PeteF wrote:I have still to pull any shots but did quickly do a flow check and it's now 300ml/30 sec
Sounds better, still a touch on the high side.
The reasons that water debit is generally measured per 10 sec (eg, 75 ml/ 10 sec) are:
1. It puts more emphasis on the initial ramp to pressure, which is a significant factor
2. It saves 20 sec of your time per measurement!
FWIW, your actual brew pressure at the group will be a little less than before, because you'll have a greater pressure drop through the plumbing. Not a big deal, just something to be aware of. It may not show on your gauge, depending on where it senses pressure.
Interested to hear how it affects your espresso making. If you're up for more machining, it would be interesting to compare the results of the new 0.6 and a newer 0.5 mm. My experience is the smaller the gicleur, the finer the required grind. Up to a point, smaller gicleurs
may improve the espresso by decreasing the degree of microchanneling. Smaller gicleurs also increase maintenance because they have a tendency to scale up faster.
That last item is NOT a positive.

BTW here's a picture of my gicleur: .