Espresso Pucks: What Matters & What Doesn't
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- เผยแพร่เมื่อ 2 มิ.ย. 2024
- For more knowledge on all things espresso, check out our blog: clivecoffee.com/blogs/learn
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Used in this video:
ECM Synchronika Espresso Machine clivecoffee.com/products/ecm-...
Eureka Atom 75 Espresso Grinder clivecoffee.com/products/eure...
Saint Anthony Industries Wedge: clivecoffee.com/products/sain...
Saint Anthony Industries Levy: clivecoffee.com/products/sain...
VST 20 Gram Precision Basket: clivecoffee.com/products/vst-...
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Hands down the best no BS video about home brewing I have watched. Thank you very much.
Glad you enjoyed it!
"swirling around in your grouphead" earned my subscription 😂
He has a gift
lnternet RB me too👍
came here to write this exact same comment!
did you 'tamp' subscribe ;)
Me too :D
I love it when someone does the work upfront to demystify things like this so the rest of us don't have to. This video gave me confidence. People should be forced to watch this before they add a machine to their cart.
learning the art & craft is a part of the journey. Embrace it.
Finally, YT coffee videos that are to the point, helpful and not filled with waffle.
Bro... I subscribed just because you were so direct and clear in your presentation. Being concise is a lost art. Well done. 👍🏻☕️
Thanks and welcome!
That boy's got a smooth delivery. Maybe audiobook narration is in his future.
Yes is very nice, he remind me Freddie Highmore!
No lie. My heart rate reduced watching this despite the espresso in my hand.
Its the very reason subbed.
Yeah his voice is smooth...
Once you hear the mouth sounds though you can’t unhear them
Short, straight to the point , without any useless information , thank you so much !
Interesting how all these coffee buffs are extremely relaxed.
lol caffeine couldn't do anything to them anymore.
After 12 shots in 1 day, you’ve experienced heaven.
Jordan Crawford so true, it’s better than heaven
@@JordanCrawfordSF ha ye cuz you've had a heart attack and died and revived.
It's because they are all doing what they love 💕 ☕
Straight to the point with excellent content., wish all TH-camrs can be like u!
Thank you!!! This is down-to-earth, competent, applicable information; and your not afraid to debunk the myths. really helpful.
Very concise, informative, and even relaxing - thanks for the wonderful video!
Hands down the best, most straightforward coffee vid that bursts the balloon of vids posing as arcane coffee lore on the net.
Very informative and directly to the point; I like the "What doesn't...".
For the beginners, this is remove some overthinking in my mind.
Good delivery. Relevant. Precise.
Short, sharp and too the point. Really appreciate this video thank you.
Thanks for a great and informative video. 4 minutes of valuable info. All the best Clive!
Seriously excellent presentation skills. I heard not a single filler word; good job!
Thank you. So refreshing to get clear info quickly.
This has to be the most accurate video and simplest to save yourself from online misconceptions.
As always, you guys help us to do better coffee.. thank you and good luck
By far the best video on the subject. No BS and straight to the point!
This is the most correct and informative video on commercial coffee I have watched on the net.
thank you. glad you enjoyed it.
Precision in the presentation makes it so crisp.
presentation was filtered with a VST basket
Oh yes great video demystifying tamping, dosing and baskets thank you
The line is usually just for the retaining spring to sit against in the portafilter but does work nicely as a marker. VST shower plates have a membrane to help stop oils getting pulled back through to the other side, collecting and affecting taste.. pretty good (if they work..). The baskets are a bit of a gimmick. Nice groups on an ECM mechanical pre-infusion too 😉
Loved the closing
Thanks for the expresso tips! Well made channel from a video standpoint! Flip that mic upsidedown and route the wire through the clip to make a cleaner look on the shirt. Its a omnidirectional mic, so it wont change your audio quality, just look much better.
I love the script that you used to describe the nuances and to clarify the best advice. Thanks for the work to explain
Glad you enjoyed it!
short sweet and to the point. thank you.
This video did answer some questions in my grouphead. 😂 Liked and subscribed
Ok, got yourself a new sub. Learning to use my basic Gaggia Classic Pro with a VST 18g basket and the OPV spring mod and my pucks are always a little damp and I needed to know if it was a problem. Thanks for answering that. Very nice presentation, looking forward to more of the same.
Hi,
I currently have a problem with my crema using the Gaggia Classic Pro. It always turn out dark and lots of bubbles. Do you have any ideas? Thanks in advance
I've a rancilio silvia, used before the standard basket, 14g, but brew always 15g, the puck was always dry. Then I've bought a IMS competition basket, 16/20 grams. I've changed my grind settings for finer, and more coffee, 18 grams, and now the coffee is better, have a really nice crema, but the puck is wet. The shot is better now, I think it's ok, I don't have channels...
