Fordscoffee wrote:After speaking to several people at La Marzocco in Seattle the solution they gave us is to use a spouted basket so you don't see it happening.

Oh, very professional workaround. Also you can serve tea instead of coffee. This will resolve the issue for sure.

I'll try other grinder, It is essential discard it from equation.

I'm not sure I follow. You are suggesting that I start the flow of water (half way point of paddle) then while the water is flowing put the portafilter up and lock it in ?

Just want to make sure I understand you.

Thanks for your response.

HB wrote:I assume the technicians checked the inlet pressure and flow rate (the Strada has a gicleur/orifice to slow pressure ramp). As a quick sanity check, try this suggestion:


To be sure you get a super-slow ramp, move the paddle to the halfway point without locking in the portafilter. Observe the gentle, slow raining down from the dispersion screen. Then lock in the portafilter. It should take 6-10 seconds to pressurize. This is a trick I use for really fussy coffees.

If that still doesn't work, consider posting a video of your whole routine similar to Spot the errors in my barista routine.

Thanks for your response. I'm using a mazzer major e. I just replaced the burrs about 1 month ago. So they should still have plenty of slice.

We serve it but I know that I'm serving 1/2 overextracted puck and 1/2 underextracted puck.. Maybe they balance out...?

LukeFlynn wrote:I would keep pushing La Marzocco for support. Also, try seeing if 5 seconds of pre-infusion makes a difference.. What grinder are you using, it could just as easily be a burr defect.

The channeling in the video looks pretty minor, I'm not seeing any huge gushes or spurtz of coffee all over the bottom of the basket.. I would replace the burrs in your main grinder and go from there.. dull burrs are pretty notorious for bad pours.. at least they were for me.

Personally, I wouldn't feel that uncomfortable serving it, though it would be extremely frustrating.

Yes, Many times but I'll keep trying!

Beaniac wrote:Like LukeFlynn I also see a lot of focus on the machine and not on either the grinder or the actual coffee.

But I'm probably being silly, you must have tried a different bean and grinder already right?

The group heads are actually noticably out of level. I have the rear "feet" raised up with some cardboard to compensate and level it out. Again, not something I should have to do with a +$10k machine.

But that is not the "level" I was speaking to. You certainly had lots of talented people look at this prior to posting on HB and, as you said, you are surrounded by some talented baristas.

But, for a moment, to talk about the "level" I was NOT originally writing about, first the countertop should be level but to make corrections there is a big deal. So, if the countertop is not level, then sure, the machine would need some adjustment.

The "level" I am writing about is the Portafilter itself and specifically the machining in the grouphead to ensure that it is NOT canted when locked in. You could check that as I previously described. It's a long shot but so has been this situation you are in.

We've tried many different distribution methods but again it always strangely extracts from that one exact spot first, every time. Like there is a spray or something that is happening in the head space towards that direction.

I'm going to try that Matt Perger method. You are talking about the tapping method, right? I've always had a modified version of that.. more of a bump method that I do in all axes.

thanks for the response.

LukeFlynn wrote:OP says he's experimented with multiple methods.

Pergdistribution is my favorite if you haven't tried it, try it. Stockfleth's is generally good enough though.

I do think it would be a good idea to post a video on the entire process.

Thanks Dan for that video. It gave me goosebumps.. That is what we are hoping to get and should.

HB wrote:I'm skeptical that would matter. Being off-level could affect the direction the cone pours, but it wouldn't affect the initial beading. In the OP's video, the initial beading is quite uneven compared to this pour.

Matt honestly this to me looks the same like when I have too much coffee in the basket and crack the puck when I insert the portafilter into the group. It also happens at exactly same place every time when it happens just like for you. What I would suggest to eliminate this possibility is dosing 18g of coffee into triple 21g basket so there is plenty of headspace left. Then pulling shot like that and see what happens. So 18g of coffee into triple basket and pull the shot. The puck should be soupy afterwards and have water on top...

erics wrote:But that is not the "level" I was speaking to. You certainly had lots of talented people look at this prior to posting on HB and, as you said, you are surrounded by some talented baristas.

But, for a moment, to talk about the "level" I was NOT originally writing about, first the countertop should be level but to make corrections there is a big deal. So, if the countertop is not level, then sure, the machine would need some adjustment.

The "level" I am writing about is the Portafilter itself and specifically the machining in the grouphead to ensure that it is NOT canted when locked in. You could check that as I previously described. It's a long shot but so has been this situation you are in.

Agree on this, although I think unlikely due to both groups having the same issue. The easiest way to check is to make sure the the bayonet are level in relationship to the group cap. There are three bolts securing the cap/bayonet and if they are not tightened the same way then your portafilter may not be level in relations to the group head. If your basket is not pressed level against the gasket then there could be more puck headroom on the rear. Just get caliper and measure the group thickness on each bolt location.
If the bayonet is level but not the group head is not then the boiler mounting usually can be adjusted.

Another thing to check is that make sure that your screen is not over tightened and bent. This is a common problem on older screen but any decent tech would have check this already as well.

Honestly I think a grinder issue is more likely just as suggested above.

Thanks for your response. Well.. I built the counter and it's dead level. Even after 2 years and spills..

Now about the portafilter being canted when locked in. I've placed a level on both the ring of the portafilter and the basket of the portafilter when they were locked in place and while level it still happens. But I assume you are talking about the portafilter being out of level with respect to the dispersion screen? Which could be difficult to see. Am I following?

erics wrote:But that is not the "level" I was speaking to. You certainly had lots of talented people look at this prior to posting on HB and, as you said, you are surrounded by some talented baristas.

But, for a moment, to talk about the "level" I was NOT originally writing about, first the countertop should be level but to make corrections there is a big deal. So, if the countertop is not level, then sure, the machine would need some adjustment.

The "level" I am writing about is the Portafilter itself and specifically the machining in the grouphead to ensure that it is NOT canted when locked in. You could check that as I previously described. It's a long shot but so has been this situation you are in.