Yea no…

I was thinking the same actually 👍🏴󠁧󠁢󠁥󠁮󠁧󠁿🇬🇧

any workarounds for the temp consistency

Yes 51mm. Mine makes nice espresso

Nice that they got rid of the old panarello wand on the arte

Hi Franco, Happy to help you along - and thanks a whole latte for the kind comment! Marc

Franco, how do you like your Gaggia so far ? That’s what I’m considering . Watched a video from a guy who said he changed a spring out in order to get to 9 bar . Thoughts ?

@@chrisplatz3128 I did the same. Changing the spring really helps with consistency. It used to be mildly erratic, but now it’s a lot more consistent. 👍

@@chrisplatz3128 I love it, and I adore the machine. It’s an entry-level that can stay with you for life. 👍 I do agree and recommend the spring modification. It’s really easy with so many videos online showing how it’s done. To be clear, it doesn’t help with flavor and quality per se - the Gaggia Classic Pro does that straight out of the box. But the consistency can vary often, I would say, within a 2-3 shot span (eg. Your 3rd shot MAY taste “slightly” differently, but only if you have all 3 alongside and have an experienced palate). The spring pressure mod allows you to blur out that spread to ensure all your shots taste/feel/pull closer together. But that assumes EVERY other factor (bean, grind size, water quality, tamp, weighted portions) never changes. Jump in. You won’t regret it. And if you may feel stunted & upgrade to another, one thing is for sure, you’ll never forget your first. And boy the Gaggia can make quite a first…❤️

What type of grinder did you use??

Hi SG, Thanks for sharing your thoughts! Marc

May i know what is the main difference you found?

Hey NG, Thanks for the kind comment and sharing you thoughts on the Gaggia Classic vs. Aplliance grade espresso makers! Also, no worries on the spelling - I'm very easy going and "C" or "K" it all sounds the same! Marc

Hey WakaL, Thanks for sharing your experience with the GCP. Good tip on the smart plug! Marc

Hey 80's, You're welcome and thanks for the comment and sharing your experiences with the Bambino Plus and Gaggia Classic Pro! Marc

The gaggia needs to be off everyone's list until they fix the boiler issue. But if you want to learn the internals and how to change out a boiler multiple times, them the gaggia is perfect

Glad it was helpful! Thanks for the comment! Marc

You're so welcome!

You’re welcome and thanks for taking a moment to leave a comment! What did you decide on? Marc

This comment read my mind, heard some mixed reviews on the Gaggias for this reason. I believe you can mod it, but the $$ start to add up.

Hi Dave, Thanks for the comment and request. My current block to doing that is the lack of a Scace device for appliance grade products like the Bambino which can accurately measure brew temps. I do have a Scace to fit the 58mm Classic so will try and get a video done on that. In the meantime, there are some techniques for producing consistent brew temps on the Classic like a short flush until brew ready indicator lamp turns off then using specific timing before starting an extraction. Marc

Hi GC, Folks do mod the Classic for PID. Not something I recommend unless DIY projects are your thing and have the tech skills. Also voids warranty - if that's a concern. Cost does add up and I think it's better to go with a machine designed to use PID from the start. Marc

been making espresso/cap for 40 years as well as repairing/rebuilding home and commercial machines (hobby) the bottom line is how the final product (espresso) tastes to you the consumer and not whether there is a pid or whatever other bell/whistle. i tend to trust this review as the store sells all three machines.old italian companies have decades of experience making machines that must first please the most discerning palates, italian people. gaggia et al absolutely know about brew temp and so engineer their machines. i also have an appliance grade machine branded "electrolux" intended for non US market. it makes quite decent espresso but the sole reason i chose it is it is fairly heavy and does not dance on the table with pf movements. when you ever wonder about bells and whistles (pid, flow profiling, thermal stability, preinfusion, etc etc) just visit italy and gran an espresso in cafe's with old simple machines and the end result is great.

