im pretty new to the barista community but i work for a company who is very strict on the quality we produce. so when someone comes into our shop they are expecting the best of the best. I dont get much of an opportunity to play with the grind as its already done by the time i get there but when I do I can't seem to figure out how to produce that chocolatly caramel wtih great body shot. It seems to be 85% of the time over extracted. we dose at 24g it starts to poor at about 6 seconds and at the due line around 24... any tips?
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