This package is great - if you want a stellar grinder with a solid single-boiler machine, this package is for you.

I got my Gaggia Classic and Rocky Doser package about a month ago. First off, they are stunning to look at right out of the box. With my stopwatch in hand, the first shot I pulled was actually pretty successful, but subsequent shots over the next couple of days varied greatly as I experimented with tamp and grind. I decided to nail down a constant factor in my process, and since I had no idea what 30 lbs. of tamp pressure was, a scale was my answer. I picked up a simple bathroom scale, which actually serves two purposes. The first is obvious: to get my tamp pressure correct. The second is that it serves as a riser for the Classic, which is key because the height of the steamer wand makes it a little tricky to get the milk pitcher underneath it and out from under it. You have to tip it quite a bit to do so, which is a hindrance when it�s full of froth and milk The scale gives about an inch and half extra height and eliminates the problem. So, I face the scale with the dial to the left, put the Classic on the scale, lined up with the right edge and leaving the dial section of the scale exposed to the left side, and then calibrate the scale to zero.

To brew, I fill the portafilter (I�m getting great results with Rocky set to 10 with LaVazza Grand Espresso), rest it on the exposed part of the scale, and tamp down until I hit 30 lbs. Perfect every time, and the Reg Barber tamper I just got yesterday was like going from a Pinto to a Porche. I�m using water filtered through a Brita system. I pull a blank shot into my cup to heat the cup and brew group before pulling a real shot, then set the cup with the hot water in it on top of the cup warmer while I fill the portafilter and pull the real shot. For frothing, when the steam light shows ready, I rotate the wand over the drip tray and open the valve for about 5 seconds until water stops coming out, only steam. Then I close it again for about another 30 seconds to let it build up some pressure. The frothing wand does a great job, even on whole milk. I hold it just below the surface until it reaches 100 degrees, then lower it down deep until it gets to about 150. Great froth every time.

I�m very satisfied with my Gaggia Classic/Rocky setup and happy that I finally took the plunge after two years on the fence. Even friends who doubted the expense could ever be justified have conceded that �the coffee is delicious. It actually wasn�t a waste of money��

It was daunting at first, all the rules and tools, but I feel more and more at one with it all each day. I actually look forward to getting out of bed in the morning.