Gaggia Classic Up review: the new manual home espresso machine

One of the distinctive features of the Gaggia Classic Up is its brass boiler, combined with a temperature control system designed to ensure greater stability compared to the aluminium boiler versions of the . Brass offers good thermal inertia and is well suited to domestic use where multiple espressos are prepared in succession, maintaining the extraction temperature within a more controlled range. The brewing unit uses a professional 58 mm portafilter, compatible with standard accessories such as single, double, naked and competition basket filters, giving the user access to most of the components used in a professional bar setting. This allows for working with different dosages and more advanced approaches to distribution and tamping, making the most of the coffee and the paired grinder.

The Gaggia Classic Up is equipped with a professional, articulated single-hole steam wand, suitable for preparing microfoam for cappuccinos and flat whites, unlike the more simplicity-oriented pannarello wands. Although the steam power is typical of a single-boiler domestic machine, it is sufficient to froth milk for one or two consecutive drinks with a texture suitable for latte art, once you have gained a little practice. From an operational point of view, the user must get used to the transition times between coffee mode and steam mode and vice versa, as with all single-boiler machines: with a clear routine (flush, wait, purge), operation quickly becomes automatic. For those primarily focused on pure espresso, the wand is nonetheless a useful bonus for guests or special occasions.

Early reviews highlight that the Gaggia Classic Up offers measurable improvements over the Classic Pro in terms of temperature stability and extraction predictability, particularly in the first consecutive shots. With a good grinder setup and proper timing between espressos, the machine offers a linear learning curve and rewards careful preparation. For more tech-savvy users, the Classic Up retains a chassis and structure that lend themselves, in the long term, to potential optimisations (such as finer temperature control or adjustments to the brewing profile), even though it is already designed in its standard configuration to deliver a high-quality espresso without any extra intervention. This makes it appealing both for those seeking a ‘definitive’ machine in the medium term and for those envisaging a path of gradual improvement.

The Gaggia Classic Up is particularly suitable for those who want to make a significant step up from an entry-level machine or automatic systems, but prefer to stick with a compact design and a simple button interface. It is ideal for those who make espresso almost every day, are willing to invest in a dedicated grinder, and want a setup that rewards attention to recipe and technique. For very occasional use or for those seeking maximum convenience (super-automatic machines, capsules, no variables to manage), the Classic Up might prove over-specced for actual usage habits. However, for those who enjoy ‘experimenting’ with grind size, dose and timing, and perhaps envisage minor upgrades in the future, the Classic Up offers an appealing balance between Gaggia tradition and modern technical updates.

The Gaggia Classic Up can also be used by beginners, but it is a manual machine that requires a minimum of learning regarding grind, dose and timing. Those coming from capsule or super-automatic machines will find a steeper learning curve, but will be rewarded with much greater control over the result in the cup.

Like the Gaggia Classic E24, the Classic Up also features a brass boiler. The improvements include more refined temperature control and a lowered drip tray to increase the space beneath the group head. The overall design remains that of a compact manual machine with a 58 mm portafilter, but the Up is designed as a step up for those seeking greater stability and everyday practicality.

To get the best out of the Gaggia Classic Up, an espresso grinder is strongly recommended, capable of producing fine grind sizes and precise adjustments. Using pre-ground coffee or generic grinders severely limits the machine’s potential, particularly in terms of consistency from one shot to the next.

The recommended warm-up time to reach the operating temperature is relatively short, but to ensure the group head and portafilter are fully stabilised, it is advisable to wait a few minutes longer and perform one or two dry flushes. In a typical home setup, many users switch on the machine a few minutes before use and prepare the grinder and workstation in the meantime.

Yes, the Gaggia Classic Up’s professional single-hole steam wand is capable of producing microfoam suitable for latte art, provided you use good frothing technique and the correct timing. After a short practice session, you can make cappuccinos and flat whites with a milk foam similar to that found in cafés.

If you’re considering the Gaggia Classic Up as your first manual espresso machine or as an upgrade from a previous model, you can consult the dedicated product page in the Caffè Italia catalogue for up-to-date details, availability and compatible accessories. You can find the machine on this page: Gaggia Classic Up Black – Caffè Italia. If you have any doubts about pairing it with a grinder, the space available in your kitchen or how often you’ll use it, you can request personalised advice from the Caffè Italia team of experts via the contact details on the website.