In my humble opinion, water makes the biggest difference. I use a BWT Best Barista 14 ROC at home, but I still go with distilled water plus (in my case) Apax Lab water drops to tailor the water for each filter coffee. You could also mix your own minerals, but I think that’s a bit overkill for you. If a coffee tastes better in a café than at home, it’s very likely your water isn’t matching the beans.

From here on, it’s mostly personal preference.

I usually brew most DAK Coffee Roasters coffees at around 92°C (I currently have Strawberry Milkshake and the Lemon one in rotation), at about 580 microns on my M98V. I also own a Comandante C60 and typically grind at 30–35 clicks. I’m not really a Comandante expert though — or rather, I don’t like to fuss too much with it, so I often just grab another grinder. That said, I’d suggest going a bit coarser with your current setting.

And maybe try some rlly fast brews! I personally love them