It's sort of the nature of the beast. You can minimize it by running it hotter, but it will still 'erupt' after you hit it as it cools down. You have a convex shape to the bottom of the chamber which acts as juice trap too as the juice has 3 surfaces to cling to. Concave would help with draining back to the wick, but so far I haven't seen this implemented with less than a 90 degree angle between the floor and the wall giving 2 surfaces to cling to. the Line V2 has a concave bottom (albeit a mm or two of flat lip) and even a small hole to allow air back into the tank, but also might drain. I can't really cut a concave floor for beans but I've tried several things with varied success.
Pinch the top of the wick closed. If it is wicking fine it doesn't need to be open. Slimest even folds the top over, doubling the reserve above the coil.
Cut a small groove from the wick hole to the outer edge and leave it rough to encourage surface tension. Quite disappointing, as if the wick is wet there is no reason to attract liquid to it. Only starts to work as the wick starts to dry.
Insert a small length of oxidized mesh (the tip from an old wick) tucked under the negative kanthal lead along the bottom touching the actual wick and the chamber wall. This seems to work best as it does a better job of mopping up and provides an extra reservoir in the chamber. It is unsightly, but also keeps the flying end of kanthal wet.
Don't use a clear chamber. Out of sight, out of mind. I swear, I have less mess inside with an anodized alu top than plexi and there might be a heat dissipation issue, but not looking at it constantly helps a lot too.
