The old Gaggia classic (my 1st espresso machine, bought from WLL in the late 90s - dropped from NJ, so company early days) used a small-volume rapid-heating thermoblock. It looks like the Gaggia Classic PRO uses a small boiler rather than the thermoblock. I agree the Scace device, using an artificial coffee bed, has no rival with regard to accuracy in measuring a meaningful brew head temp. Good grinder always makes a difference. Nice review, thanks.
Hi bacca71, Thanks for the comment! Yes, there were some Gaggia machines which used a thermoblock many years ago. The true boiler sitting atop the brass group head is a better setup for thermal stability. Agree Scace with coffee simulation is more accurate. And 100% right about the grinder! Marc
Cant wait for this to go on sale!, might skip the intermediate step of getting a flair flex and jump right into this one. Until then I'll be using my moka pot and aeropress.
Congrats! Be sure and bookmark our support section for the Classic here: support.wholelattelove.com/hc/en-us/sections/1500000384362-Gaggia-Classic-Pro It's loaded with videos on how to use and maintain your new machine! Marc
I think this machine is great, just wish the wand was more articular, I get that is a high end upgrade.. but it just seems like it would make such a difference in consumer feedback. So many people mention this as being a drawback to what is widely considered a really great machine, it would appear to be a simple fix.
Nice upgrades and nice video :) I mean for people that do not want to open their Gaggia Classic Pro and replace the OPV for a few bucks. I would have expected a sphere on the steam wand so it moved more and it would have been more comfortable to use. Finally stainless steel PF and GH as well :) GCevoPro with an IMS basket and an IMS shower screen (or whatever pro brand you prefer), fantastic value for money, especially if you know the tricks for steam, better temperature stability and pre-infusion.
Nice! That's really very welcome upgrades but I feel like they woke up really late like 12 years to finally come with features that should had beem there already over 5 years ago? It was already possible to upgrade it yourself from Shades so I dont know why Gaggia waited that long. The stainless steel portadilter is really nice but totally wasted imo considering its still a spouted one when they know anyone slighty serious will want to have a bottomless so you pay extra for a portefilter you're not gonna use and still have to spend an extra dor an aftermarket. It's like when i bought my R58 it came with a useless double amd even more useless single that i barely ever used after raging a few time. Had to fet a Pesado but it doesnt 100% fit the R58 and locks at 7PM 😬 At least my mom's Bianca V3 came with a bottomless with wood which i was really surprised!
Hey Marc, great video for this new upgrade. I see you are still using the "Brute Force" method to tighten the group handle. I cringe every time I see this. It really isn't necessary. Just try using one finger alone to tighten the group handle and you will see that it will not leak. And this is so much more mechanically sympathetic to the machine, not to mention that the seal in the group handle will have a hugely extended life - among other benefits. Cheers.
Hey big, Thanks for the comment. I was using a brand new machine - group gasket not broken in and still a little stiff. I'd hate to show a PF clocking in to 7 in the video. I'd hear about that! I almost always switch out to after market silicone gaskets in groups of all machines I use. This one for well used Classics: www.wholelattelove.com/products/caffewerks-silicone-group-gasket-73-x-57-x-8-5mm And this one for relatively new: www.wholelattelove.com/products/caffewerks-silicone-group-gasket-73-x-57-x-8mm
Hi Marc, I am interested in purchasing a new Classic but I’m a little concerned about the safety of the nonstick coating in the boiler on the Evo. Any info on what kind of material this coating is or how long one can reasonably expect it to be safe to use? I’m considering the Prestige over the Evo because of this reason.
Hi e, Here's info on the material: The commercial name of the coating is EXELIA 3010_B242. This type of coating is also used in professional pots and cake pans. EXELIA 3010/B242 coating conforms for contact with food in compliance with the FDA (Food and Drug Administration) Regulation CFR Title 21 Par 175.300 and it conforms for contact with food in compliance with the Regulation (EC) No 1935/2004 on materials and articles intended to come into contact with food. Hope that helps! Marc
Hi Marc, when it comes to brew pressure more is not better but some manufacturers use marketing that might make you think that. Standard espresso brew pressure is 9 bar. Not surprised your 20 year old Classic is still running. Older Classics like yours use a slightly higher pressure resulting in about 10 bar in the PF during an extraction. Difference between 9 and 10 bar is insignificant to results in the cup. Marc
I clicked your link. It shows a silver/stainless machine. Your video has multiple colors. Are the colors still available or just the silver? Also, I am a newbie and see a lot on bottomless portafilters.Why is a pressure portafilter used with pre ground coffee beans, but fresh ground beans don't use the pressure insert? New Subscriber with tons of learning needed and question, but that'll do for now.
Hi AW, Thanks for subscribing! Many colors and trim options available. Use this link to see them all: www.wholelattelove.com/collections/semi-automatic-espresso-machines?pf_p_price=400%3A600&pf_v_brand=Gaggia Pressurized filter basket: Grind size is critical when making espresso. In normal espresso brewing it's the grind size of the coffee which controls the rate of brew water flow through the ground coffee. When using pre-ground you have no control of grind size. To get around that the pressurized basket limits brew water flow rate. The final quality of espresso from a pressurized filter basket is lower than what is possible using freshly ground coffee in a non-pressurized filter basket. Hope that helps! Marc
Yeah, the anti-scale coating is a thing of the past. New boilers are aluminum. Check with your dealer to make sure you have the new aluminum boiler with no coating. If you have one with the coating, Gaggia will replace it. Thanks, Whole Latte Love.
