This morning’s shot started a little sharp, then I remembered: the best fixes are usually the boring ones. Here are the three adjustments that immediately helped.
1) A slower, more even tamp.
Not harder—just steadier. I focused on leveling first, then compressing gently.
2) Grind one click finer.
The flow went from “rushing” to “honey-like” and the crema held longer.
3) Shorter yield.
I stopped the shot earlier, which reduced bitterness and brought out a chocolate note.
Tomorrow I’m repeating the exact same dose and timing to see if I can make this consistent. That’s the real challenge… and the fun.