![]() ![]() ![]() Turning on the power switch gets the machine ready, but if you put the portafilter in during this stage, it'll warm that up, too. The Gaggia Classic Pro comes more or less set up for you. There's also a warming plate on top, a full-sized 58mm portafilter with pressurized and non-pressurized baskets (the latter for pre-ground espresso or pods), and a stainless steel drip tray with an easy-to-remove reservoir for collecting overflow and spillage.Ī bit of dialing goes a long way, but with a little patience, you'll eventually arrive at a rich, frothy goodness no pod machine could ever replicate. We've found that the more complicated a frother, the less likely we are to use it, and while there are all sorts of fancy ones out there, good pressure from a powerful machine is all you really need. Turning the valve one way engages it and increases the pressure, and going in reverse eases and shuts it off. You can tell that the solenoid is working when, after finishing pulling a shot, you see a little water running from the purge valve to the left of the group head. Without the latter, taking the portafilter out too soon can result in a scalding spray of soppy espresso grounds. The Classic Pro has a respectable 1450 watts of power and 15 bars of pressure (equivalent to the Breville Barista Pro, one of our favorite two-in-one espresso machines), and a three-way solenoid valve that prevents pressure from building up in the group head, making things a lot cleaner. ![]() There are only three two-way switches and a dial to turn the frother on and off. ![]()
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