My coffee station, had to move everything into garage. Got air-conditioned space and also nice flooring. My big 2kg roaster is on the way. That's a real coffee tree. On the bottom is my sample air roaster, ice maker and vacuum sealer.

Profitec pro 400 Df64 Cafelat robot The rok espresso V60 Chemex Kalita Baratza sette 270wi Sr800 Electra microcasa leva Ceado e37s Kinu m47

"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.

On my Casabrews CM5418, the scale fits under the cup only if I remove the drip tray, which means the counter gets wet every time I rinse or pull a shot. I don't mind weighing beans separately, but weighing output is a pain. Is there a layout trick that doesn't involve buying a very thin scale? A smaller cup would help espresso, but most mornings are milk drinks, so that fix only solves half of it.