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Gaggia 14101 Classic Espresso Machine, Brushed Stainless Steel


Gaggia 14101 Classic Espresso Machine, Brushed Stainless Steel


Consumers Best Buy! The Gaggia Classic is one of our best sellers for several reasons. Commercial grade quality: Rugged construction of heavy duty materials for longevity. High performance: Forged brass components to stabilize temperature with a three-way solenoid valve and independent expansion valve. Gaggia is in the process of rolling out a new Turbo-Frother wand replacing the metal frothing wand and sleeve. The Gaggia Classic turns anyone into a “Barista” in their own home. Includes two stainless steel filter baskets (single and double shot), coffee tamper and 7g measuring scoopCombining advanced technology with a classic design, this coffee/espresso machine for making hot drinks at home includes all the benefits of a commercial system. Designed in Italy by Gaggia, one of the most respected names in the espresso industry, the unit uses standard 58 mm filters to provide ample room for brewing rich, full espresso. Its commercial-grade construction includes stainless-steel housing, a high-power 17-1/2-bar pump with a high-voltage boiler for quick warm-up times, and an independent expansion valve. A three-way solenoid valve is also included, providing immediate pressure release from the grouphead once an espresso pull is completed, allowing the portafilter to be removed and the next shot to be prepared instantly. For excellent temperature stability, its portafilters and grouphead are made of heavy-duty marine-grade brass with chrome plating. The machine works with coffee pods and is designed to deliver two cups at once. Other convenient features include a hot-water dispenser for tea, a frothing wand for crema, and a cup warmer. A single- and double-shot stainless-steel filter basket, coffee tamper, and 7-gram measuring scoop are included. Its 72-ounce water reservoir is removable for easy filling or cleaning. To keep the espresso machine clean, simply wipe it down with a damp cloth. The unit measures 14-1/4 by 8 by 9-1/2 inches. –Catie Unger

  • Coffee/espresso machine with 72-ounce removable water reservoir
  • Stainless-steel housing; brass portafilters and grouphead for temperature stability
  • 17-1/2-bar pump with high-voltage boiler; hot-water dispenser; frothing wand
  • Single- and double-shot stainless-steel filter basket, tamper, and measuring scoop included
  • Measures 14-1/4 by 8 by 9-1/2 inches
  • Please refer the product videos, Quickstart Guide and the User Manual for any issues

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What customers say about Gaggia 14101 Classic Espresso Machine, Brushed Stainless Steel?

  1. 206 of 215 people found the following review helpful
    4.0 out of 5 stars
    A classic design, November 30, 2006
    By 
    Wayne (Silicon Valley, CA USA) –
    (TOP 500 REVIEWER)
      
    (VINE VOICE)
      

    Verified Purchase(What’s this?)
    This review is from: Gaggia 14101 Classic Espresso Machine, Brushed Stainless Steel (Kitchen)

    UPDATE November 2013:
    After 30 years, the boiler on my machine became pitted and started leaking. Since those days, they changed from a steel boiler to an aluminum one. I’m not sure if that’s an improvement or not, but it does mean that I could no longer get replacement parts. So I got the latest model. Since I found that some changes were more than cosmetic, I’m adding this section to the top of the review. I’m also lowering my rating by one star. In some ways, the quality has gone down by several stars, but in some ways it has improved. However there’s no negative effect on the quality of the beverages.

    The first thing I noticed when I went to plug it in was the new cord. The old cord’s design was similar to this Power Cord with the right angles. I can no longer place the unit it its old location and needed to move it several inches further from the wall. It’s also a bit awkward having a thick cord sticking straight out of the socket instead of at a right angle, so I have a replacement cord on order. Another issue is that it comes with a two prong cord. The unit isn’t grounded as well, and I noticed that I felt a slight tingle when touching the metal lightly. I read the difference in ground potential by holding one lead of a volt meter in one hand while touching the outside of the Gaggia with the other lead. I measured between -15 mV and 15 mV. It’s not enough to be harmful, but I don’t like touching appliances that feel as if they are leaking electricity.

    The case itself is made of thinner metal than my old one. It also weighs less because of that. Aside from it being a cost cutting measure, it also means that when I go to twist the portafilter into place, the machine will move unless I steady it with my other hand. It also gets much hotter to the touch, but nowhere near burning hot. Other minor changes in quality are a lower quality tamper and scoop, and a lower quality tray insert. The top of the drip tray still uses a quality polished metal piece, but the piece under it is now plastic. That piece is far less visible, and none of these changes should make a functional difference. The pump is actually quieter than on the old model. Another up side is the price. If you adjust the original price of the Italian made predecessor to 2013 dollars, it was the equivalent of over $1,100 when I bought it. So this Romanian made model understandably needed to have a few shortcuts. Unfortunately, the drip tray also wobbles on my new one, making it feel like a lower quality machine.

