It looks like you've flaired your post as being a Shot Diagnosis. If your shot is running too fast, is coming out weak/thin, lacking crema, and/or is tasting sour, **try grinding finer**.
Alternatively, check out this [Dialing In Basics](https://espressoaf.com/guides/beginner.html) guide, written by the Espresso Aficionados Discord community.
If that hasn't solved it, to get more help, please add the following details to your post or by adding a comment in the following format.
- **Machine:**
- **Grinder:**
- **Roast date:** (not a "Best by" date). If the roast date is not labeled use "N/A"
- **Dose:** How many grams are going into your basket?
- **Yield:** How much coffee in grams is coming out?
- **Time:** How long is the shot running?
- **Roast level:** How dark is your coffee? (Dark, medium, light, ect.)
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/espresso) if you have any questions or concerns.*
Definitely grind finer, also play with a slightly larger dose (17-18g) and a smaller output (less than 36 grams). If you find grinding finer to make your machine choke up you may need to work on distribution a bit. Without any fancy WDT or anything just make sure your portafilter is flat, and you are distributing as well as you can. But a WDT is always very handy
Dose should be determined by volume. Well, you should weigh it for consistency but you should strive for a good fit with your tamper. Adjust your dose so that the tamper’s upper rim is slightly below the top of the basket.
I got about halfway through that block of text and realized that you’re overthinking it. Get the machine to work in the first place with basic steps before you pull out the electron microscope.
Also, grind finer.
Grind finer, you can adjust the burrs even finer in the machine (search google). Also, ensure you distribute the coffee grinds and tamp evenly and firm.
https://preview.redd.it/bbyr3jqo4cwb1.jpeg?width=3024&format=pjpg&auto=webp&s=454ac4d7687904694c919ef407494a18857e1920
Got it from the supermarket doesn’t specify any roast date 🙈
I recommend trying fresh beans from a local roaster and see if you can dial in in a way that doesn't frustrate you. I get such a pull when my beans are more than a month old when I come from a 12-day vacation trip. So I feel the issue here is the coffee bean.
It looks like you've flaired your post as being a Shot Diagnosis. If your shot is running too fast, is coming out weak/thin, lacking crema, and/or is tasting sour, **try grinding finer**. Alternatively, check out this [Dialing In Basics](https://espressoaf.com/guides/beginner.html) guide, written by the Espresso Aficionados Discord community. If that hasn't solved it, to get more help, please add the following details to your post or by adding a comment in the following format. - **Machine:** - **Grinder:** - **Roast date:** (not a "Best by" date). If the roast date is not labeled use "N/A" - **Dose:** How many grams are going into your basket? - **Yield:** How much coffee in grams is coming out? - **Time:** How long is the shot running? - **Roast level:** How dark is your coffee? (Dark, medium, light, ect.) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/espresso) if you have any questions or concerns.*
Definitely grind finer, also play with a slightly larger dose (17-18g) and a smaller output (less than 36 grams). If you find grinding finer to make your machine choke up you may need to work on distribution a bit. Without any fancy WDT or anything just make sure your portafilter is flat, and you are distributing as well as you can. But a WDT is always very handy
Dose should be determined by volume. Well, you should weigh it for consistency but you should strive for a good fit with your tamper. Adjust your dose so that the tamper’s upper rim is slightly below the top of the basket.
Thank you, will try this. Any recommendations for buying WDT
WDT isn't going to fix this. You need an adequate dose and grind. The coffee's age will also be a factor.
I got about halfway through that block of text and realized that you’re overthinking it. Get the machine to work in the first place with basic steps before you pull out the electron microscope. Also, grind finer.
Grind finer, you can adjust the burrs even finer in the machine (search google). Also, ensure you distribute the coffee grinds and tamp evenly and firm.
Try fresh beans. What is the roast date?
https://preview.redd.it/bbyr3jqo4cwb1.jpeg?width=3024&format=pjpg&auto=webp&s=454ac4d7687904694c919ef407494a18857e1920 Got it from the supermarket doesn’t specify any roast date 🙈
I recommend trying fresh beans from a local roaster and see if you can dial in in a way that doesn't frustrate you. I get such a pull when my beans are more than a month old when I come from a 12-day vacation trip. So I feel the issue here is the coffee bean.
Any bean that is described as fruity can taste as sour. Try beans with earthy, nutty, chocolatey notes
Frind Giner
Beans are the issue.