CONTINUOUSLY EVOLVING TRADITION
Gaggia continuously evolves their production and assembly processes while improving the quality of products.

The Gaggia Classic 2019 is considered one of best coffee machine in its class and has won accolades and positive reviews  from Expert Review, Kevin from Coffee Blog, James Hoffman and other important experts in the field of Coffee. Gaggia Classic has been around for over 30 years and, largely, the external parts and accessories and the internal boiler have remained the same. 

The 2023 model retains the best features of the 2019 model and makes it fit for the next 30 years by improving the model further.

The main external parts that you see are the Stainless Steel Body, the Filter Holder and the Brew Head. The Filter Holder [portafilter] and the Brew Head were made out of brass and chrome plated externally on the older model. on the 2023 Evo model this has been changed.

The Filter Holder on the 2023 Evo model is now made out of Stainless Steel, similar to the metal used in the Ash handled filter holder, we introduced a couple of years ago and is of professional filter holder quality.  The weight and the heat profiles remain the same and is  lot more pleasing than the one we had before.

Chrome Plating has been around for a very long time and although the end products are perfectly safe and compliant, manufacturers are going away from plating, as the process involved in chrome plating can be harmful for those involved in the process. Gaggia has taken the decision to change some of the parts to more modern and safer alternatives.
 
The Brew Head is also going to be Brass (CW510-Lead free brass*) *Compliant to Section 1417 of the Safe Drinking Water Act (SDWA).
 
The Boiler inside is the same traditional boiler but coated with non stick coating, rather than the previous polished non-coated aluminium.

The Pro Steam wand, that was introduced in 2019 model, is the same on the new model.
 
CARE FOR PEOPLE
The new pump and heating system pre-assembled and the simpler wiring connection make the production more ergonomic for workers, and any intervention on the machine is easier and quicker.
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CONSCIOUS AND COMPLIANT
The company adopts a conscious and responsible approach to develop products that are fully compliant with the new rules, and to guarantee sustainable processes.

I am frequently asked by customers whether they should go for a Gaggia bean to cup machine or for the Gaggia Classic. So, here goes : my thoughts on this question.

Gaggia Classic is a traditional coffee machine. This means that you use coffee that is already ground, using either a suitable grinder or buying a finely ground coffee from your supplier. Gaggia Classic comes with two traditional baskets and a perfect crema basket. If you are using a grind that is not very finely ground, you will find that it comes through too fast and not give you the right extraction. The perfect crema basket, somewhat corrects this by exerting pressure inside the basket with two layers. One layer has lots of holes and the other has only one hole, thus producing a nice crema, without trying hard. 

On the other hand, the traditional baskets have only one layer. This means that you have to use a finely ground coffee.  You also have to tamp it hard so that you are restricting the flow to get the right extraction. The right consistency of grind and even spread and the right amount, play a major part in producing that perfect coffee. Once you have perfected your grind and tamping etc, you will certainly get a better coffee from a traditional machine like the Gaggia Classic. So be prepared to have to put in the effort, by getting the right grind, right tamper, and even use techniques from experts to get the best. eg try pre-infusion, temperature surfing, right amount of coffee, weighing your coffee, evenly distribute the coffee etc.  Preparation and developing your own methods to perfect your shot becomes a vital part to be a good home barista. Not easy, but very satisfying! 

If you are a person who is not too fussy and will be happy with a nice crema and taste of coffee and prepared to learn, the Gaggia Classic can be still good for you and you can use the perfect crema basket initially and start learning how to go to the next level with the Classic, once you have learnt the basics. You can then add a the right grinder to the mix, try different coffees and enjoy the experience of learning to make coffee like a barista. Gaggia Classic is demanding, but is your friend for life.

The Bean to cup machines are much easier to operate and give you a good coffee without trying hard. I suppose, it is similar to using the perfect crema basket with the Classic. The machine does everything for you. You have the added advantage, that you have a 'built-in' grinder to do the grinding, every time you press a button to make a coffee. There are also other advantages : programming, cleaning, removable brewing unit etc.