Hi RR, Thanks for sharing your detailed experience and advice! Marc

Hi AK, Thanks for sharing your experience. Surprised you can fit 20g! My measurements were made using a medium roast coffee. Perhaps you're really packing in a light roast which is denser? Marc

@@Wholelattelovepage to be fair, I’ve never used the supplied portafilter. I’m using an aftermarket bottomless. I just went and tried a normal 20g dose and it choked. So I was completely wrong 😂

@@alpinekiwi Thanks for providing additional details! Marc

do you understand why you can’t brew quality shots of light roasts? i want to get the bambino plus but i like to drink starbucks blonde espresso roast… i wonder if maybe i should hold off?

@@hollyfaith1820 Blonde just means the roast it lightly, find out what it tastes like, I think a choclaty taste, and you can find the same thing in darker roasts. Rey the Lavazza Super Crema you will never taste anything as smooth. P.S. I would get the Gaggia Classic, by the time you get the 30 dollar discount on his site its under 400 bucks, put a spring in it (simple) to mod to to a 9 bar or 6.5 bar and you can get some of the best espresso around. The machine will last a lot longer. I got one of the all in one Gaggia machines for 750, then the Gaggia pro, and its much better espresso. I still like having the ALL IN ONE for when I am in hurry, but refer the richer taste. Just do it, there are great roasts out there.

@@hollyfaith1820 it doesn't do very good light roast shots mainly because the bambino uses a thermocoil instead of a boiler. This means the water is heated as it passes through the machine rather than being stored in a reservoir with hot water. This makes it more difficult to control temperature of the water as it exists the machine. In the bambino, your shot tends to start colder than it should be and only reaches optimal temperature towards the end. so, it under extracts your coffee a bit, and that is going to be especially noticeable on lighter roasts making them really sour. medium and darker roast are easier to extract so it's less than an issue there. it produces much better shots once it has pulled several shots as the entire machine heats up a bit. So, you can pull several dummy shots with an empty portafilter to preheat everything, and it helps the issue a bit, but it won't make a fantastic shot.

Hi K, thanks for your input! Blank shots can help warm things up a bit and a good grinder does make a huge difference. Marc

couldn't agree more!

Thanks you! There is no way I’m spending $500USD on a “beginner” machine when a $250USD one does more or less the same thing.

Hi David, Thanks for sharing. As shown in my testing, the GCP was faster at steaming - does help to start steaming on the GCP about 25 seconds after flipping the steam switch. Marc

I just wish Breville used 58mm. The drip tray is also annoying, small and hard to clean.

Hi EA, Thanks for sharing your experience! Marc

I bought one installed the 9 bar spring, bottomless porta filter, VST basket and it is a pretty solid little machine.

@@rjejames28 I plan on doing the basket next. How much of a difference does the spring make? I haven't done much looking into how the pressure spring can affect pulling a shot

@@ezioahmet4192 it makes a pretty big difference, and it isn't to hard. Shades of grey has great customer service if you need help with the spring installation. Adding an IMS or VST basket is a big upgrade also.

@@rjejames28 alright, I'll look into it! Thank you

I've been doing research on different machines to find it which is best for me, and, from what I've seen on other videos, you need a non pressurized basket for that machine if you're not using store ground coffee. I think the pressurized basket makes up for the coarser grind to provide the necessary resistance that a properly tamped finer grind would give.

Thank you kindly! Marc

Hi TS, Thanks for the question. First, get the best espresso focused grinder that's in your budget. Do not attempt to use a grinder intended for other brew methods. They will not have the precision needed for espresso grinding. Here's a video with a number of entry-level espresso grinding options: kzfaq.info/get/bejne/gdiYY7urq76VnWQ.html

Hi JD, Thanks for sharing your love! Marc

Hi Monika, Thanks for the comment. The Dedica Arte does not have the tabs on the baskets or guides within the portafilter. It has a spring wire within the portafilter similar to what you find in most higher level machines. I'm a bit of a beast and that's how I pop baskets into PFs of other machines. Marc

@@Wholelattelovepage Ah, good to know. That would have also been an informative comment to make during the video. Thank You!

Hi z, Thanks a whole latte for sharing your advice and impressions of the Bambino Plus! Marc

Hi Eric, Thanks for your recommendation! Marc

Hi St Hope, Here's how to reset volumes: 1. Turn the machine off by pressing the 1 CUP and STEAM buttons simultaneously for 5 seconds. 2. Press and hold the 1 CUP and 2 Cup buttons for 5 seconds. Buttons will illuminate. 3. Press the 1 CUP or 2 CUP buttons and the light will flassh 3 times to indicate that all volumes have been reset. 4. Machine will then return to ready mode. Hope that helps! Marc

Thank you Marc.

