Coffee Appreciation

Day Two:

After yesterdays fast extraction I upped the does by 1g (up to 15g) and also changed the grind from 4 off maximum to 3 off.

The machine struggled for the first 15s or so and took a while to get a consistent flow of coffee (maybe I over tamped?), after about 25s it started to blonde so I turned it off.

It had ok crema just after I pulled it but that soon disappeared, the taste still seems quite acidic an sour (maybe less so than yesterday?), I'm not really sure how much I can trust my palette at the moment. I struggle to pick out distinct flavours in coffee/wine. The 'odd' taste could also be because I usually drink milk drinks with one sugar, I've decided to nail espresso (sans sugar) before I tackle milk so there are less variables in the final drink.

Next cup I think I'll go for 15g of beans but back on the lightly courser grind.

Any tips would be great, apologies if this is boring but it's a good record for myself so I can track improvement and hopefully get some advice at the same time.

as aroogah said, go for about 18g and up the grind size.