No obvious problems revealed by the photos . The pour in yourvideo shows a thin and watery extraction. A 'gusher' can result in an under-extracted sour shot and may be caused by the wrong grind or poor dose distribution tamp technique (or both). Assuming you bought your kit from Di Bartoli, why not book some time with them to help improve your technique.
Be careful of buying coffee that has a use-by rather than a roast date as old beans can cause poor results.