From my personal experience with espresso brewing, tweaking the dose can make a significant difference in the extraction and flavor profile. Using an 18.5g dose with a grind setting of 2 and timing the shot to about 31 seconds results in a more controlled flow, which in turn highlights subtle fruity notes that might otherwise be overshadowed in a faster pull. The 36.4g yield ensures a balanced ratio, maximizing flavor without over-extraction. I found that this approach works particularly well with beans like La Armonia, which have a bright, light roast profile and fruity characteristics. These flavors can fade if the shot is too quick or the dose too low. Using a quality home espresso machine like Breville provides the consistency needed for fine tuning. Additionally, keeping beans fresh—around 19 days post-roast—balances the maturity and freshness to extract optimal flavors. In my routine, I also pay attention to tamping pressure and distribution for even extraction, further refining the taste experience. Experimenting incrementally with dose and grind while monitoring shot time can help any home barista achieve a personalized, dialed-in espresso shot that brings out preferred flavor notes and a satisfying crema.