We are the Exclusive Distributor for Gaggia spa, in the United Kingdom.
We ship from our Warehouse and Distribution Depot in West Yorkshire. UK VAT is included in our prices. No extra VAT or duty applies for UK deliveries. For orders over £30, we do not charge for shipping for most of UK, unless you select Saturday delivery.
See our Shipping terms
We ship from our Warehouse and Distribution Depot in West Yorkshire. UK VAT is included in our prices. No extra VAT or duty applies for UK deliveries. For orders over £30, we do not charge for shipping for most of UK, unless you select Saturday delivery.
See our Shipping terms
Gaggia Traditional Manual Coffee Machines
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GAGGia Classic
...and now... Gaggia has updated the Solenoid model to a European standard Standby version, with some more features, including a professional steam wand. The 2019 model also comes with two traditional 58mm filter baskets [16g and 7g baskets] for those home baristas to make have the ultimate experience of perfecting your espressos.
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about manual machines
About Our Traditional Manual Coffee Machines
Traditional Espresso Machines use a Filter Holder or 'Portafilter' to infuse the coffee. The filter holder can be a traditional one, similar to the ones you see in a cafe, or it can be a pressurised filter holder, which uses a spring mechanism to open up the 'flow gate' to send the water through the coffee in the holder. In both cases the water is forced through coffee grounds at about 9-10 bar of pressure to infuse and make 1 fluid once of coffee with a dark layer of crema. The time it takes to make 1 fluid once of coffee, can vary with 1) the type of filter holder and the basket you use, 2) the amount of coffee you use, 3) the fineness of the grind and 4) the pressure you apply to the ground coffee while tamping the coffee.
Perfect Crema Baskets - 58mm
Those who are familiar with the, GAGGIA CLASSIC, [OLD and NEW] and the older models of GAGGIA including, Gaggia Baby, Gaggia Coffee, Gaggia Cubika, Gaggia Espresso or Gaggia Evolution, - these machines use a 58mm traditional filter holder. You will also know that most of the earlier models used a traditional basket too. Gaggia introduced the pressurised basket ('perfect crema basket') in 2006 when the new Baby range was introduced. These perfect crema baskets come as standard with the post 2015 Classic model. You will find 2 perfect crema baskets with this model. The Filter Holder is exactly the same as before - heavy brass chrome metal with a plastic handle. The crema baskets however are different to the old traditional baskets, in that, they have two layers of base. The layer inside the basket has lots of holes and the bottom layer has only one hole. When the water flows through the coffee it infuses until the pressure in the basket reaches 9 bar and the coffee starts to flow through the holes on the first layer and goes through the single hole on the the second layer. This produces the layer of creamy top on your espresso.
Traditional Basket - 58mm
On a traditional filter holder fitted with a traditional basket, the coffee is tamped firmly in the basket. The water goes through the coffee in the basket at 9-10 bar of pressure and produces a coffee. An Espresso is described as 1 fluid ounce of coffee, extracted within about 20 - 30 seconds using 7g - 8g of coffee. The baskets can be of different sizes. They usually hold 7g or 8g of finely ground coffee in a single shot basket or 14g-16g of coffee in a double shot basket. There are standards for the level of achievement of a perfect espresso using the traditional filter holders and traditional filter baskets. A good espresso will have a creamy head and will bring out the best of the taste in the coffee you are extracting from.
Traditional Baskets - 53mm
On the Gaggia Gran and the Gaggia Carezza models the filter holder supplied is a pressurised Filter Holder. Also, it is a 53mm filter holder rather than the 58mm holder on the Classic and the older models of Gaggia. The 53 mm filter holders use a 53 mm basket. Although the baskets are like traditional baskets, and have one layer with lots of holes, the filter holder itself is a pressurised holder. ie it uses a spring mechanism to open up the 'flow gate' at 9 bar of pressure to send the water through the coffee in the basket. The coffee produced is nice and creamy and is similar to the results you will get with the 58mm perfect crema basket on a Classic. However, if you are wanting to be a professional barista and you want to flexibility and the ability to change baskets of different types and shapes, then the traditional filter holder on the Gaggia Classis might suit you better.
