The Gaggia Classic Espresso Machine

The Gaggia Classic has brushed stainless steel exterior which makes a very durable housing that will not rust or flake over time. The portafilter handle (what the ground coffee goes into) is also upgraded to include a stainless steel dispensing beak which provides an improved espresso flow when 2 shot glasses or demitasse cups. The portafilter itself weighs in at a whopping 1 pound of chrome plated brass with a commercial size, 58mm diameter, just like you would find in a local, fancy coffee house.

The brew group is also chrome plated brass, which is where the portafilter handle locks onto. With these commercial quality parts heat retention and stability is unmatched at this price. The Gaggia Classic also comes with a new, plastic Pannarello style frother. While some people have a hard time generating high quality micro foam and steaming milk properly, I have found it quite simple (tips below). The plastic wand (a stainless steel version is available for an addtiional $30) is easy to use and clean. Although you can use the steam wand to dispense hot water (perfect for an Americano), I wouldn't recommend using it for hot tea. Depending on how much water you want/need the instructions don't recommend dispensing water out of the unit for longer than 60 seconds.

The Classic comes with three different "baskets" for brewing espresso. A double shot, a single shot and an ESE (easy serving espresso)Pod compatible basket. The pod basket was designed with the approval of Illy, who has been a founding member of the ESE consortium. Needless to say you will have a lot of coffee options between the ESE Pods, pre-ground espresso and espresso beans.

This Gaggia has a unique boiler system that has 2 heating elements. Every other espresso machine in this price range puts their boilers in direct contact with the water. The Gaggia doesn't, instead embedding them in the side of the boiler to prevent the corroding of the heating elements, the primary reason other machines break down. This layout is highly efficient in that it causes the boiler to become a heating element.

Again more advanced than its peers, the Classic sports a 3 way solenoid valve. Typically found only in commercial and prosumer equipment, this valve relieves pressure that develops during the brew process and diverts it to the drip tray.

photo credit: SquidooMBA

The Gaggia Classic sports three rocker arm switches. The one on the left is the main power switch. It has a built in indicator light that illuminates whenever the machine is turned on. The middle switch is the steam switch. When turned on it will heat the boiler up to steam temperature. On my machine this takes 20 seconds or less. The far right switch operates the pump and is also known as the brew switch which also has an indicator light to goes on when the boiler reaching operating temperature. To start the brewing process just turn on the brew switch, wait until you have reached your desired volume and then turn off the switch.

photo credit: SquidooMBA

You can steam just about any milk including skim, 1%, 2% whole and Soy milk. It took me 4 attempts to get it right and I wanted to share with you the steps that I use to hopefully get you on the right path to that perfect cup.

I would recommend purchasing either a 20oz or 24oz frothing pitcher. I have a 20oz and it is fine for single cups. When I move up to double shots I will be purchasing the 24oz.

For my 8oz latte I start with approximately 6oz of super cold 2%. At least for me, that creates the perfect amount of steamed milk and foam for an 8oz cup. I place my pitcher in the freezer when I turn the machine on the morning and pour the milk in right after removing the pitcher from the freezer and right before I am ready to froth.

You can steam the milk before or after you pull your shot of espresso. I prefer to do mine AFTER I have the shot ready (I place the cup of warm espresso on the top which has a passive cup warmer to keep it just right).

To begin, make sure the steam valve is closed and turn the steam switch ON (it is the middle button). When the indicator light comes on the machine is ready to produce steam. Holding either a rag or empty cup under the steam wand, turn the handle (the black knob) counter clockwise 1/4 turn to dispense any water droplets at the bottom (you don't want watery milk) and then close the steam valve.

Insert the end of the steam wand into the milk until it is just below the surface. I put the wand in the mouth of the pitcher at the 9 o clock position and tip the pitcher toward me. Open the steam knob about one full turn or so and listen for the sound of "tearing paper". If you are getting lots of big bubbles, you are too close to the surface of the milk. Raise the pitcher slightly to put the steam wand tip a bit lower in the milk. Keep the pitcher tilted to get a whirlpool effect. After about 20 seconds (and when you have a sufficient amount of micro-foam at the top, raise the pitcher to plunge the tip of the steam wand deeper into the milk and keep the whirlpool going. Don't try to be hero by guessing the temperature of the milk. Use a clip on thermometer to measure the temperature. Coffee houses typically heat to a mimimum of 140 degrees, Starbucks goes to 160. Don't go over 180 or you will scald your milk. Just remember that most thermometers are moving slower than the actual temperature so the milk maybe be warmer than you want. I like my milk closer to 160 so I turn the knob off when my thermometer reaches 155 and it normally cruises up to the 160 range.

When you hit your desired temperature, turn off the steam knob clockwise to shut off the steam and remove the pitcher. Wipe the exterior of the steamwand with a damp cloth and purge the steamwand by briefly turning the knob on and off again.

Tap the pitcher a few times to pop any large bubbles and swirl the pitcher to blend the milk and get the silky smooth texture. Pour the milk into your cup. You can either shake the pitcher back and forth as you pour or use a spoon to put the micro-foam on top.

**Update** The plastic Pannarello steam wand that comes on the Gaggia Classic is kind of a "steam wand for dummies". You won't be able to make the coffee shop micro-foam but you won't mess it up either. The design of the plastic model pulls quite a bit of air in at the top and injects it into the milk. This makes a lot of bubbles, sometimes large bubbles, but not much micro-foam. With the plastic model you don't need to hold the tip below the surface at the beginning. Doing that will just create more bubbles. Just hold the end of wand just above the bottom of your pitcher until you reach the desired temperature. As I mentioned above, tap and swirl when you are finished and you will have done the best you can with this wand. If you are like me and really want the boutique level micro-foam, upgrade to the Stainless Steel Pannarello wand. It is about $30 more (sold separately) and is easy to install. Rather than drawing air in across the top of the wand, the Stainless Steel Pannarello has a tiny pinhole at the top and functions more like a much higher end steaming wand. Hope that helps!!

photo credit: Cliff Goldmacher