Sadly the tamping is integrated in this machine so I have no say in it really. No way to disable it and do manual only, so only more would be possible after the machine is done.
My shot time now is 28 seconds static, just to have a baseline and adjust grind to match weight afterwards. All are medium to dark roasts. This is following James Hoffman’s review of the machine.
Apart from the channel, the coffee tasted good. I am mostly concerned with constantly fidling with the grind to achieve a consistent result.
What would you have tried in my case?
Decrease shot time with coarser grind and ignore the lack of crema?