You could leave the lever in the 4 o'clock position or so, about 75% open. This will then them an easy no fuss shot

Would 4mm even make a difference?

I have found two beans which have given me this issue and both were fairly light. A different bean roasted a little darker (more of a medium) didn't give me the same troubles

It's definitely a lighter roast. I don't have another grinder to try it on, but I have had about 4-5 pounds of coffee through the p64. I have had other coffees on the p64 where the pressure goes to 9 bars and then quickly drops and I have to open the flow control 3/4 of the way to keep the

In the cup the taste is fairly weak and bland. The video below was 18 in 36 out in about 22 seconds. This is ground about 2 ticks above burr touch at speed 5 on the p64. On the Bianca I set the flow control to 3/4 and didn't touch it for this shot. I've also included a

I have been using a P64 with Mizen burrs (preinstalled from Option-O) and having a difficult time dialing it in for espresso. I'm primarily drinking lighter roasted coffees. I will RDT, grind, WDT, tamp for all of my shots. I have been pulling them on a Bianca so I can see the pressure at the group ...

What is everyone finding the experience to be with using the mizen for espresso?

I got one as well, and had to remove the piece they have added to stop the burrs from touching. I also needed to readjust the zero point and then was able to re-install the stopper piece

How do you decide which grinder to use given to great options?

For the first time I would just leave the flow control open all the way and pull some normal shots. Get things dialed in and then start to experiment