I upgraded from a Dedica to a Gaggia Classic last month and it has been a pleasure. Highly recommend the Gaggia to anyone in doubt, even though the Dedica has made me very happy in my early years as a coffee drinker,
Dedica is a great entry level machine. Amazon is full of bottomless portafilters with non pressurized baskets for this machine. It has 51mm basket not 54 that is stated on the video. Its main problem is temperature consistency. Other than that, combined with a grinder and a non pressurized basket, it is a pleasure to use!
I pulled the plug and bought the GCP from you guys last black Friday! it has become a staple in my kitchen paired with a smart grinder pro that I may upgrade in the future. I bought a smart plug that I set to turn on ~20 minutes before my alarm goes off so I can crawl out of bed and have the machine up to temp right as I'm getting ready for my morning coffee. If you have a Gaggia I would highly recommend it.
Love this update! Thank you Mark and WLL for more great content. I’ve been lucky enough to have owned both the Bambino Plus and (briefly) the GCP. If you’re looking for something easy, don’t care to dive deep into espresso, and just want to make lattes for fun/to entertain then go B plus. If you want to learn about espresso, become involved in the process, and really start to get the most you can out of your coffee, then definitely start with the Gaggia. Just my opinion though.
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
From personal experience over the last month of ownership, Gaggia Classic Pro is great. First ever espresso machine, and I've been using it daily to make mostly Flat Whites, then for my wife to make her own iced coffee. Only thing I changed so far was the gasket, so out of the box, all the components are really good stock. Paired it with the Baratza Sette 270 for grinder for better finetune adjustment than the Sette 30, and it's the best combination for my current setup. Even after I upgrade espresso machine, the 270 should be able to keep up perfectly down the road
@@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.
The Dedica is being sold here in Europe for 250 EURO and the Gaggia for 399 EURO, so not 'just' a 50 EURO/DOLLAR gap, but almost doubling the price! Missing the three way solenoid can also be a pro (pucs pop out easy on the Dedica), the thermoblock warms up fast instead of the boiler of the Gaggia (10-15mins), the Gaggia is out of the box not as accurate with temps as the other two (read; instable), you need to mod to get 9 bars pressure, additionaly the Dedica can also be modded in contrast what you claim. You also mention the diversity in colors for the Gaggia. The Dedica can also be bought in severals colors. For a starter the pressurized portafilter can also be pro, since even pre grounded coffee will work with this. Finally, the Dedica 885 Arte comes with a proper tamper (which a starter does not have and need to additionaly buy), which even the Gaggia does not have in the box! All with all and to my humble opinion this test is prejudiced towards the Gaggia. I understand that as a barista you prefer the 'prosumer machine', but a lot of starters will enjoy the Dedica with a much nicer pricing (which is also important when starting).
I'm a Bambino Plus owner and for the price, it's absolutely wonderful. I use an aftermarket portafilter and IMS 18-22g basket, and the machine is paired with a Baratza Sette 30 retrofitted with the micro adjustment assembly from the 270. The ONLY thing I wish I could do is pull good shots of light roasts. But for now, I can live without that ability.
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?
@@hollyisdumb 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.
@@hollyisdumb 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.
@gredystar8333 Have you actually pulled a shot through it? Or is this your presumption? I have the breville barista pro, and it pulls fantastic shots, light medium and dark
Ok take it from me who had the Delonghi Dedica from 2014-2021, I traveled cross country with it and even survived a category 5 hurricane Maria out in the Caribbean. It's definitely entry level and great to practice on but for the price I paid for it which I think was near $375 at that time, in retrospect, it probably did the same job as a $100 machine. I used the pressurized portafilter so there really was no going wrong with grind setting but also no real art to it. I guess I could've bought the non-pressurized but nah. The steam wand is a joke and doesn't work that great for the price you pay. I upgraded to the Pro 700 and woah what a difference. So much more art to it. So If you want to do more hands on probably do the Gaggia Classic or just bite the bullet and go all out on a ECM Synchornika style machine lol But... the Dedica is cute and served it's purpose with me for many years and grateful for it.
I have bambino. There is no reason you can’t get a bottomless filter and precision baskets. That what I have a it runs just fine with 18mm of coffee. You can warm up the filter and cup by running water through it. Also, you can program the shots by volume so once you figure out the right coffee/grind amount you don’t need a scale. The auto milk is decent. Just FYI, it will mostly come down to the quality of you grinder. So to get the most out of 500 dollar machine you might need to spend another 500 on a grinder.
I would love to see you compare brew temperatures on these machines. I'm curious how the Bambino's thermocoil + PID compares to the Gaggia's boiler without a PID for temperature stability. It would also be great to know how much temperature surfing on the Gaggia effects brew temperature.
