Among the whole filter holder Maschinchen in the lower price segment, the Gaggia Classic was always the boss, and other better portafilter machines were and are much more expensive.
If you're thinking to add itself a portafilter machine, is an especially important: the machine is only part of the story. In order to brew great tasting espresso, you need a very good espresso grinder, which to a fine powder, almost grinds the coffee beans per cone-crushing plant powder.
Normal mills with percussion are not suitable. Good espresso mills cost in accordance with money, but it is definitely worthwhile.
(Finished espresso powder from the pack is mostly ground too coarsely, and meant to be used for the mocha pot).
Bearing in mind: operated with the crema sieve, the coffee must not be ground too fine; Replacing the crema sieve with the classic screen, the powder may be quiet ground slightly finer.
Now the new Gaggia: unpacked and connected it looks very similar to the predecessor, even the buttons can be seen only at second glance as pressure keys and no longer the tilt switch. Personally I like the pressure buttons in direct comparison better, even if like me hardcore fans now drown in an acidic espresso.
The toggle switches I always had the feeling that my slipping the machine under your fingers. There was a lack of grip. With the new pressure-keys also a flawless operation with wet hands from the kitchen is possible.
Other visible changes are the portafilter, and the small hole in the bracket, where even the overpressure valve has looked out on the former model.
The filter holder now has links with crema sieve. This crema sieve has a double bottom, which do not take apart and clean leaves. Under the double bottom is a tiny little hole, which produces the crema. Thus the whole rumsprotzelt not in the kitchen, is still a small Gumminüppel below the screen. If you omit this, splashes of coffee in all directions. If you do not want, you can order an old sieve for the filter holder when special delivery on the Internet, for little money, with a simple floor, and without rubber prosthesis.
Otherwise, the outlet of the filter holder made of plastic, which has probably taken over from the Baby Gaggia. Since I consider myself yet to buy one made of stainless steel. But it also does not make any real difference, because I could now criticize from full heart. When Gaggia Baby it works so well. The economy, which is behind it, annoys me even more, but more on that later.
The interior of the new Gaggia has changed considerably: in place of a aluminum heating block, a stainless steel heater will be installed. This point is most criticized, the following is my opinion: the aluminum can better heat, my mother lets her Gaggia heat for half an hour before they prepared their espresso.
From the heat even the new block but makes just as hot. The important thing is that you can go through before occupation Espresso even hot water in the empty cups to preheat all (an empty reference is called). The water is nice and hot after the second pass. Under the brew head directly measured, there are around 75 degrees. There has simply no difference to old Gaggia.
The heating is very fast, not two minutes after the lights here espresso lights on.
If you want more heat, can operate the so-called temperature-surfing with the new Gaggia.
And the pressure system is another. With the new filter holder and the Cremasieb equipped, the old machine comes into stuttering and allows water from a relief valve so that the pump will not be damaged.
According to the Internet another valve is installed in the new Gaggia; but where the pressure goes, I can not really tell me too.
Advantage of the new system seems to be that you do not have the brewing unit, rinse the disadvantage that you can not. Where and how will then see powder in the brewing head, only time will tell.
I was surprised by the fact that the Gaggia frothy milk hinbekommt with the steam nozzle, in terms of quantity for up to three people. Via the consistency you argue, but at least it's foam. With a little practice you can take the Classic really good cappuccino prepare (Photos from the first attempt I have appended), which have not brought my old portafilter machines on the series. In the in-laws there are only espresso, here I have no comparison to the old machine.
The espresso itself is just highly dependent on the powder (variety, proportion Robusta / Arabica), the degree of grinding and the amount of powder. The more finely ground powder is taken, the longer it takes for the water to pass through. All that you have to ultimately develop, according to personal taste. Here there is a beautiful crema, not so dense and thick as in the espresso bar, but at least a crema. From comparison ago again very close to it the result of old Gaggia. Taste the old Gaggia is a touch better, but the old machine runs for ten years. Powder and machine are as well matched to each other, which I have not yet managed here.
The only real drawback that I noticed in direct comparison, the stronger vibration of the new Gaggia. Under the cups I have to lay a damp sponge, otherwise I slip this simple way.
How do these stronger vibration will affect the durability of the entire structure, I now can not say. But this is the reason why the machine gets only four stars. To get better, yes proves the old machine. The even vibrates, but does not bring the cups to dance.
From the volume produced, I find, however, the old machine almost a little louder. Those who enjoy a quiet, in preparing the espresso, must look elsewhere anyway.
Otherwise it can be said that the machine can finally be decalcified with normal Entkalker still. In the old machine was allowed to ran only with a special decalcifier, the aluminum heating block does not like citric acid.
And that always makes my mother in law: once a month is stubborn decalcified with citric acid. As the Alukessel inside it looks now, I do not know; the Alugehalt of Espresso after the first references directly after descaling is certainly not without.
Overall, everything can be easy to clean, also the big advantage is compared to a fully automated system which is quite nice in need of care.
The processing of the machine is good, which here often criticized sharp / thin metal edges of the case can be found just as on the old machine.
Also the clamping of the portafilter is easier each time.
To guide a word: criticized as it did in a previous review, this is really unkind. Partial text of the old guide was apparently taken, even with translation errors. While it is out of the guide smart, in that it's ok, but just as with some details on the machine itself, you somehow get the impression that Gaggia total does not know where they want to go. Why is it one can only speculate.
Sure the competition is overwhelming through the Nespresso system, but first, the portafilter espresso the Gaggia is clearly the better espresso because Mr. Cloney can still so much smiling into the camera and wave your Tässchen; the N-espresso from any current methods of preparation the worst.
And second one is still not prevail over the competition if you so unkind comes in details.
As an example, here is the bottom cover plate entered through the brewing head: because you can not enter a new die in order? Must be that hole, which is completely unnecessary without the relief valve of the old system, and, moreover, is a gateway for dirt?
In addition, it would be nice if it would Philips / Gaggia / Saeco finally get to the series, offering a decent Repair outside Italy. Has the Gaggia my in-laws is a problem (which happens quite, that is not a long-distance runner) then they will just shipped to Italy and repaired there for little money.
Here in Germany one must ask around a branch, and then you have found a suitable workshop, or take the service of Philips to complete, costing the repair of the pump (the breaks always fast, cost as a spare part but only 20 euros) fortune, whether it is the case for a portafilter machine or a KVA. And yet, there are then, according to Internet more than enough problems with the Philips service for the coffee machine repair. So you can stop the call even ruin, if you still want to earn money with the repair.
Conclusion: you can of course now the old Gaggia bemoan, a prime example of engineering art, blah etc.
The fact is that the new engine makes the same from the taste of espresso. And I have to take credit for the new.
Since there is no quibble.
The only negative thing is as I said the stronger vibration. It remains just to be seen how this will affect the durability of the machine.
The crema sieve do not like it, I will buy more here me the classic sieves. (And the outflow of metal to earn even as much must be already). Why then on this part would save necessarily, me remains a mystery.
No matter.
In this price range, the Gaggia Classic is unrivaled, who flirts with a portafilter machine, can not go wrong here. Other serious candidates cost double (cough * * cough RancilioSilvia).
Some good mass mills cost about 90 Euro upwards, eg by Rommelsbacher or Solis.
Then a proper espresso and cappuccino enjoyment at home is no more obstacles.
From me there is thus for the first 4 of 5 well roasted espresso beans.
