happened under lower pressure but with overheated water (the water temperature being a function of pressure).
the result was a burnt beverage and occasional boiler explosions.
also, now there was the phenomena of 'crema' which confused customers. so Achille Gaggia had to do some marketing!

the espresso cart equipment:

1954 Gaggia Esportazione 3 group lever
this machine is completely restored, technically updated and partially modded.

specifications:

- 6.5 gallon boiler, insulated;
- 2 heating elements, 240 V, 
  4000 W, regulated by sirai 
  pressurestat;
- gas heater (propane, PNG) 
  equipped incl. pressurestat;
- pressure safety valve;
- 3 groups fitted with 
   modern v-lip seals 
  (with brass support shims);
- 1 steam wand with foot operated solenoid switch 
  (hands free operation), Sproline foam knife tip;
- 1 outlet for additional steam wand;
- hot water spout;
- cup warmer;
- autofill system and manual fill valve;
- custom made shower screens;
- portafilter w/ EP double baskets, custom made teak wood handles;
- custom made tamper fitted to the portafilters;
- indirect LED lighting on operator side w/ remote control 
   (colors, modes, brightness);
- LED illumination of the front signage ('natural cream coffee') 
  w/ remote control;

Mazzer Major, manual doser, updated w/ electronic timer, 120 V; housing is polished.
Mazzer Mini B rocket version (polished) (not shown here);


espresso cart:


this is a custom built cart made of steel equipped w/ brake casters;
- dimensions: 
  60" + 22" (flip up) wide x 
  22" deep x 40" high;
- knock box with knock bar 
  and removable bin;
- pitcher rinser with small pan 
  and cold water spigot;
- removable 1/3 cold pan for 
  milk storage;
- small beverage refrigerator;
- 3 steel bin drawers;
- everpure filter head 
  w/ cartridge;
- fresh and waste water plumbing all copper tubing;
- tray for one 5 to 7 gallon waste water container;
- front and side panels are removable (for cleaning, maintenance);
- no floors inside the cart means no dirt, spillage, etc. can collect;
- panels on operator side are made of oxidized vintage sheet metal
  coated with epoxy;
- vintage work light next to grinders;
- grinder station fitted with raised socket head bolts on which the
  grinder feet pop on (no moving);


while designing the cart, fullest attention had been paid to the ergonomics. this makes a highly efficient work flow, comfortable handling and a clean work space possible.

the espresso cart is designed to be tethered to the auxiliary cart for water supply but can be operated as stand-alone unit by connecting it to any pressurized water source via hose w/ quick connect.
the waste water can be disposed off by using the waste water tank or linking the end hose to a floor sink, etc.

auxiliary cart:
this is a custom build cart which contains the water supply equipment. it provides the espresso cart with potable water via hose w/ quick connect. 

- dimensions: 15" wide x 20" deep 
   x 43" high;
- 1 removable 5 gallon stainless steel  
  keg (potable water) w/ quickconnect;
- shurflo pump 120V with accumulator;
- 2.5 gallon water heater, 120V;
- handwashing sink with soap dispenser and paper towel holder;
- utility sink 10" x 10" x 12' with hot/cold water spigot attachable  
  (here not shown in picture);
- tray for additional 5 gallon waste water tank attachable (here not 
   shown in picture);



ware inventory:
- 3 Rattleware 12 oz steaming pitchers.
- appr. 20 sets (all black from EP) of:
     - cappuccino tulip style cups 5.5 oz w/ saucers ;
     - demitasse tulip style cups 2.5 oz w/ saucer;
- digital food thermometer;
- 2 scales (0-400 gr);
- 1 to 2 cases of 8 oz paper cups incl black lids;
- 1 case of 6 oz paper cups;
- 1 to 2 cases of 4 oz paper cups incl. lids;
- stirrers, pastry paper bags, etc.