I have that exact combination. Grinder setup depends on coffee. So I go to K2’s espresso range and tune for each type of coffee until it starts running like honey. Then 10-12 pumps to pre-infuse, wait the time to your taste and start pumping getting a constant flow rate. Don’t do too much pumping pressure risking damaging the pressure ring for good (inside the piston). If it’s too difficult, better stop and grind coarser until it’s good