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.
The nice thing about the Bambino Plus is that it actually has usable steam power. From experience, the Gaggia... doesn't. Plus, grab a 54mm bottomless portafilter and an IMS 54mm, and you can do 22g triples on the thing. Remarkable machine for how much it costs.
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
It’s been a while since I’ve watched WLL videos, but it’s real good to see Marc in the WLL videos. I swear, you were such a large part of my Espresso journey, and it’s especially trippy to see my first machine featured in the video (DeLonghi Dedica) and the machine I upgraded to (Gaggia Classic Pro). It’s almost as if you guys are recapping our journey together 😊
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…❤️
I don't koow what you are talking about. I had both the Dedica and the Gaggia and for me one thing is for sure. I kept coming back for a coffee to the Dedica and while i was having an espresso on the Gaggia i longed for the espresso of the Dedica. I conviced myself no matter what others are saying. Both used with Atom 75.
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
Hello. I’m really a beginner here trying to figure out which products I should get. After watching your video, I just ordered a Breville Bambino Plus. Do you have any recommendations about the grinder I should get to be using with the Bambino?
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: ruclips.net/video/Krh0XzFX1m0/видео.html
Hi RJ, Thanks for the comment. Lever shots do have a certain syrupy sweet quality. I love the Profitec Pro 800 Lever: ruclips.net/video/TmBpmVN6cUM/видео.html
I have a double boiler laspazale what I saved up for wanted a rocket but I’m happy with my purchase and plumb in is a dream and that’s the name of my machine and I just had to replace a part 140 part ! But I need my espresso ☕️
G’Day Marc (I spelt it right this time)…another excellent consistent review. Based on you past videos, I have recommended the Gaggia to 3 of my friends and they are mad about it. I love it as well, but each to their own. Those that had appliance based coffee makers that upgraded to the Gaggia don’t regret it and wish they had done it earlier. Thanks again.
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
If you go gaggia, what accesories do recommend to start with? I am complete newbie to this stuff but seems a lot of people think gaggi needs a 9 bar spring, PID, and lower drip tray, why doesn't gaggia make a version with that stuff included? Changing the bar should be as simple as cutting a couple coils on the spring if you new how much to cut right? Why does gaggia include an undesized platic Tamp that most ppl just toss, seems stupid to even include it. Does anyone sell pre modded gaggias? A can a gaggia with the right modifications substationally outperform a machine yhat comes with pid low drip tray and 9 bar? ( In other words can you get more bang for buck buying a gaggia and modding it compared to spending the money up front on something that aleandy has all that, like a rancillo silvia maybe? Great video thanks for making it. The wooden accents on that gaggia look good.
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
I'm mostly concerned about the reliability and ability to repair any of the machines. I assume the Gaggia is the choice in this regard? And I think I've seen that you sell refurbished Gaggias?
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
So, I have an Oxo conical burr grinder, and I was thinking about upgrading from my Delonghi BCO432 with pressurized baskets to a Gaggia Classic Evo Pro with non-pressurized baskets. Do I NEED a better grinder, or will the one I have suffice? I think my grinder does a decent job (far better than my espresso appliance), but I have never used non-pressurized baskets. I know the Oxo isn't the best by far, but is it "good enough?"
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: ruclips.net/video/Krh0XzFX1m0/видео.html Hope that helps! Marc
Just to mention, I am getting 20g doses in the Bambino Plus portafilter with no screen-touching... It's a great little machine. Manual froth 98% of the time, but it's there if a visitor wants to make a coffee or if I'm busy with other things. It does a great job getting silky milk to be fair...
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 😂
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: ruclips.net/video/AoZuYaDq5yc/видео.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
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.
Why I feel your video is smart commercial video on Gaggia one. LOL Anyway I agree that Gaggia is a good machine, but for sure you can make a very nice coffee with dedica.
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
Mark thanks for the video. I need your suggestion, I just drink Americano or Longo 1 cup a day . No cappuccino no latte. I am looking for espresso machine under 2000 dollar. What's your suggestion? Thanks again.
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
Since you are selling the Gaggia with upgraded steam knob i don't see why you can't change the spring to a 9bar one so that the customer won't need to do it and void the warranty. Just a suggestion. Can't really call it a "machine" if it's gonna brew at amateur appliance grade 15 bar pressure. Maybe also add an optional PID for a bit more money. 😉
@@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
thanks for the video. We have been tempted with Bambino+ as a friend has one and we have used it several times. However, if I'm spending out for that product, I've been tempted with the GCP machine instead. Ok sure I'll have to learn to use and care for the machine but most beginners seem to get on with it well. . right!?
