Bean quality, freshness, and correct grind are all vital. ISTM that Gaggias like Illy. (Bean quality no better than the best Lavazza IMHO, but grind better. Cost higher).Any good Italian professional make will do. New small one is about £1k (Large about £3k), I got mine for £300 from a closed down coffee shop. Don’t skimp on the bean quality and keep both the frothier jug and milk as cold as possible before use. It took me about 60 coffees to practice to get it right. Now it’s fine first time every time but the problem is when you go out for a coffee and see it being f&^ed up by some nerd at Starbucks or Nero; you feel like telling them their job.
PS: what makes a good coffee is good water quality (filtered) and the high water pressure forced through the beans.
Works better if the group is warm (the "group" is what you call the filter + holder), which usually happens nicely if you have it loosely in position while the machime is warming up (which BTW may take longer than it takes for the grren light to go on - 5 mins at least).
Tamp down firmly, and carefully wipe any grounds off filter rim EVERY TIME, or else you are coarse-sanding the seal.
Oh yes, and live somewhere with decent water

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