It's the machine first, then the coffee.
So long as your beans are kept away from the heat (freezer's are good) and ground seconds before use, most coffee's nowadays are up to scratch. High pressure machines (17 bar+) are necessary to get that
crema oohmph...
Try
http://www.cafe-noir.ch/ if you're in Zurich (near Langstrasse): excellent cafe with roaster right next to you. Only three tables, elbows touch. Fab.
Coffee? 'El Punto Negro' available from
http://www.franzfricker.ch/