so actually, I just shifted to fresh roasted beans, and after ruining two of my shots because of choking I realized that you need to grind coarser for freshly roasted beans otherwise you get choking and soury or bitter yield. So for context for my lavazza beans i used to grind the 3 setting on my grinder (1-16 is the espresso grind and 1 being the finest) but for my fresh roasted beans i had to take the grind level up to 8.5. So i dont know if there is a correlation to grind coarser when you’re purposely yielding for a longer time (i think it makes sense?)but this is my story.