The Gaggia Classic is one of our best sellers since we began Whole Latte Love in 1997. Over time, Gaggia has added improvements designed to enhance the user experience while staying true to their commitment to produce espresso equipment that is on par with the best in the industry.
New to 2003 Gaggia has replaced the nickel plated carbon steel housing with brushed stainless steel. This produced a machine with an even more durable housing that will not rust or flake overtime. The portafilter handle was also upgraded to include a stainless steel dispensing beak. This improved consistency of the espresso flow when split between 2 demitasse cups or shot glasses. The main design of the portafilter remained the same at a whopping 1 pound of chrome plated brass with a commercial size, 58mm diameter. Gaggia also uses a massive chrome plated brass brew group, which is where the portafilter handle locks onto. Heat stability and retention is remarkable with this much mass, and is a Gaggia standard that only the Rancilio Silvia can match. All Gaggia espresso machines received a new Pannarello style frother to replace what was known as the Turbo Frother. This wand has proved to be both easier to use, and clean. Our testing showed that it is less finicky and requires less technique to produce frothed milk quickly, and of good quality. Also new is that Gaggia has finally dumped the pod adapter and replaced it with a stainless steel combination single shot/pod basket. For those that know, the old pod adapter was a true contraption; it was difficult to attach and too much effort to remove if you wanted to use ground coffee as well. The new pod basket was designed with the approval of Illy, who has been a founding member of the ESE (easy serving espresso) consortium. Our internal tests, and those of Illy USA, performed by both East and West Coast divisions has backed up this claim as well. With this approval all Gaggia machines can use espresso pods from any roaster that is ESE approved - the largest standard in the coffee industry.
The overall wattage of all Gaggia machines stay at an industry high 1425 watts. The electric pump accounts for 55 watts and is the strongest in it’s class. The remaining wattage is directed to Gaggia’s unique boiler system that incorporates not 1 but 2 heating elements. Unlike every other manufacturer at this price range, Gaggia does not position them in direct contact with water. They are actually embedded into the sides of the boiler which prevents a major reason espresso machines are brought in for warranty repair - corroded heating element. This design has proved to be highly efficient by causing the entire boiler to become a heating element. A fast method that further supports temperature stability.
The Classic further distinguishes itself by sporting a 3 way solenoid valve. This is a feature generally only found on commercial and prosumer equipment. It’s main purpose is to relieve the pressure that develops during the brewing process. As you may have read, espresso is brewed best at 8 to 9 bar or atmospheres of pressure. With a single bar being 14.7 lbs of pressure per square inch you can calculate that espresso is brewed at 132 lbs per square inch. The 3 way solenoid valve instantly relieves that pressure and diverts it to the drip tray. You may notice the chrome tube leading to the drip tray in the larger image. The benefit of this is that the quick release of the pressure takes much of the water left over in the group and leaves a relatively dry coffee puck. Drier puck means less coffee grounds to clean.
We recommend that you consider a quality burr grinder capable of producing a commercial grind like the Baratza Maestro Plus or Gaggia MDF for best results. Includes two stainless steel filter baskets (single/pod and double shot), coffee tamper and 7g measuring scoop. Available in Brushed Stainless Steel (Satin Finish).
Features & Benefits: Coffee
Commercial Size and Style Portafilter Handle
Some of the most crucial elements for producing high quality espresso are influenced by the Style, Size and Construction of the portafilter. Style: This portafilter is designed like a commercial machine and works in the same way. The coffee is ground fine and is tamped (pressed) firmly into place. Size: The size of the portafilter is also the same as a commercial machine. Is has a large diameter (58 mm) so that the water is distributed evenly over a wide surface area. Construction: The portafilter is made up of two parts, the handle and the filter holder. The handle is made of high quality plastic. The heavy chrome plated brass filter holder keeps the temperature stable throughout the entire brewing process, therefore producing a quality cup of espresso.