Hi HJ, Unfortunately limited supply at this time so cannot offer separately.

Hey dd, Thanks for the question. The GCEP will be a nice upgrade! The Oxo will have trouble dialing in grind size in the espresso range. While it may produce a grind fine enough for espresso it doesn't have the precision in the espresso range needed to get the most out of the machine. Here's a video I did recently comparing some entry-level grinders to pair with the GCEP: kzfaq.info/get/bejne/gdiYY7urq76VnWQ.html Hope that helps! Marc

Hi cristi, Thanks for sharing your thoughts. That's one heck of a grinder to feed a Dedica! I will say a vast majority of users find espresso from non-pressurized systems superior to pressurized filter basket makers like the Dedica. But if it works for you that's all that matters! Marc

Hi CR, It depends. If you properly filter/treat water to reduce calcium then descaling may not be needed. BWT has in-reservoir resin bag filters: www.wholelattelove.com/products/bwt-bestsave-s-anti-scale-filter or the Penguin Pitcher: www.wholelattelove.com/products/bwt-penguin-2-7-l-water-pitcher Both those options when used as directed prevent scaling. They use calcium to magnesium ion-exchange to eliminate scaling potential while maintaining a mineral level needed for good flavor. Much better than traditional softening which exchanges sodium for the calcium. Sodium is not a good extractor of flavor. Marc

Hi Adam, Thanks for the comment. Limitation on the Dedica is a pressurized filter basket and limited coffee dose weight.

Help!

Hi SR, You are welcome. I'f budget allows I always recommend going for a serviceable machine grade product with a real boiler and commercial size parts like a heavy 58mm portafilter! If you are at all picky about espresso quality the Classic will take you much further than the appliance grade products. There's a learning curve to any espresso maker be they appliance or machine and we have the resources to help. Like this video showing how to properly dial in grind size: kzfaq.info/get/bejne/oLWJaqdhl9SYc6s.html This one on milk frothing for beginners: kzfaq.info/get/bejne/araDdtannNHHe3U.html And complete support section with videos on the Gaggia Classic Pro: support.wholelattelove.com/hc/en-us/sections/1500000384362-Gaggia-Classic-Pro Hope that helps! Marc

@@Wholelattelovepage hey Marc, thanks so much for the reply , and for also including the links👍. Really appreciate it. I think we will probably go for the Gaggia classic Pro , it’ seems the better investment . Even though top end of my coffee budget …and then we still have to purchase a good milk jug, a decent Tamper and some other accessories straight away🙃

@@seirichards9982 You're welcome and thanks for your patience. I typically answer much faster but had a family emergencies. The GCP is a much better investment! Marc

Hey RGB, Yes. Aluminum misinformation has been thoroughly debunked.

Hi BS, Thanks for the kind comment and question. Not sure what your budget is but you def want a burr grinder and I recommend a machine grade build quality. The Eureka Mignon Facile is a good no frills option: www.wholelattelove.com/products/eureka-mignon-facile-espresso-grinder Also the Bezzera BB005: www.wholelattelove.com/products/bezzera-bb005-automatic-grinder There are cheaper burr grinders available but they use a lot of plastic in construction, lower power motors, less precise grind size adjustment and have smaller burrs which sacrifice grind quality. If budget is very limited the Capresso Infinity is an appliance grade compromise - not as capable as the machine grade grinders mentioned above: www.wholelattelove.com/products/capresso-infinity-plus-conical-burr-coffee-grinder-in-silver Hope that helps! Marc

@Whole Latte Love thank you so much for the help I really appreciate the help.

