Want the magic touch when you tamp? Getting a level tamp is as important as the tamping pressure.
You should tamp firmly and uniformly at a pressure of 20kg to create a bed of coffee with an even density. This allows the water to flow evenly through the entire mass of pressed coffee to create the best taste.
Note: the portafilter on our Espresso machine has a unique flat base, which promotes a level tamp and minimises water channeling. It's designed to give you control.