Thank you for your advice! I’m new to making espresso at home and my machine is nowhere as nice as the one I used as a barista. Whew! You answered all my questions. 🙌🏻☕️💕
Man I only have pressurised porta for now, so all these don't really matter to me but your sense of humour does!
great video, just what I needed, thanks! ❤️
So glad!
THANK YOU, I am so annoyed and fed up with espresso “experts” who are all parroting different contradictory religious things about things that really don’t matter, while ignoring the important issues about what makes the coffee come out well. I’ve wasted so much money trying to follow the advice of folks on r/espresso.
this topic was very much needed
This is very well produced guys great job
Thank you very much, I’m new this and I’m already up the wall confused, now if my coffee tastes ok I’m not bothered about nothing 👍
Something that your puck may tell you - over or under dosing. If you place your dry puck into your machine and then remove (without brewing) and your puck has an impression from the shower screen or screw, you may be dosing to high and this can lead to channeling. If your shot starts drippy but then runs very fast towards the end you may be under-dosing our basket. Also vst make a 25g basket but disregard the single, double and triple lingo simply use brew ratio instead, a good way to start is 1:2 dose to yield and keep in mind head space within the basket as a deciding factor when choosing a basket size.
The ridge simply helps the basket get a grip from the spring in your portafilter -> zooms in to show there’s no spring in portafilter.
Great channel. Instantly subbed.
There is: 1:33 -- you can see a little metal bar around the circumference of the inside of the portafilter which extends out slightly at ~1 o'clock, 5 o'clock, and 8 o'clock. That bar is flexible and interacts with the basket ridge to help hold it in place
R U blind? There is a spring
Thank you for making this video! It answered all of my questions as a new espresso machine user 😄
Glad it was helpful!
Great video clear and concise 😺🙏👍
ayee thank you!
Very straight to the point....thanks!
Glad you enjoyed!
Great informative video! Thank you!
Informative video. Thanks!
wow some good technical information, I like this channel
I use a VST 20g basket with a BZ10 machine & Ceado grinder. When I use the full 20g, the puck will swell into the screen and this seems to encourage channeling. A finer grind compacts more, but chokes. So I end up using 17 -18g instead in the 20g VST. But your vid says to use the proper spec dose for those baskets. Is it okay for a swollen puck to touch the shower screen?
Imo wet puck is because the basket needs more ground coffee in it. It mostly happens to me when I use 7 gram in a single basket. While if I use 14g in single or 20 in double basket, the puck will be formed nicely even with grids on it because it's full of ground coffee and when water enters will increase volume thus touch the upper ceiling of the filter in the machine where the water flows
I'm just here to see that coffee flow.. Oh yeah.. xD
Nice video, fun and informative, thank you
Wow that shot was fantastic!
Finally a video that treats coffee as a drink and not a science project
Thank you ! This was great !!
Well done. Thank you for sharing
Great video! Was worried about not tamping hard enough...
I'm down to 13 grams of coffe again, and light tamping. On my machine it gives better results. (A hand lever machine.) Am now also trying to do a longer soak time, up to 20-30 seconds, to get more flavour and more liquid, since it isn't enough, otherwise.
You're right, it's what's in the cup that matters. -
Perfect advice!
thank you VERY informative
thank you for making the coffee machine product that means you have helped us indirectly as coffee farmers
We love you guys! Thanks for your hard work and the care you put into bringing us great beans :D
What’s the best way to know your dose is correct? I have an 18g basket but the thumb press test post extraction feels very soft. I find to get a firmer thumb feel I have to up the dose closer to 21ish grams. Have I been doing this correctly?
This was super helpful - thank you! Where is that gorgeous shot glass from?! NVM - found it on your website. I love it!!
Very helpful thank you!
Nobody, and I mean nobody, does videos as polished, professional, and useful as Clive. Thanks for the intelligent and terse presentation.
Thank you!
Wow! This was a really good and helpful video.
Thanks so much!
At last, a common-sense and to-the-point video. Great tips. Thanks.
Cheers!
Man, i was just thinking of buying an espresso machine and randomly found this channel, insta suscribed, im gonna do my research first.
Feel free to reach out to us if you have any questions!
I read quite a few forums about soggy puck. Most of them recommended to either reduce the dose so that it allows space between the puck and the shower screen. The other suggestion is to CALIBRATE the depth by using the trimmer provided by Breville. I had proven all of these suggestions doesn't help in resolving the problem. Finally, I INCREASE the dose from standard 18g to 18.2g. Do you know what is the end result? The soggy is gone, and the taste is much sweeter. This method is proven and it works for me over months without any soggy puck.
So, slightly increasing the dose made the sogginess go away? What espresso machine are you working with? I’m trying to solve this problem on a Bambino Plus.