Hi SGP, Cool right! It's available here under the customizing option: www.wholelattelove.com/products/gaggia-classic-pro

Hi m, You are welcome! If you will be grinding fresh the Gaggia Classic Pro is a good choice. If you want to move up to a machine with PID for better brew temperature control have a look at the Bezzera BZ13. It's available with E61 group: www.wholelattelove.com/collections/semi-automatic-espresso-machines/products/bezzera-unica-espresso-machine-with-wood-accents Or with Bezzera BZ group which has internal heating elements for quick ten minute heat up time and programmable dosing: www.wholelattelove.com/collections/semi-automatic-espresso-machines/products/bezzera-bz13-pm Both are well under $2K leaving some room in your budget for a decent grinder if needed. Marc

Hi Richard, Thanks for the question. You say where the water is heated so I'm assuming you mean the boiler of the Mr. Coffee? The relative ease of working on a product like the Gaggia Classic Pro is part of what makes it a machine and sets it apart from appliance grade products. We have many DIY support videos for the Classic including this one which shows you in detail how to clean, rebuild or replace the boiler of the Gaggia Classic: kzfaq.info/get/bejne/aL6AobuhlandkX0.html Marc

Hi RJ, Thanks for the comment. Lever shots do have a certain syrupy sweet quality. I love the Profitec Pro 800 Lever: kzfaq.info/get/bejne/itNyo9CHs5zHhYE.html

@@Wholelattelovepage awesome would love a fancy lever machine one day.

Hey jb, All single boiler machines will have some temperature variation. It's fairly easy to deal with using proper technique. Variation and temperature stability is better on a true machine grade product like the Gaggia Classic. The Classic has an actual boiler under the hood while the other products here use a thermoblock to heat water. Those use a small tube spiraling through a block of heated metal to heat water. Beyond that, The Gaggia Classic is the only machine here with a commercial size and weight portafilter and group head. Those have a large thermal mass which helps provide proper temperature and smooth out variations. Marc

@@Wholelattelovepage what is the proper technique for tempreture variation

Hey SV, Yes the Gaggia Classic is def tops in reliability and repairability. We do have refurbs available from time to time but they do go quick! Currently have some good offers on new Classic Pros: www.wholelattelove.com/products/gaggia-classic-pro Do have a refurb as well: www.wholelattelove.com/collections/outlet/products/refurbished-gaggia-classic-pro-semi-automatic-espresso-machine Marc

Hi Richard, Thanks for the comment and question. The most important accessory is a good flat burr grinder! People get hung up on the 9 bar thing. There is no need to change/modify the spring. What some miss is that reading a static pressure from a machine does not reflect the pressure within the portafilter during an extraction where pressure is constantly releasing. People should be more concerned with flow rates than pressure anyway. Prosumer level espresso machines with rotary pumps can flow a lot more water at 9bar than a smaller vibration pump machine. The 9 bar dogma comes from the first machines made many decades ago. The first machines did not necessarily have it right! Some brewed espresso with steam. Just because it was done one way does not make it best/right. The plastic tampers are kind of a joke. Only in the last few years have some makers of pro$umer level machines stopped including them. I say kind of a joke as they are useful in a pinch and appropriate for leveling out a mound of coffee in a pressurized basket where tamping consistency is not really needed. Can the Gaggia outperform a machine with PID out of the box? Well, in the right hands and used properly it can equal it and it can do that without modification. Mods in most cases just make a machine easier to use. Yes, you can accurately adjust temps on a PID machine. But, once you know how to use the Gaggia doing temp surfing etc you can do the same thing. That's what Italians call the hand of the barista... their skill and knowledge. Just as important is coffee selection - a coffee you like and grind quality. If you want a PID machine with adjustable brew pressure I suggest getting one that has that out of the box and avoiding deep internal modifications. Accessories I do recommend are: Silicone group gasket. Group gaskets are wear items and need to be replaced eventually. Silicone gaskets are more supple and last longer than the stock gaskets: www.wholelattelove.com/collections/group-gaskets/products/caffewerks-silicone-group-gasket-73-x-57-x-8-5mm Filter baskets. The stock baskets are fine but if you want to do triple shots or work with a gasket that requires a finer grind for petentially deeper extractions here's a good one: www.wholelattelove.com/products/baristapro-20g-precision-portafilter-basket Bottomless/naked portafilter. They're great for learning/improving technique - and fun to watch. This one includes a triple shot basket: www.wholelattelove.com/collections/pro-brewing/products/gaggia-bottomless-portafilter Hope that helps! Marc

