Gaggia Classic Pro - Traditional Italian Espresso Machine

Gaggia Classic E24 – Traditional Manual Espresso Machine

The Gaggia Classic E24 is the latest evolution of Gaggia's long-running Classic home espresso machine, combining a traditional 58mm portafilter workflow with a lead-free brass boiler, brass group, professional steam wand and three-way solenoid valve.

This is very different from a bean-to-cup or touchscreen espresso machine. There are three simple rocker switches, no built-in grinder and no automatic milk system. You control the coffee preparation, start and stop the extraction yourself and texture milk manually.

That simplicity is a large part of the Classic's appeal. It's a machine for someone who actively wants to learn espresso rather than have the machine make most of the decisions for them.

Why Consider the Gaggia Classic E24?

The Classic E24 occupies an interesting position in the home espresso market.

Rather than adding touchscreen menus, automatic dosing or an integrated grinder, Gaggia has concentrated on the fundamentals of a traditional espresso machine.

You get a 58mm filter-holder, brass brew group and boiler, manual controls, a three-way solenoid and a proper steam wand.

That means there's considerably more to learn than with an automatic machine – but also much more opportunity to understand how coffee dose, grind, yield, extraction time and milk technique affect the finished drink.

Key Features

• Lead-free brass boiler – The E24 generation introduces a larger-capacity brass boiler designed to improve thermal behaviour and steam performance.
• Lead-free brass brew group – Works with the boiler and filter-holder as part of the machine's brewing system.
• 58mm stainless-steel filter-holder – Uses the common professional-style 58mm format.
• Professional stainless-steel steam wand – For manually heating and texturing milk.
• Three-way solenoid valve – Relieves pressure from the filter-holder after brewing and helps leave a relatively dry coffee puck.
• 2.1-litre water tank – A generous capacity for a compact manual machine.
• Three filter baskets supplied – Includes pressurised and traditional filter options for different levels of experience.
• Three rocker-switch controls – Straightforward controls for power, brewing and steam.
• 15-bar nominal pump – Gaggia's current specification for the E24.
• Made in Italy – The Classic E24 is designed and manufactured in Italy.

What Changed with the E24?

The boiler is one of the most significant developments in the current Classic.

Gaggia moved to a lead-free brass boiler with increased capacity, replacing the boiler arrangement found in earlier versions of the Classic.

According to Gaggia, the additional thermal mass helps the machine retain more heat, improves temperature stability and provides more stable steam pressure for longer.

The current machine also combines a lead-free brass group with a stainless-steel filter-holder.

This matters when shopping because older Classic, Classic Pro and Classic Evo descriptions remain widely available online. Specifications from those generations shouldn't automatically be assumed to describe the current E24.

A Proper Manual Espresso Workflow

The Classic doesn't automatically measure and prepare your coffee.

A typical workflow involves:

1. Grinding the required amount of coffee.
2. Dosing it into the filter basket.
3. Distributing the grounds evenly.
4. Tamping the coffee.
5. Locking the portafilter into the group.
6. Starting the extraction manually.
7. Monitoring the amount of espresso produced.
8. Stopping the extraction yourself.

That may sound like more work than pressing a button on a bean-to-cup machine – because it is.

But if learning espresso is part of the reason you're buying a machine, those steps are also where much of the control comes from.

The Grinder Matters

The Gaggia Classic E24 does not include a grinder.

If you're planning to use the traditional filter baskets, a capable espresso grinder should be considered part of the overall setup rather than an optional extra.

Small grind adjustments can substantially change how quickly water travels through the coffee puck.

That means pairing an enthusiast-focused espresso machine with a grinder that can't make sufficiently fine or repeatable adjustments can quickly become frustrating.

If you're budgeting for an entire setup from scratch, we'd rather divide the budget sensibly between machine and grinder than spend everything on the espresso machine.

Traditional and Pressurised Filters

One useful aspect of the Classic is that Gaggia supplies different filter options.

The current European E24 specification includes:

• one pressurised filter for one or two cups;
• one traditional single filter; and
• one traditional double filter.

The pressurised option is more forgiving when you're starting out or using coffee that isn't precisely dialled in.

The traditional baskets put considerably more responsibility on coffee preparation and grind size, but they also give you greater control as your espresso skills develop.

58mm Filter-Holder

The E24 uses a 58mm stainless-steel filter-holder.

That common diameter is useful because the 58mm espresso ecosystem includes a broad range of accessories such as tampers, dosing funnels, distribution tools and alternative baskets.

You don't need to replace everything supplied with the machine immediately.

Learning to produce repeatable coffee with the standard equipment is a much better starting point than assuming a collection of accessories will solve inconsistent technique.

What Does the Three-Way Solenoid Do?

After you stop brewing, the three-way solenoid releases pressure remaining inside the filter-holder.

Water is discharged into the drip tray, helping leave the coffee puck relatively dry and making removal and cleaning easier.

It's a small feature that becomes particularly useful when you're making espresso regularly.

What About the 15-Bar Pump?

The current E24 specification lists a 15-bar nominal pump.

That doesn't mean espresso should necessarily be extracted using the full nominal pump pressure, and it isn't useful to judge espresso machines simply by comparing the largest pressure number printed on their specifications.

