I aimed for a modern ristretto (1:1), this shot was 12.5g in and 13.5g out in 13 seconds. It was sweet but it lacked a bit complexity.I coarsened up the grind for this shot because I saw quick color changes in the spouts in the shot before. Now I wonder if I could improve puck prep since there is still noticable channeling in the puck. I do WDT and bash the portafilter on my counter once. Any recommendation for my puck prep or other variables for increasing the extraction time?by Mister_Macchiato