I’m struggling to achieve a uniform espresso extraction from my Gaggia Classic Pro. Although I’ve adjusted my DF54 grinder to coarser settings, my shots still come out too fine. I’ve tried different grind settings, primarily between 17 and 19, and found that 18 works best for flavor balance. However, 17 was still too fine to flow well. I’m also concerned the beans might be affecting the grind quality since they were roasted in January 2025. Additionally, I attempted to use a leveler for distribution but didn’t see significant results. As a new DF54 user, I’m still figuring out the best grind adjustments to make. My coffee dose is currently 17g.
Your channeling might be a distribution problem. The leveler didn’t work, so try the Weiss technique - grab a thin needle or paperclip and stir the grounds in circles before tamping. This breaks up clumps and evens out the puck density. The DF54 creates static and clumping, especially with lighter roasts. Check your tamping too - keep it consistent at 30lbs and make sure it’s level. That puck screen helps with extraction, but it won’t fix bad distribution. Also, your Gaggia Classic Pro probably runs hot. Overheated water plus fresh beans equals fast, uneven shots every time.
Had the exact same problem with my DF64 when I started. Static buildup messes with your grind consistency - spray a tiny bit of water on the beans before grinding. Just a light mist from a spray bottle.
Fresh beans are definitely part of it, but here’s something nobody mentioned. Check if your grinder’s actually grinding at the setting you think it is. The adjustment ring sometimes slips or doesn’t engage right.
I deal with hardware calibration at work - always verify your output matches your settings. Run some beans through and feel the grind between your fingers. If it feels coarser than what you’d expect from setting 18, the ring’s probably not seated properly.
That IMS basket might need a different dose curve than regular baskets too. Try 16g and see if flow improves before messing with grind settings again.
This video covers most extraction issues you’re dealing with.
The channeling section really helped me dial in my setup.
You’re overdosing that basket. 17g in a 17g basket gives you zero headroom and causes channeling. Drop it to 15-16g and see if your shots improve. Also check the burr alignment on your DF54 - they sometimes ship misaligned, which makes dialing in a nightmare.
Your beans are way too fresh - that’s your main problem right there. January 2025 beans are still degassing like crazy, which means inconsistent shots and channeling every time. Coffee needs at least 7-14 days after roasting before it’s ready for espresso. All that CO2 escaping messes with water flow through your puck. Let them sit another week or two before you touch them for espresso. For your DF54 - make sure you’re single dosing right and shake it well before grinding to break up clumps. That grinder’s picky about retention if you don’t stay consistent. Once your beans degas properly, your shots will be way more predictable and you’ll probably need to grind finer than what you’re using now.
