Gaggia Classic
From Whole Latte Love Support Library
The Gaggia Classic is a semi-automatic espresso machine which has been a favorite in the industry for home espresso brewing.
Contents
- 1 Machine Description
- 2 Basic Usage
- 3 Cleaning & Maintenance
- 4 Troubleshooting
- 5 Diagrams & Manuals
- 6 Specifications
Machine Description
The current iteration of the Classic has replaced the nickel plated carbon steel housing with brushed stainless steel, which is durable and will not rust or flake over time. The portafilter handle was also upgraded to include a stainless steel dispensing spout. This improved the consistency of the espresso flow when split between 2 demitasse cups or shot glasses. The main design of the portafilter remained the same at one pound of chrome plated brass with a commercial size 58mm diameter. The Classic also uses a chrome plated brass grouphead, which improves heat retention during shot pulls.The Classic now utilizes a pannarello style frothing nozzle on the steam wand. This nozzle attachment makes it easier for users to create a tight microfoam.Gaggia has replaced the pod adapter with a new style of basket. The new basket acts as both a single pressurized basket and a ESE pod filter, which means it can be used with ground coffee and ESE pods. There is also a double pressurized shot basket available for the unit.The machine draws 1425 Watts which is used to power the 55 Watt Ulka pump and the boiler, which utilizes two separate heating elements for rapid heating. The heating elements are embedded directly into the boiler and do not come into contact with the water. This effectively turns the entire boiler into a heating element allowing for faster more even heating, and prevents corrosion to the elements. A 3-way solenoid valve is also included in this version, which relieves pressure that develops during the brewing process, allowing for drier coffee pucks.
Basic Usage
Cleaning & Maintenance
Template:SemiAutomaticMaintenance
The compatible descaling products for this machine are either Gaggia Decalcifier or Durgol Swiss Espresso Descaler. The best product for cleaning grouphead components and filter baskets is a backflushing powder like Urnex Cafiza.
Troubleshooting
No Crema or Bad Tasting Shots
Bad tasting shots or shots with poor crema do not typically indicate an issue with the machine; rather it indicates that an adjustments needs to be made to the brewing technique or some other external factor.
The following articles review the different variables and offer solutions:
If the behavior persists after reviewing these factors then the machine may need to be cleaned. Lack of cleaning can cause burned or bitter flavors, or create flow issues which can result in a weak shot. Refer to the Cleaning & Maintenance portion of this article for more information.
Difficulty Frothing
As with brewing, frothing is highly dependent on technique. If the machine is producing steam then an adjustment to technique may need to be made. Frothing is very sensitive to technique, so there is a steep learning curve. The video below shows proper frothing technique:
There are also common frothing mistakes which are made that will result in poor or no froth. The video below identifies these mistakes and shows how to correct them:
This machine also utilizes a special nozzle attachment called a pannarello. The pannarello nozzle needs to be regularly cleaned and properly attached to the machine in order to function. The video below reviews how to attach the pannarello properly. When disassembling the pannarello please make sure all of the separate pieces shown in the video are present. The pannarello should be taken apart frequently and the separate parts should be soaked in some hot water to help remove any built-up milk residues.
Inside the tube of the pannarello nozzle there should be a plastic insert which must be present in order for this nozzle attachment to work. If this insert is missing or improperly inserted the machine will not be able to create froth.
Alternatively you can try frothing on the machine without the pannarello attachment. The naked wand can also produce a tight microfoam, and is preferred by some users. The major disadvantage of frothing with the naked wand is that it reduces the length of the steam wand by several inches.
Flow Issues
No Steam From Wand
The first place to start with any flow issue is cleaning the machine. Check the brew function on the machine and see if water is able to flow through the machine for this function.
- If the brew water is not flowing either refer to the No Flow At All section of this article
- If the brew water flows but is not hot refer to the On But Not Heating section of this article.
- Turn the hot water function on for the steam wand. If water flows