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@bombcup
@Smithchild, Bialetti make about the best stovetop moka pots, but as with all mokas avoiding overheating and burning the coffee is very difficult. When using a new moka, make 2 brews and throw them down the sink to season the pot then drink the third. Don't wash it in detergent just give it a rinse, think of it like a wok.
Aeropress is a good alternative if you want an intense thick brew, but you can't beat pour-over filter cones or french press IMO for getting the delicate flavours out of the coffee.
The Gaggia MDF / Dualit burr grinder is very good for brewed coffee at around £60 but if you want to get into espresso in the future you would be wise to spend a little more now on a Rancillio Rocky at around £140-£180, an Iberital MC2 around £120 or a second hand Mazzer SJ at around £100-£150, plus £30 for fresh burrs. The Mazzer would be the last grinder you ever need.
@Ant, Yes it will probably only happen with a dosed baket because this gives resistance to the flow and ramps up the pressure. If descaling a gaggia use their own gaggia baby stuff or go to a home-brew shop and buy a big bag of tartaric acid for way less dough. The alu boilers in gaggias don't take kindly to citric acid or other proprietary machine descalers.
Cheers JustMouse, there really is no substitute for fresh coffee. Fresh beans, hand grinder, cool the kettle for 2 minutes, presspot. Easy.