What is your consistent water temperature and how are you measuring it? Too low on temp and channeling are what comes to mind based on your description(s). What coffee(s) are you using? Maybe it's not ideal for good solid espresso regardless of changes made. In this case, coffee shop's variables matched the roaster variables and the flavors I tasted at the coffee shop matched the flavors the roaster described. I then took this information and worked towards recreating it at home with my QM Anita. THAT'S how I determined, at least in one case, if my coffee was too sour. Thanks.
I didn't find the right solution from the Internet.
victorgrant replied
395 weeks ago