@@Wholelattelovepage thank you for the reply. Do they make that triple shot porta filter with wood handle? And forgive me this stupid question but can you get regular coffee from an espresso machine? All the fancy milk drinks look cool and fun a such but my tastes are kinda simplistic my starbucks go to is a straight quad shot or nitro cold brew. At home I make a 6 shot moka pot and drink it straight while girlfriend will drink the same 6 shot w with about 4 ounces half and half I heat a froth up in a small french press and add 5 sugars and loves that. I am torn between getting something like the gaggia to learn with or a phillips 3200 that can do everything with a few button presses. The Gaggia seems somehow much more authentic. Sure there is a learning curve but I got a glock armorers certification in 8 hours. Learning curves ok to a point. Thanks for your videos I appreciate them

Hi KP, Thanks for the comment! Time to steam ready can vary a bit depending on where the machine is in heating cycle before pressing the steam switch. Also, one can start steaming before the machine indicates it's reached full steaming temp. Doing so can actually improve steaming performance as the heating element is likely to stay on during steaming. Marc

Hi VP, Yes, the Gaggia Classic has highest potential. Marc

@@Wholelattelovepage thank you so much sir!!!

Hi MG, so none of the machines in this video are setup for deep pre-infusion. That said, the Gaggia Classic Pro can do it with the hack demonstrated in this video: kzfaq.info/get/bejne/d9WKqLySqdeZqZc.html If you want those long low flow rate pre-infusions then look to higher-end machines with flow control of the E61 group. Marc

@@Wholelattelovepage thanks so much for the guidance.

I have a Gaggia Classic from 2010 the pre-infusing hack is not as elegant. And my machine needs a new steam wand which I considered replacing,. That said are there other improvements in the Pro? Thinking it might be time to replace rather than continue to repair

@@MG-em9de Slight difference in the drip tray which has more rounded features, the steam wand of course which is a commercial style, shower screen holding plate is stainless steel instead of aluminum, rocker switches.

Hi JK, Yes, for the Gaggia Classic machine should warm up for ~10 minutes prior to use. Leave the portafilter locked in as the machine warms so it warms up too. The other 2 appliance grade espresso makers do not need as long as they use a thermoblock heating system. Those are faster - heat water on demand but not nearly as temperature stable as the Classic which has a real boiler. Marc

Hi MM, Both are entry-level options but very different in quality. The Gaggia is a true machine with standard size/weight 58mm portafilter, non-pressurized filter basket, real boiler and is very user serviceable. The Dedica is an appliance grade product with lots of plastic and proprietary parts, uses smaller pressurized portafilter, thermoblock boiler and is not very user serviceable. Marc

@@Wholelattelovepage This is not the entry type. What is comparable to the Delonghi is the VIVA series.

actually stock gaggia OPV is 12 bar (15 bar is the vibration pump)

and that 12 bar is there for a reason for pressurized portafilters and ese pods that gaggia can do. But they should have an option to choose, I agree.

@@petervansan1054 Hi Peter, Thanks for the clarification. I'll add that pressure on the coffee will never reach 12 bar if grind size is correct. That 12 bar is in static pressure. Static pressure does not equal pressure during an extraction in the PF. Marc

Hey LH, Very true! They're are appliance grade products. Gaggia Classic is a true machine and very repairable. Marc

Hoi MC, Thanks for sharing your experience. My guess is if the machine had a 3 way the 20% less dose would come out dry as well.

@@Wholelattelovepage LOL

Hi JVR, Thanks for the comment sharing your experience. That's not unusual for machines powered by thermoblock boilers. Were you purging the wand on the Bambino prior to steaming? If not, that adds a bunch of extra water. Marc

@@Wholelattelovepage Yes I purged the steamwand but nevertheless too much water in the steam. Come to think of it, the coffee puck was always watery. Not solid.

