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Coffees that are over 2 weeks from roast date behave much more consistently and are more forgiving.
Very interesting, I didn't know that. I've started using Monmouth espresso all the time now as it's predictable and easy. I used to order bags from hasbean, but often had trouble dialling in and producing consistently good espresso. Maybe it was partly due to them roasting to order?
If I was to leave the bags unopened for a couple of weeks, might this help?
TTM-
No need to leave them open, that will speed up oxidation. What's happening when you rest it is the CO2 dissipates and the aromatics stabilise. You'll see the crema dissipate quickly with fresh coffee for this reason. Rested coffee tends to be richer and smoother too.
BTW resting periods can depend on the roast too. I use a machine which roasts relatively slowly with very little airflow and it takes about 3 weeks to really taste its best. Some high airflow fast roasting systems taste best after 4 or 5 days. That's why its good to get to know your local roasting shop if you have one ;)
Stevethecoffee
Is the Red Brick well rested? Coffees that are over 2 weeks from roast date behave much more consistently and are more forgiving.
I wonder if you may be having some consistency issues with the retention of the grinder - it may well be collecting a few fractions of grams and then dumping that excess at unpredictable intervals. Really fresh coffees will have a bit of a paddy about that but well rested ones will deal with it.
Have you tried filling up the hopper and using some other means of dosing lately? That might help.