After many happy (and dare I say, naive) years with our DeLonghi Caffe Espresso, it was time to replace our old workhorse. Having just spent the summer in Spain, where no bar is complete without the standard superautomatic Gaggia espresso maker, I decided that truly great espresso was a daily necessity. I was tired of incompetent teenagers / college students who work at local coffee shops mangling something as simple as a cappuccino (one part espresso, one part milk, one part foam) into a milk-drowned latte with no foam.
I wanted something in the range of $200, with a dependable track record and plenty of power to spare. I waded through a myriad of reviews for the Gaggia Carezza, hailed as a champion of its class, but read a number of negative reviews concerning design shortcomings.
Enter the Gaggia Evolution. Although the Gaggia Carezza and Evolution share the same innards, the Evolution boasts several improvements in design. With its 17.5 bar pump and high wattage, dual element boiler, the Gaggia Evolution is ready to brew in around 5-10 minutes (I always prime the boiler first).
Design improvements over the Carezza include: a larger drip tray, a cup warmer (although, as usual, it's more effective to preheat your cups by filling them with hot water, which can be done during priming), anti-vibration mounts (once primed, the Gaggia Evolution is nearly whisper-quiet), and a brass commercial portafilter (the spouts on the Carezza were changed to plastic). My Evolution came with the Perfect Crema device (which is supposed to go under the single filter basket in order to create additional pressure/allow a coarser grind), but having read numerous negative reviews of the ineffective device, I simply left it in the box with the packing material.
Five stars for the instruction manuals and CD-ROM: the Gaggia Evolution comes with not one, but two instruction manuals: one from the manufacturer (Gaggia), and one from the North American importer (Importika). The Importika manual is intuitive, easy to read and injected with coffee humor, although the Evolution is not among the Gaggia models listed in the Appendix. The included CD-ROM walks you through setup in the form of short movies and narration, along with more advanced tips and techniques for coffee connoisseurs. We put our laptop on the kitchen table and followed along after unpacking our new Gaggia (thankfully, nothing was broken in the mail, as happened to several Gaggia Carezza owners). Although the manual hinted that your first coffee might not be potable, we'd followed various tips online (prime your new machine several times to remove any residue and plastic-y taste), and our first espresso was laden with crema. The Turbo Frother attachment made the creamiest, densest microfoam I have ever seen-it looked more like meringue (hint: use skim milk for best results). My only complaint would be the cheapness of the included coffee scoop, and you definitely want to invest in a better tamp for maximum extraction (the Gaggia takes a 58 mm tamp at a recommended 30 pounds of pressure).
If you're not in the market to buy a $200-300 grinder (Rancilio Rocky or Gaggia 8002 MDF Burr Grinder) to go with your new Gaggia, Illy makes a delicious, dependable espresso grind, available in tins (decaf, too) or Pods. The Evolution is Pod-ready, simply use the single shot basket with the portafilter. Tip: "classic" double shots should take around 20-25 seconds to extract.
The Evolution is a steal for the current price, since it contains the same innards as other Gaggias in the $400-500 range. Although it runs around $50-100 more than the Carezza, I appreciated the design improvements, stylish lines (I have a Tuscan kitchen with hand-painted ceramics and terra cotta tiles and was afraid that the "modern" styling would stand out, but the Evolution is much more traditional-looking and unobtrusive than the Carezza), and performance. (Note: the Evolution is also available in an all-silver model, but it will set you back another $50. The black model features a black base and sides and a silver front and silver drip tray.)
Excellent for the espresso novice or connoisseur, easy to use and clean, and it makes better espresso than some $500-1,000 machines I've tried!
After calculating exactly how much money I've forked over to Starbuck$ in the last 4 years in exchange for burnt-coffee-flavored milk, I decided to look for a tastier, "wordlier", yet money-saving option. I did give the Nespresso machines a hard look (those use a metal capsule and they are quick, clean, and the coffee tastes quite good), but I eventually decided against them because the capsules are somewhat expensive ($0.50/piece plus shipping), and only available in a few different "beans". A regular espresso machine, such as this Gaggia model, opens up the world of exotic coffees and the pleasure of preparing them.
On to the machine. The black-and-silver design of this device would blend in nicely in a modern kitchen; I personally think it's quite stylish. Sadly though, the black plastic of which it is made is of the shiny kind, which does not only show every smudge or drop of water, but scratches easily when you so much as wipe it with a dry paper towel (think ipod nano). The drip tray is quite flimsy; not a problem but just screams "cheap". The only badly designed piece is the cup warmer: it's situated in the back half of the (slightly slanted) top, which barely gets lukewarm unlike the front half which does get hot, but can't be used because it's rounded and your cups would fall off. Again, this is not really a problem, as you can just use hot water to preheat your cups, but it makes you think that perhaps they shouldn't advertise that feature.
