Light roast keeps tasting harsh instead of bright
"Go hotter and grind finer" is the advice I keep getting, but the cup just gets harsher. I'm dosing 16g and usually stopping around 40g out because the sourness fades late. The shot time sits near 31 seconds. Is that still under-extracted, or am I pushing a small machine too far with this roast? I'm not expecting light-roast café results, but I want to know when to stop chasing extraction on small gear.