{"id":4935,"date":"2020-05-01T12:14:27","date_gmt":"2020-05-01T12:14:27","guid":{"rendered":"https:\/\/bartalks.net\/?p=4935"},"modified":"2022-01-08T13:50:56","modified_gmt":"2022-01-08T13:50:56","slug":"gaggia-classic-pro-review-when-to-buy-one-and-when-not","status":"publish","type":"post","link":"https:\/\/bartalks.net\/gaggia-classic-pro-review-when-to-buy-one-and-when-not\/","title":{"rendered":"GAGGIA CLASSIC PRO REVIEW – WHEN TO BUY ONE AND WHEN NOT!"},"content":{"rendered":"\n

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. <\/p>\n\n\n\n

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?<\/p>\n\n\n\n

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.<\/strong><\/p>\n\n\n\n

Summary Up Front<\/strong><\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.\u00a0 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.<\/p>\n\n\n\n

It’s a Gateway to More Capable Machines<\/h3>\n\n\n\n

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 \u00a32k, 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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Some Negatives to Consider<\/h3>\n\n\n\n
  • It’s starting to look old compared to newer models<\/li>
  • No PID and therefore no way to control temperature which limits your ability to control extraction on darker vs lighter roasts.<\/li>
  • 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.<\/li>
  • Although made from a stainless steel frame, It attracts grime after a while, especially on the base below the drip tray<\/li>
  • 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<\/li><\/ul>\n\n\n\n

    Feature Highlights<\/h2>\n\n\n\n
    • A single boiler machine controlled by simple switches, it has some quality components where it counts that help in brewing quality espresso.<\/li>
    • 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.<\/li>
    • Small footprint, easy to remove water reservoir or fill from top.<\/li>
    • Decent milk frothing, but you have to wait for the boiler to heat after you’ve brewed your espresso.<\/li>
    • Lots of aftermarket parts if you like to tinker and learn<\/li><\/ul>\n\n\n\n

      What’s Changed from the Old Model<\/h2>\n\n\n\n
      • The pump has reduced vibration. Feels less like an earthquake. <\/li>
      • 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.<\/li>
      • The 2019 Classic Pro is made in Italy now. Previous models were outsourced to Romania<\/li><\/ul>\n\n\n\n

        Gaggia Classic Pro Key Features<\/h2>\n\n\n\n
        \n \n \n \n \n <\/colgroup>\n \n\n \n\n \n \n \n \n \n \n \n
        Function<\/th>Description<\/th><\/tr>\n<\/thead>\n
        Boiler Type<\/td>Single Boiler<\/td> <\/tr>\n
        Temperature Control<\/td>No<\/td> <\/tr>\n
        Pressure Gauge<\/td>No<\/td> <\/tr>\n
        Water Source<\/td>Resevoir<\/td> <\/tr>\n
        Steam Wand<\/td>Yes - Professional<\/td> <\/tr>\n
        Grinder<\/td>No<\/td> <\/tr>\n
        3-Way Solenoid Valve?<\/td>Yes<\/td> <\/tr>\n <\/tbody>\n <\/table>\n