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Bainbridge-
As I understand it, sour = under. To increase extraction I need to increase resistance by grinding finer but beyond a certain fineness my machine doesn't have the pressure to force water through/the puck compresses to a point where water can't get through.
Can I increase dose but slightly decrease grind, to have a puck where the water can flow, but the higher dose will increase brew time?
This is literally my first time trying to dial in an espresso. So no real clue what I'm doing. It's fun tho!
Nef
Espresso heads - if my shot is coming out sour, but I don't think my machine can handle the grind being any finer - where do I go from there?