Hi L, PID would significantly increase the cost of machine. People do mod GCPs with PID. Marc

Hey frantic, We're here for you! Non-pressurized is the standard commercial style. In this type, it's the grind size of the coffee which restricts flow of brew water. If using a non-pressurizzed filter basket you'll def want to grind whole beans fresh. Non-pressurized produces a much higher quality espresso than pressurized baskets. Pressurized baskets are kind of a cheat in that the basket restricts the flow. They are generally used with pre-ground coffee to take precision of grind size out of the equation. They can also be used to brew ESE (easy serve espresso) pods. Here's a video which goes deeper into the difference: kzfaq.info/get/bejne/rJNppK2T0qnLc4U.html And here's a video that takes you through dialing in grind size for beginners. It's an often misunderstood yet very important part of making espresso: kzfaq.info/get/bejne/q9R4e7egrNDXmH0.html Hope that helps! Marc

@@Wholelattelovepage 1. you answered, and that’s a lot for me. 2. your nick it’s very clever \m/ . 3. last question: cheaper model of gaggia like a VIVA model, is it good for a nice espresso, or you need to spend 300 € and more?

@@frantic9332 Do my best to answer all original comments. We do not carry the Viva in the US but I am familiar with it. It's a pressurized, appliance grade product. I generally try to push people to machine grade products like the Gaggia Classic for entry-level but understand cost may be a barrier. And to really take advantage of the Classic or any other non-pressurized portafilter machine you will need a decent grinder. So if you don't have a good espresso focused grinder there will be additional expense. The Classic is nice as it comes with both pressurized and non-pressurized filter basket so you can start without the grinder and add if/when you're ready. The Classic can run for decades and is very user repairable. If something goes wrong with an appliance grade espresso maker they are generally not user serviceable and a repair, if you can find someone to do it, is likely to exceed the value of the machine. If you're unsure if home espresso is for you an appliance grade product can make sense with the previous in mind. Most who embrace home espresso and start with appliance grade products end up upgrading to a more capable setup down the road. Hope that helps! Marc

@@Wholelattelovepage sorry for my english, anyway, you are so kind, how can i do to support your channel? Best regards!

@@frantic9332 No worries on your English! For the channel, subscribe and spread a Whole Latte Love to others who might benefit from our content. Also, pay it forward and help someone with your knowledge/effort. Marc

Hi Kevin, The Gaggia Classic Pro has best potential! Marc

@@Wholelattelovepage unrelated question. For taste would u suggest breville express or breville bambino plus with $200-$300 grinder

Hi Fabian, Well I hope someone else chimes in with opinions. Think there was a comment here from someone who had the Delonghi and later upgraded to the Gaggia Classic. As I recall their feeling was it did what they expected. Not able to produce the saem quality as the Classic but was dependable and filled a need. Marc

I have had the Dedica for about a month and if you know how to adjust things, it produces totally decent espresso.

I have had the Dedica for about a month and if you know how to adjust things, it produces totally decent espresso.

@@ljss6805 Hi, Thanks a whole latte for sharing your experience with the Dedica! Marc

I am using the dedica since January 2016. Don't know about the price of it in other countries but in mine is pretty cheap (around 150 euro). I am telling you, the coffee I make myself at home with it is most of the time a lot better than I drink in coffee shops.

Will do

Hi Leslie, It depends on your expectations. Many lower priced entry-level espresso makers used pressurized filter baskets. With those, it's the basket which creates the restriction of the espresso brewing process and not the grind size of the coffee. Pressurized baskets produce a lower quality espresso. Those products tend to use undersized lite weight portafilters and filter baskets. That limits size of coffee dose and effects thermal stability. The products are generally made using a lot of plastic, they usually do not have a 3 way solenoid valve which releases excess pressure and water at the end of an extraction leaving you with a soupy mess to clean out of the portafilter. I label products with those characteristics as "appliance grade". They are typically assembly line made and have low user repairability. Machine grade products like the Gaggia Classic Pro in this video are hand assembled in Italy. They are easy to repair if needed, use commercial size/weight components and with proper maintenance have a life span easily in excess of a decade. Have an issue with an appliance grade product and if you can find someone to repair the cost will likely exceed the purchase price. When they break they usually go to the garbage. Marc

@@Wholelattelovepage thank you so much. I just got the vetura plus, hopefully a good ish choice for a first timer for my girlfriend

Hey TD, Thanks for sharing your opinions! Agree the Classic is a workhorse - a true machine with commercial size/weight components like the 58mm portafilter. The others have their place but are appliances with more plastic and less robust, less repairable components with shorter expected lifespan. Marc

Hi J, Thanks for the comment. Yes you can but you have to purchase non-pressurized filter basket after market.

