Makes a decent espresso, did accept my 20g 58mm basket, and I could use my 58mm tamper. Dialed in the ground in just a few attempts. So, great espresso!
Disappointed they don't use a standard 58mm fitting, so I could not bring over my 58mm bottomless portafilter. Had to open up the machine before using it because there was a screw wedged where it shouldn't have been. Turned out to be benign, looks like it was just an extra that fell into the machine during manufacturing. Other than that build quality looked ok. I'd have preferred slightly more distance between base and the portafilter to fit a big mug and weigh scale, but I managed to work around that. The water fill is nice, but not super easy to see where the level is and easy to overfill, which will silently spread over your counter out the back.
I like to make latte and my wife likes the milk foam with hot chocolate. I learned stretching and smoothing milk with a proper steamer (Andrea Premium), but spent a year or two steaming milk with a $300 Breville - which is more comparable with the Gaggia. The Breville has a single pin hole for the steam, and I assume that's because of the lack of steam pressure when you're boiling the water to make steam "on the fly". But, the Gaggia has 2 holes - like the "big boy" machines. The Gaggia can stretch the milk, but unfortunately the Gaggia doesn't have the pressure to smooth the milk like a normal steamer. I use non-fat milk, so it's a little harder to steam than regular milk. I had to go read the manual on how you're supposed to steam milk with the Gaggia. It's kind of opposite to what I learned: apparently as the milk stretches the Gaggia instructs you to lower the nozzle to keep it just above the liquid milk surface. Also the manual says you have to steam your milk in 60 seconds. Normally, I'd stretch 200ml up to about 500ml. Anyhow, I tried for a couple of weeks and I give up. The Gaggia can stretch and heat the milk, but smoothing is something I couldn't get it to do. If I have to manually smooth the milk by pouring it into a second milk jug then I'm out. (Yes, I did see a few workaround videos on how to steam milk with the Gaggia, so I'm not the only one who found the Gaggia steamer to be sub par).
I'm now looking for a replacement at a similar price point.

Update: found out you can buy low profile drip tray, so I ordered one. As for the steamer, still struggling. Might have to switch to cappuccino
Update2: I gave up with the steamer. I got a $35 milk frothing thing, it works great and I no longer have to steam milk for the wife since the milk thing is so easy to use. Super happy with the low profile drip tray replacement (see photo of my new setup). I plan to only use the steamer to clean the puck filter. I didn't point out above that since the Gaggia doesn't preheat the group head portafilter, running it for a few seconds before preparing the coffee is a great idea. Updated the rating to 4 starts for the espresso, it's great coffee and I've got an excellent workaround for my latte.

I've been enjoying coffee for almost sixty years.

I've worked as a barista in my early twenties. I know my way around coffee; particularly when selecting beans; the roast; how to get the best grind using the best grinder; how to achieve the best cup of coffee using almost every conceivable method and device.

These days I am prefer a delicious, smooth-bodied, crema-rich cappuccino when I wake up. Unfortunately, health concerns have limited me to just one cup of coffee a day, so I make damn sure I enjoy the best tasting espresso or cappuccino every morning.

Ordinarily, I would have been using my time-tested and still reliable 1968 La Pavoni espresso machine. This machine took me over a year to master and once I had it down, no other espresso machine even came close to pulling the finest tasting espresso or caps you could drink.

But the La Pavoni is a bulky and intensively time-consuming machine to use; especially in the morning once you're out of bed and your brain still isn't operating at 100% until AFTER you've enjoyed your coffee.

I needed to find and purchase an interim type of counter-type of espresso machine. Oh, I will still use my La Pavoni for that special occasion, because there still isn't, in my opinion, a machine that can produce a finer tasting espresso or cappuccino than the La Pavoni.

After about a month of intensive research, which included reading and evaluating every review and recommendation I could find, the Gaggia Classic Pro is the model that kept coming up as the best in its price range EVERYWHERE.

And then I started looking at the Youtube videos. Almost to a video, it was the Gaggia Classic Pro that was heralded as THE espresso machine to buy in its price range. And another surprise: the Gaggia Classic Pro had been receiving this endorsement going back decades.

Another big plus: Gaggia is an Italian company that has the inside scoop on coffee...that's all they do. They make coffee machines.

I decided to purchase the Gaggia Classic Pro...and man oh man was this ever the right choice.

