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Post pull puck
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Discussions > Espresso > Q and A > Post pull puck  
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Morganclimbs
Senior Member


Joined: 6 Aug 2012
Posts: 1
Location: California
Expertise: Pro Barista

Espresso: Synesso Cyncra 2 group
Grinder: Mazzer Super Jolly Timer
Drip: Single cup pour over
Posted Fri Aug 10, 2012, 1:01pm
Subject: Post pull puck
 

I have been working with and tweaking my grind and tamp all day, experimenting with different settling styles and weighing each press to make sure I am always extracting espresso from 16-18g of grinds. I have been pulling 2oz of espresso in 28-30 seconds every time and the finished product has a great mouthfeel with a very smooth flavor. I am finding that the puck is still quite soggy and has one or two wormholes after each pull. I a, frustrating myself with a delicious product that leaves behind evidence of less than perfect espresso. Anyone else worked through this before or have any suggestions?

 
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SteveRhinehart
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SteveRhinehart
Joined: 27 Dec 2009
Posts: 855
Location: Syracuse, NY
Expertise: I live coffee

Espresso: 1970s La Pavoni Europiccola
Grinder: Baratza Vario, Hario Skerton
Vac Pot: Yama Tabletop 3-cup
Drip: Chemex, CCD, Kalita Wave,...
Roaster: Flavorwave/Stir Crazy
Posted Fri Aug 10, 2012, 1:35pm
Subject: Re: Post pull puck
 

Yep, the solution is to stop practicing puckology.

A soupy puck can be a problem if your machine has a three-way valve. This can be a sign of a clogged or malfunctioning valve. Holes may be signs of channeling, but may not be a detectable problem. If you're really overly concerned with the holes, try varied distribution techniques until you find one that suits you. In the past, I've liked the Weiss Distribution Technique (WDT) - where you stir your grinds in the basket with a straightened paper clip, or similar probe, to break up clumps and evenly settle grinds. Then tamp. You may also try nutation, or Scottie Tools, or a combination of things. However, I would advise not to go too crazy with all this if there aren't any significant taste problems. In the end, it's what's in the cup that matters.
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calblacksmith
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calblacksmith
Joined: 25 Nov 2007
Posts: 7,474
Location: Riverside, Ca, U.S.A.
Expertise: I live coffee

Espresso: ECM Vene. A1, La Cimbali M32
Grinder: Azkoyen Capriccio, Major
Vac Pot: 40s era Silex
Drip: Msl. Com. brewers
Roaster: gave it a try, decided no
Posted Fri Aug 10, 2012, 1:54pm
Subject: Re: Post pull puck
 

more info in your profile goes a long way towards getting help, like what kind of machine is it? What grinder do you have?
Like Steve said though, if you do not have a 3 way valve, don't worry about it.

 
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Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!

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GVDub
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Joined: 25 Jan 2008
Posts: 845
Location: Los Angeles, CA
Expertise: I live coffee

Espresso: Londinium I, Arrarex...
Grinder: Gaggia MD85, Dienes Mokka,...
Drip: Behmor Brazen, Abid Clever
Roaster: Behmor 1600
Posted Fri Aug 10, 2012, 2:05pm
Subject: Re: Post pull puck
 

Also what size basket are you using? 18 grams in a 21 gm triple basket, or 18 grams in a 15 gram double? Even with a perfectly functional 3-way valve a down-dosed basket can leave a soupy puck.

Chase the taste, not the appearance.
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frcn
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frcn
Joined: 23 Dec 2001
Posts: 3,287
Location: Northern California
Expertise: Professional

Espresso: Vibiemme Domobar Double
Grinder: Mazzer Kony, Baratza...
Vac Pot: Hario, 2 Cory pots, 1 Cory...
Drip: Behmor Brazen, Bunn A10 mod...
Roaster: computer controlled Hottop,...
Posted Fri Aug 10, 2012, 2:13pm
Subject: Re: Post pull puck
 

Another budding puckologist..  ;-)

Ignore the puck. If the espresso tastes good to you, that is all that  matters.
If the machine has a 3-way valve, AND it USE to leave a dry puck, AND there is no longer a "whoosh" after the brew switch is turned off, then there Might be a problem.

 
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FrankyD
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Joined: 27 Jul 2012
Posts: 58
Location: Davis, CA
Expertise: I love coffee

Espresso: Starbucks Barista
Grinder: Baratza Preciso/Kyocera...
Drip: Bodum French Press
Roaster: WB Poppery I
Posted Fri Aug 10, 2012, 3:08pm
Subject: Re: Post pull puck
 

Haha, call me a puckologist as well, but I kind of gave up on the idea and discovered that a good looking puck doesn't necessarily mean good espresso.

If your machine has a 3 way valve, it should be dry. However if your machine is a SBDU without a 3 way, it'll leave a soupy mess unless you pull it out and let it airdry on its own.
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frcn
Senior Member
frcn
Joined: 23 Dec 2001
Posts: 3,287
Location: Northern California
Expertise: Professional

Espresso: Vibiemme Domobar Double
Grinder: Mazzer Kony, Baratza...
Vac Pot: Hario, 2 Cory pots, 1 Cory...
Drip: Behmor Brazen, Bunn A10 mod...
Roaster: computer controlled Hottop,...
Posted Fri Aug 10, 2012, 8:09pm
Subject: Re: Post pull puck
 

FrankyD Said:

If your machine has a 3 way valve, it should be dry..

Posted August 10, 2012 link

There are exceptions to this assumed rule. The E-61-group machines that I have owned have both regularly left a wet puck

 
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calblacksmith
Moderator
calblacksmith
Joined: 25 Nov 2007
Posts: 7,474
Location: Riverside, Ca, U.S.A.
Expertise: I live coffee

Espresso: ECM Vene. A1, La Cimbali M32
Grinder: Azkoyen Capriccio, Major
Vac Pot: 40s era Silex
Drip: Msl. Com. brewers
Roaster: gave it a try, decided no
Posted Mon Aug 13, 2012, 12:46pm
Subject: Re: Post pull puck
 

interesting, my E61 has never had less than a hard, dry puck. Like I say..... YMMV!

 
In real life, my name is
Wayne P.
Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!

Feed the newbs, starve the trolls and above all enjoy what you drink!
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