I recently got an OXO Rapid Brewer. I was trying the AeroSoup previously and I'm having the same problem: my coffee won't drip like it did in Lance's video. I tried tamping softer, I tried 20g of coffee, I tried 18g, I tried 15g, and I tried jumping 30 "clicks". No matter what I tried, my coffee isn't dripping before pumping.

Current recipe:

HiBrew G64 Plus + SSP MP @ 600 RPM — 44 clicks (I tried 50 and 60 clicks too).

Water 92º (I tried 200 and 220ml)

Actual coffe (tried 20,18 and 15g with 2 and 1 aeropress filters)

Country: Colombia
Region: Huila, Colombia
Producer / Farm: La Reserva
Elevation: 1,700 m
Varietal: Papayo
Process: Anaerobic Washed

Taste:

Even in my best attempts, it's lacking clarity and fruity notes. My current hypothesis is that channeling is occurring due to puck resistance, but grinding coarser doesn't seem to help much, and I'm not sure why.

Can someone help me understand the problem please

Hi everyone, I’m struggling to dial in espresso and I’m consistently getting fast, sour shots no matter what I change.

Setup

Hibrew H10A (93°C)
Hibrew G64 Plus (SSP MP, shimmed, ~96–101 near burr touch)
MHW-Bomber DEX 20g precision basket
MHW-Bomber Blind Saker
MHW-Bomber tamper (Happy Tamper style )

Beans

Nestlé Colombia (dark roast coffe it doesn't smell so good, but I just trying to dial in a bit before using decent beans)

Recipe

18–19g in
30–50g out
10–20s

Taste

Sour, thin, under-extracted.

Workflow

RDT (1 spray)
Basket warm and dry
Tried Blind Shaker (various techniques)
Also tried WDT with needle (no shaker)
Tamp

What I’ve tried

Grinding finer (already very close to burr touch)
Switching from stock burrs → SSP MP (Point 0 is 90 now so I tried 11-20 size with Stock burrs and 101-110 with SSP MP)
Burr alignment/shimming
Tried a shot without Blind Shaker, and without RDT

Observations

Pressure spikes to ~12 bar then drops to 8–9 bar
Lots of clumping
Results are always similar

>!!<

Blind Shaker to Basket around 15 grind size

Grinder to Blind Shaker

u/Wutang-Gank

OXO RB + SSP MP