Hi x, thanks for the question! Here is more information on the boiler coating: FOOD DECLARATION: EXELIA 3010/B242 coating conforms for contact with food in compliance with the FDA (Food and Drug Administration) Regulation CFR Title 21 Par 175.300 and it conforms for contact with food in compliance with the Regulation (EC) No 1935/2004 on materials and articles intended to come into contact with food. The supplier could not share with us the coating detailed chemical composition since it is an intellectual property, covered by patent. But the supplier agreed to share it with EUROLAB after they signed an NDA. EUROLAB is a third independent institute, specialized in performing chemical analysis to check product compliance with chemicals regulations. It is an accredited laboratory (accredited in Italy by Accredia - Accredia is The National Accreditation Body, appointed by the Italian government to attest the competence and impartiality of Conformity Assessment Bodies (CABs) which verify the conformity to the standards of goods and services). After performing chemical analysis on our Classic Evo with the new boiler (the one with the new coating), Eurolab certified that the molecules that might be potentially released in the water ARE NOT DANGEROUS according to the official list of dangerous substances and therefore are not subject to restrictions
Can you possibly share what a “food safe” coating is? Is there a list of exclusionary ingredients. Ie. Such as non BPA? Are there any PFAS chemicals in the coating?
Curious if I can get an answer on this? Food safe raises a red flag for me. I appreciate Gaggia may not tell you the chemical ingredient list but what can they tell us?
Hey George, Not sure which website you're looking at. Clearly states on ours it's 9 bar OPV: www.wholelattelove.com/products/gaggia-classic-evo-pro-espresso-machine-in-cherry-red Please note: 9 bar is currently only available in North American Classic Evo Pro machines. Marc
@@Wholelattelovepage thanks got my machine last night based on your information , was going to spend 4x more but after seeing so many good things on this figured this machine is a better buy for us Would you recommend a DF64 gen 2 with DLC burrs or a Eureka mignon zero ? They are the same price almost here
@@jonbanaitis2992 Full disclosure, we do not carry the DF64 as we tend to prefer the quality of made in Italy/Europe. That said, we have had one in house for evaluation and a colleague tried it at home for awhile grinding for pour over and espresso. He also happens to be very familiar with the Zero and did this video on it: th-cam.com/video/joQSpXwgPT4/w-d-xo.htmlsi=HLI4Zvhidlr7qnnu I asked which he'd choose as an espresso grinder and he'd prefer the Mignon Zero. He commented the DF64 has a very small espresso range - small turns of the grind size adjustment collar resulted in big changes in espresso grind size. For clarity the DF he had was not Gen 2 with DLC burrs. Many grinders have DLC burrs available. Key benefits are longer burr life and burrs are a little slicker. Burr life isn't really important for home use unless you're grinding a lot of coffee. Standard burrs in the Eureka should be good for at least 800KG of grinding. He also felt at pour over grind size the DF64 produced more fines - he mentioned he has no empirical evidence of that just his opinion. With the Mignon Zero you will have more precision in espresso grind size adjustment. Hope that helps! Marc
thank you so much I'll grab that grinder this week hopefully you guys will put it on sale shotley for a even better buy thanks so much i'll watch the above video as well @@Wholelattelovepage
Hey smb, Thanks for the comment and question. I have tested previous Classics. The pressure in portafilter on those when using a device like a Scace which simulates release of pressure during an extraction as prescribed by SCA testing procedures is ~10 bar. Marc
Hi, I'm looking at the Evo Pro for my wife for her birthday and I wanted to know what an appropriate grinder recommendation would be (of what you carry, of course), considering the cost of the Evo Pro? Basically, I don't want to spend $500 on a grinder if I'm spending $400 or so on the espresso machine.
Hi mjm, lucky wife! Here's a video with a range of grinders that pair up nicely with the GCEP: th-cam.com/video/Krh0XzFX1m0/w-d-xo.html Of those in the video I recommend the Eureka Mignon Facile for your situation. It's a very popular, solid, high build quality flat burr grinder: www.wholelattelove.com/products/eureka-mignon-facile-espresso-grinder-white Hope that helps! Marc
@@Wholelattelovepage Thanks... when looking at the GCEP, I noticed you had a bundled discount on the Eureka Silenzio and that made it only a touch more expensive than the Facile so I decided to go with that one... add a Feb29th discount and we're all set!
Hi C, thanks for the comment. Mass of the stainless PF is same as brass. My guess is difference is negligible in time it takes to dose the coffee. I'll have to do some tests. Brass has higher heat conductivity. I'm not a specialist in that area. Guessing that means it would heat up faster. Wouldn't that mean it cools faster too?
Hi gk, Sounds like you are not getting a good seal on the top of the portafilter to the group gasket. That can be caused by not locking the portafilter in enough, coffee debris on the gasket or a worn out group gasket. Group gaskets are wear items and need replacement when worn. Here's a video on servicing the Classic group gasket and associated components which may help: th-cam.com/video/Kigi1ggnTJ0/w-d-xo.html If you continue to have issue and purchased the machine in North America you can contact our tech support staff here for additional assistance: www.wholelattelove.com/pages/contact-us Marc
so besides adding a PID, what would you do for shorter heatup times and easier change from brewing to steaming back and forth? If I'm going to diy anyway, does it make sense to use insulation foam or alloy on the boiler so it will retain it's temperature better?
Hi s, Can't recommend adding insulation to boiler. In unmodified condition the Classic only needs about 20-25 seconds heating to go from espresso to steaming.
@@soumynonareverse7807 Cool down process is opening steam wand and pushing both steam and brew switch until solid stream of water exits the wand. Usually takes 10-15 seconds. After that wait for brew ready light to illuminate. Probably about 20-30 seconds or by the time you've prepped for next extraction.
