Quality espresso machines are mechanically simple, repairable, and last a very long time. The used market is genuinely good value.
What holds up well
Prosumer machines — Rocket, ECM, Profitec, Lelit, Bezzera. Brass and stainless, standard parts, decades of service.
The Gaggia Classic, which has an enormous parts and modification ecosystem.
Commercial machines, which are built for hundreds of shots a day.
The one thing that kills them
Scale. A machine run on hard water without descaling can have a boiler and lines beyond economic repair.
Ask what water was used. Filtered or bottled is a good sign. “Just tap” in a hard-water area is a warning.
What to check
Run it. Brew a shot, steam milk, run the hot water tap. All three paths.
Look inside the tank for scale and staining.
Check the group gasket and shower screen — cheap to replace, and their state tells you about the previous owner.
Listen to the pump. A healthy vibration pump buzzes steadily. Rattling or straining is bad.
Check the boiler pressure stabilises rather than climbing.
What to avoid
Anything with a plastic thermoblock and no parts availability — cheap machines are not worth repairing.
Bean-to-cup machines, generally. They have many wearing parts, complex brew units, and repairs cost more than they are worth.
Budget for parts
Assume €50 to €100 in gaskets, screens and a descale on arrival. It is normal.
Last reviewed 8 August 2026