@Smithington
Good question. I would say I'm making progress. I made a variety of assumptions about espresso when I had the Breville smart grinder pro that were predicated on that grinder's inferior ability. First, I assumed you needed more espresso grounds in the portafilter than in fact you do — I got up to 23g and above, with some of the staler beans. I also assumed you needed to cut off shots at 30g in the cup.
With EK, I first needed to calibrate it to a 0 point that was in fact the 0 point of the burrs—just a hair from touching. Previously I ground far too coarsely and, surprise of surprises, the resistance was nowhere near sufficient, and my espresso machine registered 5 bars of pressure. After calibrating, I took the grind down to .5, and the 22g at that fineness choked the BDB. I went down to 21, 20.5, and now 20.3, and have taken the grind up from .75 to .9 and the grind is still causing the BDB a bit of constipation in the first phase of the shot. I think I will hold the grind where it is, but dose down to 19.5 and see if we get a shot that's better.
Certainly, the dosing tool I got (see Mike's thread) is helping get a very good grind distribution within the portafilter.
With respect to shot volume, I found with smart grinder that anything past 30 or 33 grams became astringent very quickly. However, with EK, I have found that longer shots are much more palatable. I had 40g this morning, and will experiment with 45 and 50g in the future.
Although EK43 is an excessive purchase for most people, the niche zero sells for $613 in the US (though this number jumps around, albeit slightly), and people have said it's 90-95% as good—a lot smaller, a lot easier to work with, a lot more forgiving, a lot quieter, and just a more rational home barista purchase.
https://www.indiegogo.com/projects/niche-zero-the-best-conical-burr-coffee-grinder#/
I still need to align (or have aligned) my EK43 burrs, as I'm quite sure they're out of alignment, and will produce even finer espresso when they are aligned. I'm also still frustrated by phantom chirping - the machine's tendency to make the burrs produce the sound of touching when there is still room to go before they actually hit their 0 point. Apparently the machine is afflicted by a degree of drift, that is, the zero point drifts over time and with use. I had hoped that given my use of the machine is extremely low, this would not happen as readily as in a coffee shop, but alas it appears not.
After grinding for French press yesterday, bringing it back close to the 0 point caused some chirping on the way, and I am of course very sensitive to harming the machine by having the burrs grind against each other, but I pressed on and got the burrs to the proper point, even if it did come with the sensation of grinding ice in my teeth. I will say that with a true 0 point, even the coarsest setting is too fine for French press, so I'm taking the French press and the smart grinder pro to work, and will use them as my "work rig."