    Other changes have to do with the steam nozzle. The steam knob is now bigger and more robust than the ones on the original machines. That makes it much easier to turn off from a full on position and vice versa. The down side is that the old one was on the front and this is on the right side. With the old configuration, you could hold the pitcher with your right hand and operate the knob with your left. You also had the option of using the opposite hands, but on this one, you have to control the pitcher with your left hand unless you want your hand twisted backwards to use the knob.

    The portafilter has also changed. The current one is thicker, heavier and more robust. It seems like an improvement in quality. The old one had a pivoting piece that could be pushed forward to retain the basket when you hit it against a knock box to empty it. With the new one, the basket is held firmly in place by an inner ring with the proper amount of tension. This is also more practical when using the new “perfect crema” baskets. The old model was able to sit on a counter with the basket level, while the new one isn’t, but that’s true of virtually any on the market these days. The newer design seems nicer overall, but on the old one, taking the basket out for cleaning took zero effort.

    Overall, there are shortcuts in quality for things that don’t directly affect the unit’s ability to make a good quality coffee drink. And there are improvements in areas that do directly affect the quality of the drink. So it’s worthy of four stars, but despite the shortcomings, the improvements might result in making better beverages with a much smaller learning curve for new users.

    UPDATE 2:
    I wasn’t getting the results I hoped for with the steam wand. I figured that it would be a good wand for a beginner and that pretty much describes it. It takes lots of experience to get good microfoam with a traditional steam wand so this one should help a beginner. The foam has much larger bubbles than what you might see at a coffee house, and if you swirl the steamed milk afterwards, it will be closer to what you expect.

    I researched it and found that there’s a chrome version of the Pannarella attachment that makes much better steamed milk. I ended…

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  2. 175 of 183 people found the following review helpful
    5.0 out of 5 stars
    Tips for the newbie espresso snobs; Gaggia vs. Breville, October 12, 2007
    By 
    Amazon Customer (New England) –

    Verified Purchase(What’s this?)
    This review is from: Gaggia 14101 Classic Espresso Machine, Brushed Stainless Steel (Kitchen)
    I bougt the $200 breville ESP8XL when I started my bean habit and was considerably satisfied. With the breville I learned just how tempermentle espresso can be. The grind, the tamp pressure (with a twist) as well as the temerature of every item the coffee contacts in the pull will effect the taste of your espresso. (To warm up cups fast, fill them with water and put them in the microwave for a minute and your set.)
    I learned alot in 2 weeks and now considered my capucchino concoction worthy and much better than chain coffee houses. I use Lavazza preground espresso coffee and love it, its smooth satisfying and has an excellent crema. I’m considering a grinder but with the Lavazza (black can) I’m putting it off for a while.

    I ordered the Gaggia Classic on impulse due to a sale hoping to improve my pulls with the presumably better machine. Which is better, well the short story is I packed the Breville up for return 2 days later.

    The Gaggia arived well packed but after setting it up the pump didnt work. Disapointed but not wanting to give up on it. I opened the top easily with a screwdriver and found that the rubber gromet around the pump had loosened from its mount and pulled a wire (with slip on connector) off its termination point. I slid the motor gromet back into place and remedied the connection easily. From there the machine operated perfectly.

    Gaggia Pro’s: Better portafilter. Filter is easier to clean larger in surface area and the used coffee pucks come out easier and much drier. Also the espresso comes out of one hole in the middle and is then seperated into channels that flow into the 2 cups you see in the picture. The Breville has a smaller portafilter that is harder to get in place without looking and has 2 holes in the bottom. Most of the time the majority of the water came out of 1 side catching up at the end of the pull.
    The plastic turbo frother steams faster, drier and is much easier to clean than the stainless tube provided on the Breville. The milk froth, adheres like paint to the metal tube and has to be scraped off with a knife or a brillo pad. Steam control and overall heat temperature is better on the Gaggia.

    Breville pro’s: easier to fill with water, drip tray is easy to handle. Dont think this doesnt matter. If you want your espresso hot, you need to run water thru the portafilter to heat it up and not lose temp. The excess water goes in the drip tray. You want this to be easy access!!! The gaggia’s works fine but the Breville’s fits better and is easier to handle.

    If your considering this machine but are concerned with the cost, get the Breville ESP8XL For $200, it makes a nice espresso but use a quality cofee thats properly ground. If theres no concern go for the Gaggia. I got it here for $400 and feel the extra $$$ was worth it.

