Gaggia RI9380/46 Classic Pro Steam Wand Semi-Automatic Espresso Machine
Last updated: December 27, 2021
We looked at the top Espresso Machines and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Espresso Machine you should buy.
Product Details
In our analysis of 51 expert reviews, the Gaggia Classic Pro Steam Wand Semi-Automatic Espresso Machine placed 15th when we looked at the top 19 products in the category. For the full ranking, see below.From The Manufacturer
The Gaggia Classic presents a strong entry-level semi-automatic espresso machine, made from quality commercial components and built to last. The stainless-steel housing is solid, with heavy-duty rocker switches for controls. The chrome-plated brass brew group and portafilter are commercially styled, with the portafilter enjoying a 58 mm diameter, the standard for commercial machines. The pressurized portafilter basket makes brewing easy, able to extract a crema from just about any coffee without trouble. For more control, you can switch out for the included commercial-style basket and develop your technique. Frothing milk is made easy with the Turbo-Frother steam wand attachment, making cappuccinos and lattes a fun, effortless experience. Finally, the three-way solenoid valve keeps coffee pucks dry in the portafilter when you are ready to discard, a feature typically only found in more expensive, commercial machines.
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
