A few things.

The conical gasket leaves me with _less_ space then the flat gasket (both new). With the same amount of coffee, and the conical gasket inside, when I put the PF into the 6 o'clock position and take it out without brewing, parts of the cake stick to the screen.

Using the same method with the flat gasket and the cake is humid and I can see the screw but nothing sticks.

I pulled several shots using a bottomless PF and with the conical gasket, HOLY SPRITZERS. I nearly got a couple in the eye !

With the flat gasket, it seems OK. I did notice that some sections of the PF turned colour before the others. After about 3-5 seconds the pour centered. The spritzers came from the sides.

Thus, I think HB is right.. We have some major channeling going on which caused the watery shots.

But I still don't quite understand the added dwell time when using the conical gasket. This will require some more investigation.

So, lesson learned here is that I nearly to lower my dose when using new gaskets ! I still haven't figured out why but some more investigating is required.. That and I really need to pay more attention to my technique!

Thanks for all the replies again. I appreciate it.

J

IMO, there's a no-mans-land of espresso doses, at least on an e61. If the swollen puck firmly contacts the screen, it holds together. Dose a bit below that or increase the space with a gasket and the shot is as you describe.

With a finer grind and a lower dose, water pressure alone holds the puck together.