I've tried tamping and slightly underfilling the basket but both does not taste as good as when I tap and level the coffee.
I don't want to spill or keep excess coffee grounds so knowing how much whole beans I should grind is another task.
My coffee came out sour even though I used the same grind size as before, 60 clicks on my Kingrinder K6.
I first filled the moka pot funnel with whole beans, and it held about 22 g. Since the grounds took up more volume after grinding and wouldn’t all fit in the funnel, I only ground about 21 g for the brew.
When I opened the pot after brewing, this is what I saw. My theory is that the water only flowed through the sides of the coffee bed instead of extracting it evenly. Does that seem correct? If so, what could have caused it, and how can I prevent it from happening again?