So more success this morning.

Reverted to my standard tamp, and loosened the grind a couple of notches.

Much more consistent over 4 shots. Balanced acidity and flavours and within the realms of the tasting notes.

15.5>34.5 over around 40s was nicer today. Could still loosen grind a nudge as this needed a 6-7s PI and I usually aim for 5s.

This was yesterday’s best effort:

Lighter crema today and less striping, but tasted better.

Frustrating me slightly that I know the beans have a little more to give but I don’t have the skills

I am wondering if there is something about these beans that benefits from the longer PI. Maybe could try raising the temp a little also and see what I can extract that way.