A coffee with more fines produced while grinding, such as Ethiopia. You could reduce the dose and then maybe fix it a tiny bit but go by taste.
Regarding my post with long timed shots, 40-60 sec, I was refering to dark roasts, what I see in your video above LMSC is not a dark roast. Dark roast is oily beans/shiny for example Espresso bar from Saka. Grinder is also important, some grinders dont go well in long timed shots.
A dark roast would not go so fast into blonding and be so watery, that’s normally how a single origin flows. Also there is no such thing as dark roast ethiopia, atleast in Italy, it’s either a blend or some low altitude beans. Those were the beans I said to try in 40-60 sec.
Higher temp brings up acidity (not a pleasent one) but a harsh one. Dark roast have no acidity in them. You could say it’s roasted darker that you normally use but not a dark roast.
The theory behind long time extractions on dark roast is pretty simple. If you grind too fine and extend a shot to 40-60 sec you underextract it on purpose, because the water cannot wash the entire puck column and extract everthing even (as it would be in a turbo shot). On dark roasts you do not want huge extractions, you want high TDS (short ratio) but low EY% because of the aftertaste and bad compounds from roasting.