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: ruclips.net/video/jOY7D02n4Cw/видео.html This one on milk frothing for beginners: ruclips.net/video/4PSCsv7kcKA/видео.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
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
Total consumer here. I am using Dedica with Graef grinder. The only time I see soupy puck is when my GF makes a coffee and fills in 20 percent less coffee in it. So I call BS on that one.
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
Mark, thank you for the comparisons. I appreciate your expertise and value your commentary. I am a beginner to espresso-making and own an appliance: the “DeLonghi All-in-One Combination” coffee and espresso maker. On mine, the basket settles neatly down into the portafilter via it’s two metal tabs that slide into two “tab-guides” molded into the metal rim of the portafilter. At 3:21 in your video, explaining the DeLonghi “Dedica”, it was disturbing to see your hand jam the basket down into the portafilter as though to demonstrate that no tab/guide system existed. I would extrapolate that if my $300 appliance has the tab/guide feature on the basket & portafilter, then the $500 Dedica Arte has the same construction. Therefore, no “jamming” the basket is necessary.
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
Nice video. I'm new to this but I love coffee and with the price of a cup outside it makes you want to invest on a machine. I'm always interested on a quality product but the convenience of the bambino plus for someone that doesn't know much about the art of making coffee sounds good. Wondering what's your opinion. Debating on weather going for a bambino with a limited life span and nice features and the Gaggia Classic Pro with obvious product quality. Do you need a grinder for either one this?. I know they are expensive so it would add to the investment amount. what would be the best option considering if you need one or not? hope you can help. thank you
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
8month bambino plus user. its very good value for its price. good quality espresso but i find it is limited to extracting medium dark to dark roast. it struggles with medium roast and i cant get the full flavors out of those roast. also the thermojet is really fast in heating but it can be erratic. you need to flush out the group head 3 times to get to a acceptable extraction temperature
The machines are a little less kitchen friendly, updated, programable and fast. After all, your kitchen is not a cafe. You forgot to tell the dedica can easily be upgraded with non pressure baskets. The Gaggia can only pull manual shots. You need a weight and timer for every shot.
Hi r, Thanks for your comments. For those who are serious about espresso quality a scale should be used for weighing dose in and espresso out with any machine. Tha Gaggia Classic does come with both pressurized and non-pressurized filter baskets.
@Wholelattelovepage OK. The Gaggia is really nice machine. Hope the next version will have a PID and temperature variations.Thanks for responding. Greetings from Norway.
E"s"presso beginner here having a problem with my DeLonghi Dedica, I see you and some other commenters mentioned the pressurized portifilter makes grind size pretty easy, but lately I've been wondering if my grounds are too fine. I've recently bought 2 separate grounds from local stores that ground them to espresso level fine for me, and I cannot get those to work at all with my machine. I find the water sits on top of the puck and nothing pulls through at all. I have tried properly descaling, cleaning all portifilters and baskets, and I've tried to be super careful with the amount of grounds and pressure of my tamp, and nothing. I get nothing running through the grounds themselves at all. I have no problem when I use very coarse grounds (I have a cheap grinder and I know it's not great taste but I at least have coffee). I am not sure what I am doing wrong, and I'm going a little crazy. I want to get better at this but have no idea where I'm going wrong.
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.
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
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
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 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.
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
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.
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
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: ruclips.net/video/v-9qJbmCgCQ/видео.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: ruclips.net/video/unHHToGjshI/видео.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
@@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
MAINTENANCE QUESTION: I really enjoy the espresso quality of the Mr. Coffee ECMP50. The one drawback I've experienced is, even with proper descaling maintenance the internal water container where the water is heated has its seams wear out after 1-3 years requiring another complete machine. How difficult would replacing the internal water container be in the Gaggia Classic Pro? If this is possible I might need to change brands after my next Mr. Coffee ECMP50 failure.
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: ruclips.net/video/2XPnXp0CyaI/видео.html Marc
I debated wether to get the gaggia or silvia a long timr a go and made the mistake to get the silvia i always felt Like i would of been better served With the gaggia
The Breville Bambino I ordered from Amazon made good coffee but the milksteamer put too much water in the milk. It went from whole milk to skimmed. I sent it back.
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.
One problem with Bambino is the size of the drip tray. It's so small that you basically need go empty it every time. The basket size is a huge problem too. 15g isn't bad but the problem is the manual clearly states it fits 16-19g. It's very confusing for a beginner. I've heard Gaggia Pro is set at around 12 bars, too bad since it's not easily adjustable on this machine.
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.
I love the design of the Delonghi Dedica… BUT… it has a design flaw. It leaks! On first use. Tried 3 replacements and all suffered exactly the same. Got my money back!
