Good home espresso is mostly a repeatable routine, not a race for gear.
Start with 18 g of ground coffee and aim for about 36 g in the cup. Target an extraction around 25 to 30 seconds. If the shot runs fast and tastes thin, grind a little finer. If it drips slowly and tastes bitter, grind a little coarser.
Tamp level, keep the portafilter clean, and write down your settings. Change one thing at a time — grind size, dose, or time. After a few tries, you’ll find a balanced cup without the fuss.