No worries.
The 2-cup Brikka is very difficult to use. The time between hot and boiling is so short that it is very difficult to get it right. You don't want it spluttering.
The Mokka is easier and I suspect the 4-cup Brikka is too. By the way: I use the 2-cup as a single latte shot. These days I use the Mokka more often than not.
I get my grinders mostly from ebay.de (Germany). Ignore anything described as "rare" unless it looks very unusual (wanker alert). I think the most I've ever paid is $75 for a mint DeVe (Dutch version of a Dienes). Don't spend more than that. Zassenhaus are very good but come in different grades and you definitely get what you pay for. Don't worry too much about the age of the grinder. As long as it's in good nick it should serve you well. They don't wear out very quickly unless you do a lot of very fine grinds where the burrs actually touch each other. My Dad has had the same Zass for about 60 years and it's a lot better than the first one I bought. They come in different grades, as I said.
Here's something on how to restore and adjust an old coffee grinder:
http://www.orphanespresso.com/vintage-h ... 546-1.html" onclick="window.open(this.href);return false;
A word to the wise: a manual grinder cannot achieve the consistency of a commercial grade electric conical burr grinder like a Mazzer. On the other hand, there are wankers out there who will tell you that they can taste the difference and that manual grinders taste terrible. This is total bullshit. It's just a way to say they spent $2500 on a Mazzer and it was worth every cent. Where the internet is concerned, even coffee is not exempt from competitive spending...
It is true that the crank arm places an eccentric load on the burr and that means consistency will always be a problem. You have to get the aggregate grind right.
Brands to look out for are:
Dienes, PeDe and DeVe (all the same brand and generally the best)
Zassenhaus
KYM
Armin Trosser
Leinbrock's
Lehnartz
Stay away from Peugeot Freres and Japy Freres. These are French grinders and most are not really able to do fine grinds because French coffee used to be made mostly with a press (like a Bodum). Most of the ones I've seen have been very old and probably beyond repair. My 100 year old Zass has to be sand blasted. I can do it at work but it's a matter of timing.
by the way: as far as milk goes, I bought a milk frother for $25 from Aldi.