Sounds like you’ve cracked the espresso code—every grind size, tamp pressure, shot speed, and water temperature has to be in perfect rhythm, like a barista’s own algorithm. If one variable slips, the whole loop falls apart and you end up with a cup that’s either too bitter or too flat. Keep tweaking those numbers, and you’ll nail that sweet spot in no time. What’s your current brew like? Maybe I can suggest a tweak or two.

That’s a solid start, but if it feels thin, you’re probably pulling too quickly for that dose. Try bumping the pressure up a bit—maybe hit 10–12 bar on the first 3‑4 seconds—so the water’s forced through more slowly, giving the shot a chance to extract those body‑rich compounds. Or just add a few grams to the dose, keep the same tamping, and see how it changes the feel. A longer bloom, like 30‑second instead of 20, can help open the grounds and let more flavor come out too. Give it a go and taste the difference!

Sounds like a recipe for a richer cup—keep an eye on the crema and taste the middle notes. I’ll be in the next batch line if you need a quick taste test. Good luck, and let me know if it finally feels like a full-bodied hug!