Commercial Brewing Group
This is the portion of the machine that the portafilter locks into. It is made of chrome plated marine brass which provides a superior brewing environment through maximum heat stability and component longevity.
The Gaggia boiler system is very unique. It is designed of highly conductive aluminum with two heating elements. The heating elements are embedded into the exterior sides of the boiler, providing even heat distribution. Having the highest wattage system available, incorporated into a low volume boiler (3.5 ounces) provides excellent temperature stability and will heat up quicker.
3 Way Solenoid Valve
The three-way solenoid valve is a commercial feature that relieves the water pressure off the coffee when the brew switch is turned off. This serves two functions; it dries out the coffee to prevent dripping and makes it easy to knock the coffee out of the portafilter with one knock.
High Quality Controls with Temperature Ready Light
The Classic contains three rocker arm switches. The one on the left is the main power switch. It has an indicator light built into it that is illuminated 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. The far right switch operates the pump and is also known as the brew switch. 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. There is an indicator light built in that is illuminated whenever the boiler reaches operating temperature.
Preheating your cups is very important. The Classic has a cup warmer that will hold up to five espresso cups. It is a passive type heater which means it is heated with the residual heat from the boiler.
Features & Benefits: Frothing and Hot Water
Hot Water Dispenser
If you want hot water for any reason, be it Hot Chocolate, Tea or Americanos it is very easy to do. Just turn on the pump (brew) switch and open the steam knob. Hot water will start to stream out.
Improved Pannarello Steam Wand
The Gaggia Classic comes equipped with a new Pannarello steam wand. The new design makes great froth every time with no problems.
Features & Benefits: Care, Maintenance & Other
The large removable 64oz reservoir can be refilled from the top any time during the operation, for an endless supply of coffee.
ESE Pod Capable
Comes ready to use with pods or ground coffee. Use the single shot filter basket with Easy Serve Espresso (ESE) pods. Pods are single serve prepackaged shots that are designed to be quick and clean.
Thermostat and Safety Switches
The Gaggia has three temperature controls. There are two thermostats and one high limit. There is one thermostat for maintaining brew temperature and one for maintaining steam temperature. The high limit will turn off the power to the boiler in the event of a malfunction thus preventing the boiler from overheating.
The Classic is made of stainless steel for extreme durability and a professional appearance. The drip tray is chrome plated while the drip grate and pan are made of a durable plastic.
|Dimension - Width (Inches):||8|
|Dimension - Height (Inches):||14.2|
|Dimension - Depth (Inches):||9.5|
|Housing Materials:||Stainless Steel|
|Drip Tray Material:||Plastic|
|Drip Tray Cover Material:||Stainless Steel|
|Drip Tray Capacity (Oz):||16|
|Power Cord Length (Inches):||44|
|One Touch cappuccino|
|One Touch Cappuccino:||No|
|Steam Wand Style:||Pannarello|
|Usable Length (Inches):||3.75|
|Height Off Counter (Inches):||4|
|Number Of Holes:||1|
|Optional Steam Tips Or Wands:||Latte art Pannarello|
|Reservoir Or Plumbed:||Reservoir|
|Reservoir Capacity (Oz):||72|
|Water Level Visible:||Yes|
|Type Of Controls:||Rocker|
|Size (Inches):||7 x 5|
|Passive / Active:||Passive|
|Material:||Chrome Plated Brass|
|Commercial Filter Baskets Included:||2|
|Pressurized Filter Baskets Included:||Single/Pod & Double shot|
|Ground, E.S.E. Pod And Capsule Compatible:||Ground & ESE Pod|
|Bottomless Portafilter Available:||Yes|
|Tamper Size (Millimeter):||58|
|Material:||Chrome Plated Brass|
|Capsule / Pod Friendly:||Pod|
|Number Of Boilers:||1|
|Brew Boiler Data|
|Brew Boiler Type:||Small Volume|
|Brew Boiler Watts:||1370|
|Brew boiler Volume (Oz):||3.5|
|Brew Boiler Material:||Aluminum|
|Brew Boiler Orientation:||Vertical|
|Brew Boiler Heater Location:||External|
|Maximum Pressure (Bar):||15|
|Self Priming Pump:||Yes|
|Initial Heat Up (Seconds):||65|
|Recommended Heat Up Time (Seconds):||420|
|Brew Temp (F) (2 Oz Shot In Paper Cup):||176|
|Brew Time for 2 Oz:||25|
|Brew Temp (F) (8 Oz Shot In Paper Cup):||174|
|Time To Produce Steam (Seconds):||39|
|Time To Steam 8 Oz Milk (Seconds):||32|
|Hot Water Temp 8 Oz (F):||168|
|Hot Water Time 8 Oz (Seconds):||11|
|Hot Water Recovery Time (Seconds):||17|
|Sound Level - Brewing (Db):||63|
|Descaler Used:||Gaggia Descaler|
|Country Of Manufacture:||Italy|
|Repairs By:||Whole Latte Love|
I have a Capresso burr grinder and was wondering what setting would be best for the Gaggia Classic?
