I compared the plain single espresso I made with the semi-automatic Gaggia to: 1. A semi-automatic from a different company at a similar price 2. A semi-automatic from another company at almost double the price and 3. An automatic from a different company at five times the price. The tests and comparisons were made with the same coffee bean and the same grinding mill. (Also, temperatures, pressures, water quality, etc. were kept constant during the measurements). Perhaps the most important issue with semi-automatic machines is: 1st to find the right grind level of the coffee beans and 2nd to practice the "pressure" (the "pressing") that we will apply to the coffee. The Gaggia machine produced a good espresso coffee having ground the beans to a finer degree (i.e., more finely cut) compared to the other machines. I think this point should be particularly noted: If someone does not have a grinding machine and asks at the coffee shop to grind it for them, then they should initially buy 50 grams of the same coffee, ground at different grind levels to find the one that best suits the Gaggia. If someone buys ready-packaged and ground coffee (supermarket), then if the coffee does not come out as expected from the start, it is very difficult to achieve something better with the "pressure" technique. The "solution" then is to change the coffee brand. In the Gaggia, the coffee temperature was excellent, without the burnt taste in the "body" of the coffee (almost comparable flavor performance to the automatic machine at five times the price). The point that left me cautious is the texture of the crema. The crema came out rich, but it was not smooth and homogeneous. Even though there were 9 attempts with different grind levels and "pressures," I could not achieve the desired result. Of course, the other semi-automatic at a similar price did not produce the desired crema either. The semi-automatic at double the price produced a proper crema, while the automatic, as expected, produced top-notch crema. The texture of the crema affects (to a small extent) the aftertaste, which was observed (to a very small degree) in the Gaggia without ultimately altering the flavor result. Therefore, the slight difference in aftertaste, in my opinion, is a parameter that should not be considered in the evaluation. The Gaggia, although its plastic parts are good, does not give a sense of sturdiness in its construction. One area where the Gaggia stands out is its system, which performs mechanical pre-infusion (integrated into the double-walled portafilter) because the coffee releases more aromas and better flavor compared to even the semi-automatic at double the price. Something that I believe is worth trying during the coffee extraction is the following: After pressing the button to start brewing the coffee (extraction), after three (3) seconds and before the first drop even drips into your cup, press it again to stop the extraction. The hot water remains "trapped" in the ground coffee. Wait 3-4 seconds and immediately restart the extraction. With this process, the 3-4 seconds of "waiting" provide a more aromatic and flavorful espresso. Finally, ensure 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 the texture of the cream is not the be-all and end-all for you but you are interested in the aromas, the taste (the "body"), the correct temperature, and the rich cream of the espresso, then it will more than compensate you! Just have a little patience at first until you find the right grind level of the beans.
UPDATE 11/2023 (2.5 years of operation): The machine experienced the following problem in the seventh (7th) month of its operation: It was leaking water from the "Coffee brewing unit." In the attached photo, the "Coffee brewing unit" is marked with the number 8, (It is the base to which the "filter holder" or "Pressurized filter holder," number 11, is attached). I took it to the authorized service (in 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 presenting any other problems. The quality of the coffee continues to be the same as described above. What may have slightly "deteriorated" is the quality of the cream (it has become even less homogeneous), but it is not something particularly annoying. It should be noted that the machine averages 6 espressos per day with a dose of 12-16 grams. The machine is cleaned daily after the last coffee of the day as per the instructions. That is: The "filter holder" (No. 8) is washed and then a "brew" of 100ml of clean water is done (as if we were making coffee but without the coffee grounds). Descaling is done every month. Finally, I should note that I do not use the milk frothing function, so I do not know what (negative) effect this may have on the wear of the machine.
UPDATE 11/2024 (3.5 years of operation). The machine continues to operate without any problems. The quality of the espresso has not significantly changed compared to the initial result. The machine has been used less in the last year (on average 2 coffees per day with 16g of coffee per dose). One point that should be emphasized is that everything mentioned about this machine refers to a machine that costs around 100 euros. If someone "goes" for a machine costing 180-250 euros, the difference in espresso will be significant and immediately recognizable. So if someone wants a better espresso and uses the machine daily, it may be worth considering something "better." If someone wants even better espresso quality (where the difference with that of a machine costing 180-250 euros is noticeable), then they need to go for a machine of a different philosophy (with pressure gauges, etc.) and should be prepared to spend more than 600 euros. The intermediate prices of 250-600 euros usually refer to automatic machines, many of which also have a built-in milk frothing system and generally have a more beautiful design, smaller dimensions, etc. However, the quality of espresso in this category of machines (always according to my subjective opinion and because I happen to have machines from all 4 categories) does not have a recognizable difference from a machine costing around 200 euros. And two final notes. 1) All the review refers only to double espresso (not cappuccino, latte, macchiato, etc.). 2) The quality of the beans is crucial. Especially for the Gaggia Gran Style, I believe that a blend with 80% arabica and 20% robusta should be used, as the robusta bean variety provides a richer and more homogeneous cream, compensating for a more "flat" taste in the body of the coffee.
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