I always clean my PF's and baskets in an autoclave - then store them shrink wrapped in liquid nitrogen- only preheating them in a specially designed 'kiln' immediately before use. I don't tamp either: I use an ultrasonic sound bench- to 'de-fluff' the grind into the basket- before placing it in my specially designed vacuum chamber for final compaction, and micron polishing.... Of course I keep my espresso machine in a controlled humidity, dust free enclosure (and I mean dust FREE)- maintained at very low atmospheric pressures... in pure nitrous oxide- the entire extraction is filmed via high speed and and infrared cameras which are hooked up to the HX of the machine to provide instant feedback and temperature corrections throughout the shot with microcompressors at the puck service applying controlled 'undulating' pressure profiles of my choice. .

but that's just me

and I am still not getting as much crema as i would like....

that's a great idea- and I hadn't thought of that. I will try it out tomorrow with my Guatemalan Monsooned robusta pygmy beans- I believe the glycol (if kept sufficiently cool) could provide just the base I need to promote complete molecular 'unification' or 'cohesion' of the brass PF surfaces immediately prior to going into the kiln! That way all the extra ionisation will actually be able to promote enhanced flow of the espresso emulsions throughout the brew process rather than impeding it as before. Stroke of genius! This could be a Eureka moment alright... mustn't get too excited.

OK, enough silliness for one thread, thanks.