if you give a small bend to the original spring in the right place, there is no need for a new spring.

I've tried many different things to stop the insane amount of spritzing coming from this basket... I dunno what else to do.

I just can't seem to stop it from coating my cups with coffee. Regardless of what I do.

Does anyone have any ideas? I've tried my best at distribution, updosing, down-dosing, tightening the grind?... I'm just confused at this point.

What am I doing wrong? This is not similar to my experiences with ANY other basket I've worked with...

I've tried many different things to stop the insane amount of spritzing coming from this basket... I dunno what else to do.

I just can't seem to stop it from coating my cups with coffee. Regardless of what I do.

Does anyone have any ideas? I've tried my best at distribution, updosing, down-dosing, tightening the grind?... I'm just confused at this point.

What am I doing wrong? This is not similar to my experiences with ANY other basket I've worked with...

Well, I've sort of been getting the trick of the 18g vst basket. One thing you need to make sure of is that you're using a flat tamper base. The tamp weight itself isn't so important but you really need to make certain that your tamp is level. This basket can help you achieve fantastic results but it's also VERY unforgiving.

Good luck.

I just received in the mail yesterday what I prepared to say is expensive Espresso Jewellery, a VST Triple 58 mm PortaFilter Basket.

From the very first cup this morning both my wife and I knew this is not just a polished piece of Espresso Jewellery.

1. the creama is a more consistent and uniform carmel colour.
2. the espresso has is more delicate flavour
3. the espresso has a deeper and more full body taste which is hard to explain
4. All this on a humble silvia not an exotic machine at all.

This is truly amazing, such a not so subtle change from such a small item, the lowly portafilter basket

What triple basket were you using previously?