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Heya. I've started noticing distinct wholes on top of the pucks as of recent. I've done a few changes to my Gaggia: new grouphead gasket (blue silicon), copper dispersion plate, fixed my pressure issues. My basket is 18g and I usep 16-17g and time them at 30-35s with a 1:2 ratio. Tamp similarly every time. Any reason tor their appearance? They're always close to the rim of the basket which makes me think if it's a cause of me using a funnel.

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Gaggia Classic '96 (OPV mod / Rancilio wand/PID) + Niche Zero

 

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Or it could be the Langoliers catching up with it at the end of the shot....especially if you're noticing a flat dead taste in the espresso?

Edited by DavecUK
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2 hours ago, mctrials23 said:

Your distribution is off. You can tamp all you like but unless there is a bed of coffee that doesn't have pockets of low density in it then it will channel like that. 

Right, that's what I thought really. Strangely enough ot was fine before. Or at least I haven't been noticing it.

Would using a whisk before tamping to homogenise the grounds help?

Gaggia Classic '96 (OPV mod / Rancilio wand/PID) + Niche Zero

 

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3 minutes ago, DavecUK said:

Or it could be the Langoliers catching up with it at the end of the shot....especially if you're noticing a flat dead taste in the espresso?

Haha, Langoliers, oh boy. Taste is alright. Still slightly on the sour side but better that it ever been. Flow is also fine. Starts at around 8-10s and finishes around 35s. No spitting etc.

Edited by Zeak

Gaggia Classic '96 (OPV mod / Rancilio wand/PID) + Niche Zero

 

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3 minutes ago, Zeak said:

Haha, Langoliers, oh boy. Taste is alright. Still slightly on the sour side but better that it ever been. Flow is also fine. Starts at around 8-10s and finishes around 35s. No spitting etc.

Just don't let them catch you....they sound like rice crispies!

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  • 3 months later...

Hi Zeak, 

I'm probably way late in putting in my comments. 

   Definitely agree with mctrials23, distribution is key (a distribution tool is a must, Motta or similar quality) but also make sure the grind is consistent. I see that it's a Gaggia classic that you're working with, a good machine that's capable of great results. Let us know how you get on 👍 

 

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