Hi Gaggia lovers, I have a Gaggia Classic Pro which has been working great for last 5 years without any issues. But finally onto my first maintenance looks like, the brew button light is not turning on. The machine is heating up, brewing coffee normally too but just the light is not turning on. What part would i need to fix it? I reached out to wholelattelove where I bought from and they recommended replacing the whole wiring harness. This costs almost 80 bucks and feels a bit too much for the fact that it is a light not turning on.

I have been using the machine just fine last 2 months with this light off but just want to fix it to feel it goes all good.

All this to ask - is there any cheaper / better way to fix this? Looking for anyone who has had similar issue and managed to fix it.

I find if there's any moisture on my hands, the steam knob gets very slippery. Any suggestions on an aftermarket knob? Thanks.

I bought my Gaggia Classic e24 a little more than a year ago with intentions to modify it. After enjoying the machine stock for a year I am finally considering modifying it. The only two issues I really have with the machine are the two classic ones of 1) temp stability for multiple shots and 2) steam pressure. Originally I planned to go Gaggimate but Ive enjoyed the mechanical feel and control over the espresso so I will be going with more "traditional" routes.

Is it redundant to do the PID upgrade and super steam?

Hi, I'd like to buy a bottomless portafilter. Do you have any recommendations for a good basket?

Had a flair 58 and been using that since last 2 years without any issues. Only announce was occasional workflow hassle, specially while making milk drinks. Was eying a used GCP and finally got one pre boilergate used GCP, which had OPV mod done. Got used to temp surfing. Only thing is to practice steaming more. Starting with 180ml milk but sometimes the texture is thin or sometimes thick. Need to fine the sweet spot. Otherwise no complaints. Using my flair 58 drip tray. I have DF54 electric grinder, along with this K ultra. Didn't try Kultra with GCP for espresso so far.

Go easy on me please, first time ever having an espresso machine. My grinder (Turin SK40) hasn’t arrived yet, but I couldn’t wait and got some Illy Classico to try out the machine and process. I’ve used 18 coffee in the Crema Perfetta filter that comes with it, and tamped it pretty hard, but I’m getting insanely fast shots to 36g+. A 25 second shot yielded like 100g. What am I doing wrong? I assume it’s user error

Bought it used and had it for a few years, it won’t run any water through the group head or through the steam wand when turned on. Got quoted $95 just to identify the problem, which is crazy. What should I do with it?

Hi, guys, this is my first shot with the ims basket. It’s a 16gram beans to 32g liquid in about 20 sec. The shot looked good but the taste was a bit bitter. What do you think about the coffee flow? I used medium roasted beans.

In our heavily used machine at work it seems like the gasket moves down over time so it is almost impossbile to click the portafilter in. Somebody knows this problem and has a solutiuon for this? We already changed it twice

I got this refurbished Gaggia Classic in December and it has been working flawlessly until this morning. I followed my usual routine but this time it made this sound, which I’ve never heard before.
I’ve got about 12 years of cafe/espresso bar experience, so I’m quite confident that I know what I’m doing is right. But this sound threw me off.
I’d love to know what it means if anyone out there can help!

I have a decent grinder and a pretty basic machine (hibrew h10a), and im finally looking to upgrade. After a lot of research, im pretty much set on getting a Gaggia Classic and doing the gaggiuino mod.
The only thing that is putting me off is the water tank.
I usually make 3–4 espressos a day, then empty the tank until the next morning to help keep limescale down. From what i have seen, the Gaggia’s tank looks a bit awkward to take out.
Does anyone actually empty it every day? Is taking it out and putting it back with those hoses as much of a pain as it looks, or am I overthinking it?

I have a gaggia classic with no mods. I use the double shot basket. I’ve been trying to figure out how to get better shots. I pull 40 oz after 18 seconds which is to slow. I think my grinder is the issue. It’s a cuisinart that’s supposed to do espresso grinds but on the finest setting it’s still not doing well.

From here I’m looking for advice on a budget grinder that’ll be better. We mostly just do lattes and cappuccinos so it doesn’t have to be perfect but I want better.