The gaggia comes as a winner, but not sure if true. I bought the gaggia classic (not pro, sh) for my Mother and it is just bad, now my Mom cannot do temperature surfing and the components aren't that easy to find. I cannot get an original gasket, and an usual 58 silicone fits but is very hard to put portafilter in. The buttons are super hard to understand and you never know if you actually pressed it or not, the boiler is too small, it cannot hold temperature for the whole espresso, also it doesn't have overpressure valve. These were mostly fixed with the pro model, so stay away from 2012 model, the one with buttons, not switches. Even with new model you still don't have pid like you do with the bambino, the frotting wand is still bad, you still get the pump set to 15 bar. Now indeed Gaggia has better build quality, but you need to mod it in order to get to bambino lvl, and do you want to mod it in roder to get to appliance lvl, if you want to be a coffee nerd you need profiling, why not put some extra money and buy a la pavoni europicolla or even a lelit bianca.
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.
Gaggia Classic can be finicky but it is a heavy duty work horse that will be great for an espresso beginner. The bambino and delonghi are plasticky and don't feel premium. Decent machines but I question the longevity.
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
I just shown this video to my girlfriend and my best friend. It will probably be their very first quality machine (Gaggia Classic Pro) as it's very affordable at only 600$CAD, more than the R58 I have and went crazy expensive since covid, or anything with HX that starts at 2000$CAD. However why on the CANADIAN version of WLL there is far less color versions available, and none of the wood version has the wooden wheel on the side? It's kind of useless to have only the portafilter with wood imo, and even less once you consider you're gonna ditch anyway that double-spout to get a bottomless portafilter if you wana be serious about making espresso.
The Gaggia Classic is superior in every aspect. It's the only one that can be modified to come close to a commercial machine. The Bambinos are good for coffee milk drinks like cappuccinos or flat whites but, not great for true single shot espresso.
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.
Having bought my GCP "prestige" from you guys on may 10th 2022, i'm not too sure how to feel about the new machine now including the wooden steam nob. Plus all the choices of wood now.. 🥲
I upgraded from a Dedica to a Gaggia Classic last month and it has been a pleasure. Highly recommend the Gaggia to anyone in doubt, even though the Dedica has made me very happy in my early years as a coffee drinker,
Hi SG, Thanks for sharing your thoughts!
Marc
May i know what is the main difference you found?
Dedica is a great entry level machine. Amazon is full of bottomless portafilters with non pressurized baskets for this machine. It has 51mm basket not 54 that is stated on the video. Its main problem is temperature consistency. Other than that, combined with a grinder and a non pressurized basket, it is a pleasure to use!
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
My wife and I just got ourselves the Dedica as our 6-year anniversary present. And boy, is it a nice present to ourselves.
Amazing and short video. No time waste.
Hi s, Thanks for the comment!
Marc
I pulled the plug and bought the GCP from you guys last black Friday! it has become a staple in my kitchen paired with a smart grinder pro that I may upgrade in the future. I bought a smart plug that I set to turn on ~20 minutes before my alarm goes off so I can crawl out of bed and have the machine up to temp right as I'm getting ready for my morning coffee. If you have a Gaggia I would highly recommend it.
Hey WakaL, Thanks for sharing your experience with the GCP. Good tip on the smart plug!
Marc
You can get a non pressurized portafilter for the Dedica. Adds to the total cost but still half the price of the others, at least where i live :)
Love this update! Thank you Mark and WLL for more great content. I’ve been lucky enough to have owned both the Bambino Plus and (briefly) the GCP. If you’re looking for something easy, don’t care to dive deep into espresso, and just want to make lattes for fun/to entertain then go B plus. If you want to learn about espresso, become involved in the process, and really start to get the most you can out of your coffee, then definitely start with the Gaggia. Just my opinion though.
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
From personal experience over the last month of ownership, Gaggia Classic Pro is great. First ever espresso machine, and I've been using it daily to make mostly Flat Whites, then for my wife to make her own iced coffee. Only thing I changed so far was the gasket, so out of the box, all the components are really good stock. Paired it with the Baratza Sette 270 for grinder for better finetune adjustment than the Sette 30, and it's the best combination for my current setup. Even after I upgrade espresso machine, the 270 should be able to keep up perfectly down the road
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
The Dedica is being sold here in Europe for 250 EURO and the Gaggia for 399 EURO, so not 'just' a 50 EURO/DOLLAR gap, but almost doubling the price!
Missing the three way solenoid can also be a pro (pucs pop out easy on the Dedica), the thermoblock warms up fast instead of the boiler of the Gaggia (10-15mins), the Gaggia is out of the box not as accurate with temps as the other two (read; instable), you need to mod to get 9 bars pressure, additionaly the Dedica can also be modded in contrast what you claim.
