I recently upgraded to a used DB (10 year old, but very clean La Spaziale Vivaldi S1V2) from five years with an E61 HX machine. Paired with Sette.
My shots are coming out very consistent, but lacking punch. Most drink are Americanos for me and lattes for my wife. Though straight espresso is on the bland side as well.
With the HX machine, I didn't have as much control, so I was usually adjusting things to tame overly strong sour or bitter tastes. With lots of control over temp, I'm not sure how to add back more kick.
Coffees I'd used with the HX machine, so no change there. Klatch Belle and Redbird Blue Jaguar. Both ranged from 5-10 days post roast.
Initially was using the stock double with bottomless portafilter. Then switched to an IMS Competition triple.
16-16.5g in the double (usually around 16g in 25 out, 30sec)
18-18.5 grams in the triple (usually around 18g in 26 out, 30-33sec)
WDT on all shots. Flat and Convex tamper used. Occasional mild channeling, but usually pretty good.
I can taste the swing from sour to bitter as I go from low temp to high, but still can't get much in the way of bold tastes to cut through in Americano and Latte.
Brew pressure seems okay. Tested with a gauge, but was having trouble getting a good reading. Seemed to be around 9bar. (Also, gauge on machine reads a little shy of 10bar during brewing, so at the grouphead is probably close to 9bar).