Sunday's a good day for an espresso puzzler, especially one with such a tantalizing title. Would you post a video?

Without more details, I'll start by saying that I hold very little regard for puckology. Firm pucks, soft pucks, squishy wet pucks, they're all fine by me as long as they're consistent. Foaminess could be a sign of excessive degassing, e.g., if the coffee is 1 or 2 days post-roast. Extremely fresh coffee can be more difficult to manage too, channeling, running thin / blonding early, etc. One trick that others have told me works is to let super-gassy coffee "age" in the doser. Yep, we always rail on Italians that dose a half-hour's worth of grounds into the doser, but I have it on good authority that letting the coffee degas post-grinding will help ultra fresh coffee settle down.

Other than these puckology comments, I can only offer general diagnostic comments that you will find in plenitude with a bit of searching the FAQs (e.g., fresh coffee, proper degassing, burrs are sharp, etc.).