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
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.
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