Greetings,

Long time reader, first time poster. I'm trying to dial-in a light roast Burundi Girinko (roasted a week ago) with my Kinu M47 Simplicity and my Lelit Anna 2 (opv set to 9 bars, settles at 8.5 during shot). 2:1 ratio, 18g in, 36 out at 95 Celsius and my shot time is 18 seconds. I use the 18g IMS basket.

Shot is drinkable, but sour and clearly, I could get more sweetness out of it. I'm tasting stone fruits and vanilla, but like 0.5 after sourness and hollowness comes in.

Normally, I set my Kinu around 0.6.0 for espresso, but this one I went down to 0.5.0, then 0.4.2 all the way to 0.4.0 and the shots all clock at 18 seconds. My puck looks normal, no obvious signs of degradation, but clearly something makes my grind size irrelevant. While I was able to pull great shots with previous light roasts, this happened in the past with another light roasted coffee from another roaster, so I'm guessing it's something related to either my setup or my technique. I already tried to up my dose to 19g, it somewhat mitigates this, but I can't say it makes the problem go away.

Any input is greatly appreciated, thank you all for your time!