u/SomeCucumber3726

New owner, working on dialing in for the first time.

Notice I'm ramping up to pressure and getting my first drops quickly, within 3-4 seconds. Seems faster than videos i've seen where it's closer to the 8 second mark.

I'm dosing 19.5g of a darker roast in the stock double basket. Yielding about 25g in 24 seconds. Set to 9 bar at the gauge.

Flow seems fine, it just seems like that water is initially running through the puck very quickly.

Any ideas or don't worry about it?

Have a GO coming this week and just trying to understand the single boiler workflow along with how it functions in regards to steam, filling up, pressure, etc.

At what points do i need to purge water through the group head? My understanding is:

Once up to temp and before pulling a shot - releases pressure in boiler and heats up lines?

After shot - just to clean group?

After steaming milk - releases pressure in the boiler again and refills water?

Appreciate any advice or tips

Ordered a Profitec Go and going down a water rabbit hole

Wondering why a TWW packet gives you a hardness of 150ppm when it's recommended to be under 100

i'm probably misunderstanding something but mostly just want to know if using TWW will be a safe route for my machine

I prefer to make smaller milk drinks and like my espresso yield around ~20g give or take. Mostly make kind of a flat white in a 6oz cup.

Any tips for pulling short ratios like 1:1? So far I've found a very fine grind resulting in around 40-45 second shots to be the best on my setup.

Using a 19g dose. Mostly medium-dark to dark roast.

I tend to drink medium-dark to dark roasts and use an IMS precision baskets.

Wondering if it's causing me to grind too fine and over extract my darker roasts due to increased flow. Or is this more of a "stock" basket that I should be fine using?

If it is considered high extraction, what's a basket I could use that would let me grind a bit coarser?