Some of you know I've been running an espresso bar at the local Farmers Markets with a two group Astoria lever. A while back a good customer asked if I'd look at a couple of machines he had in his basement that he no longer used. He said they didn't steam well. He brought them to the market the next week. One is an Andreja Premium and the other is a Pasquini Livia 90S. I took them home and did some routine maintenance on them and they work great. Both in mint condition. Have them both set up at home with a Macap M4 between them. They both pull beautiful shots. Just had some Ethiopian Maj from the Pasquini yesterday and the Andreja today.

A month later he comes back from Italy and stops by the market. Says he's got an offer for me. I can keep one of them if I buff him out with coffee at the markets for a year. The other he wants to give to a chef friend who is opening a new restaurant. The chef will pay me to train him on it and do the routine maintenance.

Which would you keep and why?

A bit of research reveals that the Livia is NSF, but I am not sure about the Andrea. Depending on local health codes or such, that might sway the decision as to which is approved for commercial use in his restaurant.
Additionally, in commercial use, I would give him the one that was easiest and quickest to service. Would save both of you time and money- well, save him money, anyway..

I like the Quickmill machines I have seen. And I prefer the looks of the Andreja Premium.