What makes Gaggia unique?

Unlike every other manufacturer in the lower-mid espresso machine price-range (eg the Gaggia Classic), Gaggia does not position their heating elements in direct contact with water. They are actually embedded into the sides of the boiler which prevents a major reason espresso machines are brought in for warranty repair - corroded heating element. This design has proved to be highly efficient by causing the entire boiler to become a heating element. A fast method that further supports temperature stability.

The Classic further distinguishes itself by sporting a three-way solenoid valve. This is a feature generally only found on commercial and 'prosumer' equipment. It’s main purpose is to relieve the pressure that develops during the brewing process. As you may have read, espresso is brewed best at 8 to 9 'bar' or 'atmospheres of pressure'. With a single bar being 14.7 lbs of pressure-per-square-inch you can calculate that espresso is brewed at 132 lbs per-square-inch. The three-way solenoid valve instantly relieves that pressure and diverts it to the drip tray. You may notice the chrome tube leading to the drip-tray in the larger image. The benefit of this is that the quick release of the pressure takes much of the water left over in the group and leaves a relatively dry coffee puck. Drier puck means less coffee grounds to clean.