Still very confusing with names - classic pro, classic evo, classic pro v2, standard. Which one is which??? I am looking with more stainless parts no chrome plated brass and not sure which one is stainless. Gaggio should come up with easy name EVO 1; Evo 2; Evo 3 and so on. Keep updating but easy for customers to buy correct version.
Hi y, The most recent version is the Gaggia Classic Evo Pro. Before that was the Gaggia Classic Pro and before that the Gaggia Classic. Not to add to the confusion but there was a significant difference between the older Gaggia Classic sold in the EU and North American markets. Here are details on the current Gaggia Classic Evo Pro: www.wholelattelove.com/products/gaggia-classic-evo-pro-semi-automatic-espresso-machine Espresso is now brewed at 9 Bar thanks to an update to the OPV spring. To improve longevity without sacrificing quality, Gaggia left the Classic’s brass brew group alone but updated the group cover with a new polished steel surround that won’t peel or flake over time. Gaggia also updated the 58mm commercial portafilter, exchanging chrome-plated brass for stainless steel to better match the group and eliminate visual imperfections that could occur with the previous design. Hope that helps! Marc
Hi Marc, can you please tell us what the cup clearance is under the group head? My favorite cup is 4 inches high, with a kind of narrow diameter, and I like to put my espresso straight into the cup. Can tell if a cup that high would fit when the portafilter is in the machine? I'm using a Breville Barista Pro right now and it just makes it under!
Hey n, clearance under spout is 2.75". Solution this bottomless PF that gets you 4.125" clearance: www.wholelattelove.com/products/gaggia-bottomless-portafilter Marc
Hey ricco, I recommend the IMS Nanotech screen for the GCEP: www.wholelattelove.com/collections/pro-brewing/products/ims-nanotech-gaggia-classic-shower-screen
Hi s, Great question! At this point we do not have a packaged upgrade. I'm checking with or lead Gaggia service tech to see if parts can bolt in without modification. Marc
Yes, that's standard operating procedure with any espresso machine. After steaming the wand draws up a bit of milk as it quickly cools. If you do not purge it out the milk it can eventually reach the boiler. Refilling and cooling the boiler by turning steam off and pump on after steaming until there's a stream of water from the wand is standard procedure on all single boiler espresso machines.
Hey Marc, I just purchased a Gaggia Evo from WLL, it will arrive next week. I’m setting up an espresso bar at the office, I currently have a plumped La Spaziale Dream at home but didn’t want to invest that much for the office. This Gaggia seems like the best for its price point. That said, i have seem a lot of mods, mainly adding the PID. Do i really need to? Only going to be pulling about a shot a day, maybe two max. But not back to back. How stable is the temp and would it void my warranty if i add it? Thanks for your time.
Hi M, Thanks for your patronage and question. I do not feel the PID mod is necessary and it would void the warranty. You can get around temperature fluctuations using techniques. Ex. If the brew ready light is on, do a short flush to check for overheated brew water. If there's turbulent flow/excess steam continue the flush for a few seconds. That short check and cooling flush as needed is the same thing one would do on a much more expensive HX boiler machine with PID. Yes, most all HX boiler PID machines creep up in temp if on and idle for more than 30 minutes and will need a short cooling flush. After using your Classic for a week or two you'll get used to where its at for temperature. From there, you can decrease temps as needed with the short flushes or increase temps by turning the steam switch on for a few seconds. There's intuition, experience and a bit of guessing involved but that's part of the fun. Hope that helps! Marc
Great answer.. All I was seeing is PIDs as a necessity. I personally couldn't stand the PID black box with a multi colored LED screen mounted (😦) on this clean an elegant machine. Funny the work around is stick time, and taste/memory experience. Keeping my baby all sleek n clean❤️🥰☕
Hey Mark I just bought the Gaggia evo pro, when you push the brew switch its going to keep sending water as long as the switch is selected, how do you know when to dsect the brew switch?
Hi gj, Thanks for the question. It's quite simple! Turn off the brew switch when you have the amount of espresso you want in your cup. In general, a single espresso liquid volume is ~1oz/30ml. A double is ~2oz/60ml. Here's a video which goes into more detail on dialing in grind size (very important!) which covers the basics: th-cam.com/video/unHHToGjshI/w-d-xo.html Marc
That's the great thing about Gaggia machines. So many parts are interchangeable, most likely the answer is yes. But will have to see once people get their hands on it and the official parts diagrams are released.
Hi Z, The number on this North American Gaggia Classic Evo Pro is RI9380. Incidentally, that's same number for the 2019 NA Gaggia Classic Pro. Both also have this designation for Type: SIN035R It's possible RI9480 may be an EU version of the machine.
Hi, I live in Germany. Is there any possibility to get the 9 bar version here in Europe? Are the other upgrades included in the European versions of the gaggia? Thanks.
Hey jan! As far as I know all upgrades except the 9 bar are included in the EU version of the Gaggia Classic. Not sure what's available in Germany but here in the US there are 3rd parties offering 9 bar springs for the OPV. Marc
@@Wholelattelovepage hey Marc, thanks for the quick reply. I know about the third party offering for 9 bar springs. But the problem I want to avoid is losing the warranty. That’s why I would prefer to get the us model somehow.
@@RafQ321 Hi, no I didnt. I bought the "normal" version now and will order the external 9bar-opv soon. That will kill the warranty, but I think its worth the risk.
Higher than 9 bar stops you from grinding fine. Because it compresses the Puck. So is there a difference between fine and coarse grind? Yes, more extraction.
Hi Marc, After pulling the shot of espresso with the naked portafilter, there’s some water left about a spoon of water on top. Is this normal or am I doing something wrong? I grinded coffee bean using eureka specialita at a size 1.