Depending on which model grinder you have, it may not be possible to use the grinder with the Classic. The Capresso Infinity is the only option I can recommend, and even so only in combination with the pressurized filter basket. Keep it at the bottom quarter of its coarseness range and you should be OK, but knowing which setting is best comes down to trial-and-error. It's often different for each unit.
How would I know if I'm buying the older Gaggia Classic model or the 2015 model? Are you selling the 2015 model exclusively now?
The model we sell is the unmodified Gaggia Classic pre-redesign. That is, it still has the mechanical switches and valves, and does not utilize any specialized control circuitry to regulate its energy consumption as with the 2015 Euro-market model.
I bought the Gaggia Classic several years ago. I've noticed that the knob that controls the steam from the steaming wand is no longer completely shutting off the steam and a small amount of steam escapes when we make espresso. It seems that it's almost always done this, but lately it seems to be letting more steam through when the knob is completely turned clockwise.
Is this a problem? If it is, how do you fix it?
First, how often have you descaled the machine? More frequently than not, a leaking valve is caused by a piece of scale lodged between the the valve stem and the valve seat; Running the machine through a complete descaling cycle using the correct descaling solution may correct the issue. Most of the time, the damage is already done and the valve requires replacement. This part is not yet available on the website but can be ordered over the phone, its part number is GA-11012628 and the valve is priced at $38.92 plus shipping.
I descale the machine every 6-7 weeks using the recommended descaling product from Gaggia. Is it normal for a tiny bit of steam, bubbles or gurgling to escape the wand when the wand is turned off? This started happending pretty soon after we bought the machine, but it seems lately it's getting worse.
Is it easy to replace the valve?
The espresso from my Gaggia sucks. In fact, it pretty much always has. Also pretty sure it's not supposed to.
I was stationed in Italy for 3 years and wore my La Pavoni out. Gaggia is highly rated...what's the deal?! Dave
Are you using the Classic? What grinder and bean are you using? Also, could you elaborate on the result you're getting (i.e- too watery, no crema, bitter/sour etc)? This will help us determine what is happening and see what we can do to sort this out!
Well...I guess "suck" is a little vague. I'm no pro, which is why I'm reaching out to y'all on the WLL Board. It's thin, not quite hot enough, bitter but not in the good way you expect from espresso (sour, perhaps?), plenty of crema (who knew?) and weakish. My espresso is to real espresso what stale bread about to mold is to grandma's biscuits. In fact, there is a stale bread taste. I've meticulously cleaned the machine and used several types and grinds of beans. I'm baffled. If it doesn't get better, I don't know what I'll do for espresso, but Folgers would be a step up. Someone please help me!