For a person who does not have the time to go through the intense ritual of making the coffee, the bean to cup machine gives you a whole load of advantages. The coffee is pretty decent but the advantage of easy operation and the features that the machine provides for programming, grinding, cleaning, outweigh the benefits of a perfect espresso that you will get on a Classic. My wife will press a button any day, to make a coffee for me, rather than go through the process on a Classic. 
I must admit that I do the same, most of the time when I am working. 

When it comes to bean to cup machines, there are so many options. It is good to know what you want. For example, you can go for a traditional frother, fully automatic frother or something in between, that will allow you to do both.
We also have machines where you have profiles, to save your own parameters, such as : temperature, single or double shots, coffee strength, quantity of water etc. 

Have a look at the range and feel free to come on zoom and talk to us. 

This is a 'must watch' for anyone who is interested in coffee. I have been in coffee for 30 years and am still learning and I found this video very informative and is a comprehensive discussion on coffee and its implications on health and nutrition. 

frequently asked questions on PIDs :
1. Do we fit PID's for Classics.
2. Are they needed?

My take on this is as follows. If you are starting off with a Classic, you need to understand the machine before you invest on PID's. First of all, the manufacturer's warranty will be invalidated by changing anything like this on the machine. So beware!.
The machine comes with 2 thermostats which control the temperature of the boiler. One is called the Coffee thermostat and the other Steam thermostat. Coffee Thermostat is fitted on the side of the boiler and the steam stat is fitted on the top of the boiler.

Coffee stat temperature ranges from about 70-72 degrees to 90-92 degrees. When you turn the machine on, the middle light comes on when the boiler reaches the lower temperature. It remains on until it reaches the higher level. It is always good to warm the portafilter before making your coffee.

Once you know the range and how the light turns on and off, you can decide when you want to press the button for coffee. I normally wait for the light to go off, ie when it has just reached the higher level, to press the coffee button to dispense the water through the coffee. Depending on the coffee that you are using you can try it at different temperatures. What a PID does is to allow you to narrow the range.
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My advice is to learn using the machine at different levels of temperature before modifying the the machine.

For those who have like a Black coffee machine in their kitchen, we have put together a coffee station. It consists of the Classic Pro in Thunder Black, the M2D Macap Grinder in black and a black matt finished  knock out box. Although they are not a perfect match in the finish, they look great together and can be an ideal set for the barista in you.

I am going to describe my way of  using my Gaggia Classic. It is not the only way but might be a useful guide for those starting off with the Classic for the first time.

I switch on the machine, check the water tank [fill if necessary] and wait until the light comes on for the coffee. This means that the water temperature in the boiler has reached a lower level of the limit, ie about 70 degrees C. At this point, I run a bit of water through the brew head and hold the portafilter [filter holder] under it to warm the holder. I also open the steam wand the steam knob on the right, with the coffee button still on. This draws the water through the steam pipe. Once water comes through the steam wand, I close the wand and stop the coffee button. There will be some drips from the wand. You can release any excess water by opening the steam knob again to release this.

I then leave the machine to get up to the max temperature, ie until the light turns off. This means that the  coffee thermostat max temperature has been reached.

During the time I prepare to grind the coffee and tamp etc. Before I engage the portafilter, with the coffee in the basket, on to the brew head, I press the coffee button, just enough to release a little bit of water. Then I immediately engage the portafilter and press the coffee button again to start the brew for a second or so, and then stop, and then start the brew again after 3 seconds. This is to pre-infuse the coffee with some water. Once I get my desired amount of coffee, I stop the coffee button. Pre-infusion can give you a better coffee, in my opinion.

Modding the Classic is something that has gone on for many years by Gaggia enthusiasts. You may have seen Rancillio Silvia steam wand fitted to the pre-2015 models. This was quite common. This, of course, is no longer necessary as the 2019 Classic has the professional steam wand as standard.

