Dose + Grind + Time = BOOM

Thanks to Jim Schulman, there's a nice discussion over at home-barista.com about adjusting your espresso to reach the optimal taste profile. I've personally only messed with lower dosed, finer ground shots that achieve a nice syrupy mouthfeel, but at the expense of sweetness. I'm not positive about the results he has outlined, but it's nice to see a beginners guide to dialing in an espresso shot. Espresso seems to be kept a mystery in our industry, possibly because it is so fickle and equally dependent on the equipment being used. Either way, nice to see a discussion on the topic.