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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-
What weight are you getting out and in what time? If you're getting ~30g out from your 15g of coffee in 30 seconds or a bit less and it's sour you can up the dose. If it's taking much less time to hit 30g then a finer grind is the way to go but you could also up the dose a bit. I usually do 18-19g in for 36-38g out in 30 seconds.
Colonel_of_Truth
When you say sour do you mean it's running through the machine too fast I.e. underextracted?