You also mention the diversity in colors for the Gaggia. The Dedica can also be bought in severals colors. For a starter the pressurized portafilter can also be pro, since even pre grounded coffee will work with this. Finally, the Dedica 885 Arte comes with a proper tamper (which a starter does not have and need to additionaly buy), which even the Gaggia does not have in the box!
All with all and to my humble opinion this test is prejudiced towards the Gaggia. I understand that as a barista you prefer the 'prosumer machine', but a lot of starters will enjoy the Dedica with a much nicer pricing (which is also important when starting).
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.
Very well said. Thumbs down for this biased promotion video. Quite misleading in places.
I'm a Bambino Plus owner and for the price, it's absolutely wonderful. I use an aftermarket portafilter and IMS 18-22g basket, and the machine is paired with a Baratza Sette 30 retrofitted with the micro adjustment assembly from the 270.
The ONLY thing I wish I could do is pull good shots of light roasts. But for now, I can live without that ability.
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?
@@hollyisdumb 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.
@@hollyisdumb 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.
@gredystar8333 Have you actually pulled a shot through it? Or is this your presumption? I have the breville barista pro, and it pulls fantastic shots, light medium and dark
Ok take it from me who had the Delonghi Dedica from 2014-2021, I traveled cross country with it and even survived a category 5 hurricane Maria out in the Caribbean. It's definitely entry level and great to practice on but for the price I paid for it which I think was near $375 at that time, in retrospect, it probably did the same job as a $100 machine. I used the pressurized portafilter so there really was no going wrong with grind setting but also no real art to it. I guess I could've bought the non-pressurized but nah. The steam wand is a joke and doesn't work that great for the price you pay. I upgraded to the Pro 700 and woah what a difference. So much more art to it. So If you want to do more hands on probably do the Gaggia Classic or just bite the bullet and go all out on a ECM Synchornika style machine lol But... the Dedica is cute and served it's purpose with me for many years and grateful for it.
Hi RR, Thanks for sharing your detailed experience and advice!
Marc
Gaggia would be my recommendation if you wanna start your coffee game and go the next level, it will grow with you.
Hi Eric, Thanks for your recommendation!
Marc
I modded my gaggia with OPV and PID (it was very simple) and now it performs like a beast, brewing light roasted espressos like machine worth 1000$!
That wooden knob is such a beautiful detail!
I have bambino. There is no reason you can’t get a bottomless filter and precision baskets. That what I have a it runs just fine with 18mm of coffee. You can warm up the filter and cup by running water through it. Also, you can program the shots by volume so once you figure out the right coffee/grind amount you don’t need a scale. The auto milk is decent. Just FYI, it will mostly come down to the quality of you grinder. So to get the most out of 500 dollar machine you might need to spend another 500 on a grinder.
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
I would love to see you compare brew temperatures on these machines. I'm curious how the Bambino's thermocoil + PID compares to the Gaggia's boiler without a PID for temperature stability. It would also be great to know how much temperature surfing on the Gaggia effects brew temperature.
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.
The nice thing about the Bambino Plus is that it actually has usable steam power. From experience, the Gaggia... doesn't. Plus, grab a 54mm bottomless portafilter and an IMS 54mm, and you can do 22g triples on the thing. Remarkable machine for how much it costs.
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.
It’s been a while since I’ve watched WLL videos, but it’s real good to see Marc in the WLL videos. I swear, you were such a large part of my Espresso journey, and it’s especially trippy to see my first machine featured in the video (DeLonghi Dedica) and the machine I upgraded to (Gaggia Classic Pro).
It’s almost as if you guys are recapping our journey together 😊
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??
I don't koow what you are talking about. I had both the Dedica and the Gaggia and for me one thing is for sure. I kept coming back for a coffee to the Dedica and while i was having an espresso on the Gaggia i longed for the espresso of the Dedica. I conviced myself no matter what others are saying. Both used with Atom 75.
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
Can I use ese pods with the gaggia classic pro ?
Hi adj, yes you can. Learn how in this video: ruclips.net/video/QYWeCagAS2E/видео.htmlsi=tRT3CbI5PXKheHnJ&t=141
Hello. I’m really a beginner here trying to figure out which products I should get. After watching your video, I just ordered a Breville Bambino Plus. Do you have any recommendations about the grinder I should get to be using with the Bambino?
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: ruclips.net/video/Krh0XzFX1m0/видео.html
Im being honest, I had a gaggia classic and I got rid of it for a cafelat robot. The espresso quality is so much better with a lever.
Hi RJ, Thanks for the comment. Lever shots do have a certain syrupy sweet quality. I love the Profitec Pro 800 Lever: ruclips.net/video/TmBpmVN6cUM/видео.html
@@Wholelattelovepage awesome would love a fancy lever machine one day.
Nice voice of the presenter!
Thank you kindly!
