I don't want to put anyone off buying this machine, but let's be clear, most people in the UK don't actually like espresso that much - they seem to prefer the milky rubbish which the coffee chains like to pretend qualify as sophisticated drinks. This is a semi automatic machine although several of the reviews here describe it as a manual. Your espresso will require patience and practice to get to the point you are genuinely happy with the end result. Beans, roast, fill and tamping all have a part to play. With practice you will be able to create an espresso with a deep thick crema topping entirely without the use of any 'perfect crema' devices which seem to proliferate on coffee machines these days. The design isn't new but it has simplified over the years. Mine is plain stainless steel with a simple nameplate - I don't think it would look out of place in most kitchens. The portafilter comes with baskets for single and double fill as well as one for pods. I'm delighted with the machine, but it is sensitive to hard water (as are all automatic and semi automatic machines) so regular descaling is a must, the portafilter is brass and will cool the water going through the head unless it is heated for quite a while first (Gaggia recommend 6 minutes). It's a tank-based machine so I suggest that you take out the tank weekly to wash and empty it. Leaving standing water in the tank allows flors and flocs to develop. Baskets should be cleaned periodically to prevent build up and blockage of the exit holes. My own preferences are for an Illy fine ground dark coffee (if I'm making espresso in bulk) or fresh roast beans ground in a Baratza Preciso burr grinder if I'm just doing it for myself. Buy the Classic if you like espresso and you don't want to break the bank.

I don't want to put anyone off buying this machine, but let's be clear, most people in the UK don't actually like espresso that much - they seem to prefer the milky rubbish which the coffee chains like to pretend qualify as sophisticated drinks. This is a semi automatic machine although several of the reviews here describe it as a manual. Your espresso will require patience and practice to get to the point you are genuinely happy with the end result. Beans, roast, fill and tamping all have a part to play. With practice you will be able to create an espresso with a deep thick crema topping entirely without the use of any 'perfect crema' devices which seem to proliferate on coffee machines these days. The design isn't new but it has simplified over the years. Mine is plain stainless steel with a simple nameplate - I don't think it would look out of place in most kitchens. The portafilter comes with baskets for single and double fill as well as one for pods. I'm delighted with the machine, but it is sensitive to hard water (as are all automatic and semi automatic machines) so regular descaling is a must, the portafilter is brass and will cool the water going through the head unless it is heated for quite a while first (Gaggia recommend 6 minutes). It's a tank-based machine so I suggest that you take out the tank weekly to wash and empty it. Leaving standing water in the tank allows flors and flocs to develop. Baskets should be cleaned periodically to prevent build up and blockage of the exit holes. My own preferences are for an Illy fine ground dark coffee (if I'm making espresso in bulk) or fresh roast beans ground in a Baratza Preciso burr grinder if I'm just doing it for myself. Buy the Classic if you like espresso and you don't want to break the bank.

I'd echo other comments on the Gaggia Classic - the bad reviews are very probably from people who haven't learnt to use their machine.

I've had mine for over 7 years and it's fantastic. I can make espresso, cappucino or latte at least as good as any coffee bar in Leeds. There's certainly enough steam pressure to froth the milk!!

Good coffee beans (Whittards for me) and a decent grinder (ascaso for me) are needed to get the best out of your machine. It's a manual and a single boiler so you need to learn how to get the best out of it.

Just plugging it in and expecting perfection is unrealistic at this price level, the right input and it will produce to rival any machine.

I think that any bad Gaggia Classic reviews may be because people don't realise when they buy them that there is a fair amount of work involved in producing a good cup of espresso with a manual pump machine. Personally, I enjoy the fact that it is a bit technical but this may not be everyone's cup of espresso.
Also I'm sure there are few 'Friday afternoon' machines out there but mine doesn't seem to be one of them.
I managed to get a great latte at my second attempt. The first one was a bit weak because I was too frugal with the coffee and tamping. I've used an old fashioned lever machine in the past and this is miles easier to get good consistant results. The milk frother was fantastic, great results first time.
This machine is of robust build and looks good without being fussy. Simple rocker switches are probably more reliable than buttons.
Many people complain that you can't get hot enough coffee from home machines but this is not the case with the Classic.
You have too wait a very short time between functions (foamer and espresso) but only really the time it takes to gather all the bits together and the machine warms up quickly when first switched on.
You can also dispense hot water through the steam nozzle for people who want tea so it can just be switched on in the morning and be used for everyone's favourite drink.