Oh, it is a Gaggia Classic. The is a mid-level burr grinder I received in Iraq for the Chaplain's coffee bar. When we moved out, I didn't leave it, but took it with me. I tried to give it away, but it ended up with me. Everything is rubbed off...I "fixed" the timer numbers with my daughter's lime green nail polish. So, everything is rubbed off, but I think it was Capresso or something like that. I've mostly used Coffee Bean Direct's espresso roast. Also, Starbucks and my local store brand. I've attached some photos. Please help me! Ok, couldn't figure out how to attach a photo. I need help.
You have a model listed as "Gaggia Classic" I don't see the model number listed anywhere on the page. Is this in fact the Gaggia 14101 Classic, and is it in new condition?
This is the new model and the model number is 14101.
When I started taking the plastic off various parts of the Gaggia Classic, there was an aluminum rod on the left-hand side in front of the water dispenser that prevented me from pulling the dispenser out and taking the plastic off it and retrieving the electric plug that was inside. After spending 10-15 minutes on hold to Whole Latte Love's customer service, I went over and pulled down on the rod and it came loose. I was then able to pull out the water dispenser, take the plastic off, remove the plug and put the water dispenser back with the two tubes back inside. I thought the aluminum rod was simply to prevent movement of the water dispenser during shipping and my husband disagreed and put it back into the plug where it had been. I'm thinking that plug may be something important, but it's not pictured on any of the instructions nor is that aluminum rod. What is it?
The part you're describing is the "Decompression Duct," a simple chrome discharge tube leading out of the machine's 3-way solenoid valve. If you remove it and try to brew, a shot, you'll be in for a bit of a messy time! The role of this part is to drain the fluid relieved through the 3-way solenoid valve into the drip tray, as the machine's boiler and brew circuit otherwise have no other direct connection.
I just started using my new Gaggia Classic after using another machine for years. After watching the video and reading the instructions, I spent some time trying to make the perfect shot. My problem is that nothing is coming out of the head. Pre-heated, primed, pump works without the head installed, steamer works, but when I fill the basket and try to extract the espresso, the only thing that comes out is an occasional drip. I'm using a commercial grade espresso grind, which is much finer than my previous grinder could manage. Is that the problem? Too fine a grind?
Terribly disapointed right now. Any tips would be welcome.
I think you've hit the nail on the head. If the grind is too fine, water will simply be unable to pass through the puck and you'll never be able to brew a shot. You may be able to make do with the coffee that you have by using slightly less per-shot, or by using less tamping force, but a grind that is simply far too fine may not be able to brew at all.
I have a Gaggia Classic that has provided many a cup of brew for a little less than 2 years. A couple days ago I went to make a cup of espresso and the machine would not start! No light, nothing! I have checked the connections and they are fine, so I suspect it is a fuse.
Is my problem a fuse? Can I order these parts (as well as others) at your site?
If the machine simply stopped working and has lost all power, It really does come down to there being a failed fuse. All current Gaggia semi-automatics use a simple thermal fuse as a means of protecting the boiler from damage. The part you're looking for is here: https://www.wholelattelove.com/products/thermal-fuse-184c-limit . I've attached a set of instructions for replacing this part to all relevant products, including the fuse itself. You should be able to see them in the "Product Documents" section.
Does anyone know if this is still the "old" model with 3 way solenoid and adjustable steam outlet valve? The newest version sold in Europe doesn't have either anymore. Also, the switchgear has been replaced with cheaper swirches and the boiler is now made from stainless steel. Please, if anyone knows more, help me firgure out if the US models are affected as well. Thanks!
Interesting. Would be interested in a pointer to where it describes that for Europe as well. Also that Gaggia US site used to have a Q&A area or phone number you could contact.
take a look here please: http://www.amazon.de/Gaggia-RI9403-11-Siebträger-Espressomaschine/dp/B00P2I15ZY/ref=sr_1_1?ie=UTF8&qid=1422498777&sr=8-1&keywords=gaggia+classic
plastic portafilter nozzles, no 3 way solenoid (missing outlet hose), different switches - and as I found out a stainless steel boiler with reduced capacity :-(
Why and how do I fix this?
