Mrboots2u

I currently use a 58mm tamper and although not ideal you can still get decent naked extractions with it. Your 58.4 should be fine. Don't pull the tamper out too quickly after tamping. As always a clip of prep might help

Unlikely tamping too hard is the reason. Out of interest what size tamper are you using and what basket, make and size?

I was contemplating going back onto bottled water for my new machine but like you the thought of all those plastic bottles makes me sad. We have recycling here, so I suppose I could check the bottles can be put in that but it still makes me sad.

Me too

Define fine grind, if too fast grind finer. Define fast again ? How does it taste ? The coffee is good and not supermarket stuff ? Ingore the pucks and the shower screen , focus on the drink

Yarp forgot about those. Caveat with the r120, how much space does the OP have?

What do you feel is lacking in your current grinder ? Apart from the fact it isn't all in one. Realistically do you have any limit on budget? Do you want something the is perceived to be the best " monolith , ek etc, or something that fits your workflow and makes good brew and espresso (I'll be the one to say it a niche ...) Options Ek43 - opinion varies on the noise that is forums on how good straight from factory is, people upgrade burrs, get new carrier and pre breakers and get them aligned. If you want the "best" you may find yourself spending another lump on a new Ek. Monolith - good luck , go buy a lottery ticket as well at same time. Titus- do you have a budget if not talk to Frank, although what these are like for brewed I do not know. Caedo Hero - unproven, stupidly over priced. 37SD? Unproven still a bit over priced. Then you have the other stuff that fits your workflow but isn't touted as being the best - Helor Stance motor, Niche etc Also what machine is this with as I am not sure id want to run an EK43 with 9 bar all the time

Still wouldn't single dose a mythos

Welcome you May wanna talk to @Tait re sponsorship.

Quality of bean and roast, man making it, what they are making it on and how many beards they have

Rave signature is an espresso blend, whether everyone thinks its quality or not is debatebale tbh. It would nt be my first choice but doesnt mean it shouldn't be yours.

Strength is a function of coffee to water ratio. So you could use more coffee to water. Yes it's weaker than espresso and will taste different to a french press where silt will pass though your filter to give the perception of mouthfeel and viscosity. What are you grinding the coffee with also.

Would this help ? https://www.maxicoffee.com/en-gb/chemex-compatible-with-size-p-75924.html?lgw_code=11806-75924&gclid=EAIaIQobChMI3tjOzcei4gIVArDtCh2-RQ9-EAQYASABEgImk_D_BwE https://www.amazon.co.uk/Cover-Chemex-Bodum-Coffee-Carafes/dp/B07LGJX647/ref=asc_df_B07LGJX647/?tag=googshopuk-21&linkCode=df0&hvadid=309862973979&hvpos=1o2&hvnetw=g&hvrand=5762036600426078553&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1006854&hvtargid=pla-654517358159&psc=1 https://www.amazon.co.uk/Chemex-Cmc-Glass-Coffeemaker-Cover/dp/B000I1ZKHO

These are not pro machines and have their own idiosyncrasies that can make it difficult to use. To the op, how does the espresso taste? At the very least you will need some kind of fast reading digital thermometer. The brew temp is set at 93c this is not the temp of the coffee that ends up in your cup as the coffee and pf will be a heat sink as the coffee extracts.

Few of the cafes in Nottingham do barista courses, I've not been to any of them but go have a look for ones at the specialty and 2oo degrees.. Do you have some scales? Are you weighing you dose and output? These are the building blocks for making consistent espresso. Tamping pressure is rarely the variable that makes or breaks a good shot. Cheers