u/Buffalo_pizza_

I’m perplexed because running a standard Gaggia Classic at 12 bars I was grinding at around 30-35 clicks on my Kingrinder K6. Now at presumably lower pressures I’m needing to go all the way down to 22-25 clicks. My pucks are almost always muddy. I’ve gotten a couple of great tasting cups which I know is the point but I’m confused as to what’s going on in the machine.
I flushed my transducer tube and added the standard pid values and temp offset. I’m curious if my pressure values could still be off. Is the only true diagnosis to get a pressure gauge portafilter?

I am 5’8” 278 lbs. I work in a kitchen 10 hours a day on my feet all day. I began tracking calories, including weighing everything. That includes the oil that I cook proteins in, everything. I’m very frustrated cause I seem to have hit a wall. Last year I cut down to 1800 calories a day with one day per week of fast. The weight fell off, I went from 340 to 280. I started to get relaxed and stopped tracking but still for the most part was eating healthy. Three months ago I decided I wanted to really get in good shape. I’ve been doing kettle bell exercises three times a week. I usually get my heart rate in the 180+ range for about 20 minutes which is really tough on me.
According to my Apple Watch I am burning about 2800 calories per day resting and 700-1000 active calories. My daily intake is between 2200-2400. I’m wondering if the watch is over estimating my calories or if there is a underlying metabolic issue. I’ve been at this deficit for around 2 and a half months but I’ve lost less than 3 pounds. Would love to hear what you guys think because I’m at a loss for how I haven’t had any significant results.