I don't know if I'm doing things optimally but this works for me.
Latte:
1 Give the machine time to warm up
2 don't forget to pre-warm the filter group for best results
3 dispense some hot water into the mug to warm
4 Put coffee (to taste) in filter and tamp down gently but firmly - install on the machine
5 Place small espresso cup or shot glass under group
6. Run water through to dispense espresso until crema forms and stop before it runs clear. This only takes a few seconds.
(about 1/3 of espresso cup).
7 switch to foamer
8. Use a fair amount of steam for foamer (shouldn't take more than about 1min - don't let it boil)
9 Tip hot water from mug and add frothed milk
10 tip in the espresso

I found that ready ground espresso coffee works fine if it's good quality. Freshly groung coffee is probably better but this is good enough for me. I haven't tried pods but there is a filter for them with this machine.

I would definitely recommend this machine

I have had this machine for 4 years now and continue to love using it. The manual controls give a greater sense of satisfaction when everything comes together.
TIP: Remove the black Gaggia plastic frother to 'stretch the milk' ('frothing' is so yesterday) directly from the steel stemer.
If you're worried about cleaning, I recommend the backflush device you can buy to clean the system every week or so.

My advice is ignore reviewers who can't use this machine : it's EXCELLENT. Great espresso with wonderful thick crema (sugar won't sink through it !). I use cheap(ish) Lavazza Espresso beans, and a an excellent Gaggia grinder. I'd buy another Classic tomorrow if (heaven forbid) mine gave up the ghost. Easily cleaned (quick flush with water after emptying the holder) Mainly, excellent / wonderful/better than British coffee-house espresso and easily on a par with real Italian cafe offerings. I've owned it for 3 years, and it's the best food gadget I've ever bought. Need to play around for the first few days (grind size, packing density etc) to optimise things just how you like, but from day 1 I was making coffee better than I could buy at British coffee houses

I have just upgraded from a DeLonghi £50 machine to this Gaggia Classic. I was very excited about getting the Classic because I love the coffee making ritual so much. I'd heard it described as the Rolls Royce of coffee makers with talk of gold plated connections etc. I managed to get it for £240, which seemed like a pretty good deal. It arrived and I eagerly started to assemble it. This is where I started to get worried. I noticed that the drip tray cover was very badly finished. It had paint peeling off it and several of the drainage holes have been drilled awkwardly so that they are slightly bigger on one side than the other (as though the drill slipped or something). Also, there is a pressure release pipe which comes out of the machine and is supposed to go through a half inch hole in the drip tray cover. This hole is drilled about half an inch too far back, so I had to actually force the pipe into the hole where it is very hard up against one side and there is a big gap at the other side! It just wasn't what I was expecting from a machine, allegedly, of this class.

But, it does make very good coffee. The crema is much longer lasting than my old DeLongh. It's crema used to dissipate after a minute or so. The Gaggia's does not. It also makes brilliant frothed milk easily and every time without fail, my old machine was very hit and miss.

A final complaint. The filters fit very tightly into the filter holder. So tightly that I cannot get them out without prising them out with a knife.

So, do I like it? Yes I do, very much. It isn't the Rolls Royce but it is a decent Jag. Whoever made the drainage cover for it spoiled the product for a ha'peth of tar. What a shame.

Finally, and bizarrely, when I assembled it I was left with a seven inch by three inch, eight sided piece of black plastic about 1mm thick with lips all around on both sides. I have absolutely no idea what it is for. Neither did Gaggia's customer support line.

had my Gaggia Classic for a month now. no probs so far.
but I notice that one has to follow (manual) instructions and additional info to the letter.
Thus, do remove the filter/coffeeholder immediately after you have made the coffee, dispense of the used coffee asap.
Otherwise the coffee grind hardens up and sticks to both the shower head and the coffeeholder.

Overall I share the view that making coffee takes longer, ie about 8 minutes all incl.
I used to prepare espresso with the classical Bialetti maker, ie. 6-7 minutes all incl.
Equipment is more expensive now and more cleaning intensive, but the quality is worth the extra effort.
A quick note on de-scaling (absolut essential) but I would use still mineral water for making coffee which circumvents the problem of scale.

I've had the Gaggia Classic for about 6 years. It was very expensive, and worth every penny. It produces perfect crema time after time. You would almost have to try to make it create a bad espresso. I use mine at least once a day and it has never stopped working. It is starting to show signs of aging, but after the amount I have used it, that is to be expected. I'm thinking of sending it in for reconditioning. I can't recommend it highly enough.