I've been having issues with my espresso pouring too fast, and I think I'm getting channels (uneven pour, sometimes one side gets blonde then watery pretty quickly). I'm paying a lot of attention to the tamping process, so I'm not sure if this is the problem. That's what I do:
- make sure the grounds are distributed evenly
- tamp evenly to maximum density
I read somewhere that the portafilter should be dry. However, I heat my portafilter in the grouphead, so when I take it out to prepare the coffee there's some condensation in the portafilter so it's not completely dry - any experience with this?
Thanks in advance!