What the best kind of cappuchino machine on the market?

I've got a fairly avarage cappuxchino maker at home but the but the espresso always comes out really diluted and the milk never really froths up quite right. I work as a waitress as there's an amazing one there, the coffee tastes just perfect. Is there a good cappuchino on the market that isn't too expensive but produces good results? Now, I know that there are good ones on the market. I used to have one but it died of old age--now I have a Hamilton Beach that Consumer Reports rated highly and it's pathetic--from your description, I'd guess you have the same model?

Anyway--here's what to look for, from my experience:

1. Pump-driven machine. The more pressure, the better!

2. Deep filter basket for the grounds. The one I currently use has a too-shallow basket, and the water doesn't stay in contact with the grounds long enough--which is why it's weak.

3. Steam tip--some have a steam tip that automatically incorporates air, which is what guarantees a good froth.

Now, a couple of other things to consider:

A. Beans. Your espresso beans should be super-dark but not burnt (e.g., not Starbuck's). You can tell if they're roasted right because they'll be oily. That oil is what gives the brew its richness and quality beans, espressed well, will yield that lovely brown 'crema' that floats atop the best cup of espresso. I buy them in whole-bean form and grind what I need with my Braun set on the finest grind.

B. Tamping. When you press the grounds down into the basket, you need to exert 35 pounds of pressure. Professional baristas practice using a bathroom scale.

C. Milk. It seems wrong, but it's true--skim milk froths best.