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@neu
I need a little advice on espresso extraction.
I recently upgraded to a commercial grinder and still have trouble eliminating the dull sour taste.
Previously I converted to a naked PF to find serious channeling so thought it was a problem with the grind. Dialling in the new grinder with a new tamp method has eliminated the channeling, but the same dull sour taste remains. I'm aiming for a 25 second extraction with blonde, but not tan crema.
Reading a little more, I tried start dumping, and that helped a lot, but it's still not ideal for espresso. Does this mean my beans are shite, and so it's a waste of time fiddling till I get some nice ones?