Two things surprised me very positively. It's very easy to fill the machine with water; you just slide out the container to the left, even while you're making espresso. The other surprise was the milk frother. The steam "pipe" has a plastic attachment to it which contains air channels; some ingenious solution which ends up making perfectly frothed milk. A reviewer claimed that it doesn't heat up the milk enough; I cannot verify that statement, but then I only prepare small amounts of milk, enough for one or two cappuccinos.
The guts of this machine are impeccable. It's neither underpowered nor loud, all pieces that ought to be metal actually are, and it's serviceable. The manual explains how every few weeks you are supposed to unscrew a few plates and clean them, and perhaps use a cleaning solution for the tubing.
Speaking of the manual, it gives you all you need to know to make a good espresso; the cdrom even has helpful little movies that show how a good flow looks like (neither splattering nor just dripping, just an even flow for 25 seconds).
All in all, I am extremely happy with my purchase. The manual humorously mentions that "your first espresso is probably not very good". Well, mine was delicious. Meanwhile, I've gotten my espresso routine down and find that it doesn't take much time at all to make a good cup, certainly less than waiting in line twice at Starbucks.
By the way, you will end up owning a burr-type grinder, too. Beans last longer than pre-ground coffee before things turn bitter.
2012 update. I have now converted to the dark side and am a happy owner of an Nespresso Pixie. The Gaggia is still a good machine though.
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I've had this unit for about 10 weeks now. I've made over 100 shots of espresso in that time.
Pros:
Plenty of pressure. Has no problem extracting a double shot of espresso in 25 seconds provided you have your grind setting correct.
Serious steam wand pressure. Easily takes 8 oz. of milk up to 150 degrees (and would easily go beyond if I let it) in under a minute, with a lot of foam (can easily double or triple the milk volume in that time).
Easy to use. One button to start warmup, one button to draw the shots of espresso, and one button to produce steam for the wand. Dial to adjust steam amount. 15 seconds from pressing the steam button to having lots of pressure available at the wand.
Produces nice espresso. With fresh beans and the right grind (burr grinder a must; you -willget poor results with a blade grinder), really nice shots with lots of crema. The temp is right, it's not watery and it's not bitter/burnt. With old beans or a poor grind, still makes average to good shots.
Perfect Froth wand. Purists hate this and insist that you should change out the steam wand with a standard one (which will work fine check out forums on wholelattelove for the recommended replacement part). However, I actually like the froth wand. While I do like taking the purist approach to frothing sometimes, on some mornings I just want a pitcher full of froth without having to think about it, and the Perfect Froth wand will deliver that every time.
Cleanup easy. Can clean up in a minute (bang out the coffee puck, rinse head under water, pop off Perfect Frother, rinse that, blast of steam out the wand, wipe the wand down, rinse out frothing pitcher, done.)
Warmup time. Ready to use in as little as 5-6 minutes. By the time I've ground the coffee, got the milk out, prepared the frothing pitcher, found my mug, put a flavor shot in it, and run a blank shot through the unit (to get fresh water in the pump and heat up the head and glasses), it's pretty much ready to go. If you have time, give it 10 minutes to be sure, but works with 5-6 in a pinch.
Cons
Can be drippy. I empty the drip tray twice a week, that's with making 2-4 shots per day. Doesn't really bother me.
Water tank could be larger. Refill every 3-4 days. Slightly awkward to slide full tank back into place and manage the intake tubes. (Not really a big deal, may splash a few drops of water on you)
Perfect crema device could never get it to fit in the head, but haven't needed it. Unit generates good crema as-is.
Casing not as sturdy as it could be. It does flex a bit as I'm tightening the head. Filter head handle has a little play in it.
Tamper is cheap plastic. I bought an aluminum one from Amazon.
Of the cons, the only ones that concern/annoy me are the slightly small water tank size, and to a lesser extent, the sturdiness of the casing. The other things are either to be expected, easily remedied, or easily ignored. People complain about the unit being drippy, but I'd rather have that than a unit with too little pressure it's the residual pressure that causes the drips. That's what a drip tray is for. Espresso is a slightly messy hobby, it comes with the territory.
Overall I am extremely happy with the unit. The internals are identical to units much more expensive. Results are consistent each time. The unit isn't fussy; it's fairly forgiving if I rush it in the morning or use older beans.
This is a great unit to graduate up to from an entry-level unit, when you start to get serious about making espresso and espresso drinks. For the price, the quality can't be beat. I researched units for about six months before I bought, and I am very happy with the decision.
Final note you definitely also should consider getting a burr grinder if you don't already have one. You can't generate the consistency and fineness of the grind with a blade grinder, and if you buy pre-ground beans, that'll work in a pinch but you'll lose a lot of flavor and crema within minutes of grinding. Since buying this unit and a burr grinder, I now buy my espresso blends from local roasters directly because I finally have a unit where the quality of the beans does show through.
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I'm not an expert; just a coffee lover. I get most of my information from the web sites: wholelattelove, coffeegeek, etc. They have buying guides for espresso machines & grinders, reviews etc. They also have videos for many products.
