Bests & Worsts Reviews from Amazon

Edit:,June 2022… I just upgraded to a much pricier dual boiler and am happy that I did. But going back and looking at current offerings I would advise getting the Rancilio Silvia with a PID. I know some retailers that sold them WITH th PID already installed don’t do the install any longer. So look for one with the PID. Why skip the Gaggia? The smaller boiler. Having a larger reserve of hot water, I think, will make more consistent pulls. Disclaimer: I own the previous model, the Gaggia Classic. I researched the differences between the old model and the Gaggia Classic PRO before writing this review.... The Gaggia Classic and Classic PRO machines are very good machines for the money. They do in fact stand toe-to-toe with the Rancilio Silvia, but with some considerations that you might need to be aware of as well as the differences between the old Classic and the new Classic PRO. The Classic PRO has some LIMITED new features, which cost Gaggia next to nothing to produce but allowed them to bump the price of the PRO by $100 over the older model. The STEAM WAND: The new one is a copy-cat of the Rancilio Silvia wand.... that could be purchased separately for a $25 and installed in minutes. Many of us did that upgrade on our older machines. They tightened up some components to make it quieter. But beyond that and some cosmetic changes, such as the button positions, more aesthetic metal around the group head and the shape of the drip tray and (which are a welcome change and aesthetically more pleasing) there are few differences beyond the old and new models... and none functionally different. BUT THERE ARE SOME MORE IMPORTANT THINGS TO NOTE... On the old and new machines, THERE ARE SOME ESSENTIAL UPGRADES THAT ARE NEEDED (the important ones needed on the Rancilio Silvia too). First, ***a PID IMO is essential in getting CONSISTENT coffee*** . The Classics rely on a thermostat that has a range of several degrees when the "ready light" is active. If you want consistently good coffee you need to be within +/- 1 degree. You might figure out a way to get some consistency by "temperature surfing", but it's a tiring process. I couldn't get it dialed in withou the PID, which I installed a few months after purchase. The PID will cost between $100-$200 and if you're handy can install yourself as I did. I was lucky to find one from an independent fellow and I think got mine for $120. The PID makes all the difference in the world. If you choose the Silvia it's no different. You need the PID. I have a friend who has a Silvia without the PID and there is no difference. The MAIN DIFFERENCE BETWEEN THE CLASSICS AND THE SILVIA IS THE BOILER SIZE AND CONSTRUCTION. If you're only making one or two espressos in the morning, you can save a a few hundred $, buy the Classic/Pro and use the extra cash to purchase a PID. The other thing that you'll need is a PRESSURE GAUGE (and allen wrench). The recommended pressure for these machines is "10 bars". My machine, before adjustment was 15 bars. GooglePortafilter-Pressure-Gauge-Check-Kit and you'll find it on Amazon for about $25. It takes about 10 minutes to get that dialed in. Getting the best coffee is incremental... I have also replaced the aluminum heat transfer plate in the group head with a solid brass one ($28) for better and more consistent heat transfer. I have also upgraded the shower screen. Additionally, a good grinder is essential. I strongly recommend the Baratza Sette. I have the original 270 model and couldn't be happier. It's not cheap, but consistent, fast and quite attractive. I'm not sure if the older Classic model is available, but if I had to buy a machine today, given price/value, the Classic Pro is still a very strong consideration, but with the proviso that to get the best pulls you have to have the tools for consistency (PID). FWIW, we have tried a lot of different coffees and have settled on the La Colombe Nizza and now have a weekly subscription. The dose seems to be best at around 16 grams per shot. When I travel I have begun an "espresso challenge" where I seek out the best coffee houses in the country and tell the barista that I'm challenging them to make a better espresso than I do at home. So far in two years, with dozens of challenges only two baristas have equalled what I produce at home, but none have bested me so far :). It took a lot to get my shots dialed in, but it also speaks highly of the Gaggia Classic (modified). Again... The machine is easy to upgrade if you like the idea and go the route I did. The alternative is to buy the Rancilio Silvia... but don't even consider it without the PID installed.... or step out to one of the Rocket Espresso machines for $1700 to $2700 (which will probably be my next move after the Classic dies down the road). I hope you find this review helpful as it took me a long time to get to the point where I am today with my Gaggia Classic making very good espresso every morning.