    Update: September 2010
    My Gaggia is still going strong. Temperature and pump strength have not varried at all. I’ve paired it with a Rancilio Rocky Burr-Grinder which was well worth the investment. I buy local italian roast coffee for $7.50/lb and make Espresso better than any Starbucks around. I’ve seen other’s indicate that the plastic frother is poorly designed and falls off. I’ve had no problem with mine but I clean it thorouhly after every use. I admit I don’t use it as much as when I first got it but it is always available for a mid afternoon espresso or an after dinner capachino. My only complaint is with the design of the water tank. You can fill it through the top but you will have to take it out at least weekly to clean as the standing water will attract bacteria after a while. Removing the tank requires the disassembly of a few parts. It’s a trivial complaint but worth noting, fore if you dont clean the tank you can probably damage the pump.

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  3. 157 of 164 people found the following review helpful
    4.0 out of 5 stars
    A Decade of Happiness, October 25, 2009
    By 
    Kumar H. Shah (New York, NY) –
    (REAL NAME)
      

    This review is from: Gaggia 14101 Classic Espresso Machine, Brushed Stainless Steel (Kitchen)
    I have been using the Gaggia Classic for over twelve years. The first machine is still going strong, but my ex-wife inherited it, so I am on the second and newer machine.

    Both are well-made heavy duty units that are used to make 5-6 cups of espresso a day, and the occasional capuccino. The machine does this flawlessly.

    Those of you who know espresso making know that a good cup of espresso requires these four things:

    1. Temperature: Water temperature a bit below boiling; about 190F is right.
    2. Pressure: Of upto 200 psi (about 15 atmospheres or bars)
    3. Amount: You need 7 grams of coffee per espresso cup. The included scoop should give you the exact amount.
    4. Time: About 25 seconds for enough water to flow through the coffee grounds to make one or two cups

    The Classic does 1, 2 and 3 perfectly. By definition, you, the barista, are in charge of 4. This you achieve through grinding the coffee to the right degree of fineness and tamping it with the right amount of pressure. It is this you need to learn with just a bit of trial and error. But you must buy a burr grinder for your coffee to do this right.

    A burr grinder does not have to be expensive. I have two (a Krups and a Capressa) at home that each cost less than $40. I have been using them for years without a problem. If they develop one, easy and inexpensive enough to replace.

    When you start, try out three or four different levels of grinds, generally at the finer settings of your grinder. The grind should be about the consistency of table salt. Then try out three or so levels of tamping the grounds in the portafilter. Pretty soon you will zero on the combination that provides the right degree of resistance to the water pressure to take about 25 seconds. I found that a rogher grind with very high pressure, or the right grind with medium tamping presssure and a very fine grind with little or no pressure all do the job. Obviously, the right grind with medium pressure is the optimum. If the water flows out too quickly, the coffee will be weak and will not have any of the crema that is the mark of a well-made cup. If it takes too long, the coffee will be bitter and the crema will will be dark brown. I have also found that as I switch from one kind of beans to another, or even from one batch to another, I sometimes have to fine tune the grind setting.

    In my experience it is very difficult to buy preground coffee, or have it ground by the seller, such that it makes good espresso in my machine. I suspect you will find the same thing. An alternative around this is to use ESE pods, which Starbucks and others sell. These pods have the right amount and grind of coffee sandwiched between two pieces of teabag paper. All you do is pop one in the machine and you get, mostly, a good cup of coffee. But pods are expensive, at about $0.50 a cup, compared to about $0.15 per cup from beans.

    My old machine had a plain steel wand for frothing. Took a little skill and experience to learn how to froth, starting with high steam flow and with the wand-end almost at the bottom of the steaming cup, gradually reducing the steam flow and moving the end of the wand closer to the surface of the milk. Worked like a charm with a little experience. Cleanup was easy; a wet sponge to wipe off the milk residue and a squirt of steam to clean out the inside. My new machine has a new-fangled plastic gizmo with many internal parts that slips over the metal steam wand. Now my dog could likely make perfect froth with this, except that it is a pain to clean. I find the easiest thing to do is slip off the gizmo from the metal wand right after the frothing is done, run warm water on/through it in the sink and slip it back on. Seems to stay clean and does not require disassembly of the internal parts.

    I don’t do much maintenance of my machine. I descale it twice a year and replace the silicone gasket/seal every few years, when the old one wears out and water begins to seep from it. You can find details for descaling elsewhere. All I do is run two cups of water with two tablespoons of citric acid crystals (bought at a baking supplies place) dissolved in it through my heated machine, as if I was making coffee but without grounds.

    The Classic is well made, feels substantial, and works flawlessly. Are there other machines out there that are as good or better? Who can tell, without using each of them for some time. All I an say is that the Classic has been more than meeting the requirements of this picky engineer and coffee lover for over a decade.

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