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Strange, what happens with a coarser grind? I’m guessing you’re using an automatic machine?
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Not an expert:
To me, it sounds like it's struggling to find a way through and then massively channels once the water finds a path. Maybe going a fair bit coarser could improve consistency of flow and then dial from there?
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Sounds like the water is struggling to make it through and then after a while the puck is becoming so water logged and losing shape, hence pissing through towards the end.
If all other things are equal (tamp etc), I'd gradually step down the grind coarser pull a shot each time until it seems to be on the money
Monster1985
Ptown
Tenderloin
@alex_s
Received my JGC beans but struggling to get them dialled in. They seem to take a while before any flow comes through but when it does, it speeds up very quickly and ends up a watery acidic mess with no crema. So even if I'm getting the 1:2.5 in ~30secs the reality is that the first half is hardly anything and the second half is a quick under-extracted pull.
Any advances on what I may be able to try? These are listed as an Espresso roast but are quite a bit lighter than your average, so I might be getting stumped by a lighter than usual roast and should expect it to behave different to a darker espresso bean?
Tried increasing the dose and yield but no luck, still bodyless, cremaless and with a lingering over-acidity.
Not knocking the beans as it's clearly not pulling correctly, so keen to make them justice but struggling to see which way I should be going...