Ever since I've owned my setup, any roasts that are on the medium-dark spectrum seem to run quite thick and creamy from the PF, whereas anything lighter/more "third wave" seem watery.
I'll post two examples.
First is a local roaster that typically offers medium-dark beans. Admittdely, this flow was almost a little bit quick?
Then more recently, a light roast from 49th Parallel in Vancouver. I've been fiddling with the dosing and use WDT method, but can't seem to avoid the slight channeling and "watery" looking flow. Not only this, but it didn't taste over extracted at all...rather a bit more sour. I've been used to darker beans as of late and the caramel/chocolate notes are probably better for my palate in the morning than the acidic, fruity tones of a lighter roast.