Hmm good point. If the Gaggia Classic is a 58mm still, then it's a likely possibility as well.

For that step I would first try a finer grind (even still!) and virtually no tamp (just the weight of the tamper). As well as some inoculation on the WDT. All of which can be confirmed or denied (as mentioned) by the use or purchase of a bottomless portafilter.

But it still goes back to the main question of the taste...if it tastes great but blonds early. 1&2 are your roads to success. Hope you get some ideas!

Ecco beans arrived today. If it were not after 11pm, I'd be brewing as we speak. As it is, I'll see what I can create in the morning.......

Which Ecco beans?
I can probably provide some paramaters on dose, temp, volume and time.

Ecco reserve espresso. I did not post this morning b/c my results were so dismal I figured I had some work to do before coming back for help......definite channeling, then nasty flavor. Still trying to get the grind right on these beans, so any thoughts on that would help.

To my taste....

Current Ecco Reserve in an LM OEM ridged double basket...

17.5g
1.8oz
25s
201.5f

Thank you. That will be my goal in the morning. I dont have much control over temperature. Starting to get more convinced that is the problem, but I will keep trying to get better control of everything else.