Starbucks Blonde Holiday 2014 in kcup.
In the beginning I went through a similar learning curve and questioning of my tamping ability, especially around tamping pressure and its effect on flow rate. I am still learning, but my advice is to not worry as much about tamping pressure, but focus more on (1) the dosage (weight) of coffee, (2) grind size, and (3) the coffee's age. Those three factors have more impact IMO, assuming your tamping routine is roughly consistent. Older coffee is especially hard to tamp, there doesn't seem to be much difference in the puck height between ~30 pound tamp pressure and 200+ pounds of pressure.Had a flat white with Peet's/8 o'clock blend in my Gaggia baby twin. I tried grinding on the second notch with my skerton since the machine had been choking with a very light tamp (at least what I considered light with my limited experience) Today I tamped to what I thought was about 30 lbs and it poured fast in about 15 seconds. Maybe I need to have my 2 year old daughter help me learn to tamp since she weighs 30 lbs now... Or buy a scale
brewed some of the Ethiopian Kochere in the commercial Bunn this morning...
WOWZERS what a coffee