Marc
I have a double boiler laspazale what I saved up for wanted a rocket but I’m happy with my purchase and plumb in is a dream and that’s the name of my machine and I just had to replace a part 140 part ! But I need my espresso ☕️
G’Day Marc (I spelt it right this time)…another excellent consistent review. Based on you past videos, I have recommended the Gaggia to 3 of my friends and they are mad about it. I love it as well, but each to their own. Those that had appliance based coffee makers that upgraded to the Gaggia don’t regret it and wish they had done it earlier. Thanks again.
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
If you go gaggia, what accesories do recommend to start with?
I am complete newbie to this stuff but seems a lot of people think gaggi needs a 9 bar spring, PID, and lower drip tray, why doesn't gaggia make a version with that stuff included? Changing the bar should be as simple as cutting a couple coils on the spring if you new how much to cut right?
Why does gaggia include an undesized platic Tamp that most ppl just toss, seems stupid to even include it.
Does anyone sell pre modded gaggias?
A can a gaggia with the right modifications substationally outperform a machine yhat comes with pid low drip tray and 9 bar? ( In other words can you get more bang for buck buying a gaggia and modding it compared to spending the money up front on something that aleandy has all that, like a rancillo silvia maybe?
Great video thanks for making it. The wooden accents on that gaggia look good.
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
Thanks 4 the video helped me decide on what machine
You’re welcome and thanks for taking a moment to leave a comment! What did you decide on?
Marc
I'm mostly concerned about the reliability and ability to repair any of the machines. I assume the Gaggia is the choice in this regard? And I think I've seen that you sell refurbished Gaggias?
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
So, I have an Oxo conical burr grinder, and I was thinking about upgrading from my Delonghi BCO432 with pressurized baskets to a Gaggia Classic Evo Pro with non-pressurized baskets. Do I NEED a better grinder, or will the one I have suffice? I think my grinder does a decent job (far better than my espresso appliance), but I have never used non-pressurized baskets.
I know the Oxo isn't the best by far, but is it "good enough?"
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: ruclips.net/video/Krh0XzFX1m0/видео.html
Hope that helps!
Marc
Just to mention, I am getting 20g doses in the Bambino Plus portafilter with no screen-touching...
It's a great little machine.
Manual froth 98% of the time, but it's there if a visitor wants to make a coffee or if I'm busy with other things. It does a great job getting silky milk to be fair...
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
For pre-infusion which would be the best espresso maker
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: ruclips.net/video/AoZuYaDq5yc/видео.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.
Merci Canada M.T.L Québec wow love ❤
Hi does the Breville and Gaggia Classic Pro support ESE pod if I want to go lazy once in a while?
Why I feel your video is smart commercial video on Gaggia one. LOL
Anyway I agree that Gaggia is a good machine, but for sure you can make a very nice coffee with dedica.
Hi Adam, Thanks for the comment. Limitation on the Dedica is a pressurized filter basket and limited coffee dose weight.
quite a few people say that the GAGGIO classic has tempreture variation problems is that right
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
Mark thanks for the video.
I need your suggestion, I just drink Americano or Longo 1 cup a day .
No cappuccino no latte.
I am looking for espresso machine under 2000 dollar.
What's your suggestion?
Thanks again.
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
Is the aluminum boiler on the Gaggia classic pro safe to use?
Hey RGB, Yes. Aluminum misinformation has been thoroughly debunked.
Since you are selling the Gaggia with upgraded steam knob i don't see why you can't change the spring to a 9bar one so that the customer won't need to do it and void the warranty. Just a suggestion. Can't really call it a "machine" if it's gonna brew at amateur appliance grade 15 bar pressure. Maybe also add an optional PID for a bit more money. 😉
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
thanks for the video. We have been tempted with Bambino+ as a friend has one and we have used it several times. However, if I'm spending out for that product, I've been tempted with the GCP machine instead. Ok sure I'll have to learn to use and care for the machine but most beginners seem to get on with it well. . right!?
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: ruclips.net/video/jOY7D02n4Cw/видео.html
This one on milk frothing for beginners: ruclips.net/video/4PSCsv7kcKA/видео.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
Excellent 👌🏼 very informative indeed Marc 👍🏻
Glad it was helpful! Thanks for the comment!
Marc
Super helpful thank you!!
You're so welcome!
You said you have to wait about 10 minutes since you turn on the machine to make an espresso?
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
Which one simply tastes better?
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
Total consumer here. I am using Dedica with Graef grinder. The only time I see soupy puck is when my GF makes a coffee and fills in 20 percent less coffee in it. So I call BS on that one.
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, do you sell the wooden steam know separately?
Hi HJ, Unfortunately limited supply at this time so cannot offer separately.