Hi Shawn, Thanks for the comment and sharing your thoughts. These compact products do have smaller drip trays - the Gaggia's is the largest. I agree basket size on the Breville is a limitation. The pressure of the Classic is common misconception. Folks get higher pressure readings when measuring static pressures which do not represent the pressure in the filter basket during an actual extraction as no brew water is being released. Only way to measure a true pressure is with a tool allowing for the release water during measurement which simulates an actual extraction. That's typically done with a Scace device tuned to release 52g of water in 22-28 seconds - the SCA specification for brew pressure measurement. It's common practice to run vibe pump machines at higher pressures to get a flow rate closer to that of prosumer/commercial level rotary pump machines.

Hi JB, Thanks for sharing! Marc

Hey tony, thanks for the comment! Marc

Hi AG, Thanks for sharing your thoughts on the 2012 version of the Classic - I assume you picked it up used? My thoughts: The Gaggia Classic Pro is a premium entry-level machine grade product featuring commercial size/weight 58mm portafilter. Machine means: all metal frame, no fasteners into plastics, very repairable, simple reliable design, parts are low cost and easy to obtain if needed, a true boiler instead of a thermoblock (or thermojet in Bambino). Open up the Bambino and have a look inside (if you can it's not exactly user serviceable). It's plastic everywhere, has 2 solenoid valves - common failure points, it's full of proprietary parts and rather complex in design. The thermojet water heater feeds brew water to the group head through a plastic hose. The portafilter is undersized at 54mm, there's plastic inside the portafilter and the group head is not heated. Any thought of accurate or stable temps go out the window with those characteristics. It's an appliance while the Classic is a true machine. All that said, the Bambino could make sense for some users - especially those who are likely to use pre-ground or not put in the effort to properly grind (dial-in) their coffee. Just don't expect the same longevity, potential espresso quality or serviceability. Unless one is a project hobbyist I discourage people from modding machines. Want a real PID machine? Get one with it out of the box as you suggest. I 100% disagree with the need to mod a GCP. Out of the box the GCP is far more capable of specialty level espresso.

​@@Wholelattelovepage Yes it is used, and I'm not the one using it, I can live with those issues, my mom however cannot understand the machine, and I get why. Anyhow I know people with gaggia classic pro and it is a decent machine, but you'll fastly outgrow it. but the 2012 is terrible. I am a possesor of la pavoni europicola, picked it a few years ago in this same price range( ~400$), and I recommend it, it does good coffee right away and you can mod the hell out of it, and it is without a doubt the better machine in terms of reliability and repairability, those last decades. Gaggia is in between obviously, having much greater potential than Bambino. no argument there, but it has issues from both worlds.

Hi user, thanks for the cvomment. Did not use bottomless as the Dedica is meant to use a pressurized filter basket. Bottomless is not part of equipment in the box.

@@Wholelattelovepage but can be purchased for small money and helps very much... 3 temperatures available, and some say it has PID control...

Hey Marc, great advice! Marc

Hey Charles, thanks for sharing your thoughts! Totally agree!!! Marc

Agree. Then again, it's all a matter of perspective. I wish that half the coffee shops around me served espresso at least as good as the one the Bambino is capable of. And the US is even worse in this regard. As for the Gaggia Classic, as much as I like what I hear in terms of build quality and results, the 10-minute warm-up time just won't cut it. Sadly. But maybe in 20 years... :)

@@CP-rg5mi HI there. I do know there are a lot of cafe's in the US making poor quality espresso, I lived there for 20 years. But here in Australia we're pretty lucky. The coffee culture is so ingrained, cafes won't last if they make poor coffee. In terms of the Bambino, my experience is that bottomless Portafilters are a pain, I've had little to no luck overcoming channeling so stick to pressurized baskets, at least for now. The Gaggia, at least modded, is superb for the price point, with no issues using bottomlesss baskets.

Hi Omar, Thanks for sharing your thoughts. Marc

That’s a lot 😬

To clarify the manual says 16-19g dose for a double shot

Enjoyed the video

Hi there! Tons of videos on automatics on our channel!

Hi Simon, Just to be clear the wooden steam knob is not included on the base model GCP. It's an available custom upgrade.