Espresso quality depends on the complete brewing system and on how coffee dose, grind, preparation and yield interact.

We therefore wouldn't choose the Classic because “15 bar is better than 9 bar”. It isn't that simple.

Temperature Control

One important limitation of the standard Classic E24 is that it doesn't provide adjustable digital temperature control.

There is no PID display on this model.

The brass boiler improves the underlying thermal system, but someone wanting to choose an exact brew temperature directly from a display will need a more advanced machine.

This is an important distinction now that Gaggia itself sells more sophisticated machines above the Classic E24.

Classic E24 vs Gaggia Classic UP

Gaggia has expanded the Classic family, so the E24 is no longer the top specification available under the Classic name.

The newer Classic UP adds features including:

• adjustable brew PID;
• separate steam PID;
• adjustable automatic pre-infusion;
• analogue pressure gauge;
• shot timer;
• display and capacitive controls; and
• fixed 9-bar brewing pressure.

The E24 is therefore the more traditional proposition.

If you specifically want built-in temperature adjustment, pressure monitoring and pre-infusion control, the newer Classic UP is worth investigating.

If the attraction is a simpler manual espresso machine with the fundamental Classic architecture, the E24 remains the more straightforward option.

Using the Steam Wand

The Classic E24 uses a professional-style stainless-steel steam wand rather than an automatic milk carafe.

You control how much air enters the milk and how it circulates in the jug.

That gives you the ability to work towards different textures for cappuccino, latte and flatter milk drinks, but there's a genuine learning curve.

Producing fine, glossy milk consistently is a practical skill rather than something the machine guarantees automatically.

If you're interested in learning milk texturing and eventually latte art, this type of manual wand gives you considerably more involvement than an automatic frothing system.

Single-Boiler Workflow

The Classic E24 uses one boiler for both coffee brewing and steam.

That means espresso extraction and milk steaming happen sequentially rather than simultaneously.

After making espresso, the machine needs to move to its higher steam operating temperature before you texture milk.

For one or two drinks at home, that workflow may be perfectly reasonable.

If you regularly make several milk drinks back-to-back, a dual-boiler or more powerful multi-drink system can be considerably more convenient.

Size and Water Capacity

Despite its traditional construction, the Classic remains relatively compact.

Gaggia currently specifies approximately:

• Width: 20cm
• Height: 35.5cm
• Depth: 27cm
• Weight: 8.1kg
• Water tank: 2.1 litres

The relatively narrow footprint helps if you want a traditional espresso setup without dedicating a huge amount of worktop space to the machine itself.

Remember that you'll also need room for a grinder if you're building a complete setup.

Who Is the Gaggia Classic E24 Best For?

The Classic E24 is particularly worth considering if you:

• want to learn traditional espresso preparation;
• prefer manual controls to touchscreen automation;
• already own or plan to buy a capable espresso grinder;
• want a 58mm espresso platform;
• want to learn manual milk texturing;
• enjoy adjusting recipes and understanding extraction; or
• want a machine that leaves meaningful control with the person making the coffee.

Who Should Look Elsewhere?

If you want coffee at the touch of one button, this isn't the right type of machine.

If you don't want to buy or use a separate grinder, an integrated-grinder machine such as the Ninja Luxe Café Premier may provide a more complete package.

If you want automatic milk preparation, look towards a bean-to-cup or assisted system instead.

And if you already know that you want built-in PID temperature adjustment, pressure monitoring and configurable pre-infusion, compare the E24 with machines that provide those features from the factory rather than assuming you'll need to modify the Classic later.

What About Modifying the Gaggia Classic?

The Classic has developed a substantial enthusiast community over the years, and you'll find many discussions online about aftermarket modifications.

That doesn't mean modifying a new machine should be treated as part of the standard ownership experience.

Changes to electrical, pressure or temperature-control systems can introduce safety, reliability and warranty considerations.

We'd judge the E24 first on what the factory machine actually provides.

If the features you want are already available on another machine from the manufacturer, buying the appropriate specification from the outset may make more sense than purchasing a new machine specifically to alter it.

Cleaning and Maintenance

A manual espresso machine needs regular basic maintenance.

After brewing, empty and rinse the basket and filter-holder and keep the group area clean.

The steam wand should be wiped and purged immediately after steaming milk so residue doesn't dry onto or inside it.

Empty and clean the drip tray regularly and follow Gaggia's instructions for descaling according to your water and usage.

The E24's descaling process is manual rather than an automatic cleaning programme.

Our Take

The Gaggia Classic E24 makes most sense when you understand what you're buying: a traditional manual espresso machine rather than an appliance designed to automate espresso.

The current brass boiler is a meaningful evolution of the Classic platform, while the 58mm stainless-steel filter-holder, brass group, three-way solenoid and manual steam wand give you the core equipment needed to explore espresso properly.

The compromises are equally important. There's no grinder, no PID temperature adjustment, no automatic dosing and no automatic milk system. As a single-boiler machine, espresso and steaming also happen sequentially.

For someone who regards those omissions as inconveniences, there are easier machines to own.

For someone who actively wants to understand grind, dose, yield, extraction and milk texture, those manual elements are much closer to the point.

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