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Permalink Reply by Shadow on January 3, 2010 at 9:41am

Well I'd look at the freshness of the beans first and foremost. You need beans that are within 2 weeks or so of the actual roast date. You might can get by up to 3 weeks, but they start to fade rather quickly at this point.

Might also help to clean the grinder as well. Once you have fresh beans try grinding a bit finer for each consecutive shot until the machine starts to choke somewhat and you're getting drips. Then slowly back off a bit coarser with each shot until you get the desired taste, color, flow, texture, etc. While doing this process try to keep all variables like dosing, distribution, tamping, etc. as consistent as possible. Later!

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