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if there's loads of crema which goes quite dark on top but has disappeared by the time half has been drunk what needs to change?
pour time seems o.k 4-5 seconds start time after turning on then 18ish seconds.
new grinder (see above) and the dose is a bit lower so i have a good 5-6mm from top of tamped coffee to top of basket.
do i back off grind and up dose or just increase the dose and ease off the tamp (currently a fair bit of pressure)
beans are square mile winter espresso roasted on the 4th, classic/ascaso i-steel
previously been using shop ground (espresso room or monmouth) that always needs an overflowing basket and a hefty tamp as it's a bit too coarse but results have been good with lots of crema left up the sides of cup and smooth tasting.