I recently bought the Baratza Virtuoso grinder, along with the Rancilio Silvia. I'm having a difficult time getting the ideal shot of espresso. I've read that your shot should take 20-30 seconds to pour, and right now mine is pouring out much faster. What would I set the micro and macro settings at to get that perfect shot consistency? Also, is it possible to over tamper the grounds?

1 Answer


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