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@mooks
It's all fun isn't it? Getting an espresso machine was probably the worst thing I could ever do - while I'm not obsessive, I do get carried away trying to get everything perfect. If it's not the tamp, it's the grind, if it's not the grind, it's the machine needing de-scaling, if it's not the machine needing de-scaling it's the water temperature, if it's not water temperature your shower plate needs replacing...
I've been using more Origin stuff recently (well, given the fact I've applied for a job with them, it only seems right...) and have found their espresso grind is too coarse for a machine - the pour is much to quick, and it blonds within 10 seconds. I've tried a harder tamp but it's not really happening - think I'll break out the moka pot and see how it works in there.
If I could find a grouphead seal I'd be making more ristrettos, but the tamp I need for that is too much for my steadily failing seal. Maybe I should start trying lungos instead...