It did take a couple of tries, even from this seasoned user, to appreciate all the ins and outs of this machine. The machine is far more sophisticated than it looks.

But can it produce a satisfying espresso or cappuccino? And can it steam or foam up milk like no one's business (providing you know what you're doing and you don't scald your milk...and especially if you have a talent making espresso art)?

I only use bottled water so as not to build up sediment inside the machine. I like to keep my equipment cleaned, well maintained, and operational at all times. You need to understand how this machine is put together in order to master all of its secrets.

My suggestion is: check out the HUGE volume of Gaggia Classic Pro Youtube videos online. They will teach you everything you need to know in order to get your Gaggia to produce the type of enjoyable espresso or cappuccino you like. But you do need to understand how the boiler and the rest of the components work together if you really want to achieve the finest results from the Gaggia Classic Pro.

I have paired my Gaggia Classic Pro with the latest model of Baratza's burr grinders in order to affect the perfect grind of the whole beans I use. And, by the way, I grind only the amount of beans I need for that morning's coffee. The balance of my 1Lb once a month purchase of whole beans are kept in a sealed, but valved container in order to release the CO^2 that coffee beans give off.

I set the burrs to the finest possible grind setting. I have found with the Gaggia Classic Pro, one of the secrets is to NOT tamp down the coffee to the point of a severe compression. Make sure the amount of coffee is evenly dispersed and then lightly tamp it down. Don't forget to run hot water through the group head in order to preheat it.

I also recommend purchasing an inexpensive hand held timer. You'll need it. You'll understand why after viewing many of the Youtube videos featured about the Gaggia Classic Pro.

When you're ready to make your cup, place a preheated cup under the group head and let 'er rip. When the light goes off, press the OFF button. Then follow the Youtube recommendations for using the steam wand, otherwise you will run out of pressure before you obtain the type of steamed or foamed milk you need.

And make sure you clean off the steam wand IMMEDIATELY after use and then let a blast of steam go through the wand to unclog it on its inside. And always use bottled water. NEVER use tap water with a Gaggia Classic Pro.

If you do, your machine will die an early death in a couple of years instead of lasting a couple of decades.

I recommend the Gaggia Classic Pro with a full five star rating. It is, without any doubt, the finest espresso machine anyone can purchase in this price range. It offers superior workmanship made from superior components and materials; it is a remarkably well-engineered device; it is an attractive model to place on your kitchen counter; it is easy to clean and maintain; and it will produce for you the tastiest espressos and cappuccinos at home for you to enjoy.

I've had this machine for a few weeks now. The reason I chose this was because I was looking for a machine that would last me awhile, rather than breaking down every few months. With research, many say this machine with consistent maintenance will last me a few years.
Now, first impressions? I'm a literal amateur at coffee. I started off from a Keurig, to Nespresso, to Mr. Coffee (big regret) to now this. So yes, the learning curve is HUGE. In the beginning pulling the portafilter across takes MANPOWER. Had to hug the machine to lock it in, but recently it's gotten easier to pull so maybe it's just about "breaking it in". This Gaggia pulls the best espressos I've ever had. With the Mr. Coffee Coffeehouse machine, I thought my beans were the problem as it was constantly bitter even after dousing cream and sugar but it turns out it was the machine itself. With this Gaggia, I drink the same beans WITHOUT sugar which for me is a big deal.

The steaming took a few tries to get the hang of but I'm getting there. I had to watch a couple videos on how to use the machine properly as the instructions aren't entirely clear.

UPDATE: 3 months later. Noticed a little slow extraction issue and decided it was time to decalcify, but other than that, no issues.

My sentiment about this machine has remained the same. For its price point it does a great job pulling a shot of espresso. If you're a newbie like i was (and still am!) with this machine you'll need to take time to learn the nuances otherwise you WILL get frustrated with sour shots. Here's what I've noticed and recommend if you want to stick with this machine

1. This machine is "buildable". It's one of the attractive features where you have total control over the machine, and can add/remove things such as a better IMS shower screen, a PID, a lower OPV bar spring, etc. These things in total will cost you an additional $150 though. I did it because this machine is known to last so I personally think it's worth the investment. But if you don't feel comfortable buying a machine and spending more for additional parts maybe this one isn't for you.
2. Mentioned it in #1 BUT GET A PID!!! i hated temp surfing to find the optimal brew temperature, and a MrShades PID helped regulate not only brew temp, but the steam as well. No more losing steam power in the middle of steaming! Fair warning, if you're not tech savvy, you may end up taking a few hours to install the PID. It was a little confusing and I ended up taking about 2 days (6hours total) to install it.
3. For those that complain the shots are too slow, what's your definition of slow? There's so many factors you need to consider here when it comes to extraction time; grind size and consistency, tamping, beans, etc. A double shot should come out at about 20-30sec. Any slower/faster more often results in bitter coffee. Again if you're new to espresso please read some forums it will tremendously help you get better shots. There are subreddits and Facebook pages that have a Gaggia Classic community filled with helpful people.