Hi c, A little bit of water is not out of the ordinary but pucks should be relatively dry. Excess water may indicate dirty components like shower screen, screen holding plate, 3way solenoid. Here's a video showing how to service those components: th-cam.com/video/VbLIIrhE8ms/w-d-xo.html Marc
Does the brew temp light go on and off occasionally on idle? Mine seems to go on and off every 2 minutes or s. Is that normal? Will be off for 5 seconds and turn back on.
yes it's the boiler turning on and off. the boiler is constantly fluctuating between two set temps in the "on" position. The light turns on when it's heating up and off when it's hit max temp. Both on and off are ok to pull espresso at but many people will get into the specifics of the temp to make "perfect" shots.
Hi, thanks for the comment. Typically at least 2x the price of this machine for PID machine with actual boiler. There are a few appliance grade products with thermoblock heaters which market PID but those do not heat the group head or portafilter so temp stability is suspect.
The official website of gaggia says this machine have 15 bar pressured string not 9 bar !!! 😢is this really because I sow on video the test and I sow the 9 bar ! You modify the machine ? Sorry for my English!!!
Sold by whom? Does wholelattelove mod machines to 9 Bar and then sell them as „9 Bar“ or is it a stock 9 Bar preassure sold BY GAGGIA themselfes? Cant believe you guys got this question multiple times but dont give a CLEAR answer.
Hi. You mention in the video the updated stainless steel portafilter, that replaces the chrome plated one. But, on the whole latte love website (page for this product) the portafilter material is listed as chrome plated brass. Furthermore, the Gaggia North America website also has it in chrome. Will the new portafilter be included in products still to come, or it’s still a chrome plated one? Thank you!
Hi BG, Not sure what listing you're looking at on or site it's clearly listed as stainless steel: www.wholelattelove.com/products/gaggia-classic-evo-pro-semi-automatic-espresso-machine All Classic Evo Pros we're shipping come with a stainless steel double spout PF. I'm guessing the description on Gaggia NA has not been updated to reflect the change. I can assure you all Evo Pros regardless of retailer have the stainless steel PF. Marc
Do you sell the upgraded op valve. 8 just bought the gaggia classic pro. In April now it's better already. We're can I buy this nine bar spring? Or valve.
Hey adj, Yes you can use ESE pods. Mor info on that in this setup and use video for the machine: th-cam.com/video/QYWeCagAS2E/w-d-xo.htmlsi=3j6q_Xa8HRgS_bO3&t=141 Marc
The old Gaggia classic (my 1st espresso machine, bought from WLL in the late 90s - dropped from NJ, so company early days) used a small-volume rapid-heating thermoblock. It looks like the Gaggia Classic PRO uses a small boiler rather than the thermoblock. I agree the Scace device, using an artificial coffee bed, has no rival with regard to accuracy in measuring a meaningful brew head temp. Good grinder always makes a difference. Nice review, thanks.
Hi bacca71, Thanks for the comment! Yes, there were some Gaggia machines which used a thermoblock many years ago. The true boiler sitting atop the brass group head is a better setup for thermal stability. Agree Scace with coffee simulation is more accurate. And 100% right about the grinder!
Marc
Marc I have the gaggia evo pro what aftermarket shower screen would you recommend
I was really close to get a Gaggia I’m glad I waited 😊
Whatever with coffee, this guys voice is absolutely amazing!
Thank you for wacthing
damn here I was sitting at my desk debating machines with the 9 bar ordeal being my main hurdle. Low and behold the Evo, just made my decision for me.
Great video and nice upgrades for the GCP! Thanks for the detailed analysis. I would definitely buy one if I didn’t already own a GCP.
Cant wait for this to go on sale!, might skip the intermediate step of getting a flair flex and jump right into this one. Until then I'll be using my moka pot and aeropress.
Hi rc, If purchasing at Whole Latte Love, Deal Days sale is happening now - details on that here: www.wholelattelove.com/pages/sale
Mark. You missed your calling as a voice-over actor. Would love to see this kind of technical review on a Gagguino. Great video.
Hey rob, Thanks for the comment! Actually did VO work for years.
Marc
pour the initial water through the portafilter and in the cup you will use to preheat them both better .
I ordered my Gaggia today…😊
Congrats! Be sure and bookmark our support section for the Classic here: support.wholelattelove.com/hc/en-us/sections/1500000384362-Gaggia-Classic-Pro
It's loaded with videos on how to use and maintain your new machine!
Marc
I have the EVO and add the BG PID with a timer. Now my friend who has the rocket machine wants
to downgrade lol
Was it hard to install? And do you have a link to the unit?
@@Mzedith It was easy to install, about 30 minutes. I bought the Barista Gadgets PID from Etsy and the EVO machine from Whole Latte Love.
I think this machine is great, just wish the wand was more articular, I get that is a high end upgrade.. but it just seems like it would make such a difference in consumer feedback. So many people mention this as being a drawback to what is widely considered a really great machine, it would appear to be a simple fix.
Hey IT, Thanks for sharing your thoughts. We do pass along requests like yours to Gaggia.
Marc
Hi Marc. Can you explain if you know, why the 9 bar is only for US only?
Because the majority of Americans are not smart enough to open the machine to replace the spring to make it 9 bar
The 9bar mod is made by Whole Latte Love and not by the Gaggia manufacture. Whole latte love are based in north America.
That is one sweet machine! 😍
Nice upgrades and nice video :) I mean for people that do not want to open their Gaggia Classic Pro and replace the OPV for a few bucks. I would have expected a sphere on the steam wand so it moved more and it would have been more comfortable to use.
Finally stainless steel PF and GH as well :) GCevoPro with an IMS basket and an IMS shower screen (or whatever pro brand you prefer), fantastic value for money, especially if you know the tricks for steam, better temperature stability and pre-infusion.
