I still hear people talking a lot of talk about how a harder or lighter tamp will affect the flow rate of a shot. I'd have to disagree from experience. Holding the dose constant I've tamped from 10 to 80 lbs of pressure and still ended up with consistent flow rates. example 18g dose 10lb tamp 27seconds to 2oz. then holding 18g constant tamped up to 80 lbs and still getting to 2oz in 27 seconds +/- 1 second.
I really believe that it's primarily the amount of coffee and the particle size of the grounds that ultimately have the most influence on flow rates. I've even skipped the tamp altogether expecting a gusher, but surprise... still poured near 25 or so seconds. Didn't taste that good... much different flavour profile; puck looked like it was tamped though... The pressurized water is tamping the puck harder than most of us will ever be able to anyhow.
I think that different tamping pressures could possibly change some of the dynamics of the extraction within the puck... ideas anyone? I think I may have noticed that blonding & thinning strands occurred sooner when tamping with excessive force (60 lbs +).
would like to get some feedback and see if anyone has other evidence to the contrary, or just other insights...
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