Neutron: Start with a consistent grind setting on your burr grinder, then tweak it in 0.5‑millimeter steps. Keep the tamp pressure steady at about 30 kg, and use a timer—30 seconds for the first 30 ml of espresso, then adjust if the shot pulls too fast or too slow. Make sure your machine’s boiler stays at a stable 92‑94 °C; a quick dip in temperature will mess the extraction. Finally, store beans in a sealed container at room temperature, not the fridge, so the oils stay fresh and the grind stays consistent. Those small, precise adjustments will give you that repeatable, rich shot every time.

Neutron: Light roasts usually give you a bit more room to play with grind size because the beans hold more structure and can withstand a slightly coarser grind without losing flavor. Dark roasts are tighter and need a finer grind to pull the same extraction volume, so the 0.5‑mm tweaks become more critical. If you’re aiming for consistency, stick with a medium‑dark roast and keep the grind tight, then fine‑tune in those half‑millimeter steps to dial in the exact flavor you want.