Does the gag Gia classic need descaling? What is an indication it needs it?
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
Mark, thank you for the comparisons. I appreciate your expertise and value your commentary. I am a beginner to espresso-making and own an appliance: the “DeLonghi All-in-One Combination” coffee and espresso maker. On mine, the basket settles neatly down into the portafilter via it’s two metal tabs that slide into two “tab-guides” molded into the metal rim of the portafilter. At 3:21 in your video, explaining the DeLonghi “Dedica”, it was disturbing to see your hand jam the basket down into the portafilter as though to demonstrate that no tab/guide system existed. I would extrapolate that if my $300 appliance has the tab/guide feature on the basket & portafilter, then the $500 Dedica Arte has the same construction. Therefore, no “jamming” the basket is necessary.
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!
Nice video. I'm new to this but I love coffee and with the price of a cup outside it makes you want to invest on a machine. I'm always interested on a quality product but the convenience of the bambino plus for someone that doesn't know much about the art of making coffee sounds good. Wondering what's your opinion. Debating on weather going for a bambino with a limited life span and nice features and the Gaggia Classic Pro with obvious product quality. Do you need a grinder for either one this?. I know they are expensive so it would add to the investment amount. what would be the best option considering if you need one or not? hope you can help. thank you
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.
8month bambino plus user. its very good value for its price. good quality espresso but i find it is limited to extracting medium dark to dark roast. it struggles with medium roast and i cant get the full flavors out of those roast. also the thermojet is really fast in heating but it can be erratic. you need to flush out the group head 3 times to get to a acceptable extraction temperature
Hi z, Thanks a whole latte for sharing your advice and impressions of the Bambino Plus!
Marc
Where did you get that awesome steam knob?!
Hi SGP, Cool right! It's available here under the customizing option: www.wholelattelove.com/products/gaggia-classic-pro
The machines are a little less kitchen friendly, updated, programable and fast. After all, your kitchen is not a cafe. You forgot to tell the dedica can easily be upgraded with non pressure baskets. The Gaggia can only pull manual shots. You need a weight and timer for every shot.
Hi r, Thanks for your comments. For those who are serious about espresso quality a scale should be used for weighing dose in and espresso out with any machine. Tha Gaggia Classic does come with both pressurized and non-pressurized filter baskets.
@Wholelattelovepage OK. The Gaggia is really nice machine. Hope the next version will have a PID and temperature variations.Thanks for responding. Greetings from Norway.
E"s"presso beginner here having a problem with my DeLonghi Dedica, I see you and some other commenters mentioned the pressurized portifilter makes grind size pretty easy, but lately I've been wondering if my grounds are too fine. I've recently bought 2 separate grounds from local stores that ground them to espresso level fine for me, and I cannot get those to work at all with my machine. I find the water sits on top of the puck and nothing pulls through at all. I have tried properly descaling, cleaning all portifilters and baskets, and I've tried to be super careful with the amount of grounds and pressure of my tamp, and nothing. I get nothing running through the grounds themselves at all. I have no problem when I use very coarse grounds (I have a cheap grinder and I know it's not great taste but I at least have coffee). I am not sure what I am doing wrong, and I'm going a little crazy. I want to get better at this but have no idea where I'm going wrong.
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.
It's just crazy the gaggia doesn't have a pid
Hi L, PID would significantly increase the cost of machine. People do mod GCPs with PID.
Marc
In the UK, the Delonghi dedica in £150-180 whilst the Gaggia is £450…. Quite a price difference, I’m shocked they are comparable.
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.
Hi, how do you reset the Bambino plus the shot setting to OEM if you sadly set a horrible long watery attempt?
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.
Love my Bambino.
Hi JD, Thanks for sharing your love!
Marc
What grinder is that next to the Gaggia Clasic?
I can only get the Delonghi in my country. Is it worth the money? For what i've seen, it's not a good machine, but i wanna read experienced users.
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.
when the Delongi or the Bambino break down you throw them and you buy new ones. In the US for example repairs for those machines average over $200.
Hey LH, Very true! They're are appliance grade products. Gaggia Classic is a true machine and very repairable.
Marc
Does spending more on a coffee machine really have an impact?
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
... but why didn't you use a bottomless portafilter for an equal comparison? then the Dedica 885 really begins to shine....
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...
Total steaming time gaggia classic pro is 60 not 50. Cool video btw👍
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
What is the differences between pressurizzed filter or not pressurizzed? Sorry i’m a noob
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: ruclips.net/video/v-9qJbmCgCQ/видео.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: ruclips.net/video/unHHToGjshI/видео.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
6:07 sir how to manually froth milk on bambino plus?
so about espresso quality the gaggia is the best right?Cause my english aren t so well and i don t get it all!!!
