Hi I have been training as a barista for about 6 months now and I am having some issues with my espresso, I often find that it pours in 23-28 seconds for a double shot from aound about 20g coffee (havent actually weighed my dose but we have 20g baskets) I fill the basket enough so the it is not soggy after the extraction and you can see the inprit from the screw and a slight inprint from the shower screen I cut the shot as soon as I see blonding (usually about 25 seconds) and end up with a reddish caramel coloured crema darker round the edges and no white in the middle...but a lack of flavour or just a horrible taste, beans are always used within 3 weeks of roasting and stored in their bags until they are to be used.
So unless their are issues with the boiler which their shouldn't be we have our machine serviced often I don't understand why this would be and it is rather frustrating any ideas anyone, much appreciated
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