The Gaggia Classic espresso machine has been a favourite for home coffee enthusiasts for many years, so when Gaggia released the 2019 update, called the Classic Pro, we bought one, and used it as a daily driver for over a year.
During that time, I pulled the machine apart, upgraded components, added a PID and did various cleaning and repair jobs. I feel like I know this machine, but would I still recommend it in 2022?
The Gaggia Classic Pro is a semi-automatic machine that has several limitations, yet this hasn’t stopped a dedicated fanbase from continuing to buy them. Read on to understand why we think the Gaggia Classic Pro is still an excellent choice in 2022 for a particular coffee enthusiast, including espresso lovers like us, and why others should look at alternatives.
Summary Up Front
The Gaggia Classic Pro out of the. box can make great espresso, froth milk reasonably well, but not do both at the same time. It has a robust and simple stainless steel build quality and has a thriving secondary market for add-ons and upgrades, and is pretty easy to re-sell when the time comes.
Choose it if you want an affordable entry into making espresso, wish to have a separate grinder, and don’t need to make many milk-based drinks in quick succession.
The machine is feeling a little dated now. Gaggia’s approach may be if it ain’t broke, don’t fix it, but I think a few small refinements could go a long way to extending the appeal of this machine. One of the machines they were previously compared to, the Rancilio Silvia Pro has been upgraded significantly recently, although it now comes at a higher cost.
It’s a Gateway to More Capable Machines
Another reason not discussed much, is how this machine allows you to experiment, tinker, and learn about the brewing mechanics at a reasonable cost. I would never modify my Rocket R58 which cost over £2k, but during my years with the Gaggia, I had no problem in swapping out the drip tray for a 3D printed variant, changing the filter basket, or even cleaning limescale out of the 3-way solenoid valve.
The fundamental knowledge of coffee machine mechanics I learned during that time is something I appreciate now. The simplicity of the machine, active community and thriving 3rd party market set made it possible.
Some Negatives to Consider
- It’s starting to look old compared to newer models
- No PID and therefore no way to control temperature which limits your ability to control extraction on darker vs lighter roasts.
- If you make milk based drinks, you’ll have to make the espresso’s first and then wait for the boiler to heat to milk frothing temperature. Making more than one milk based coffee, will take longer than you want. Look elsewhere if you’re regularly making several milky coffees.
- Although made from a stainless steel frame, It attracts grime after a while, especially on the base below the drip tray
- It comes out the box set to 15bar pressure, which is too high. You’ll need to change this to 9bar or lower using a kit. This is simple and cheap to do, but it might make some anxious
Feature Highlights
- A single boiler machine controlled by simple switches, it has some quality components where it counts that help in brewing quality espresso.
- Stability is pretty good once warmed up however due to the integrated group head with close proximity to the boiler and heavy brass portafilter which retains heat.
- Small footprint, easy to remove water reservoir or fill from top.
- Decent milk frothing, but you have to wait for the boiler to heat after you’ve brewed your espresso.
- Lots of aftermarket parts if you like to tinker and learn
What’s Changed from the Old Model
- The pump has reduced vibration. Feels less like an earthquake.
- Professional metal steam wand with two holes which is perhaps the biggest improvement overall. The old model had a plastic panarello wand which was easier to use, but at the cost of control and fine quality.
- The 2019 Classic Pro is made in Italy now. Previous models were outsourced to Romania
Gaggia Classic Pro Key Features
Function | Description |
---|---|
Boiler Type | Single Boiler |
Temperature Control | No |
Pressure Gauge | No |
Water Source | Resevoir |
Steam Wand | Yes - Professional |
Grinder | No |
3-Way Solenoid Valve? | Yes |
Brewing Capability – 4.5/5
Since all coffee drinks start with an espresso base, a good machine, it goes without saying, should be able to brew good espresso. But there’s a catch. At this price point, some people may choose the Classic Pro to use with a pressurised basket and pre-ground coffee, while others attracted by its capability and low price point want to grind our own coffee. Setting up a machine to give good results for one, will affect the results of the other.
High-Pressure Extraction by Default is not ideal for regular shots
A pressurised basket simplifies the process of pulling an espresso shot and is the easiest way to start making espresso if you don’t have a quality grinder, but it also requires more pressure than is ideal for use with a regular basket. The Classic Pro out-of-the-box pushes around 14 bar through your coffee. Too much to make good espresso with freshly ground coffee which requires 9 bar.