I had a Saeco classico for 8 years. It is still running and makes great espresso but I wanted to upgrade to a semi-automatic with a non-pressurized (commercial) portafilter. If you have decided to buy a pump-driven semi-automatic espresso machine, you have to choose between a pressurized and a commercial portafilter. They all use similar machinery (a single boiler and a water pump) but of course they differ in quality. Most semi-automatics, including Saeco and DeLonghi, use a pressurized portafilter, although you can buy an extra non-pressurized portafilter to use for some of these machines (about $50). Gaggia, as well as the commercial and most high-end home espresso machines, always use a commercial portafilter. Pressurized portafilters have valves inside the portafilter (under the coffee filter) to regulate pressure so that they open the valves only when the pressure is right. My Saeco had two plastic valves with metal springs. Non-pressurized portafilters on the other hand depend on the grind quality and the tamping to make the pressure just right. If the coffee grind is not fine enough or the coffee is stale or if it is not a consistent grind, it will not produce any crema: the water will flow through the grinds following the shortest path and will fill the cup within few seconds without producing any crema. If the grind is just right, you will have an excellent espresso, nearly as good as that of commercial machines. Pressurized portafilters on the other hand produce great espresso (but not excellent) and they are very forgiving about the coffee quality and grind. But from my experience with Saeco, the plastic valves inside the portafilter get dirty very easily and the coffee acids will make the valve surface rough, changing the valve behavior. Although I cleaned my Saeco frequently (with Urnex cleancaf), after the first 3-4 year, the valves started to open on higher pressure, which resulted to over-extraction and sometimes caused the portafilter to pop with a loud noise when you remove it, because of the built-up pressure. I ended up removing one of the valves. So that's why I decided to buy a semi with a commercial portafilter.
My advice is: if you make mostly lattes/cappuccinos, buy a semi with pressurized portafilter. DeLonghi EC702 is currently on sale at an amazing price (and is stainless steel!). If you like excellent espresso, then Gaggia will make amazing shots and will last a life time. But with Gaggia (and all commercial portafilters), you cannot use most preground coffee (such as Illy or Lavazza), since they are ground for pressurized portafilters. You cannot also buy and grind your coffee in your local mega-mart (this is actually advice for any coffee machine) as their grinders are not cleaned frequently and the stale coffee oil in the grinder makes the coffee bitter. If you are close to a micro-roaster/coffee-shop then you are lucky. Otherwise, buy on the internet from a reputable local roaster. When you buy ground coffee for Gaggia, tell them that it's for commercial portafilter (as their machines) and to grind it one/two notches coarser than their machines (you do not want to choke your Gaggia!). Ask them which grind setting they used so that you can ask for finner/coarser next time.
Eventually, you will need to buy your own grinder. Is this important? It's important for pressurized but absolutely essential for commercial portafilter. The general advice is that you should spend more money for the grinder than the espresso machine. Originally, I had a Krups burr grinder, which was worthless even for pressurized portafilter. Then I bought the Capresso Infinity conical burr grinder ($80), which produces little crema with fresh beans even using the finest setting (supposed to be for Turkish coffee) and hard tamping. So my advice is to buy a good grinder, such as Baratza Virtuoso ($200) (not Maestro), or Gaggia MDF ($250), or Rancilio Rocky ($350), although I have never tried any of these. Don't be cheap on the grinder. Watch the videos at seattlecoffeegear on buying a grinder. Also, if the Gaggia is a present to a friend, it would be a good idea to pair it with a good grinder, otherwise it may be disappointing at first.
About storing coffee beans: There is a misconception that you should never freeze beans. Experts say the opposite. You should pack them in freezer bags and store them in the freezer (best is if you vacuum-pack). You should unfreeze them overnight before use (otherwise they will choke your grinder). Another myth is that you should always use very dark roast beans (such as espresso or Italian roast). Any medium-to-dark roast is fine. It's a matter of taste. Dark roast beans tend to be more bitter. Also, dark beans tend to be oily, which may choke your grinder and may require frequent cleaning.
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Uh-oh looks like they are getting some bad feedback over the holidays...
Anyway, I have had my Evolution for a few months now and I really like it. This machine is replacing my old, cheap Krups model which served me well for a long time. I think it's a good machine for the price asked...there are not many in this price range to choose from it's mostly either cheap machines or ridiculously expensive machines. I have never had a ridiculously expensive machine so those of you that have may not want to buy this. For me this is a step up.
It is ready to brew really really fast, and it gets your coffee so hot, it steams your milk like a madman. It really is so fast and so hot...I love that! Be careful,it is so hot I burned myself on one of the metal bits...OUCH!
So, I think you will be happy with this purchase as long as UPS doesn't drop it off a building before delivering it to you.
Oh, yes, there is crema. And do me a favor, try something other than Starbucks please. I use Illy which is good...my favorite is Seggafreddo which I just can't find in any store...maybe I'll look online. But really, please, just try something different, you might like it, and you might help keep Starbucks from taking over the world!!
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Pros:
