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If you already have a decent grinder you can get into making decent espresso
for about $200 with a Gaggia. When I got Silvia I started with a Maestro
(not plus) and the Maestro actually did ok, for a few months 'til the burrs
were shot, which led to a Rocky which a few years later led to adding a
Mazzer SJ (primarily 'cuz of those dang ultimate coffee experience
ristrettos, man does that Panama Gesha make a killer ristretto:-). Of
course, the trouble is you might find you really like espresso extraction
coffees and it can indeed be a steep slippery slope! OTH I virtually never
spend $ on coffee of any kind "out there". For instance Saturday afternoon
Debi & spent the afternoon playing at Bridgeport Village. (A boutique
shopping village.) Popped into Pete's and almost ordered a ristretto just to
see how they do. I first asked the "barista" behind the 3 group La Marzocco
if they pulled ristrettos. "Yes". I asked do you grind finer and pull the
shot longer? "No, we just stop the shot sooner but I could try". I told her
since they were busy I wouldn't make her take the time. When in reality she
as much said she didn't know and hadn't practiced how to make a double shot
30-35sec 1oz ristretto so I waited 'til we got home. So I saved some money! 
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There is always deeper with coffee!
 
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Definitely renegades:-)
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.