The Pasquini is probably one of a handful of machines that has the capability of creating espresso of similar quality to commercial units that are two to three times more expensive.
Negative Product Points
I am very happy with my purchase, but have to admit that it took much longer to turn out consistent shots than I expected. I am now into my 3rd month with the machine, and quality shots occur over 75% of the time. These shots drip slowly and thick from the head after about 8 seconds of pressure build-up, and include a couple millimeters of very thick, rich, dark crema that lasts for minutes.
I have learned that the machine demands fresh beans, and a very firm tamp. I was surprised that not all espresso blends made very good crema. After buying a number of pounds from roasters on the web, I currently buy the house blend from a local coffee roaster. Finding the right beans was probably the most time consuming part, and I suspect that my shots will improve even more when I roast my own in the near future.
The machine is built very well, with the drip tray being the one minor exception. It takes about 20 min for the portafilter to come up to temperature. I use the plastic frothing tip and get very good results now with milk for 1 cappucino reaching 160 degrees in about 12-15 seconds. The steel tip is simply too fast for me, but I suppose that it too would work after weeks of practice.
I also bought the Moka grinder which is also near commercial quality and is definitely worth the price, especially since there is a discount if you buy both. I have the Rancillio Rocky grinder, which uses the same grinding mechanism as the higher-up Rancillio grinders, and the Moka works much better comparatively.