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@deleted
right then 'experts' i'm having problems with my machine/coffee. don't know what the problem is but the 2nd to last batch of monmouth espresso blend ground at the store took a large dose and a hefty tamp to stop it coming through too quickly, which isn't a problem as the coffee tastes good. this seems to happen every once in a while which i put down to the slight variations in the coffee and grind. it is after all an organic product so can't be manufactured in identical batches.
however the current batch comes through really quickly and starts off blonde without that dark chocolate colour at the start of the pour. even if i up the dose to the point that it takes several seconds before a little bit of dark coffee comes through it then blondes immediately and the flow increases rapidly. any crema is short lived and the coffee tastes distinctly average.
previously i was getting a perfect espresso. is it the coffee or the machine? there must be plenty of pressure there otherwise it wouldn't come through at all with a big dose and high tamp pressure. i wonder if the grind isn't fine enough?