Review on Superior Performance Espresso Machine: Gaggia RI9380/46 Classic Pro, Brushed Stainless Steel by Brandon Carraway

Disclaimer: I have the previous model, the Gaggia Classic. Before writing this review, I studied the differences between the old model and the Gaggia Classic PRO. The Gaggia Classic and Classic PRO machines are very good machines for the money. They are indeed neck and neck with the Rancilio Silvia but with some considerations you may need to be aware of as well as the differences between the old Classic and the new Classic PRO. Classic PRO has some LIMITED new features. , which cost Gaggia almost nothing to make but allowed them to increase the price of the PRO by $100 over the old model. STEAM WAND: New copy of Rancilio Silvia's wand. It can be purchased separately for $25 and installed in minutes. Many of us have performed this update on our older machines. They tightened some components to make it quieter. But beyond that and some cosmetic changes like the position of the buttons, more aesthetic metal around the band head and the shape of the drip tray, and (which is a welcome change and more aesthetically pleasing) there are a few other differences from the old and new models. . and none are functionally distinct. BUT THERE ARE SOME IMPORTANT THINGS TO CONSIDER. Both old and new machines HAVE SOME IMPORTANT UPDATES THAT ARE REQUIRED (important ones are also needed for Rancilio Silvia). First, ***PID IMO is required to get STABLE coffee***. The classic relies on a thermostat that has a range of several degrees when the "ready display" is active. If you want consistently good coffee, you need to be within +/- 1 degree. You can find a way to achieve some consistency with "Temperature Surfing", but it's a tedious process. I couldn't dial it without the PID I had installed a few months after purchase. The PID costs between $100 and $200 and when you feel comfortable you can install it yourself like I did. I was lucky enough to find it from an independent man and I think I bought it for $120. PID makes the difference in the world. If you choose Silvia, nothing changes. You need a PID. I have a friend who has Sylvia with no PID and there is no difference. THE MAIN DIFFERENCE BETWEEN CLASSICS AND SILVIA IS THE SIZE AND DESIGN OF THE BOILER. If you only make an espresso or two in the morning, you can save a few hundred dollars by buying a Classic/Pro and spending the extra money on a PID. Another thing you will need is a pressure gauge (and an allen wrench). The recommended pressure for these machines is "10 bar". My car had 15 bar before the adjustment. Google portafilter pressure gauge check kit and you can find it at Revain for about $25. This takes about 10 minutes. Getting better coffee step by step. I also replaced the aluminum heat transfer plate in the group head with a solid brass plate ($28) for better and more even heat transfer. I also updated the shower screen. You will also need a good meat grinder. I highly recommend Baratza Sette. I have the original 270 and am very satisfied. It's not cheap, but it's consistent, fast, and quite attractive. I'm not sure if the old Classic is available, but if I had to buy a car today, the Classic Pro is still a very important factor. but with the caveat that you need consistency tools (PIDs) for best results. FWIW we have tried many different coffees and settled on La Colombe Nice and are now on a weekly subscription. The dose appears to be around 16 grams per shot. When I travel I start an "espresso challenge" where I look for the best coffee shops in the country and tell the baristas I challenge them to make better espresso than I do at home. So far, in two years of dozens of challenges, only two baristas have equaled what I do at home, but so far none have surpassed me :). It took a long time to set up my recordings, but that also gives credit to the Gaggia Classic (modified). Again. The machine is easy to upgrade if you like the idea and follow the same path as me. The alternative is to buy Rancilio Silvia. but don't even consider it without the PID set. or upgrade to one of the $1700-$2700 Rocket espresso machines (which will likely be my next move after the Classic dies in the future). I hope you find this review helpful as it took me a long time to get to the bottom of this. where I make a very good espresso with my Gaggia Classic every morning.