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There are two other most important reasons except grinding adjustment that influence the quality of espresso and it can be seen from the thickens and colour of cream.
The first is the water pressure which either the pressure pump can not create the 9 bars pressure or which is more possible scale deposits block the created pressure arriving over the coffee.
In this case you can perform rescale 2-3 times with internals a couple of days in this way you will be able to remove as much as possible scale deposits in the piping system of machine. You have 85% chance to sacked either you need to disassemble the complete piping system and descale it manually. So you can try the above first.
The second reason is the coffee group filter is dirty. You can remove it by unscrew the screw in the centre and by using warm water and metal brash you can clean it.
After these to procedures you can unjust the grinding so the espresso to run in the cup is about 20 to 22 seconds of aprox. 25-30 cc of espresso.
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