The home espresso machine turns 30


The first ever domestic espresso machine, called Baby Gaggia, created by an Italian named Achille Gaggia, is celebrating its 30th birthday. Gaggia says that Achille used the blueprints from a commercial espresso machine to craft a much more compact coffee machine for the home. And to celebrate the domestic espresso?s coming of age, Gaggia is adding three new home espresso machines to store shelves: The Baby Twin, the Baby Class and The Baby Dose, which in 2007 come with a bonus frothing jug.

Each new Gaggia Baby has 16 bars of pressure and 1,300 watts for maximising the extraction of oils from coffee beans and the machines have internal brass components for constant temperature, hot espresso and a reliable crema. Each new Baby incorporates a solenoid valve for controlled, precise water infusion through coffee grounds. This valve also helps reduce the waiting time between each cup of coffee, keeping hot water under constant pressure for instantaneous and steady water flow. These machines feature commercial quality chrome and brass handle and group head, for durability, consistent heat distribution; and chrome for good looks and easy cleaning.

The top of the range stainless steel Baby Twin ($799 RRP) has an electronic control panel touch-ring with an electronic dosing system and rapid steam. This function eliminates the waiting time between making espresso and producing an authentic cappuccino. The Baby Twin has a commercial quality chrome and brass handle and group head.
With a silver chassis, the Baby Class ($579 RRP) has a stainless steel drip tray; comes with one and two cup filters (7 g for one cup and 14 g makes coffee for two) and a Pannarello frother for making creamy froth.
The bold red and silver Baby Dose ($579 RRP) has an electronic dosing system, letting users set the coffee dose for each cup. Driven by electronic menu options, there are two programmable dosing buttons plus hot water button and steam buttons.




The art of making delicious coffee according to Gaggia

Gaggia says the art of making delicious coffee involves four Ms:

1. Macinino Dosatore

The grind: Gaggia says it is extremely important to ensure that you have the correct grind of coffee. An incorrect grind will result in a poor crema or even no crema at all. If the grind is too coarse, the water will pass straight through the grinds and not extract the oil from the coffee, resulting in under extraction. The grind can also be too fine which will result in over extraction, if this is the case then the water may be unable to penetrate the coffee grinds and start to seep around the handle.

For optimum results Gaggia recommends that you buy your own beans and a burr grinder or visit your local coffee specialist.

2. Miscela

This is all about the freshness of the coffee. Ground coffee will start to deteriorate in minutes if left exposed to light and oxygen. Gaggia suggests buying small packets of coffee and storing it in an airtight container at room temperature, or buying beans and a burr grinder and grind as you go.

3. Mano

The person making the coffee: When you have loaded the correct amount of ground coffee into your filter basket (7 g for a single serve or 14 g for a double service) ensure you evenly distribute the coffee and then apply pressure with your tamper. A firm, even tamp is best.

4. Macchina

Buying the right machine for the job is an essential ingredient.

Source: Gaggia