A good expresso will depend on the right grinding of the coffee bean. A good espresso takes around 30 seconds to extract and be about 30ml. Any extractions faster than this will result in not enough flavour being extracted, and the drinks will be weak. When the grind is too coarse, the grounds will not pack tightly together, and the water will pass through them too quickly. The extraction will be too fast, and the drinks will be weak. You must make the grind finer.

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A good expresso will depend on the right grinding of the coffee bean. A good espresso takes around 30 seconds to extract and be about 30ml. Any extractions faster than this will result in not enough flavour being extracted, and the drinks will be weak. When the grind is too coarse, the grounds will not pack tightly together, and the water will pass through them too quickly. The extraction will be too fast, and the drinks will be weak. You must make the grind finer.

Espresso is going to be thicker and more viscous than regular drip coffee, but it won’t be syrupy. When you are done your espresso, the drop or two that remain at the bottom of the cup, when dried should leave a distinct brown residue on the bottom of the cup.

Firstly, empty the chamber of the (previously ground) coffee, This can be done by repeatedly pulling the dozer lever until no more coffee comes out. Find and press the collar release button, and rotate the collar in the appropriate direction to make the grind coarser or finer, as needed. Put the hopper back onto the coffee grinder, and open the gate. Grind enough beans to fill the dozer, and load up another Double Expresso.
Re-time the new Double Expresso. Repeat the process if further adjustment is needed until you get the correct setting.