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Matisse
I'm getting on ok with it, it can go fine enough to choke my gaggia anyway...
I'm pulling shots at a 1:2 brew ratio in 27/28s consistently, they look great but still trying to perfect taste, though I've yet to reduce OPV pressure, and learn to temperature surf.
Mine is new, so had the later shim kit added to tighten burr tolerance for finer grinds, so maybe that's what's holding you back from producing good espressos?
EDIT: Were you replying to dimi3's post or my post?