What was once ok is now barely tolerable!
Yes, my thoughts also after having the Vivaldi for 4 months. But it's been a hell of a learning curve to produce consistently good coffees. I have been amazed recently by how much difference a fresh roast makes in comparison to beans of unknown age - there is no comparison. Keeping the beans in sealed containers when you're not using them also seems to make a big difference. I've taken to buying premium blends from boutique roasters around Sydney and have been getting awesome results. Once you start producing really great coffees from the Vivaldi you just cannot go back to the slop that is dished up by most cafes.
Anyway, great set up and good luck.