It's only fine enough when you get a 25 -30 second pour. Grind finer. Don't worry about channeling it's secondary.

After careful analysis of that puck, I have determined that.... you will have a long and happy life!

I'll try to grind finer next time for sure. But I'm not sure that channeling is secondary regarding extraction time. In my mind, pressurized water takes the easiest way to pass trough. So if there is a channel in the puck, water will flow in it and will resist to pass trough the grind because it is compact and offer more resistance. Same volume of water will pass faster. This is a cause of fast shots. Isn't it?

I have more picture of my technique at different steps. I grind in a cup first (doserless grinder).


I pour it in the portafilter. Coffee clump is obvious.


Look after distribution (WDT)


Then leveled with wood stick


And the obvious unleveled tamp


I realized tonight that I can practice this technique (while not pouring water to it of course) with one sample of grind and repeat the procedure again and again. This way, I will cure the tamp shortly.

This thread is valuable for me

Hi guys, a little follow up to let you know improvements.

Dan, I'm tamping in the basket as you suggested and this really help to tamp levelled. Levelled tamp shots are much better. BTW, I removed the PF clip for easy removal of basket, but this is not easy to knock the puck after. So I put it back in.

As Hendo recommended, I turned Rocky down 2 steps finer. Big improvement with taste and shot is pouring better, less channeling.

One more thing that seems to get off bitter from the cup is a 1 or 2 second grouphead flush before pouring shot. I made some brew temperature check in the past using foam cup and thermometer technique and haven't found out of range values. I concluded it was not an issue on my machine. After trying this technique yesterday, I must say the test was not accurate enough.

The next thing I would like to check accurately is the OPV setting. I did a volume check yesterday and got 160 ml of water in 46 sec, today 100 ml in 30 sec. I started the timer at 100 ml level and stopped at 260 ml and 200 ml each test. This means my setting should be around 10 bar, based on this method. I will have the OPV down half turn and post results.

Thank you guys for all advice.

I finally get the Rosewood flat tamper yesterday. The first tamping attempts with flat tamper shows easier leveled puck than the convex tamper produced. I do the nutation movement, then press down and it's leveled.

I don't know why this make such difference. My guess is with the convex surface it is harder to keep the handle of tamper perpendicular with PF surface 'cause you cannot feel unleveled tamper position at start.

I'll see on long terms if consistency is there.

I also get the naked portafilter and 2 more different size basket to play with.

I'll have experiences for months now