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.