My last few espressos have tasted particularly burnt. Is there anything obvious you would change in the following set up?
I've some recently bought Costa Rican Tarrazu beans. I measure out around 12g and hand grind using a Hario mini on "click" setting 3. I let the DeLonghi EC330S warm up and run a water shot first. After tamping, I run the machine slightly before the hot water light goes out, which produces ~50ml of coffee (slightly below the lip of a ~60ml espresso cup).
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