For the last couple months, I’ve been pulling mediocre shots with the espresso maker, fast and barely manageable at even the finest grind. It coincided with a new batch of beans, but persisted through various batches and roasters; maybe I’d changed my technique? It got even worse a few days ago, impossible to pull a tolerable shot; it turned out that the grinder’s burr had gotten unseated and was producing coarser and wildly-inconsistent grounds. We overnighted a new housing for the burr, and everything is great again.