I compared the single shot espresso I made with the semi-automatic Gaggia machine with: 1. A semi-automatic machine from a different company at a similar price point, 2. A semi-automatic machine from another company at almost double the price, and 3. An automatic machine from a different company at five times the price. The tests and comparisons were done using the same coffee beans and grinder. (Additionally, temperatures, pressures, water quality, etc. were kept constant during the measurements). Perhaps the most important issue with semi-automatic machines is: 1. Finding the right grind size for the coffee beans and 2. Practicing the "tamping" pressure that we exert on the coffee. The Gaggia machine produced a good espresso by grinding the beans to a finer degree (i.e., more finely ground) compared to the other machines. This point, I believe, should be particularly noted: If someone does not have a coffee grinder and asks the coffee shop to grind it for them, then they should initially buy 50 grams of the same coffee, ground to different degrees, in order to find the one that works best with the Gaggia. If someone buys pre-packaged and pre-ground coffee (supermarket coffee), then if the coffee does not turn out as expected from the beginning, it is very difficult to achieve something better with the "tamping" technique. The "solution" then is to change the brand of coffee. In the Gaggia, the temperature of the coffee was excellent, without any burnt taste in its "body" (almost comparable taste performance to the five times more expensive automatic machine). The point that left me hesitant is the texture of the crema. The crema was rich, but it was not smooth and homogeneous. Although I made 9 attempts with different grind sizes and "tamping" pressures, I could not achieve the desired result. Of course, the other semi-automatic machine at a similar price point also did not produce the desired crema. The semi-automatic machine at double the price produced the correct crema, and the automatic machine, as expected, produced excellent crema. The texture of the crema also slightly affects the aftertaste, which was observed to a very small extent in the Gaggia, but without ultimately altering the taste result. Therefore, the imperceptible difference in the aftertaste, in my opinion, is a parameter that should not be taken into account in the evaluation. Although the plastic parts of the Gaggia are good, construction-wise it does not give the feeling of sturdiness. One point where the Gaggia stands out is its system, which performs mechanical pre-infusion (integrated in the double-walled Portafilter), as it brings out more flavors and better taste compared to even the semi-automatic machine at double the price. Something worth trying during coffee extraction is as follows: After pressing the button to start the coffee preparation (extraction), after three (3) seconds and before the first drop falls into your cup, press the button again to stop the extraction. The hot water remains "trapped" in the ground coffee. Wait for 3-4 seconds and immediately start the extraction again. With this process, the 3-4 seconds of "waiting" result in a more aromatic and flavorful espresso. Finally, make sure that the coffee extraction in this machine lasts (in total) 25-33 seconds (for 8-16 grams of ground coffee). In conclusion: It is a very good choice for espresso at this price point. If for you the texture in the foam is not the be-all and end-all, but you are interested in the aromas, the taste (the "body"), the correct temperature, and the rich foam of the espresso, then it will more than compensate you! You just need to have a little patience at the beginning until you find the right degree of grinding the beans.
UPDATE 11/2023 (2.5 years of operation): The machine presented the following problem in the seventh (7th) month of operation: It was leaking water from the "Coffee brewing unit" or "Brew unit". In the attached photo, the "Coffee brewing unit" is marked with number 8 (It is the base on which the "filter holder" or "Pressurized filter holder", number 11, is attached). I took it to the authorized service center (Thessaloniki) and it was repaired without any financial burden as it was within the two-year warranty. The machine has been functioning since then without any other issues. The quality of the coffee remains the same as described above. What may have slightly "deteriorated" is the quality of the foam (it became even less homogeneous), but it is not something particularly bothersome. It should be noted that the machine makes an average of 6 espressos per day from a dose of 12-16 grams. The machine is cleaned daily after the last coffee of the day as instructed. That is, the "filter holder" (No. 8) is washed, and then 100ml of clean water is extracted (as if preparing coffee but without the coffee grounds). Descaling is done every month. Finally, I would like to note that I do not use the milk frother, so I do not know what (negative) effect it may have on the machine's wear and tear.
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