Traditional or Thermobloc Boilers
The other important part of the machine is the boiler. The temperature of the water for coffee should be at about 85-90 degrees C. At this temperature, the water that flows through the coffee, does not burn the coffee and produces a layer of dark crema on your coffee. The Boiler also produces steam and hot water. To produce steam the temperature of the boiler has to reach a higher level. There are two types of boilers used on the Gaggia machines.
On the New Classic model and the Gran range the boiler used is the traditional stainless steel boiler. The traditional boilers have a hollow internal chamber, where the water remains and heats up to the required temperature. When you press the pump/coffee button, the water is sent through to the brew head, controlled by a valve, to release water to flow through the coffee grounds. When you want steam, and you press the steam button, the temperature of the boiler increases and starts boiling the water in the boiler to produce steam on the top chamber of the boiler above the water. You then release the steam to froth the milk. On machines with Thermobloc boilers, like the ones fitted on the Carezza range and on Automatic Bean to Cup models, the water does not stagnate in a chamber but flows in between two blocks of metal. To achieve the temperature quickly and efficiently, the elements on thermoblocs are usually rated at a higher wattage than traditional boilers. To produce steam using thermoblocs, we use a pulsating pump to drain the water from the block and then send tiny amounts water and heat this at a higher temperature. This gives a consistent level of steam throughout, as long as you have water in the water tank. In a traditional boiler, the steam produced will be strong at first and then it reduces in strength and then increases again when more steam is produced. You will have an up and down pattern of steam.
Want to learn more about coffee and machines ? Why not enrol on our Barista Training Course? or Call us.
Traditional Espresso Machines use a Filter Holder or 'Portafilter' to infuse the coffee. The filter holder can be a traditional one, similar to the ones you see in a cafe, or it can be a pressurised filter holder, which uses a spring mechanism to open up the 'flow gate' to send the water through the coffee in the holder. In both cases the water is forced through coffee grounds at about 9-10 bar of pressure to infuse and make 1 fluid once of coffee with a dark layer of crema. The time it takes to make 1 fluid once of coffee, can vary with 1) the type of filter holder and the basket you use, 2) the amount of coffee you use, 3) the fineness of the grind and 4) the pressure you apply to the ground coffee while tamping the coffee.
Perfect Crema Baskets - 58mm
Those who are familiar with the, GAGGIA CLASSIC, [OLD and NEW] and the older models of GAGGIA including, Gaggia Baby, Gaggia Coffee, Gaggia Cubika, Gaggia Espresso or Gaggia Evolution, - these machines use a 58mm traditional filter holder. You will also know that most of the earlier models used a traditional basket too. Gaggia introduced the pressurised basket ('perfect crema basket') in 2006 when the new Baby range was introduced. These perfect crema baskets come as standard with the post 2015 Classic model. You will find 2 perfect crema baskets with this model. The Filter Holder is exactly the same as before - heavy brass chrome metal with a plastic handle. The crema baskets however are different to the old traditional baskets, in that, they have two layers of base. The layer inside the basket has lots of holes and the bottom layer has only one hole. When the water flows through the coffee it infuses until the pressure in the basket reaches 9 bar and the coffee starts to flow through the holes on the first layer and goes through the single hole on the the second layer. This produces the layer of creamy top on your espresso.
Traditional Basket - 58mm
On a traditional filter holder fitted with a traditional basket, the coffee is tamped firmly in the basket. The water goes through the coffee in the basket at 9-10 bar of pressure and produces a coffee. An Espresso is described as 1 fluid ounce of coffee, extracted within about 20 - 30 seconds using 7g - 8g of coffee. The baskets can be of different sizes. They usually hold 7g or 8g of finely ground coffee in a single shot basket or 14g-16g of coffee in a double shot basket. There are standards for the level of achievement of a perfect espresso using the traditional filter holders and traditional filter baskets. A good espresso will have a creamy head and will bring out the best of the taste in the coffee you are extracting from.