Hi VP, Yes, the Gaggia Classic has highest potential.
Marc
@@Wholelattelovepage thank you so much sir!!!
MAINTENANCE QUESTION:
I really enjoy the espresso quality of the Mr. Coffee ECMP50. The one drawback I've experienced is, even with proper descaling maintenance the internal water container where the water is heated has its seams wear out after 1-3 years requiring another complete machine.
How difficult would replacing the internal water container be in the Gaggia Classic Pro? If this is possible I might need to change brands after my next Mr. Coffee ECMP50 failure.
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: ruclips.net/video/2XPnXp0CyaI/видео.html
Marc
Bambino Plus does have a solenoid valve, the Non-plus does not
I debated wether to get the gaggia or silvia a long timr a go and made the mistake to get the silvia i always felt
Like i would of been better served
With the gaggia
The Breville Bambino I ordered from Amazon made good coffee but the milksteamer put too much water in the milk. It went from whole milk to skimmed. I sent it back.
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.
He should be a tv reporter he has a nice low voice lol
Hey tony, thanks for the comment!
Marc
One problem with Bambino is the size of the drip tray. It's so small that you basically need go empty it every time.
The basket size is a huge problem too. 15g isn't bad but the problem is the manual clearly states it fits 16-19g. It's very confusing for a beginner.
I've heard Gaggia Pro is set at around 12 bars, too bad since it's not easily adjustable on this machine.
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.
Please bring back - will it brew!
Will do
I love the design of the Delonghi Dedica…
BUT…
it has a design flaw. It leaks! On first use. Tried 3 replacements and all suffered exactly the same. Got my money back!
You can use a non-pressurized portafilter on the dedica and the coffee comes out clean each time. Some bad info in this video.
Hi J, Thanks for the comment. Yes you can but you have to purchase non-pressurized filter basket after market.
The gaggia comes as a winner, but not sure if true.
I bought the gaggia classic (not pro, sh) for my Mother and it is just bad, now my Mom cannot do temperature surfing and the components aren't that easy to find.
I cannot get an original gasket, and an usual 58 silicone fits but is very hard to put portafilter in. The buttons are super hard to understand and you never know if you actually pressed it or not, the boiler is too small, it cannot hold temperature for the whole espresso, also it doesn't have overpressure valve.
These were mostly fixed with the pro model, so stay away from 2012 model, the one with buttons, not switches.
Even with new model you still don't have pid like you do with the bambino, the frotting wand is still bad, you still get the pump set to 15 bar.
Now indeed Gaggia has better build quality, but you need to mod it in order to get to bambino lvl, and do you want to mod it in roder to get to appliance lvl, if you want to be a coffee nerd you need profiling, why not put some extra money and buy a la pavoni europicolla or even a lelit bianca.
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.
Automatic espresso machines?
Miele? Jura?
Enjoyed the video
Hi there! Tons of videos on automatics on our channel!
Gaggia Classic can be finicky but it is a heavy duty work horse that will be great for an espresso beginner. The bambino and delonghi are plasticky and don't feel premium. Decent machines but I question the longevity.
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
Bambino plus ftw
Hi JB, Thanks for sharing!
Marc
I just shown this video to my girlfriend and my best friend. It will probably be their very first quality machine (Gaggia Classic Pro) as it's very affordable at only 600$CAD, more than the R58 I have and went crazy expensive since covid, or anything with HX that starts at 2000$CAD.
However why on the CANADIAN version of WLL there is far less color versions available, and none of the wood version has the wooden wheel on the side? It's kind of useless to have only the portafilter with wood imo, and even less once you consider you're gonna ditch anyway that double-spout to get a bottomless portafilter if you wana be serious about making espresso.
No one in his right mind will choose the Breville or DeLonghi over the Gaggia. Not even close.
Hi Omar, Thanks for sharing your thoughts.
Marc
Gaggia has thousand of available mods. Buy this one and then you can upgrade it until you became pro.
Hey Marc, great advice!
Marc
The Gaggia Classic is superior in every aspect. It's the only one that can be modified to come close to a commercial machine.
The Bambinos are good for coffee milk drinks like cappuccinos or flat whites but, not great for true single shot espresso.
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.
Yikes I’ve been packing in 18g in basket for my Bambino Plus lol
That’s a lot 😬
To clarify the manual says 16-19g dose for a double shot
I wanted to watch this to hear how they would politely say "don't buy these, they're sh!#". Did not disappoint.
DeDeeka 😂
Having bought my GCP "prestige" from you guys on may 10th 2022, i'm not too sure how to feel about the new machine now including the wooden steam nob. Plus all the choices of wood now.. 🥲
Hi Simon, Just to be clear the wooden steam knob is not included on the base model GCP. It's an available custom upgrade.