Recently for some reason my pucks are very dry so much so, they will not knock out and I have to carefully use a spoon to break them up in order to release them.
Now I am dosing at the normal 18g and I have changed my grind settings in the hope that might fix it. But here is the strange thing…no matter how much I adjust I grind, the flow through the puck is still fast and the pressure guage is only pre-infusing at about 2 bar and reaching about 7 bar overall. I do use a puck screen.
But this has only happened in the last two bags of coffee I have used. Before I grind, tamp and use a puck screen and all has been fine with only slight tweaks necessary depending on the beans.