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On my Gaggia Classic I found that puck sogginess depends on coffee volume, eg with 20 gr in a bottomless portafilter (that leaves ~ half of the basket empty when tamped) the puck is soggy and with the same dose in a smaller basket the puck is much drier. I also found that the coffee tasted good anyway so stopped worrying about it. (but what do I know?)
cgg
TTM
rhb
I give up on utfs and Google. Help me coffee geeks. Why do I often end up with a soggy espresso puck after brewing? Cleaned everything, machine backflushes as it should, tested different grinds and doses etc. Quite often it's like mud when I remove the handle.