Traditional Baskets - 53mm
On the Gaggia Gran and the Gaggia Carezza models the filter holder supplied is a pressurised Filter Holder. Also, it is a 53mm filter holder rather than the 58mm holder on the Classic and the older models of Gaggia. The 53 mm filter holders use a 53 mm basket. Although the baskets are like traditional baskets, and have one layer with lots of holes, the filter holder itself is a pressurised holder. ie it uses a spring mechanism to open up the 'flow gate' at 9 bar of pressure to send the water through the coffee in the basket. The coffee produced is nice and creamy and is similar to the results you will get with the 58mm perfect crema basket on a Classic. However, if you are wanting to be a professional barista and you want to flexibility and the ability to change baskets of different types and shapes, then the traditional filter holder on the Gaggia Classis might suit you better.
Traditional or Thermobloc Boilers
The other important part of the machine is the boiler. The temperature of the water for coffee should be at about 85-90 degrees C. At this temperature, the water that flows through the coffee, does not burn the coffee and produces a layer of dark crema on your coffee. The Boiler also produces steam and hot water. To produce steam the temperature of the boiler has to reach a higher level. There are two types of boilers used on the Gaggia machines.
On the New Classic model and the Gran range the boiler used is the traditional stainless steel boiler. The traditional boilers have a hollow internal chamber, where the water remains and heats up to the required temperature. When you press the pump/coffee button, the water is sent through to the brew head, controlled by a valve, to release water to flow through the coffee grounds. When you want steam, and you press the steam button, the temperature of the boiler increases and starts boiling the water in the boiler to produce steam on the top chamber of the boiler above the water. You then release the steam to froth the milk. On machines with Thermobloc boilers, like the ones fitted on the Carezza range and on Automatic Bean to Cup models, the water does not stagnate in a chamber but flows in between two blocks of metal. To achieve the temperature quickly and efficiently, the elements on thermoblocs are usually rated at a higher wattage than traditional boilers. To produce steam using thermoblocs, we use a pulsating pump to drain the water from the block and then send tiny amounts water and heat this at a higher temperature. This gives a consistent level of steam throughout, as long as you have water in the water tank. In a traditional boiler, the steam produced will be strong at first and then it reduces in strength and then increases again when more steam is produced. You will have an up and down pattern of steam.
Want to learn more about coffee and machines ? Why not enrol on our Barista Training Course? or Call us.
gaggia classic 2019
We have introduced the Gaggia Classic 2019. This new Classic has all the old features of the Solenoid Valve model that first came into being in 1991. In 2015, we had to change the much loved Classic to a mechanical valve machine in Europe. The Solenoid Valve model was only available in non-European countries. And now, due to popular demand, Gaggia has updated the Solenoid model to a European standard Standby version, with some more features, including a professional steam wand. The 2019 model also comes with two traditional 58mm filter baskets [16g and 7g baskets] for those home baristas to make have the ultimate experience of perfecting your espressos. A 14g pressurised basket is also included as standard.
The new Gaggia Classic is the culmination of our 80 years of tradition, history, and experience. We know that quality espresso is a ritual requiring the utmost care and attention so we built the best machine for the job. With the Gaggia Classic you can pay attention to every detail and brew real, Italian espresso with the utmost precision. This is a machine in the finest tradition of Achille Gaggia, brewing an espresso with exquisite crema. The traditional group, large solenoid valve and traditional filter holder ensure total control over the coffee; while the professional steam arm will froth the perfect microfoam for your cappuccinos. Stylishly designed and totally made in Italy.
Review of the Gaggia Classic 2019 by Rob Armes
The new Gaggia Classic is the culmination of our 80 years of tradition, history, and experience. We know that quality espresso is a ritual requiring the utmost care and attention so we built the best machine for the job. With the Gaggia Classic you can pay attention to every detail and brew real, Italian espresso with the utmost precision. This is a machine in the finest tradition of Achille Gaggia, brewing an espresso with exquisite crema. The traditional group, large solenoid valve and traditional filter holder ensure total control over the coffee; while the professional steam arm will froth the perfect microfoam for your cappuccinos. Stylishly designed and totally made in Italy.
Review of the Gaggia Classic 2019 by Rob Armes