I've pulled a few shots so far, and haven't had a bad shot yet. Even the ones that don't come out perfect had their redeeming qualities. But the first shot was the best, and I'll be going back to these parameters for my next espresso:

199 f
13g ground at a notch below my normal 14g marking (using a ridgeless double)
10g in the cup (only about 1oz)
45 seconds (including pre-infusion, probably about 30s of actual flow)

This yield a wildly complex mix of sweet fruits (mango/pineapple) spice and black tea, and I would even say pumpkin (in pie form)?

A little higher dose brought out some tangy fruits, and a slightly faster pour mellowed it out a bit with more caramels, but everything was very sweet. If you're finding it a little "punchy" I tasted some of the last few seconds of blonding flow, and it tasted like mildly sweet, but very weak brewed coffee, you might be able to let it run a little long to mellow it out a bit.