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What sort of grinder are you using? It looks like there are some drier parts to the puck, where it looks like a coarser grind. Maybe grind finer and tamp with less pressure?
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Sorry if this is stuff you’ve already looked at but I had punchy holes when I first got the Gaggia Classic, unscrewing and deep cleaning the shower screen minimised them. Stock pressure also exacerbated it and led to that quicker pick decay so reducing that could help too. Cocktail sticks are also reportedly a bit big for WDT, which might be a possible cause.
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A cocktail stick is quite fat and not ideal for distribution. Seek something thinner like a thin sewing needle or pin in a slice of cork. Ideally acupuncture needles but a pin is better than the tree trunk you are using now.
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I'm bummed that you're still not getting the results you want - I'd echo what was said about looking coarse. Where are you grinding on the Niche?
(appreciate they aren't perfectly repeatable across calibrations).
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rj
Ptown
Ramsaye
kkg337
@Turkish
Anyone got any tips to improve here? Theres no obvious channeling or spray coming out the bottomless portafilter. Always starts very slow then speeds up a lot in the second half and has pinholes in the puck? This was 17.5g, distribution with a cocktail stick, 93 degree water. Espresso always tastes a bit harsh, like its over and under extracted
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