I have a new Gaggia Classic and a Rancilio Rocky grinder.
I used locally roasted beans = fresh.
I have the grinder and my tamping pressure pretty consistent to yield 2 oz in 22 secs. It turns out wonderful with nice crema.
However, when I remove the portafilter, on top of the grinds is a puddle of water.
Am I removing it too soon (that is, should it just drip for several minutes) or is this expected? I'm thinking it is not because in my local espresso shops their pucks look much drier with a short turn around.