The good news is that kits are available for less than £5 ($6) which supply you with a small spring and some tubes. The spring took 5 minutes to replace and took the pressure down to the ideal 9 bar level.
The beans matter
That said before I bought the kit I was still getting great espresso with darker roasts. This is an Italian made machine, and the Italians prefer a stronger robust flavour, which is easier and more forgiving to extract.
However, when you move toward using a medium or light roast, you will struggle to get the best out of the beans without having fine control over several aspects of the extraction, including having the pressure set to a lower 9 bar, and with an ability to set the temperature.
Temperature Control
Hotter water extracts coffee faster than colder water, so if you want to get into your single-origin fine espressos, you will need temperature control.
The thermostat inside the Gaggia Classic Pro is a physical block that expands with heat and contracts as it cools. There is no finesse in this as you can imagine.
Your only indication that the ‘right’ temperature has been reached is that the light on the brew switch comes on.
This simplicity, of course, is an advantage if you don’t want to get deeply involved in the intricacies of making espresso. It works quite well with the regular Lavazza or Illy beans and other Italian roasts. You will not be disappointed and can get a lot of pleasure from trying different beans and making tasty coffee.
Should you wish to raise your brewing game, the Gaggia secondary market has your back. There are several PID kits on the market which allow you to replace the old physical thermometer with a digital one accurate to one-tenth of a degree (measured at the boiler).
I shamefully admit that I have close to zero practical handyman skills. I’ve tried, but I don’t have what it takes. However, I was able in a couple of hours, following instructions from Mr Shades and a kit I bought from him on eBay, to install a PID. Amazingly, it worked and has continued to work reliably for several months so far. The benefit of this PID is the level of control and the visibility of the boiler temperature that it gives you.
Hi Sir.
How does this Gaggia Classic Pro compares with the Expeessione Concierge Automatic?
Thanks in advance for your reply.
Cheri
Hi Cheri,
they’re very different machines. The Expressione Concierge is a super-automatic with a built in grinder that is the only equipment you need to make coffee, but don’t consider being able to upgrade it, or make any changes to improve the quality of coffee you’ll get from it. You’re stuck with the quality you get – which might. be good enough for you.
The Gaggia Classic Pro has no grinder – you’ll need to buy that separately. But it is a more serious bit of equipment that, if used properly, will produce better results, especially if paired with a decent grinder. It’s built better, and has plenty of upgrade options. But. if you just want coffee at the push of a button, it’s probably not the right machine for you.
I steam the milk first, then run water through the brew head (into the cup so it’ll preheat it) for about 5 seconds, then pull the espresso shots. Works great. Plenty of tinkering back and forth when making drinks for several people, but you can make excellent drinks.
Do you have a link to the £5 spring kit?
Here you go. I noted prices have gone up for the full kit. It now costs £15.
https://www.shadesofcoffee.co.uk/gaggia-classic-opv-spring-mod-kit—plus-version-springs-additional-silicone-pipe-and-bung
Hi, How many shots can I pull in an hour with the Gaggia?
Hi Brian, this really depends on whether it’s just espresso, or if you’re trying to steam milk at the same time. This is not a machine meant to run in a cafe, but as a guess, I’d say you could safely pull 30 shots an hour, although remember you’ll need to regularly refill the tank. If you need to steam milk, I’d buy a separate milk steamer, although those you’ll buy on Amazon are not build with components to endure commercial use.
Looks like i have followed the same route as you to coffee nirvana. Started with the Barista express, moved onto the Gaggia Classic and now await my Rocket R58 Cinquantoto. I have to say that i was very disappointed with the Gaggia. So many annoyances – 1) The gap between the tray and the portafilter is too short. 2) you cannot see the water level in the tank, and its way too tricky to get the pick-up tube back in if you remove the reservoir. 3) the steam wand is on a fixed swivel. would it have really been that difficult for Gaggia to have some form of ball joint? 4) it runs out of steaming very quickly, not even enough for 150ml of milk. 5) no automated method of preinfusion. Its 15 bar straight into the puck. I could go on.
The Barrista express is by far the superior machine, the preinfusion is great, but sadly, not robust and you just know its gonna break after 1-2 years.
what is the point in leaving a comment if you don’t publish them?
Sorry John, we got hit by a huge volume of spam comments, and I missed your genuine one. It’s published now, and sorry again for missing it.