Hey P, Thanks for the comments! Nice upgrades for sure and upgradeability plus techniques make it a very capable machine.
Marc
Nice! That's really very welcome upgrades but I feel like they woke up really late like 12 years to finally come with features that should had beem there already over 5 years ago? It was already possible to upgrade it yourself from Shades so I dont know why Gaggia waited that long.
The stainless steel portadilter is really nice but totally wasted imo considering its still a spouted one when they know anyone slighty serious will want to have a bottomless so you pay extra for a portefilter you're not gonna use and still have to spend an extra dor an aftermarket.
It's like when i bought my R58 it came with a useless double amd even more useless single that i barely ever used after raging a few time. Had to fet a Pesado but it doesnt 100% fit the R58 and locks at 7PM 😬 At least my mom's Bianca V3 came with a bottomless with wood which i was really surprised!
Hey Marc, great video for this new upgrade. I see you are still using the "Brute Force" method to tighten the group handle. I cringe every time I see this. It really isn't necessary. Just try using one finger alone to tighten the group handle and you will see that it will not leak. And this is so much more mechanically sympathetic to the machine, not to mention that the seal in the group handle will have a hugely extended life - among other benefits. Cheers.
Hey big, Thanks for the comment. I was using a brand new machine - group gasket not broken in and still a little stiff. I'd hate to show a PF clocking in to 7 in the video. I'd hear about that! I almost always switch out to after market silicone gaskets in groups of all machines I use. This one for well used Classics: www.wholelattelove.com/products/caffewerks-silicone-group-gasket-73-x-57-x-8-5mm
And this one for relatively new: www.wholelattelove.com/products/caffewerks-silicone-group-gasket-73-x-57-x-8mm
Hi Marc, I am interested in purchasing a new Classic but I’m a little concerned about the safety of the nonstick coating in the boiler on the Evo. Any info on what kind of material this coating is or how long one can reasonably expect it to be safe to use? I’m considering the Prestige over the Evo because of this reason.
Hi e, Here's info on the material: The commercial name of the coating is EXELIA 3010_B242. This type of coating is also used in professional pots and cake pans. EXELIA 3010/B242 coating conforms for contact with food in compliance with the FDA (Food and Drug Administration) Regulation CFR Title 21 Par 175.300 and it conforms for contact with food in compliance with the Regulation (EC) No 1935/2004 on materials and articles intended to come into contact with food.
Hope that helps!
Marc
Thanks so much for the quick reply Marc! Looking forward to purchasing my first machine with you all!
9 bar pump pressure, I always thought 15 bar was better…could you explain? I still use my 2005 Gaggia classic pro. Thanks, Marc, Quebec 😉🇨🇦
Hi Marc, when it comes to brew pressure more is not better but some manufacturers use marketing that might make you think that. Standard espresso brew pressure is 9 bar. Not surprised your 20 year old Classic is still running. Older Classics like yours use a slightly higher pressure resulting in about 10 bar in the PF during an extraction. Difference between 9 and 10 bar is insignificant to results in the cup.
Marc
I clicked your link. It shows a silver/stainless machine. Your video has multiple colors. Are the colors still available or just the silver? Also, I am a newbie and see a lot on bottomless portafilters.Why is a pressure portafilter used with pre ground coffee beans, but fresh ground beans don't use the pressure insert? New Subscriber with tons of learning needed and question, but that'll do for now.
Hi AW, Thanks for subscribing! Many colors and trim options available. Use this link to see them all: www.wholelattelove.com/collections/semi-automatic-espresso-machines?pf_p_price=400%3A600&pf_v_brand=Gaggia
Pressurized filter basket: Grind size is critical when making espresso. In normal espresso brewing it's the grind size of the coffee which controls the rate of brew water flow through the ground coffee. When using pre-ground you have no control of grind size. To get around that the pressurized basket limits brew water flow rate. The final quality of espresso from a pressurized filter basket is lower than what is possible using freshly ground coffee in a non-pressurized filter basket. Hope that helps!
Marc
Yeah, the anti-scale coating is a thing of the past. New boilers are aluminum. Check with your dealer to make sure you have the new aluminum boiler with no coating. If you have one with the coating, Gaggia will replace it. Thanks, Whole Latte Love.
How durable is that black anti-scale coating in the boiler? Is that going to be slowly leeching toxic material into our espresso?
Hi x, thanks for the question! Here is more information on the boiler coating:
FOOD DECLARATION: EXELIA 3010/B242 coating conforms for contact with food in compliance with the FDA (Food and Drug Administration) Regulation CFR Title 21 Par 175.300 and it conforms for contact with food in compliance with the Regulation (EC) No 1935/2004 on materials and articles intended to come into contact with food. The supplier could not share with us the coating detailed chemical composition since it is an intellectual property, covered by patent. But the supplier agreed to share it with EUROLAB after they signed an NDA. EUROLAB is a third independent institute, specialized in performing chemical analysis to check product compliance with chemicals regulations. It is an accredited laboratory (accredited in Italy by Accredia - Accredia is The National Accreditation Body, appointed by the Italian government to attest the competence and impartiality of Conformity Assessment Bodies (CABs) which verify the conformity to the standards of goods and services). After performing chemical analysis on our Classic Evo with the new boiler (the one with the new coating), Eurolab certified that the molecules that might be potentially released in the water ARE NOT DANGEROUS according to the official list of dangerous substances and therefore are not subject to restrictions
Can you possibly share what a “food safe” coating is? Is there a list of exclusionary ingredients. Ie. Such as non BPA? Are there any PFAS chemicals in the coating?
Curious if I can get an answer on this? Food safe raises a red flag for me. I appreciate Gaggia may not tell you the chemical ingredient list but what can they tell us?