Overall, for the value of this machine, it's the best you're going to get. Obviously if you spend $1000, you'll get a thousand dollar quality machine. You're spending less than $500, you'll get $500 quality machine. The GCP is a very good product for $450 considering other brands at the same price range. I'll update this every now and then because I want to make sure this is a long-term commitment.

Update: Over a year later 3/4/2022. Machine is still going strong! Regular maintenance is a must, but overall, extremely happy with my machine. Only downside is now that when I make coffee for guests it can be tedious to wait for the boiler to heat up/cool down, for several cups, but that's all just party tricks.

Make perfect drinks. A great little machine for the price. With the money I am going to save from never having to buy another latte at a coffee stand, I should be able to open my own in a few years!! Buy Dillanos coffee beans, the Dillons blend and you too can make the perfect latte or whatever your favorite drink is. I am the envy of the neighborhood. Lol

My first taste of cappuccino was in Southern Italy on vacation a very long time ago. It was heavenly to start the day sitting outside a cafe with a cappucino and a sweet roll. No matter how good a place I sampled since, it just didn't hit the spot. My first attempt with the Gaggia was slightly disappointing as I didn't get very much foam on my milk, yet the espresso had a delightful crema, and even with some bulk buy beans from my supermarket, I could tell I was on to a good thing.

A couple days later, I figured that I wasn't turning the knob for the steam far enough round at the beginning - suddenly have this mound of creamy micro bubble-foam! I tapped a wee dusting of good cocoa powder on top, and was transported back to Italy. Its the real deal. It takes a little practice at first, but quickly becomes second nature - it is very hands on, but I have a real treat to start my day in much less time than it takes to brew a pot of coffee in a regular drip-coffee machine. Speaking of which, I used to drink about 3/4 pot (8 cups) a day, but I haven't turned the old machine on in a week. I have a cappuccino first thing, and another right before lunch. I feel good!

Buyer beware: You need to have a bit of strength &/or a counter that isn't too tall for you in order to comfortably line up and remove the portafilter. You will likely get more enjoyment and variety if you acquire a good burr grinder; steaming jug; leveler; tamper; knock box; decent milk and great coffee beans. There is limited space to put a cup under the portafilter - espresso and cappuccino cups (a large teacup works too) all fit under there, but if you want a tall, latte type of drink then use a 1 to 2 oz little jug made for this. You can preheat your mug on top of the machine (I also tip the hot water from preheating the portafilter in a mug to heat it) - you won't lose anything other than a smidge of the crema by drawing your shot into a small vessel then pouring into the mug.

Frothing milk: I read a lot of instructions but they are mostly tedious and not necessary. Just know this: start with cold milk, and it has to be no more than half filling the jug (1/4 to 1/3 is better). Let the tip of the nozzle be close to the top of the milk at first, but if you leave it there as the bubbles form, you'll be trying to froth froth. I found that I don't even need to gauge how far down the milk is under the bubbles, I just move the jug up and down, and even if the nozzle occasionally gets above the surface of the milk, I still wind up with spoonable mounds of froth atop a couple ounces of hot, delicious milk.

I did bit of research and decided to buy this machine after my son said he felt it would be repairable vs disposable if something happens to it later on. He agreed with a review that declared this is a machine, not an appliance. We both agreed that a learning curve is a fair trade off in order to be able to modify our brew to suit us. I did wonder if I would regret spending $450 on coffee making equipment, I can't say it would save me money as I never spent it at Starbucks (yuck!). I'm not at all disappointed with this investment - the materials are solid and easy to clean. There was a learning curve, but we didn't need to fuss over extreme detail in order to get a fabulous espresso or cappucino. Oh, and the footprint really is small for a machine like this, but you may still need to consider space for the grinder, cups, jug, tamper, and line of people wanting to have a go.