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It tastes actually pretty good, considering they're fairly cheap beans from Solimo bought in 5kg batches and just a medium-dark roast. Grinding finer is my next step as I don't want to go too big with the dose. I wondered if it is the grounds swelling during the pull, which means the gaps get bigger and there's less restriction for the water.
Machine is a Gaggia Classic with filtered water. I haven't noticed it being too fussy needing really fresh beans unless it is a light roast.
Jonny69
disq
If you can't grind finer you can try increasing the dose a little bit (up by 1 gram?), are you sure the distribution/tamping is good though? ie. are there any holes etc. in your spent puck, is it possible to get a naked portafilter to see how the thing develops?
It could be the beans, some machines (cough Sage cough) need really fresh beans. How does it taste?