tldr: She’s back online, and by ‘she’ I mean my coffee machine. ”Bumblebee” is my Gaggia Classic Pro and she’s been sitting unused on my counter for four months after a going through a very unexpected and gut punching (literally) period of illness this year. Now I am feeling well enough to slowly introduce coffee back into my life and I’m figuring out how to do it safely. I am both excited but cautious as a life without coffee, is a sad reality I do not want to exist.
4 months later, and I am happy that my body is finally feeling well enough to reintroduce coffee into my morning routine. This means, it’s time to get Bumblebee back online and operational again. 🐝
Bumblebee: the name for my yellow Gaggia Classic Pro E24. She has two mods, a 9 bar pressure spring and the Super Steam Wand mod that allows for continuous milk steaming power.
2026 was the year I upgraded from my entry level machine (a Morphy Richards Compact Espresso Maker) to my more sophisticated bright yellow “Bumblebee“.
I also decided to start this blog in 2026 because I wanted to put my love and knowledge of coffee in a more public place. This was the space I’d write about the coffee I was drinking at home, the things I learnt along the way and continue building my own knowledge, skill and voice as a speciality coffee person.
The first few months were a mix of highs and lows with my Gaggia. Some broken components needed fixing (like the Super Steam Wand mod) and I tried out new gear like a 3D printed WDT to bring me closer to a reproducible workflow for espresso prep. However, three months into getting to know my new machine and all her quirks, I had to pack her up because I got very ill and coffee was a huge trigger for me. My stomach issues developed and since then, Bumblebee has been sitting on my counter; empty, powered down and unused.
My stomach issues look like: stomach ache, sore throat, throat tightening, unable to swallow, stomach sensitivity, bloating, fatigue and changes in 💩 habits.
I have been ill for 7 months now and as time has gone on, the angry stomach symptoms have calmed down from 90% to a better 40%. This is why I wanted to start making coffee at home again. However, coffee remains a consistent trigger for me. I don’t want to cut out coffee permanently so I’ve made some changes. All in the hopes that I can continue to enjoy tasting coffee and not triggering my stomach. Changes I’ve made include…
- drinking one cup a day,
- not drinking coffee everyday,
- having single shots in my coffee instead of standard doubles shots,
- eating food with my coffee,
- drinking more decaf or half-caf coffee,
- cutting out cow and oat milk as I think I am intolerant to both,
- drinking water with my coffee to avoid dehydration,
- trying new coffee brewing methods like filter and cold brew coffee but I don’t enjoy the latter that much.
My current order is now an soya milk flat white (total volume of 150 to 180 ml/ 5 to 6 oz) or a cortado (total volume of 120 to 135 ml/ 4 to 4.5 Oz) with a single short of espresso. Shortening the milk content helps make a more balanced (and not too milky drink) so that I continue to visit and taste all the speciality coffee places that I love to go to.
I’ve missed making espresso at home but I used my time away from the Gaggia to learn how to brew pour overs, make cold brew coffee and and prepare matcha. I guess this is a testament of how during moments of difficulty, opportunities for growth can be found. I’m really grateful for the chance to grow when I was ill.
Looking into the future, I’m still on the hunt to find the Bag You Know (my ‘House’ espresso – the reliable coffee that has permanent residence in my cupboard). I want to explore more experimental coffee since I can make filter coffee at home. And as matcha is a growing area in the coffee shop scene, there is an adventure to be had by trying different matcha teas and lattes.
I do value peoples recommendations on what to try next so if you have had any great espresso beans or funkier experimental beans you want us to try, let me know and comment below.
Until our next brew, look after yourself.
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