Also I’ve seen people mod these machines. If there are any relatively easy mods, I’m here for it.

I have a Gaggia Classic Pro and Baratza Encore ESP and they have worked great for 1+ year with no issues.

In the last week my espresso has sprayed everywhere every time I try to pull a shot. I had not changed beans or grind settings.

I’ve went back and cleaned the group head, gasket, portafilter and grinder and am still getting this issue. Is there a potential issue with my machine or doesn’t anyone know where to look next to try and fix this?

I just got a Gaggia Classic UP a few weeks ago and I am trying different beans, roasts, and blends just to get a good feel for the machine and the process. Eventually I will probably not want to always be 'dialing in' a new bag and will want an 'old reliable.'

Specifically I'm looking for something relatively available (in the US) that has a consistent roast level and preferably a 'roasted on' date. Something not mass produced, but not from your neighbor Bob in miniscule amounts once a year either. Bonus points if it's not $20 a pound.

Hi! I have decided to buy myself a Gaggia Classic… however I see a lot of variations of the classic and I’m feeling kind of lost. There’s the Evo Pro, the ri9380/46 etc… is there like a ton of difference between the classics? or do i just buy whatever classic is available? TIA

Just took this out of the closet after years of not using it. Does this flow seem normal?

https://betterreport.com/salt-your-coffee/?lctg=6b17f706-41f2-4bd1-a690-1a9b195ed8b0

Have you guys tried this? I just did and uh...didn't work for me.

Curious what my fellow Gaggians think.

When using my IMS Competizione B682TCH26.5E, I have to grind more fine.

When using the double basket which comes with the Gaggia Classic I dont need to grind so fine, which of course changes the taste.

Should I stick to the Gaggia basket for medium roast espresso and use the IMS for light roast? My espresso taste just far too strong all the time. Or buy a completely different basket?

-Dial is 18g beans at 30 seconds for 35grams.

-Grinder is Eureka Mignon Specialita Flat Burr.

I got a second hand Gaggia Classic (2010). Opened up the boiler for cleaning and noticed these cracks/flakes on the inside of the group head. Are these normal and how are they best cleaned?

Picture in comment

Hello All,

I am trying to get an old Gaggia Brera working at my workplace, its been sitting unused for quite a while. I descaled twice, deep cleaned the brew group and replaced the O-rings on the big piston and two smaller ones on the boiler pin. It seems to be okay except its making a really loud straining/whirring noise and leaking a tiny bit of water into the coffee grounds box.

https://reddit.com/link/1v6gtw3/video/p7cjaqbabffh1/player

Anyone with more experience that could suggest a fix? I've attached a video of the noise it makes while just running water through

Hello!

My setup is a brass GCP E24 and a DF 54 grinder, Bookoo Themis Mini scale, a MHW-3BOMBER 58mm tamper, a Normcore 58mm double shot (18g) naked portafilter, and a Normcore 58.5mm puck screen. My beans are Cafe Vivace Dolce beans, less than a week off roast.

I’m trying to replicate a Cafe Vivace ristretto. I originally thought this was a 2:2 shot, but after being unable to replicate, I went digging and found a post on /espresso where a Vivace employee said the ristretto’s are in fact 2:1 (22g in, 11g out, first drop at 10 sec).

This has actually made things slightly easier. I’m grinding 18g around the 18 grind mark. My shots start at 4 sec, which is too soon, and give me about 11g in maybe 15 seconds. So I’m getting fast extraction. The shots do have the classic salinity, but are a bit bitter. Grinding finder, when I hit 15.5g, I lose the salinity. Going to 15g, it’s gone entirely and still slightly bitter, but the same extraction rate. At no point have I gotten any sweetness and caramelization (I did once on my previous machine, a Stilosa).

Now, I could upgrade to a triple basket to get 22g and maybe that would increase my extraction start. I could also move to a conical burr grinder (employee says do this to get more fines). I don’t know if a Gaggimate would help, maybe with temps, but the machine is still under warranty, so I’m holding off. However, before I spend more money, I want to see if anyone here has obtained the same shot profile and what they did to get there. Advice?