The Upgrade You Didn't Know You Needed: We road-tested the Gaggia Classic E24 with our blends. Here's what happened...
There's a ritual to making coffee before certain sporting occasions, whether it's a big match on TV or you're heading out for an early round. Kettle on, grind, pour. It's a good ritual. We're not knocking it. But at some point, and if you're reading this you might already be there, a cafetière just isn't enough anymore.
We've been roasting coffee seriously for a while now, and we've always been honest about the fact that our blends are designed to work hard across different brew methods. But espresso? Espresso is where they really come alive. Which is why, when Gaggia got in touch and offered to lend us one of their Classic E24 machines to put through its paces, we said yes immediately.
Italian Heritage, Not Italian Nonsense
The first thing you notice about the Gaggia Classic Pro is that it looks the part. Properly looks the part. Not in the way that most kitchen appliances try to look good, all shiny plastic and brand decals, but in the way a classic car looks good. Purposeful. Considered. Like it was built to last, because it was.
The E24 comes in a range of colours (we've got the stainless steel at the Clubhouse, but the sunshine yellow, cherry red and midnight blue all look colourful but classy), which means you're not just buying a machine, you're picking one. That feels right. It should match your kitchen, or your personality, or both.
Everything about it feels robust. The 58mm portafilter has weight. The steam arm means business. This is not a machine that will start falling apart after 18 months of Sunday morning espressos.
Not Just for Coffee Nerds
Here's the thing about the Gaggia Classic Pro in particular: it's become one of the most recommended entry-level espresso machines on the market, not despite its simplicity, but because of it. You're not wrestling with a touchscreen or navigating five different brew modes. You pull a shot. You steam milk if you want to. You drink it.
It's approachable enough to be your first proper machine, and capable enough that it won't feel like a compromise a year from now.
If you're coming from a cafetière, an AeroPress or a V60, the jump is real but it's not complicated. Within a week you'll be pulling shots that embarrass most chain coffee shops, and doing it before the first ball is kicked.
Built to Be Tinkered With
This is where it gets interesting for the enthusiasts.
When we said the Gaggia Classic looks like a classic car, we meant it in more ways than one. The community around these machines is huge, with people swapping pressure gauges, upgrading thermostats and fitting custom baskets. Just like a classic car, it's built to have the bonnet opened. You can run it straight out of the box and it performs beautifully. Or you can start getting your hands dirty. The knowledge is freely shared, the parts are available, and the rabbit hole goes as deep as you want it to.
That's not something you get from a Sage, a Ninja or a Breville.
We're not saying you'll end up rebuilding the boiler at 11pm before the Ashes. But it's nice to know you could.
Our Blends in the Portafilter
We've been running the Classic E24 with a few of our blends over the past few weeks, dialling in the grind, adjusting the dose, and generally spending more time in the kitchen than is probably healthy. More on specific pairings coming soon, but the early favourite? Our darker blends come through with a richness through espresso that you simply can't get any other way.
If you've been on the fence about taking the step up, consider this your push.
The Gaggia Classic is available now and we'll be sharing more from this partnership over the coming months, including our favourite blends for espresso shots that really score.