On their website it says 15 bar? But I thought you’d mentioned it’s now 9?
Hey George, Not sure which website you're looking at. Clearly states on ours it's 9 bar OPV: www.wholelattelove.com/products/gaggia-classic-evo-pro-espresso-machine-in-cherry-red
Please note: 9 bar is currently only available in North American Classic Evo Pro machines.
Marc
Do you run 4oz of water every single time you want to make a coffee or only the first time. ?
Hey jb, First time only to fill the boiler.
@@Wholelattelovepage thanks got my machine last night based on your information , was going to spend 4x more but after seeing so many good things on this figured this machine is a better buy for us
Would you recommend a DF64 gen 2 with DLC burrs or a Eureka mignon zero ? They are the same price almost here
@@jonbanaitis2992 Full disclosure, we do not carry the DF64 as we tend to prefer the quality of made in Italy/Europe. That said, we have had one in house for evaluation and a colleague tried it at home for awhile grinding for pour over and espresso. He also happens to be very familiar with the Zero and did this video on it: th-cam.com/video/joQSpXwgPT4/w-d-xo.htmlsi=HLI4Zvhidlr7qnnu I asked which he'd choose as an espresso grinder and he'd prefer the Mignon Zero. He commented the DF64 has a very small espresso range - small turns of the grind size adjustment collar resulted in big changes in espresso grind size. For clarity the DF he had was not Gen 2 with DLC burrs. Many grinders have DLC burrs available. Key benefits are longer burr life and burrs are a little slicker. Burr life isn't really important for home use unless you're grinding a lot of coffee. Standard burrs in the Eureka should be good for at least 800KG of grinding. He also felt at pour over grind size the DF64 produced more fines - he mentioned he has no empirical evidence of that just his opinion. With the Mignon Zero you will have more precision in espresso grind size adjustment.
Hope that helps!
Marc
thank you so much I'll grab that grinder this week hopefully you guys will put it on sale shotley for a even better buy thanks so much i'll watch the above video as well @@Wholelattelovepage
great video. Have you tested the brew pressure of the 2019 model?
Hey smb, Thanks for the comment and question. I have tested previous Classics. The pressure in portafilter on those when using a device like a Scace which simulates release of pressure during an extraction as prescribed by SCA testing procedures is ~10 bar.
Marc
Hi, I'm looking at the Evo Pro for my wife for her birthday and I wanted to know what an appropriate grinder recommendation would be (of what you carry, of course), considering the cost of the Evo Pro? Basically, I don't want to spend $500 on a grinder if I'm spending $400 or so on the espresso machine.
Hi mjm, lucky wife! Here's a video with a range of grinders that pair up nicely with the GCEP: th-cam.com/video/Krh0XzFX1m0/w-d-xo.html
Of those in the video I recommend the Eureka Mignon Facile for your situation. It's a very popular, solid, high build quality flat burr grinder: www.wholelattelove.com/products/eureka-mignon-facile-espresso-grinder-white
Hope that helps!
Marc
@@Wholelattelovepage Thanks... when looking at the GCEP, I noticed you had a bundled discount on the Eureka Silenzio and that made it only a touch more expensive than the Facile so I decided to go with that one... add a Feb29th discount and we're all set!
@@mjmdiver1137 Gotta love the bundles - and leap year! Enjoy!!!
Marc
Shame about the stainless porta filter brass is superior in keeping the heat while out of the machine when putting coffee in it.
Hi C, thanks for the comment. Mass of the stainless PF is same as brass. My guess is difference is negligible in time it takes to dose the coffee. I'll have to do some tests. Brass has higher heat conductivity. I'm not a specialist in that area. Guessing that means it would heat up faster. Wouldn't that mean it cools faster too?
What is my Evo Pro doing if while brewing and drops of water are leaking over the top of the filter?
Hi gk, Sounds like you are not getting a good seal on the top of the portafilter to the group gasket. That can be caused by not locking the portafilter in enough, coffee debris on the gasket or a worn out group gasket. Group gaskets are wear items and need replacement when worn. Here's a video on servicing the Classic group gasket and associated components which may help: th-cam.com/video/Kigi1ggnTJ0/w-d-xo.html
If you continue to have issue and purchased the machine in North America you can contact our tech support staff here for additional assistance: www.wholelattelove.com/pages/contact-us
Marc
so besides adding a PID, what would you do for shorter heatup times and easier change from brewing to steaming back and forth? If I'm going to diy anyway, does it make sense to use insulation foam or alloy on the boiler so it will retain it's temperature better?
Hi s, Can't recommend adding insulation to boiler. In unmodified condition the Classic only needs about 20-25 seconds heating to go from espresso to steaming.
@@Wholelattelovepage and what are the cool down times to brewing after steaming when making multiple cappuccinos?
@@soumynonareverse7807 Cool down process is opening steam wand and pushing both steam and brew switch until solid stream of water exits the wand. Usually takes 10-15 seconds. After that wait for brew ready light to illuminate. Probably about 20-30 seconds or by the time you've prepped for next extraction.
@@Wholelattelovepage and will the Portafilter after that minute or so be up to temp aswell?
@@soumynonareverse7807 So long as you keep it in locked in group when not in use.
Will Whole Latte Love offer the Gaggia in the new Sunshine Yellow? And how long would it be before it's purchasable?
Hi will, Yes we will have the new colors. Unfortunately I do not have ETA at this point.
It's fun because when i look at mine the on switch is different. Mine jumps back and has a automatically shut off.
Im from Danmark BTW
Hi PS, What year is your machine? There are some differences between EU and North American versions of the Gaggia Classic.
