Thanks AM and KK And thanks mycuppa's joke although I can not understand (that mean Alfa romeo is bad or good?). I can understand cross-post may kind of waste the internet resource if same group of people read the same thing all the time. Its only make the feedback less and annoy the member (at least I feel the way when I see the exactly same thing). However, I did believe myself read through most of the people's post and if needed, I reply individually answer. Although sometimes I did not really understand someone's post and sometimes there is nothing I can return except "thanks". I try to follow KK's three golden rule since similar suggestion have been around the forum and internet. However, I use the "same weight/amount of bean" for the first one instead of depth. I am not sure if there are the same thing or not. But I feel its easier to weight the bean (weight the basket) instead of mesure the depth with ruler. Through all the comparison between EM6910 and Giotto, I both use VST basket (15g and 18g). Tamping pressure/power, I have to say I try to use the same but I have not measure my tamping power for a while (since I did that with body scale and pretty mush consistant now). Okay, the following information will be the same as CS. If people have read the same post, you can skip them. ------------------------------------------------------------------ Finally~~Here is the end of the story. I went to meet the technician and the boss (head brista) of the local roaster/coffee shop (Coffee Dominion) yesterday. At very beginning, the boss (named Jon) even too busy to meet me due to another business meeting. Because I am that dispirited when I have a quick chat about the machine, he even want me to bring a 700ish grinder back home to try. However, before we met, they have not time to try to use my Giotto to make any coffee. Besides, the technician (Ben) found the water level probe are heavily scaled (even I have done the proper descaling, it can show how terrible the machine was). He did a bit descaling on the probe only. Both Ben and jon agreed this machine has been taken a good care (clean and maintain from me of course). They can not figure out what happen to my cup. Then when I almost have to leave and come back next day, the owner Jon ask me to wait a bit if I am still happy to go through the Giotto together. Because his business partner did not turn out. Luckily, I have the chance to work on the machine this Jon. We had another quick chat about the detail happened to my test between Giotto and EM6910. In order to make sure the coffee machine itself works fine, we use their grinder for first test (Mazzer robur electronic). We spent some time go through different amount of tamping and grinder size and bean. Then the machine can produce great espresso. Because its over their close time, and it has been 1.5 hours since we start all the experiment. Even we have not tried my grinder (Isomac Professionale), we both believe the machine itself is good. We concluded the scaled water level probe has done something in the boiler, to make the water level wrong (probably too high?). Then the water through the heat exchange boiler over heat the water then burn the coffee. That's why I have the over bitterness in my cup. He ask me if I can see the different of steam between before and after service. Honestly I can not... And the most appreciating thing is he ONLY ask me a 20 bucks for the bean we have used!! What a surprise!! He said he can see I am a enthusiastic coffee person, he is happy to see what happen to the machine with me. For him, its a good experience, because obviously not too many people have this machine in our city/town. And people may not tell the difference either in their cup when they use the machine. I am so touch, because for a businessman like him, there must be hundred and hundred things are more important than playing a machine with amateur coffee drinker. After back home, I did play a bit to see if my grinder is fine. So far, I think I get closer to the sweet spot of my roast bean. I am uploading my pre-service and post-service video. From what I can see the brewing espresso itself is not too distinguishable. But the mouth flavour is such huge different. I am still playing around the machine, I yet can make a good froth milk. I think I just need to practise more often. Thanks again everyone here in this thread who gave any advice and feedback. And Thanks for Coffee Dominion, I was misunderstanding you before about the way you roast. I am a happy Giotto owner now (yet not super tho because of the froth milk part). Colin
