nahh pressurized baskets are the double walled ones. spouted or unspouted won't make a difference in the actual extraction, but it does help to see a naked portafilter to know how the shot is extracting.
you can do a ton with a gaggia classic and a burr grinder. first thing is to buy a drug scale for sure:
https://www.amazon.com/AMIR-Upgraded...NsaWNrPXRydWU=
like we've talked about, the goal of the scale is to help you get in range of what is good. weigh out 18g, pull a shot, should be 27-40 seconds and should weight somewhere between 24 and 40 grams, all of this is +/-. then follow the flavor.
second thing is to buy fresher coffee. and like, as full of shit as i am, i promise this isn't a bullshit thing. here's the deal - when you roast coffee the coffee starts to degas as soon as it is out of the roaster (letting off co2). this degassing follows a curve - lots of gas at first and then it slows down. if you try to pull a shot too soon (days 1-5 off roast), it'll taste gross (the carbon dioxide dissolves into the espresso as carbonic acid under pressure and it tastes like batteries? science bros check my homework on that one), but if you try to pull a shot too late in the degassing curve (day 14+ off roast), there won't be enough swelling (or bloom, as it's called in brewed coffee) to prevent channeling and to lock the puck into place. so like - this isn't asshattery, it's literally because espresso won't function if it's too old. if you want i can make a video of me trying to pull a shot with old beans, but you'll see, it's literally impossible.
in general, espresso (physically) works between 5 and 14 days. if you're good, you can squeak out a passable shot up to 21 days off roast, but you gotta know what you're doing for sure. some would even argue for a tighter window; like 6-12 days is the only real time you can pull a proper shot. the reason coffee tastes better at a good cafe is because they go through enough volume to always have beans that are perfectly in that window. their baristas are shit, and chances are, their $10k machine is pretty much doing the exact same thing as your gaggia. sure, they might have a better grinder, but you can still get close with what you've got (nb - when it does come time to upgrade, your money is best spent on a grinder)
so yeah. get a scale, get better at distro (jm2e is spot on with his advice), get coffee that is in the correct time window).
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