Classic Pro

Considering you're under $750 and need both a grinder and an espresso maker — a breville bambino, a grinder in the $200-$300 range, and then the remainder of the budget on accessories/cleaning supplies/water treatment would probably be the way to go. Things like a gaggia classic pro might be better

A 50ml boiler for 40ml shots will do that... GCP was good 15 years ago when there was $400 Gaggia or the much more expensive 4-figure E61 group option. Now we've got loads of good machines to choose from.

Inversely, look at the Gaggia classic pro. Not relatively expensive, but still a lot of money for a machine that you still need to do a bunch of little tricks or a rather costly mod to make sure your water temperature is adequate.

Do what I did. Realize the GCP is actually a turd of a machine and get something with a real boiler that can control it’s heat at the very least. I bought an ACS minima and could not be happier. My heat is always what I set it at, pressure always exactly what I ask, steam is legit AF. And the best p

My first espresso machine ever is the delonghi dedica, moded it as much as possible similar to what u did , with only one thing extra, the rancilio style steam wand mod for the dedica , found on amazon ( it's a must , if u want to have an easier milk froth process) . The dedica became a perfect mach

I’ve had a sette 270 for years. After upgrading my Gaggia classic pro to a dual boiler, the shot quality is night and day. So assuming you get a good grind, the machine makes a massive difference, way more than people on here would have you believe. It actually shocked me how different the shot qual

I only make 1 - 2 cups too. But I never have to wait for the steam to refill or all that I used to do with my Gaggia classic pro. I think 550ml will pull of a couple of cups no problems at all, at the end of the day I use a fraction of the side of my boiler, but I didn't have lots of options in my l

Just bought one after seeing your post. Upgrading from a gaggia classic pro. Kinda getting tired of the temp fluctuations and pulling sour shots.

To be honest, the Gaggia Classic Pro isn’t that great of a machine on its own. Sure, it’s decently built, but temperature stability is not great out of the box and preinfusion is also not there. With Gaggiuino/Gaggiamate, that’s a different story of course…

Compared to the thermoblock/thermocoil machines, a single-boiler trades heat-up time for better potential thermal stability and long-term durability. A bambino is better than a gaggia classic pro out of the box, but a single-boiler with a PID will probably have better thermal stability, control, and