In general, this sort of issue comes down to one of two possibilities: An incompletely installed Pannarello wand, or a wand that's missing a seal.
Below, I've included a video walking you through properly installing this part. Give it a watch and see if it allows you to sort this out. If not, a replacement wand can be purchased online (at the link slightly further down)
After 14 months semi-regular use of a Gaggia Classic, the black plastic frother "blows off" when frothing. It is completely clean, so it's not internally plugged up. The only other cause I can think of is a worn O-ring, though it looks fine. Would that cause this problem?
Can they be replaced?
If the wand is shooting off, there are two things I'd suggest. First, view our video on attaching the wand to the machine. This would be an easy way to check if it's a simple matter of process. If you watch the video and find that it's missing a part, you can order a replacement Pannarello Wand assembly through the link below.
Hello, I have had my Gaggia for less than a year. I noticed today that I have hard time moving the handle to the right to lock into position. It worked before and now it seems very 'tight'. With or without coffee, the same issue with turning the handle. Do you know why? Nothing is 'stuck' in the brew head, looks clean.
Have you attempted fully dismantling and cleaning the brew head components? odds are, some coffee has accumulated around there and is making for a rough attachment. Alternatively (and less likely), the group gasket may be drying out or wearing down prematurely. As these typically have a 2-ish year shelf life, this is less likely the case.
I am experienced the same issue, although initially it was intermittent now it happens al the time. No difficulty placing the portafilter without the basket but when the basket is in place, it takes a lot of effort. I just cleaned the brew head a few weeks ago and the machine is 3 months old..could it be a problem with the basket?
I'm in the market for a new espresso machine (upgrading from a low-end De Longhi model). Could you run through a comparison between the Gaggia Classic Brushed Stainless Steel Semi-Automatic vs. the Gaggia Brera Espresso?
The Gaggia Classic is a semi automatic machine and would require preground espresso or a grinder. The Gaggia Brera has a superautomatic machine that has a built in grinder and would grind, tamp and brew your coffee and espresso for you. You would have more flexibility to adjust settings with the Gaggia Classic and dial things in the way you like. You have some variability with the Gaggia Brera, just not to the level of a semiautomatic machine. As far as convenience is concerned, a superautomatic like the Brera would be a strong option.
Thanks Eric. I'd love to know more about what 'things' specifically besides the grinding I'd be able to do with the classic. I do have a grinder that I'm happy with, so that's not an issue.
I just unpacked my machine, and there are a couple different modifications to the directions, and I'm not sure which one to follow. One of them states that "this machine includes a variation on the accessories supplied. The ground coffee filters (1 cup and 2 cups) and the pod filter have been replaced by the new "Crema Perfetta" filters, which improve the final beveragte by producing an even thicker crema. . . . The instructions provided in section "How to make a good Espresso coffee" are therefore to be considered as modified. To brew ground coffee, it is only necessary to insert the new "Crema Perfetta" filter into the filter holder together with the supplied pin. Then proceed with the subsequent steps described in the manual."
Then on another piece of paper, it states, "For the U.S. Customers Only. . . . Select the commerical-grade double shot filter basket (X). Before placing it into the filter holder, make sure that the diffuser nozzle (Y) that is used with the "perfect crema filters" is not in the filter holder. Then, insert the filter holder into the brewing head to warm-up. . . ."
These two updated directions contradict each other, however, so I don't know which to follow.
Hope to hear from someone soon,
Honestly, I would suggest disregarding the included instructions and watching this video instead. It will give you a much more clear impression of what's different between the three baskets.
Thank you for the link. Along with another video clip that I watched, it has helped to clear up some of the inconsistency of the user's manual and supplements.
Hello, can you let me know what I should purchase in order to clean/descale and backflush the Gaggia Classic? Looks like I need a blind filer, but then I'm not sure if the cleaning solution for cleaning/descaling and backflushing is the same.
