I've been finding ways to improve the way my espressos taste for quite sometime, always up for trying new ways to enjoy coffee.
This puck was done with using Dark Matter's Unicorn Blood. I always weight my doses, I tried up-dosing to around 19.5 grams in a 18 gram basket and the shot was pulled short around 20 seconds @9 bar.
I've found it hard to perfect that velvet chocolatey taste as I get in their cafe but I think I'm getting close. People on here have liked to pull the shots hotter around 203-204 but when asking DM they have their machine set at 202. I am using a Alex Duetto II and Baratza Vario grinder.
By the way these look, anything I can improve on? I dose into the bin and then transfer into the portafilter making sure big clumps are broken up along the way. Usually by dosing into the bin breaks up most of these clumps.
I am also going to try to upload a video of my next shot to better diagnose anything I could be doing wrong.