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Coffee World Corner
The Gold Standard of Espresso Machines
The Gold Standard of Espresso Machines
A Review of the Gaggia Classic Evo Pro
A Review of the Gaggia Classic Evo Pro
This is a 9-bar espresso machine which guarantees the rich creamy espresso, that's for start.
There's also the synthetic boiler coating which is food-safe inert coating on the aluminum single boiler designed to reduce scale build-up. This improves coffee flavor and gives the machine a longer lifespan. During testing the Gaggia Classic Pro, I noticed the consistency in temperature and taste of coffee, shot after shot, which can be attributed to this innovative boiler design.
Steam wand smoothly frothed milk microfoam within seconds. Controllable pressure operation allowed intricate designs of latte art.
Another feature I liked about the Gaggia Classic Pro espresso machine is its portafilter, which is easy to grip and sleek in shape.
The Gaggia Classic Pro is a high-quality espresso machine. It offers a slice of Italian coffee culture right in your home.
Pros:
Excellent build quality of metal
Excellent espresso and foaming capabilities
Unlike a lot of espresso machines in the cheaper range, the portafilter is heated in the process which together with a heated cup leads to the best extraction because the whole path of espresso is at the same temperature.
Nice fast heat up time, just few seconds.
Cons:
Smoked color water container so it's hard to know how much water is left.
Steam wand is fixed to a certain angle. It rotates but with no bending control.
Steam wand valve becomes a bit slippery specially if you use wet hand.
Tips On How to Get the Best Milk Foam
For the best results, always use cold fresh milk!
1. Begin by filling the jug slightly more than 1/3 full, never exceed more than half full because you are going to double the volume of milk!
2. Insert tip of nozzle just under the surface of the milk.
3. Rapidly open the steam valve to the left to the fully opened position.
4. As the milk takes in air you will hear an intermittent sound. Continue lowering the jug so that the tip of the nozzle will stay just under the surface of the milk. This movement will stretch the milk and create a dense foam.
5. When the temperature gauge reaches 60°C (140o F) turn the valve off and remove the milk jug from the steam wand. Do not exceed 70 °C (160 °F) the milk will scorch and the drink you create will burn your tongue!
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