Start at 18g in, 36g out, in 25 to 30 seconds, at around 93C. That is a recipe that works with most medium roast blends, and everything else is an adjustment from there.
Dose to the basket rating and level the bed before tamping. Most commercial double baskets are rated 18 to 20g, and dosing 3g under the rating leaves headroom the water exploits by channelling straight through the middle. Distribute, then tamp level rather than hard.
Time from the moment the pump starts, and weigh the cup. Timing without weighing tells you almost nothing, because a 28 second shot can be 25g or 45g in the cup and those are two completely different drinks.
Change one variable at a time. If the shot is slow and bitter, coarsen the grind. If it is fast and sour, fine it. Only when grind and dose are settled should you touch temperature, and only then pressure. Working in that order stops you chasing your own adjustments round in circles.
Around 18g of coffee producing about 36g of liquid in 25 to 30 seconds. It is a starting point rather than a rule, but it works across most medium roast commercial blends.
Grind. It has the biggest effect on flow and taste, and changing dose at the same time makes it impossible to tell which adjustment did what.
Around 93C suits most medium roasts. Go slightly cooler for darker roasts to reduce bitterness, slightly hotter for lighter roasts to lift extraction.
Seven to twenty-one days from roast. Straight off the roaster they are too gassy and the shot behaves unpredictably.
Not every shot in service, but weigh when you dial in, after a bean change and at the start of each day. That is where consistency actually comes from.
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