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Sumo
i weigh the beans first and then grind. and it's the final shot that is at issue.
no visible issues with grind and it's the final shot that is out/changeable.
basically I'm happy with my technique and I am decent enough to be able to dial in most coffees very quickly and confident in adjusting dosing/grind and all that. it just baffles me that red brick behaves so much more robustly than pretty much all of the other coffees i try. like before i bought all of those other roasters coffee the red brick was solid, then there was loads of issues and as soon as I put red brick back in about 2 months after the last time I used it, adjust after first shot it's back to rock solid again and has stayed so for over a kilo of now.