# How to use the Gaggia Classic Source: https://beanandcrema.co.uk/blog/how-to-use-gaggia-classic Published: 2026-10-12 Publisher: Bean and Crema **In short:** Switch on and let the Classic warm up fully, ideally 15 to 20 minutes with the portafilter locked in. Flush a little water to settle the temperature, dose and tamp around 18 g of fine coffee, and pull about 36 g in 25 to 30 seconds. For milk, press the steam switch, wait for the ready light, purge and steam, then refill the boiler through the wand afterwards. The Gaggia Classic, including the Classic Pro, Evo Pro and E24, has three rocker switches and a steam knob, and it does exactly what you tell it to. That simplicity is part of its appeal, but it also means you manage temperature and steam yourself. The machine has one small boiler for brewing and steaming, so you cannot do both at once. This guide covers warm-up, temperature surfing, pulling a shot, switching to steam and switching back. Gaggia's manual is the reference for your exact model. ## The controls The Classic has three switches across the front: power, brew and steam. Each has a light, and a separate ready light shows when the boiler is at temperature. The knob on the side opens the steam wand, and the same wand delivers hot water when the steam switch is off and the brew switch is on. The 58 mm portafilter comes with single and double baskets. Single wall baskets are for freshly ground coffee; pressurised baskets, if supplied, forgive pre-ground coffee. | Control | What it does | | --- | --- | | Power switch | Turns the machine and boiler heater on | | Brew switch | Runs the pump through the group head | | Steam switch | Raises the boiler to steam temperature | | Ready light | Shows the boiler has reached the set temperature | | Steam knob | Opens the wand for steam or hot water | Gaggia Classic controls ## Warm-up time The boiler reaches temperature within minutes, and the ready light comes on quickly. But the brass group and portafilter take much longer to heat. Many owners switch on 15 to 20 minutes before brewing, with the portafilter locked in so it heats too. A smart plug on a timer is a popular way to have it ready in the morning. Before your first shot, run water through the group for a few seconds with the empty portafilter in place. This warms everything and clears any overheated water. ## Temperature surfing and pulling a shot The Classic's thermostat switches the heater on and off, so brew temperature rises and falls. Temperature surfing means timing your shot to the same point in that cycle. A simple routine: wait for the ready light to come on, run water through the group until the light goes off (the heater has switched on), then wait a set number of seconds before brewing. Consistency matters more than the exact timing. 1. Weigh around 18 g of finely ground coffee into the double basket. 2. Level the grounds and tamp firmly and evenly. 3. Flush the group briefly, then lock in the portafilter. 4. Place a cup on scales and press the brew switch. 5. Stop at around 36 g of espresso, aiming for 25 to 30 seconds. 6. Adjust grind finer if the shot runs fast and sour, coarser if it runs slow and bitter. ## Switching to steam, and back Press the steam switch. The heater raises the boiler to steam temperature, and the ready light comes on when it gets there. Open the knob briefly into the drip tray to purge water, then steam milk with the tip just below the surface to add air, before sinking it to texture. Our guide on [how to steam milk with a steam wand](https://beanandcrema.co.uk/blog/how-to-steam-milk-with-a-steam-wand) covers technique. After steaming, the boiler has lost water as steam. Refill it before switching off or brewing: turn off the steam switch, place a jug under the wand, open the knob and press the brew switch until a steady stream of water comes from the wand. This protects the heating element and brings the boiler back to brew temperature. Wait for it to settle before pulling another shot. Note: The steam wand and boiler are under pressure and very hot. Keep the wand tip submerged while steaming, purge into the drip tray, and never leave the steam switch on unattended. Refilling the boiler after steaming is important to avoid damage to the element. ## After brewing Knock out the puck, rinse the basket and run a little water through the group. Wipe and purge the steam wand. Backflush and clean the shower screen regularly, and descale on a schedule set by your water hardness; our [Gaggia Classic descaling guide](https://beanandcrema.co.uk/blog/how-to-descale-gaggia-classic) covers each job. A good grinder makes the biggest difference to results; see our [espresso grinder guide](https://beanandcrema.co.uk/best/best-coffee-grinder-for-espresso). Comparing models? Read our [Classic vs Bambino Plus comparison](https://beanandcrema.co.uk/blog/gaggia-classic-vs-sage-bambino-plus) or our [Gaggia range guide](https://beanandcrema.co.uk/best/gaggia-coffee-machines-compared). [Gaggia machines compared](https://beanandcrema.co.uk/best/gaggia-coffee-machines-compared) ## Frequently asked questions **How long does the Gaggia Classic take to warm up?** The ready light comes on within minutes, but allow 15 to 20 minutes for the group and portafilter to heat fully. **Where can I find the Gaggia Classic user manual?** Gaggia publishes manuals on its website. Choose the one for your model, such as the Evo Pro or E24. **Why does my steam wand spit water at first?** Water condenses in the wand. Purge it into the drip tray until dry steam comes out before steaming milk. **Can I brew while the steam switch is on?** Avoid it. The water will be far too hot for espresso. Refill and cool the boiler first. ## Buying guides on this topic - https://beanandcrema.co.uk/best/gaggia-coffee-machines-compared - https://beanandcrema.co.uk/best/best-espresso-machine-without-grinder - https://beanandcrema.co.uk/best/best-coffee-grinder-for-espresso ## Sources - [Gaggia](https://www.gaggia.com/)