Jon, I think your method of packing seems to be helping a little--paired with a variant of the schomer method in terms of distributing coffee to the sides. Thanks for the props, by the way. It's very encouraging to hear encouragement from the master himself. ;)
Got this shot this evening... made for a Latté for a friend, of course.... psssssh.... Oh well, I'm thankful that he came over to drink coffee, I can't physically drink as much coffee as I like to make, being as I'm still at the point where I do it as much for practice as for the enjoyment of the shots/Lattés.
It's such a quandary, every time I brew a good shot... I think, man, that's so good looking... *sip*... yeah... I need to practice some Latté art, though... *press steam switch*
This shot, though, it formed up pretty evenly from the start. This is about the exact middle of the shot. I think it had ONE very, very short spurt towards the end (the crap on the back of the machine is from a previous shot).
I'll second that (packing/tamping method). Although my grind is now too fine - this pour took much longer than 25 seconds - the results were good to drink, and it gave me time to catch some interesting driplets. I'll follow up with individual frames.
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