So this is an extremely amateur question, but that's what I am. Extremely amateur.
Working with a Breville Smart Grinder pro (820?) and a Rancilio Silvia V4, I seem to at best have achieved a 40-50ml double shot from 15g of grind, setting around fine 6, in around 25-30 seconds. Tamping seems a bit on be lighter side as initially my delay was too long and extraction volume to small. Room temp around 18 degrees.
Beans are freshly roasted, less than a week old.
The flavour is relatively balanced however perhaps still noting towards slightly sour. I also only seem to be able to achieve around 1mm crema, with some minor coffee flecks and a relatively darker extraction than I'd expect.
I'm looking for advice on balancing the flavour more so as well as achieving more crema? Would I be better to change the dose or is it the grind? Assuming all other variables are ok.
Try looking up temp surfing for the silvia. Watch the videos. It's easy to follow.
thinking you might see better results with a higher dose. Maybe check what others are dosing on a silvia double basket.
Also, have a read of: Coffee Extraction and How to Taste It - Matt Perger