Gaggia Classic Evo Pro review: Experts and newbies love our top home espresso machine

Wrapped in brushed stainless steel, the Classic Pro has a timeless look. It's not much larger than a pod machine and costs only a tad more. But it doesn't come with a built-in burr grinder, which, when bought separately, can be pricey and equally cumbersome. In fact, if you plan on buying any espresso machine of this size, take the amount of counter space you've set aside and double it to accommodate a grinder.

Modifications from previous machines are slight but appreciated: a frame that allows you to see how much water is left in the reservoir, a small silicone grip on the purge valve and the frother, and a simple on/off switch and light setup.

The Classic Pro has a respectable 1450 watts of power and 15 bars of pressure (equivalent to the Breville Barista Pro, one of our favorite two-in-one espresso machines), and a three-way solenoid valve that prevents pressure from building up in the group head, making things a lot cleaner. Without the latter, taking the portafilter out too soon can result in a scalding spray of soppy espresso grounds. You can tell that the solenoid is working when, after finishing pulling a shot, you see a little water running from the purge valve to the left of the group head.

Turning the valve one way engages it and increases the pressure while going in reverse eases and shuts it off. We've found that the more complicated a frother, the less likely we are to use it, and while there are all sorts of fancy ones out there, good pressure from a powerful machine is all you really need.

There's also a warming plate on top, a full-sized 58mm portafilter with pressurized and non-pressurized baskets (the latter for pre-ground espresso or pods), and a stainless steel drip tray with an easy-to-remove reservoir for collecting overflow and spillage.

In recent years, Gaggia removed chrome plating from the portafilter and brew head to improve durability. The portafilter is now stainless steel and the group head is solid brass. The inside of the boiler, which used to be made of anodized aluminum, now has an internal non-stick coating.

The Gaggia Classic Pro comes more or less set up for you. Turning on the power switch gets the machine ready, but if you put the portafilter in during this stage, it'll warm that up, too. Espresso can turn sour when it's made cold, and if the scalding water from the boiler hits a cold portafilter, it can do funky things to your brew.

Next, insert the portafilter basket that corresponds with the type of coffee you'll use (pre-ground and/or ESE pod, or freshly ground). If you're using one of the pressurized baskets, make sure you use the little plastic riser piece.

Lock your portafilter into the brew head. If the light beneath the brew switch is on, that means the machine is primed and ready. If the stream is a slow drip, your grind size (for that particular bean) is either too fine, or you've tamped it with too much force. (Pro tip: use a small measuring cup or a demitasse with measurements on it to learn how much of an extraction you like.) You want a steady, even-colored trickle.

Between about 25 and 35 seconds of brew time should do the trick, but while 35 seconds might nearly incinerate one type of coffee, it could be just right for another. Play around with dialing in your machine. 

My favorite thing about the Gaggia Classic Pro, especially compared with similar machines, is that the steaming wand is manually adjustable. This feature is especially handy for frothing various sorts of milk, which all have their own consistencies and boiling points.

The steam wand is not particularly special, but that's a good thing. Switch off the group head valve, switch on the steam valve, wait for the light to turn on, blow out any excess water in the chamber (preferably over the drain reservoir in the machine), and you're ready to go. 

The only limitation of the steam wand, which is still my favorite out of any frother-equipped machine I've tested, is that you're confined to working with specific angles. Purging excess water requires either awkwardly placing a glass underneath or twisting it around so that it spills into the drip reservoir. 

On the original Gaggia we tested, the stainless steel housing has unfinished corners, leaving hazardously jagged edges. Be careful when inserting the portafilter and keep little kids away from the machine.

Lastly, the latest version of this machine comes with an undersized plastic tamp, which feels a little cheap on the brand's behalf given they have previously included a nice stainless steel one. Do yourself a favor and spring for one of the best espresso tampers that fits this portafilter and makes tamping easier.

The Gaggia Evo Pro has held the top spot in our best espresso machines guide for years, but we've tested other great options that have less of a learning curve.

• Best for beginners: Breville Barista Express Impress — See at Amazon
  The Barista Express Impress is an all-in-one machine that offers consistency with mess-free assisted tamping, and everything you need to easily make quality espresso drinks at home.
• Best automatic: Cafe Affetto — See at Best Buy
  This small but all-encompassing automatic espresso machine pumps out brew that's twice the quality of similar machines' while taking up half the counter space.

The Gaggia Classic Pro is a temperamental machine in comparison with something like the Breville Barista Express Impress, but if you want to learn how to use a real espresso machine, and you either already have a good burr grinder or don't want an all-in-one maker, this is a compact but powerful machine that will serve you well.

Pros: Powerful, commercial-grade, compact, not terribly expensive

Cons: The new Pro model is slightly more user-friendly than the original, sharp edges on corners can cut your hands, no longer comes with 58mm stainless steel tamper