What is a good espresso machine to by for under $400?

This is the one I use, but it’s slightly over your budget.
http://www.espressozone.com/rancilio-silvia-espresso-machine-v3-8836.aspx
It’s the cheapest consistently good machine I’ve found.

This is the coffee method of choice for me on most days. As one person said, it’s easy plus you don’t need a special grinder like you do for quality machines.
http://www.espressozone.com/vev-vigano-kontessa-oro-stainless-espresso-pot-6965.aspx

This is actually the only moka pot that creates a crema to give the true espresso experience. Most machines don’t even do that well.
http://www.espressozone.com/bialetti-brikka-stovetop-espresso-maker-8964.aspx

Hope the choices helped.

get one made in italy, they know their espresso
llike this one:
http://www.walmart.com/catalog/product.do?product_id=12569393
it has manual controls
why manual? because YOU can control it, not the machine
you control the amount of ground beans to use, and press tight
you control the amount of water that gets shot thru and into your cup
thus you control the strength of the espresso
these automatic things are dumb, even the programmable. give me a break. if you need an expresso in the morning, get up, pour the water in, let it heat up and then do your other things.
to me the automatic ones make weak espressos.
having worked in a lot of italian restaurants, the best espresso’s and cappuccino’s were made from MANUAL machines.
it carries over to the home versions.
where my daughter works, (a coffee shop) they have the automatic one. it measures the RIGHT amt of ground beans, it measures the RIGHT amount of water.
she knew i’d have something to say about that.
for me to get the right amount, a TRUE cappuccino made took 4 "shots" of of their espresso.
it’s one of the main reasons i don’t go to starbucks. to have a true espresso or cappuccino would cost about $20
with a manual machine YOU control it. it’s manual. you don’t have to read a novel on how to program. you pour the water, turn it on, and in a few min, it’s ready to be made.

a true espresso is almost 2 ounces. served in demitasse cups, filled almost to the rim, with a light brown foam. it is served with a lemon twist.
almost like this: http://ukwom.files.wordpress.com/2009/04/espresso_vivace.jpg
if it comes out looking like just regular coffee it could be because you:
–didn’t press the grounds down hard enough and the liquid just shot thru
–you didn’t use enough beans

a cappuccino is about double of that- about 4 ounces. the foaming should be done with cold WHOLE MILK, in a metal pitcher. if you use skim, non fat, etc., it will not foam up as well, and you’ll end up with "warm milk" the cup’s rim should be rimmed with lemon, and dipped in a bowl or plate of cinnamon sugar.
while the cappuccino is being made, then froth the milk. top with a dash of cinnamon sugar or chocolate powder. you can put a cinnamon stick in it too if you want.
it should look like this: http://www.stonecarver.com/news/it/cappuccino.jpg
nice and frothy. and it should taste like it has 4 ounces of espresso in it, ENHANCED with poofy steamed milk, not a whole ton of milk with a molecule of coffee.

don’t buy the individual portion sizes, they suck. go to the grocery store and you can grind your own beans. you want a FINE grinding. keep refrigerated.
when you turn the machine off, wipe down the metal steamer bar, put a glass of warm water under it so it can soak.
just rinse the canisters and let air dry.