Easy to use and I have two.  One was a gift and the other I bought for fifteen dollars for spares.  Because you can only brew one decent coffee at a time, and the second one is never as good as the first, I now have both machines set up and can easily make two pretty well identical coffees.
I am not a barista and I am not a coffee expert.  I do have a few different coffee appliances including pump and boiler electrics, and a Bellman stove top.  I also compare what I manage to produce with supposedly decent coffee houses.  
Visitors who ARE coffee geeks often ask for my coffee rather than go to a coffee shop.

All plastic, and I worry a little about the, apparently plastic, boiler.  The only way to make really nice coffee is to forget the instructions and make it 'properly' as suggested below.

Ok, it took forever to understand the little Krups.  First, if you throw away the instructions as I di, you are probably risking a boiler explosion.  Keep your head away from the thing.
Buy a burr grinder and grind Robert Timms beans very fine, or use Grinders brand coffee.  In fact if you check grinders it will give you an idea of how fine to grind. I prefer the smooth taste of Robert Timms.

Fill the basket to the brim loosely, then TAMP.  I actually LEAN on the tamper.  I made one from a plastic end of a tamping spoon, but later I bought a cheap alloy one.  SPIN the tamper to polish the top of the coffee.  That is particularly important in this little machine.
The big complaint about this machine is that there is no crema and that it scalds or burns the coffee.  You can stop this.  Get a shot glass and a timer.   If you tamp sensibly you will find the shot glass fills time after time in 25 seconds and there is about 1/8 to 1/4 inch of red/gold/brown fine foam across the top.  Get used to how the stream coming out of the holder looks and when it starts to blow bubbles and turn 'watery'.  You can actually hear this happen as steam instead of hot water begins to get into your coffee and ruin it.

About half fill the tank, maybe a little more but not too much.  Screw the lid on properly.  Close the steam knob.  One of my bravos has a thick alloy holder and the other is plastic.  I usually have the alloy one sitting in boiling water while I prepare the coffee.
Put the basket in the holder and attach to the machine.  Turn on the power and place a cup under the holder.  While it is heating put some cold milk in whatever you use to foam the milk.  I use a stainless steel camping mug that I bent a spout into.  The milk pitchers are usually too deep for the steam pipe.

When you see the first trickle of brown stuff, start the timer or check a clock.  watch the stream very carefully.  I quickly empty this first bit, it is bitter.  But only enoug to cover a 10 cent coin in the bottom of the cup, so dont worry about it too much.  
Around 20-25 seconds later you will see a couple of long bubbles start in the stream.  About now is the time to take out your coffee cup and replace it with something else.  If you let more bubbles start, you WILL start to get burnt coffee and you can actually smell it burning.

Set the coffee cup down.  Depending on the grind and tamping you should have between 1/8 and 1/4 inch of red golden and dark mixed fine bubbles across the surface.  What colour I get depends on the coffee.  

Forget the frothing attachment.  Open and close the steam knob to clear any water.  Put the nozzle just under the surface and mess with the angle of the pitcher until you have the milk swirling in a circle.  Use a milk thermometer and shut off just before the needle hits the red.  If you open the steam knob about 1/4 turn +/- you can get a nice swirl going in the milk.  It takes 20 seconds to foam and you can make such tiny bubbles you can barely see them, but the milk is creamy after you heat it.  Turn off the steam, swirl the milk a little and tap it firmly on the counter top to settle it.  Any larger bubbles will pop.

You can learn to foam any milk.  I like UHT full cream milk because I like the sweetness.  I also use ordinary full cream milk. I can foam skim, semi skim and believe it or not, full cream and skim powdered milk!  So there is no excuse not to have a nice drink.

Put the milk down and turn the steam knob on and off, wipe it clean and turn the knob back on the release pressure.  Wipe the thermometer.

The ten seconds or so that took will settle the milk nicely.  Done right you will still have about 1/8 inch, maybe only 1/16 inch of lovely gold foam over the top of your coffee.  Maybe not as nice as real espresso, but it tastes fine (try it).  If you can swirl it around your mouth and taste the flavour without wanting to spit it out, you will see why I love this little machine.

Tilt the coffee cup slightly and pour the milk down the side so it runs under the foam and as the level rises the foam will blend into the foam on top of the milk.  Now you have a pretty golden cap across the top of your milk that will be around an inch deep but no visible 'bubbles' adn a sort of light tan/gold all the way through.  

You can play with this stuff.  I like to dig it out with a spoon, turn it upside down and wonder how something apparently devoid of bubbles can just hang there.  

Maybe it is not a real espresso, and perhaps it is not a real cappuccino.  The fact is though that is tastes good enough to fool most people and can taste better than a bought one at a cafe like Starbucks of Coffee Club.

These machines are pretty old now but they crop up on ebay and garage sales from time to time.  I didn;t like coffee much until I learned what you can do with this thing.  Now I drink the black smooth coffee with the reddish gold foam 'raw' from my little Krups.

One was a gift, the other was in a second hand shop.