kiboker wrote:I don't know if you saw but there was no advice given.

I think there was, but maybe not as clearly stated as it could have been.

If you're coffee lacks the body, you'll have to change the ratio (and that is what I think Rapidcoffee was trying to point to you). Like it or not, most people on this forum define lungo by the ratio. Only old-school Italians do it by the volume (defining espresso shots by the volume is so pre WWII ). If you want to stick to that, you will have semantic problems in most discussions on this forum (or any other coffee forum).

To put it as simply as possible, try a tighter ratio. Maybe a ristretto (by 3rd wave standards, not by Italian standards). How does it affect your shots?

For further diagnostics this should be a useful read: https://baristahustle.com/blogs/barista ... so-compass

Unfortunately, grinder any finer or higher dosage just yields unmanageably slow pulls north of a minute

Given all of the above, I suggest you try and increase your dosing a bit, as far as allowed by the head space on the groiphead. Don't know your machine, but If it holds a commercial 58 mm portafilter, you might want to try a deeper basket like VST if the stock filter basket doesn't allow doses higher than 14-15 grams. If it doesn't give you the result you are looking for, try adjusting the pstat for a slightly higher brew temp as well.