I can't compare this to any other machines over $1k. This is my first real machine. Direct plumb was my first priority. I hate reservoirs, and I'd wager a vast majority of those who go direct plumb will never go back. I chose this machine because no other direct plumb machine could compare in terms of value (features, serviceability versus price). In fact, the feature set on this machine is even more robust than is easily communicated on a bullet-point list on a website. To get an idea of what I mean, google the temperature offset for the vivaldi S2, or read about the aftermarket upgrades including but not limited to the programmable start times for various days of the week. All that to say, there's more ability to customize settings than you might guess based on the simplicity of the interface and absence of digital readout. Your key consideration with this machine versus another is the 53mm group head as opposed to the ubiquitous 58mm (E61). This one's deeper, that one's wider (obviously). The E61 is the safe choice. The standard. This 53mm group head is a relative upstart in the espresso world, but "relative" is the operative word. The 53mm head is billed as more forgiving. I'm not sure that's the case based on reading and conversations, but again, I've never owned or dialed in shots on an E61, so YMMV. I will say you will definitely get channeling at times, no matter what. I'm religious about manipulating one variable at a time under controlled conditions with numerous samples, and there will be times where my kitchen is a spritzer war zone despite adhering to all the conventional wisdom regarding channeling. That said, if I'm working on the same batch of beans for more than a week, by the end of the 2nd week, I'm getting virtually no spritzers, but often still have a segmented puck that suggests uneven extraction (the top half of the puck falls away first, leaving the bottom in the portafilter). I've manipulated pre-infusion times from 0 to 8 seconds with no noticeable change in this. Oilier beans suffer less. But of course, most coffee geeks turn their noses up at anything beyond Full City these days. It's also not uncommon to see visual signs of extraction favoring one side of the portafilter as opposed to the other. Sometimes it's perfectly centered. Sometimes it's not. I'd wager the way the water diffuser releases water unevenly and randomly has an effect on this, but I haven't seen any diffuser that does any better. On the subject of tamping, the consensus seems to be even, consistent pressure, and that the actual pounds of force don't matter as much as keeping it even, along with the other extraction variables (grind, dose, ratio, etc). I find this to be utterly and completely false. Changing only my tamping force, I can take a shot from 19 seconds to over 40 easily. I don't know if that's a 53mm thing, or if its due to my herculean size/strength, but the point is to not just assume every piece of conventional wisdom will apply to your experience with this machine. Once I figured that out, I broke through the next glass ceiling in my shot-dialing-in journey. I've also seen 95%+ opinions that a nutating tamp is garbage. On the contrary, I find that a light nutation at the beginning of my tamp (more so to aid in even distribution) takes my shot consistency up a notch. Anyway, just another variable to consider as you dial in. With respect to the portafilter, the bottomless one is technically a triple. It's not happy with anything less than 18 grams. I've gone as high as 22g, which almost always involves some grind overflow. 20g seems ideal. I've been brewing mostly 20 in and 33-36 out at 29-34 seconds. Depending on the roast, 42-45 seconds has been great. Other roasts, 19-24 seconds has been great! With respect to DIY maintenance, I can't remember if I was told this in the store or if I read it online, but changing the group pressure is NOT hard (I was told it was). If you're just not a DIY'er at all, then maybe, but I thought it was easy. Disassembly of the grouphead for cleaning is easier still. I believe Clive bench tests these and gets them set up. But pressure can vary based on line pressure. My home's line pressure was 75+ so I have the regulator taking me down to 27-30, depending on what else is on. Even with that, my out-of-the-box pressure was 9.5 bar. I turned it down such that the extraction starts briefly at 8 bar and quickly builds to 8.5 for the remainder of extraction. Seems good, but I haven't experimented with this (while it's easy to adjust pressure, it's also too time consuming to do very often). The steam wand is pretty good. Again, i don't have much to compare it to. I thought I had issues with my milk or my wand at first, but found that's almost always a learning curve issue. Get the tip just BARELY under the milk, wand resting on the spout... then tilt the pitcher sideways (bottom moves away from midline) until the tip is halfway between the midline and t...