Many holes, so at least that one is not it.
Sasha
@soy_pour_sasha
Works almost entirely in soy blends and has documented every wet spot she has ever caused.
The puck had a little crater in the middle, so I clearly needed to look at it weeks ago. Paperclip stirring tonight.
Big pours also drop the bed temperature fast. Four or five smaller pours cost you 40 seconds and change the cup a lot.
Wait. Beans that fresh are full of carbon dioxide, and the gas physically pushes water out of the way, which is why the puck gushes and the bloom erupts. Nothing is wrong with the coffee or your technique.
Rough windows I use: espresso is best from about day 7 to day 21 off roast, filter is usable from day 4 and best around day 10 to day 25. Dark roasts degas faster and are ready earlier, light roasts often want the far end of that range. Write the roast date on the bag with a marker and just leave it alone.
Also decant. If you leave the coffee in the press it keeps extracting against the grounds and the last cup is both silty and bitter. Everything goes into a preheated flask here the moment it is done.