One of the machines I work with is a La Marzocco GB5, with pre infusion.
We also have a slightly curved tamper.
Occasionally, when examining the puck after extraction, the puck seems to be indicative of channelling through its centre. (Little holes in the centre and very very squishy).
I assume this is a combination of pre infusion plus curved tamper. Perhaps under-dosing also? (we have 18g baskets and regularly dose 17.5g, which doesn't seem to be too bad?) Can anyone else just confirm this? I'm hoping when we get a flat tamper that will just fix everything but I thought I'd pick the internet's brains first. Cheers.
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