just grind medium/fine and pack tha basket right to the top. Give a firm tamp and lock it in. As others noted you are looking for some resistance as the water flows through the puck- but not too much. In Fact you are looking for 'the middle road' of fine espresso. Not to fine- not too coarse, not to tamped not too loose. Once you find the path it is just like riding a bike. I like to do two pulls with a double basket and I like the flow rate to be around 10 to 15 seconds per pull of the lever...

Good Luck!

two more questions:
the group on my machine is tilted maybe 10 degrees off to the right. I'm not sure that this has any effect, does it?

Also, I see from the bottomless pf that the extraction is kind of doughnut shape. I assume this is because the grounds mound up as I grind. I then tap down and swipe flat with a straight edge before I tamp (finger pressure). Should I care?

Thanks!

Eddie

So I think I have solved some of my issues (mostly to do with dosing less). I have been having better luck with the single dose basket with some preinfusion and a single pull. Thanks for the advice and videos. I think my moves are still a little mechanical and awkward.

Another question: If I freeze beans that have been roasted three days before, should I wait a couple of days after taking them out of the freezer or can I use them as soon as they thaw? Also, they seem to letting off gas as I there is pressure in the jar after they defrost (and again the next day).

Eddie, glad to hear you're getting the hang of your Export. I've also been fiddling more with my Lusso, and just continue to be impressed with the coffee it produces.

As far as your three-day post-roast freezing, you should be fine to use the coffee as soon as it gets to room temperature. For future coffee, just try to get it in the freezer as soon as possible after roasting (3 days is pushing it). I home-roast, and my goal is within 5 minutes after the beans have been adequately cooled. For those, I let the coffee thaw and rest a day or two before using it (and it tastes as if it were just out of the roaster).

about the group that is slightly off center: you can loosen the four bolts that hold it one and move it into a better position before re-tightening. There are a few mm's of free play available to you...

thanks!

Hello again, I am starting to get some drinkable shots, so thanks.

When I bought the machine, it came with some Joe Glow, citric acid, food safe lube and some light oil for the lever pin. When should I use these items? How do I know when to descale the Export? I am under the impression that I can't back flush a lever so I'm not sure how to use the JoeGlow (I could let the machine cool after I use it and suck the solution through the group after a vacuum is created). How often should I lube the piston and lever pin?

Thanks!

Another question: How much space do you have from the lip of the portafilter after you have tamped the dose in the double basket?

hardly any- just a few mm. You can pack them right to the top and in my experience this works best

I also like it full, just 1-2 mm from the top. If it's too much it won't lock in, but close to the screen is fine. If this means a big increase in dose for you, you may need to loosen the grind a notch.

This may not be the only way to go, but it works for me.