To descale a Gaggia Classic, you'd be best off using either the Gaggia Liquid Decalcifier, or Durgol Swiss Espresso Descaler. Each of these are aluminum-safe, and therefore compatible with the boiler used by your machine. For backflushing, look into Urnex Cafiza, a powdered backflush detergent. If you want to backflush on the cheap, you can safely do so using a pressurized filter basket instead of a dedicated backflush disc. While total pressure may not be exactly the same, the end results will be similar enough to not really matter.
I received a Gaggia Classic as a gift, and I'm having trouble figuring out the filter basket part. Three baskets are included: 2 of them seem similar (both have a .7" diameter grid on the bottom), while the third has a grid the same width as the interior grid.
One (or two?) of these I assume is intended for use with pods. The other is for use with ground coffee. The manual is no help at all in telling me which basket is which.
The second problem is with a tiny object described as a "frothing jet device" (in the manual), a "diffuser nozzle" (in a single page insert titled "For the U.S. customers only"), and a "pin" (in another pamphlet included with the machine). The manual says ALWAYS to insert this device into the holder. The insert says NEVER to use it when making espresso in the "commercial-grade double shot filter basket."
This raises a host of questions:
1. Which basket do I use for making a single shot? Which for double?
2. Is my basket "commercial-grade" or is iit "Perfect Crema"? Are they the same thing, or different?
3. Do I use the nozzle/pin/jet device, or do I not use it?
To say the least, Gaggia is not helpful in this. The literature is contradictory and poorly explained. Gaggia-U.S. website is nothing but product promotion, with no option for asking any questions or seeking product support. Their "Community" link is inoperable. I have watched five different YouTube videos, hoping for enlightenment. They don't in any way address the issues of basket choice, or that infernal pin.
Can you offer me any help at all?
Thanks very much.
It does seem confusing. The two baskets with small pin holes are to be used with the plastic pin. The small one for pods or single shot, the larger for double shots. You use these baskest if you dont have a true espresso grinder that will make the coffee fine enough. These baskets will help you get a good shot from coffee not ground fine enough. Coffee ground to a correct size from a espresso grinder - think Gaggia MDF or Rancilo Rocky should be used in the professional basket the one with holes all the way across.
This will help as well - http://community.wholelattelove.com/videos/1657/quick-tip-standard-vs-pressurized-filter-baskets--1647
I just recieved my new unit yesterday, pulled a shot last night and had a great dry puck. Pulled shots this AM and every one was wet, why isn't the solenoid working correctly? Does tamping pressure or length of shot pull affect it engaging when I switch off the pump?
This would be a great question for our technical support team. They can be reached at 1-888-411-5282 option 3
I have a gaggia classic with a rubber insert in the portafilter. This has just torn. Can you help me find replacement part? Thanks Rich
Gaggia does not produce that rubber disc any longer. They now have a “pressurized filter basket” that does the same thing. You can find it at this link. http://www.wholelattelove.com/Gaggia/ga_pressurized_filter_basket.cfm
Does Gaggia Classic come with a tamper or do I have to buy it separately? And if so can you please advise what's the best tamper in terms of value/cost.
This machine does come with a plastic tamper but I would recommend upgrading it to something more substantial. If you are looking for the best tamper as far as value/cost is concerned it would be the Rattleware Tamper. You will need a 58 mm tamper and it can be found at the link below
Our Gaggia is about 1 year old. After making the coffee, the coffee holder is extremely moist and still has water in it. Before, it was relatively dry. Also, the ready indicator oftens goes off after it is on. I am wondering if the water is not getting hot enough or the pressure is not strong enough when we are making the coffee. What are we to do?
I did give the group head a cleaning but it did not help. I guess the next step is to give it a good descaling. I will proivde an update on how goes after the descaling.
Have you descaled the machien recently? Give the group head a good cleaning and descale. This should help clear up the solenoid valve.