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?
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.
calblacksmith Moderator Joined: 25 Nov 2007 Posts: 5,685 Location: Riverside, Ca, U.S.A. Expertise: I live coffee
Espresso: ECM Veneziano A1 Grinder: Many different commercial Vac Pot: 40s era Silex Drip: Milita, Bunn&Curtis... Roaster: Cast iron pan, gas burner
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.
In real life, my name is Wayne P.
Feed the newbs, starve the trolls and above all enjoy what you drink!
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.
Symbols: = New Posts since your last visit = No New Posts since last visit = Newest post
Forum Rules: No profanity, illegal acts or personal attacks will be tolerated in these discussion boards. No commercial posting of any nature will be tolerated; only private sales by private individuals, in the "Buy and Sell" forum. No cross posting allowed - do not post your topic to more than one forum, nor repost a topic to the same forum. Who Can Read The Forum? Anyone can read posts in these discussion boards. Who Can Post New Topics? Any registered CoffeeGeek member can post new topics. Who Can Post Replies? Any registered CoffeeGeek member can post replies. Can Photos be posted? Anyone can post photos in their new topics or replies. Who can change or delete posts? Any CoffeeGeek member can edit their own posts. Only moderators can delete posts. Probationary Period: If you are a new signup for CoffeeGeek, you cannot promote, endorse, criticise or otherwise post an unsolicited endorsement for any company, product or service in your first five postings.