cannonfodder wrote:You can pick up certain visual cues from a bottomless portafilter but the primary things you should be looking out for are spritzing and uneven extractions. ...
+1
Good looking extraction is only a very basic start. If you have no spritzers, and the color and viscosity of the flowing espresso looks even across the bottom of the basket and there are no area where there is lower flow rate nor areas where the viscosity is watery and others where it is think and slow, then that indicates a decent distribution and tamp. That establishes that the "mano" portion of the equation was pretty good.
From there you have to manipulate dose and grind for taste...
"Tamp for show... Taste for dough."