Still very confusing with names - classic pro, classic evo, classic pro v2, standard. Which one is which??? I am looking with more stainless parts no chrome plated brass and not sure which one is stainless. Gaggio should come up with easy name EVO 1; Evo 2; Evo 3 and so on. Keep updating but easy for customers to buy correct version.
Hi y, The most recent version is the Gaggia Classic Evo Pro. Before that was the Gaggia Classic Pro and before that the Gaggia Classic. Not to add to the confusion but there was a significant difference between the older Gaggia Classic sold in the EU and North American markets.
Here are details on the current Gaggia Classic Evo Pro: www.wholelattelove.com/products/gaggia-classic-evo-pro-semi-automatic-espresso-machine
Espresso is now brewed at 9 Bar thanks to an update to the OPV spring. To improve longevity without sacrificing quality, Gaggia left the Classic’s brass brew group alone but updated the group cover with a new polished steel surround that won’t peel or flake over time. Gaggia also updated the 58mm commercial portafilter, exchanging chrome-plated brass for stainless steel to better match the group and eliminate visual imperfections that could occur with the previous design.
Hope that helps!
Marc
with this machine would I be able to make back-to-back 12oz or 16oz milk drinks without issue?
Hi Marc, can you please tell us what the cup clearance is under the group head? My favorite cup is 4 inches high, with a kind of narrow diameter, and I like to put my espresso straight into the cup. Can tell if a cup that high would fit when the portafilter is in the machine? I'm using a Breville Barista Pro right now and it just makes it under!
Hey n, clearance under spout is 2.75". Solution this bottomless PF that gets you 4.125" clearance: www.wholelattelove.com/products/gaggia-bottomless-portafilter
Marc
@@Wholelattelovepage Thank you for the quick reply, super helpful!
Marc i bought the evo pro what shower screen can i get that fits wanted to upgrade thanks
Hey ricco, I recommend the IMS Nanotech screen for the GCEP: www.wholelattelove.com/collections/pro-brewing/products/ims-nanotech-gaggia-classic-shower-screen
What about temp stability? Is it still the same as the old one?
Hi f, yes. no change in heating in the Evo Pro model.
Marc
Hey Marc, are you selling an Evo upgrade? I’m interested in the boiler, group head and pump mount to improve my classic pro. Thanks
Hi s, Great question! At this point we do not have a packaged upgrade. I'm checking with or lead Gaggia service tech to see if parts can bolt in without modification.
Marc
That milk wand purge…every time?!
Yes, that's standard operating procedure with any espresso machine. After steaming the wand draws up a bit of milk as it quickly cools. If you do not purge it out the milk it can eventually reach the boiler. Refilling and cooling the boiler by turning steam off and pump on after steaming until there's a stream of water from the wand is standard procedure on all single boiler espresso machines.
Hey Marc, I just purchased a Gaggia Evo from WLL, it will arrive next week. I’m setting up an espresso bar at the office, I currently have a plumped La Spaziale Dream at home but didn’t want to invest that much for the office. This Gaggia seems like the best for its price point. That said, i have seem a lot of mods, mainly adding the PID. Do i really need to? Only going to be pulling about a shot a day, maybe two max. But not back to back. How stable is the temp and would it void my warranty if i add it? Thanks for your time.
Hi M, Thanks for your patronage and question. I do not feel the PID mod is necessary and it would void the warranty. You can get around temperature fluctuations using techniques. Ex. If the brew ready light is on, do a short flush to check for overheated brew water. If there's turbulent flow/excess steam continue the flush for a few seconds. That short check and cooling flush as needed is the same thing one would do on a much more expensive HX boiler machine with PID. Yes, most all HX boiler PID machines creep up in temp if on and idle for more than 30 minutes and will need a short cooling flush. After using your Classic for a week or two you'll get used to where its at for temperature. From there, you can decrease temps as needed with the short flushes or increase temps by turning the steam switch on for a few seconds. There's intuition, experience and a bit of guessing involved but that's part of the fun. Hope that helps!
Marc
@@Wholelattelovepage Thanks Marc for your quick reply! Cooling flush is the key. Not going to void my warranty with a Mod i don't need.
@@MedithJ NP - good plan!
Marc
Great answer.. All I was seeing is PIDs as a necessity. I personally couldn't stand the PID black box with a multi colored LED screen mounted (😦) on this clean an
elegant machine. Funny the work around is stick time, and taste/memory experience. Keeping my baby all sleek n clean❤️🥰☕
Hey Mark I just bought the Gaggia evo pro, when you push the brew switch its going to keep sending water as long as the switch is selected, how do you know when to dsect the brew switch?
Hi gj, Thanks for the question. It's quite simple! Turn off the brew switch when you have the amount of espresso you want in your cup. In general, a single espresso liquid volume is ~1oz/30ml. A double is ~2oz/60ml. Here's a video which goes into more detail on dialing in grind size (very important!) which covers the basics: th-cam.com/video/unHHToGjshI/w-d-xo.html
Marc
Has the boiler capacity been increased to 140ml?
Boiler size has not changed.
What diameter tamper should I get for the non pressurized basket? 58mm or 58.5mm? Thanks!
Either would work just fine!
Hi great machine! question, Will be available to buy the new upgrade pressure part to make it 9bar and can I use this for the Gaggia Classic ? Thanks.
That's the great thing about Gaggia machines. So many parts are interchangeable, most likely the answer is yes. But will have to see once people get their hands on it and the official parts diagrams are released.
how much water is placed in gaggia classic boiler? the Internet writes different information..
Just measured total boiler volume ~4oz/120ml.
Marc
I’m looking for the RI9480, is it the same?
Hi Z, The number on this North American Gaggia Classic Evo Pro is RI9380. Incidentally, that's same number for the 2019 NA Gaggia Classic Pro. Both also have this designation for Type: SIN035R
It's possible RI9480 may be an EU version of the machine.
is that the cherry red model?