OPV
Another common adjustment, rather than a modification, that users carried out on the pre-2015 model was the adjusting of the Over Pressure Valve. On the 2019 model the
OPV is on the top of the pump rather than being fitted to the boiler. It is not as easy as the older model. It seems to be a question a lot of enthusiasts seem to ask. I find that enthusiasts somehow find a way of adjusting things on the Classic. As a manufacturer's agent we need to warn against any internal adjustments or modifications as this will invalidate the manufacturer's warranty. The machine's default pressure for opening the solenoid is 9 bar. This is what the factory setting is. This is what you have even on professional machines. It is therefore not necessary to change this unless you want to perform unusual trials . Yes, it can have an impact on achieving different results on coffees depending on the fineness of the grind. I personally am happy changing the grind or the pressure I apply when tamping the coffee or increasing or decreasing the amount of coffee you put in to try out different tastes in coffee. Pre-infusing the coffee also can help.
 
PID
Another modification I see done is, fitting a PID controller. This is probably a good thing as it keeps the temperature range at a smaller range – say 85 -90 degrees, rather than the normal of 72 – 92 degrees. Fitting a PID is not something that you can easily do at home. Any modification can invalidate the warranty on the machine.

Simple Modifications
There are some simple modifications which can make a big difference to the quality of coffee. Two of these simple modifications are fitting a filter seal for the brew head and a professional shower disc. We now have a E61 silicone seal [blue] and a professional shower disc on our website. They are £5 each and they are both excellent. What it does is that it gives a bit more flexibility when you are fitting the portafilter on to the machine. It is easier to fit. You can put 18-19g of coffee in a 16g basket and still manage  to fit  the portafilter with relative ease  because the silicone seal is springy and flexible.

The pro shower disc has 2 layers – a metal layer with larger holes and a mesh layer. This allows the water to flow in a more controlled way from the brewhead.

Both items are available to buy on this website. If you need further advice, why not come and see us live and talk to us on Zoom. 

How do I get a good milk froth on a Gaggia Classic 2019 Pro?
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It is a question I get asked many times. I think some of you are finding it harder than the previous models of the Classic which had the pannerello frothers. The Pannerello Frothers have a simple sleeve that allow air to always go into the milk, when you insert it into the jug. As you probably know, that air is main ingredient in stretching the milk. If you are a person who wants a flat white or a more controlled micro foaming, then the sleeve on a pannerello frother [the one you find on all the other models we do] can be a non starter. I usually take the sleeve off [on a panneello frother]  and foam the milk using, just the tip of the wand and get great results. When you do this, you will find that 'you' have to add the air. This will come with practice. I tend to put the tip of the wand [without the sleeve] about an inch into the milk and open the wand fully by rotating the knob fully.  The force of the steam will create a depression and a vortex in the milk and the milk should start to go round.

The Classic 2019 has the professional steam wand. This means that there is no air added by the frother. It just has the 2 holes on the nipple of the wand and therefore you have to control the air intake. It is therefore similar to foaming without the sleeve on a pannerello frother. If you use the right jug and practice a bit with the directing of the tip and adding of air, you can produce some great results. When I say, using the right jug, I think a lot of users who are used to the pannerello frother find it difficult to change to the Classic 2019 wand because they are trying to use the same jug that they had before and doing it the same way as before.

Tips

1. I wait till the the steam temperature is reached before starting. However, I always make sure that the the machine has been primed before use. If you do not have the right pressure in the boiler, you are going to struggle to get the steam build up.
2. ​Make sure you purge the wand to get some of the condensation of water out.
3. insert the tip into the milk, about an inch under the surface.
4. Open the knob fully quickly to a get a blast of steam into the milk, to create a vortex and keep it in if you want the milk to be creamy but not frothy. If you want it to be frothy, you need to carefully lower the jug to add more air almost below the surface of the milk.

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​Milk Jugs
Remember, different jugs can give different results. I quite like the straight jugs that we do, as they keep the swirling and gives more control by pushing the milk to the bottom. If you are using a V shaped jug, you will find a different result. There are obviously different sizes available. If you are wanting milk for a one or two cups, the 12oz [350cc] jug is ideal. Once you get used to this, you should be able to get a good micro foamed milk for flat white and latte art. If you add more air you can stretch it to about double the quantity in the jug. If you want a better pour for latte art, then have a look at the Motta Jugs.
Let us know how you are getting on.