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Product Description
Get all the benefits of a commercial espresso machine at home with this device from Gaggia, one of the most respected names in the espresso industry. Using standard 58-millimeter filters, it provides ample room for brewing rich, full espresso Read More
So, is this version the older 'true classic' with the better boiler? I'm a bit confused about the old classic, new classic (M?), and the EU version differences as I have found too much conflicting information on the "Error'net".
TIA,
Sid
This is a decent deal, but for any newbie espresso machine user, please remember that a quality grinder is required to use this machine correctly. You’ll be spending at least $100-$150 starting for one and that’s refurb or sale pricing. Baratza makes some great grinders are reasonable prices. I used to own the Virtuoso.
To everyone mentioning the steam tip that comes with the machine, it's easy to replace. There are many routes you can take such as replacing the entire steam wand with the Silvia wand. I didn't really feel like voiding my warranty by doing that so I just bought this instead.
https://www.amazon.com/gp/product/B00M5PE62Q/
(Whole Latte Love sells this as well)
Also this guide is crucial to getting the most out of the steaming ability of the Classic:
https://coffeeblog.co.uk/gaggia-classic-latte-art-hack-throw-manual-away-make-perfect-consistent-microfoam/
The Classic is a good value, just expect limited steaming abilities as compared to the more expensive options.
**I have the US version**
I have an older model from 2012 and it' s a great machine. Wand is useless for latte, makes great caps, americanos, or straight espresso though! You can modify the wand like someone mentioned below so the machine can be used to make an excellent latte, otherwise you're getting wet cappucinos at best.
Ehh ferrari vs porsche is giving too much credit to a superauto, a porsche can still get 99% of the way there (if not even faster seeing that the GT2 RS exists). Superautos are the equivalent of a corolla sport. Something for people who think they like sportiness but in reality have no idea what sportiness is. Yes you can get serviceable stuff from a superauto (and it will be consistent to a fault) but it's never going to be as good as something as low end as this gaggia when done correctly.
ColbraYou keep saying that but so far you're just some guy with a keyboard. Imagine someone not caring what your point of view is on the subject--yup, that'd be me.
This does look very different from the model I bought 4 years ago. It has been great and I modified the Panarello wand to the Rancilio Silvia Steam Wand easily. This is the perfect entry level semi-automatic espresso machine. I have had no issues with it and I have used it daily for the last 4 years.
WARNING: Other than looks, this machine has nothing to do with the the true (pre-2015) Gaggia Classic. More details here:
https://www.reddit.com/r/Coffee/comments/4r1dp4/the_new_gaggia_classic_vs_the_one_we_love/
Edit: The description here does say "three-way solenoid valve", so the plot thickens. To anyone who considers buying this machine, don't rush to join the drop before you find out exactly what version of the Gaggia Classic this is.
Edit #2: Regardless of the exact model, both share the same crappy Panarello frothing wand. This would prevent you from steaming milk to a microbubble cream (required for latte art). It's possible to DIY another wand (I did it back in the day with a similar Gaggia), but if high quality milk steaming is a need, you better look for another machine.
I currently own the Breville Duo Temp Pro, and it pulls a really nice shot, and come with a standard steam wand.
If I was buying again though, I’d pony up the extra dough for the Infuser, which comes with a pressure gauge. I think that would make an excellent learning machine.
MastermungMastermung - I have a pressure gauge on my QuickMill machine, and I don't really find the need for it most of the time. I much prefer calibrating my shots using a digital scale and a stopwatch. If it takes 25 second to pull a shot of 25 ml of espresso, I know I'm where I want to be. If the result is very different, it's pretty clear what needs to be adjusted - basically how fine the grind is and how much coffee beans (in gram) I grind (depending on whether the ground coffee touches the shower screen (too much coffee) or whether the puck is muddy (too fine a grind).
BTW, I use a spring-loaded tamper, so tamping pressure not a changing factor.