Yes - right here www.wholelattelove.com/products/gaggia-classic-evo-pro-espresso-machine-in-cherry-red
Can I use this machine for my small coffee cart? We need approx 100 shots per day.
No. It is not a Comercial machine.
Hi, I live in Germany. Is there any possibility to get the 9 bar version here in Europe? Are the other upgrades included in the European versions of the gaggia? Thanks.
Hey jan! As far as I know all upgrades except the 9 bar are included in the EU version of the Gaggia Classic. Not sure what's available in Germany but here in the US there are 3rd parties offering 9 bar springs for the OPV.
Marc
@@Wholelattelovepage hey Marc, thanks for the quick reply. I know about the third party offering for 9 bar springs. But the problem I want to avoid is losing the warranty. That’s why I would prefer to get the us model somehow.
@@janstumper Hi, did you manage to get the 9 bar version in Europe ? I want my delivered to Poland ;)
@@RafQ321 Hi, no I didnt. I bought the "normal" version now and will order the external 9bar-opv soon. That will kill the warranty, but I think its worth the risk.
@@janstumper Thanks ! I will go back to this comment in let's say two months and ask if it was worth the upgrade :D
Is there a big difference in taste in 9 bar vs standard pressure?
Higher than 9 bar stops you from grinding fine. Because it compresses the Puck. So is there a difference between fine and coarse grind? Yes, more extraction.
Hi, Marc, I did not even know that you actually dare having a look at other machines than… - just kidding. See you ;-)
hahahaha - I use them all!
Marc
For me evo pro = pid with 9 bar
Hey l, It has the 9 bar but no PID.
Hi Marc,
After pulling the shot of espresso with the naked portafilter, there’s some water left about a spoon of water on top. Is this normal or am I doing something wrong?
I grinded coffee bean using eureka specialita at a size 1.
Hi c, A little bit of water is not out of the ordinary but pucks should be relatively dry. Excess water may indicate dirty components like shower screen, screen holding plate, 3way solenoid. Here's a video showing how to service those components: th-cam.com/video/VbLIIrhE8ms/w-d-xo.html
Marc
Does the brew temp light go on and off occasionally on idle? Mine seems to go on and off every 2 minutes or s. Is that normal? Will be off for 5 seconds and turn back on.
yes it's the boiler turning on and off. the boiler is constantly fluctuating between two set temps in the "on" position. The light turns on when it's heating up and off when it's hit max temp. Both on and off are ok to pull espresso at but many people will get into the specifics of the temp to make "perfect" shots.
What is the reference of this machine sold in the US?
Gaggia RI9380 Classic Evo Pro?
Hi there.
That is correct. RI9380.
Sometimes Mark's voice give me Anthony Bourdain's vibes.
Hi H, Lots of respect for AB - RIP!
Marc
this machine does not have a PID
is this redundancy?
That is correct
He has such an “advertisement” voice.
Where's the giveaway?
Right here: www.wholelattelove.com/pages/whole-latte-love-giveaways
The lack of a pid makes all of these changes useless. I would swap all those changes for a pid
Hi, thanks for the comment. Typically at least 2x the price of this machine for PID machine with actual boiler. There are a few appliance grade products with thermoblock heaters which market PID but those do not heat the group head or portafilter so temp stability is suspect.
@@Wholelattelovepage 2x the price but for no good reason. They could conquer the market with a cheap pid upgrade
5th
The official website of gaggia says this machine have 15 bar pressured string not 9 bar !!! 😢is this really because I sow on video the test and I sow the 9 bar ! You modify the machine ? Sorry for my English!!!
This is a new version with 9 bar modification. Not on the website yet. Also only available in USA.
@@Smellslikegelfling do you know if it will come with the 9 bars opv in europe ?
9 bar is currently only available on Classic Evo Pros sold in North America.
Marc
Sold by whom? Does wholelattelove mod machines to 9 Bar and then sell them as „9 Bar“ or is it a stock 9 Bar preassure sold BY GAGGIA themselfes? Cant believe you guys got this question multiple times but dont give a CLEAR answer.
I just bought the gaggia in April . Can I buy the new op valve for my machine.
there is a lot of mods for the gaggia, you can simply buy diffrent springs to set a new pressure.
That's what I was going to do. Just thought that might be an option.
Hi. You mention in the video the updated stainless steel portafilter, that replaces the chrome plated one. But, on the whole latte love website (page for this product) the portafilter material is listed as chrome plated brass. Furthermore, the Gaggia North America website also has it in chrome. Will the new portafilter be included in products still to come, or it’s still a chrome plated one? Thank you!
Hi BG, Not sure what listing you're looking at on or site it's clearly listed as stainless steel: www.wholelattelove.com/products/gaggia-classic-evo-pro-semi-automatic-espresso-machine
All Classic Evo Pros we're shipping come with a stainless steel double spout PF. I'm guessing the description on Gaggia NA has not been updated to reflect the change. I can assure you all Evo Pros regardless of retailer have the stainless steel PF.
Marc
Do you sell the upgraded op valve. 8 just bought the gaggia classic pro. In April now it's better already. We're can I buy this nine bar spring? Or valve.
Will this machine accept ese pods
Hey adj, Yes you can use ESE pods. Mor info on that in this setup and use video for the machine: th-cam.com/video/QYWeCagAS2E/w-d-xo.htmlsi=3j6q_Xa8HRgS_bO3&t=141
Marc
I just got my gaggia classic pro prestige. Can i get an 9 bar opv for mine?
Hi James, At this time we only have OPV installed in machines. We hope to have spares in the future but no ETA.
@@Wholelattelovepage ok thanks