@@ZethAkadi Same result here, Bambino Plus. The included razor trims too much off, end up with 16-17g and a soggy puck with bad tasting espresso. Stopped using the razor and even without a distributor my shots are way better on average and I'm measuring for just slightly over 18g.
I noticed a similar thing and also read that a slight underdose creates a gap between the coffee and water outlet which creates a pooling of water. Adding a tiny bit more coffee helps me to avoid this too.
Thank you! I learnt something today...that ridge in the basket isn't for dosing... now I feel like a thicko...
Just because you said "Tamp Subscribe", i subscribed.
This is very informative video. I got a question for all coffee lover, will water temperature in water tank matter? I have a basic manual espresso maker here, water temperature inside water tank is keep rising when I'm doing the routine of making espresso, then steaming. I measure the temperature inside the tank, it could get to 65C, I am not sure this is normal or not. will it affect the taste of espresso. Thanks.
Nice video, thank you.
I definitely prefer a ridgeless basket. Not sure if all brands are like that but my rocket brand basket and portafilter holders are really difficult to get in and out.
Funny I'm pretty sure I've seen rockets marketting saying it is a full line indicator.
I find with a precision VST basket to get my extraction time right I had to grind much finer than for the standard basket, too fine in my opinion.
Also got a VST and this is totally normal. As the VST has a higher hole density than most baskets it allows more water to exit the basket. Also an increased gap between shower screen and coffeepuck(because of the deepness of big VST baskets) could cause a too fast extraction. There should be a gap of course but in optimum case, its just big enough for the puck to swell. Imo a 15g VST needs at least 17g of grinded coffee to function like intended. A puckscreen also helps with decreasing gap(if higher coffee dosing is not wanted) to the shower while also providing better water distribution during extraction.
Amazing and knowledgable..no b.s..
So far Clive Coffee I give you 5 *s ! I have learned more in a few of your videos than dozens of others I have seen on the subject. Thank you.
Thanks so much for the kind words!
I like the wood knobs. Which color are those? Maple or Bubinga?
Is the used puck good for garden beds?
thank you, great info - what does it mean when the used puck is bulging?
(sometimes cracked)
I have a Breville Oracle and reduced how much this used to occur by reducing the built-in doser/tamper to 22 grams (min amount possible)
Don't worry if the puck is cracked, it doesn't really matter
"press that puck through your counter..." :D +1
Great video thanks! QQ…I have a 18g IMS basket….does that mean I should never put more than 18g in?
I bet this dudes sock drawer is really NEAT.
Very professional
Great video, love espresso coffee.
Awesome video
"In my group head" 😃 love it.
2:18 I want that, distribution tool, and I like that tamper using palm, not fingers.
It's new levy from Saint Anthony Industries.
Thank you! As this is brand new to me...not really getting the grind and volume ratios. How do I know what the grind size is for starting out? I tried 13 and got 2 drops of coffee..terrible! Way under-extracted according to the manual. I have a breville barista pro. I'm sure I will love it once I know how to actually use it...Thanks!
Hey like your video. I hv a questions, my espresso pucks look watery. Why is that? The coffee bean is to fine? Did I need to adjust to be a little bit course?
Hello, great as you do this video clearly short and clear. Question, I just bought a Brezerra Magica and am under a lot of stress to make a delicious esspreso now. I have a 16 gram tray, can I add 18 grams or not? and my coffee is now weak and sour and with the current setting at 10 bar it takes about 25 seconds for 60 ml of coffee. Grinder is a Eureka Mignon Speialita and I now need 11.6 sec for 18 grams. the coffee is brand Medellin Secret Finca La Luisa Colombia. I would like to hear every tip I can get and I assure that I try to follow all TH-cam espresso films but in the end it turns out that it is easy to get lost. Greetings John.
25s for 60ml of coffee seems to be a little too fast and hence your espresso sounds like it's being underextracted (ie. weak, sour). You might wanna try grinding finer and brewing to a 1:2 ratio which would be 18g in 36g out if going by weight in about 25-30s.
what bottomless portafilter are you using? really like the wood aesthetic
Always informative 👍🏻. So always exact the dose of the basket?
Jeroen Geurtsen The espresso game is all about consistency. So, yes. You are better off asking the people who roast your coffee about their preferred coffee recipe. Which is: grams in (coffee grounds in basket) and grams out (espresso shot) to get the best out of your coffee :)
Watching From The Philippines!! 🇵🇭
I'm an American, retired in the US in 2015 and moved to the Philippines (central Luzon) so have been here almost 6 years now.
Cheers :)
good shit clive
I am using a 18 grams VST rigidless basket.
Although I fill it with 19.5 grams.
How is it possible that it fits more than 18 grams and still doesn't look full ?
Afterwards the puck has signs of the group head screw. Is it because it touches the group head or because water is pushing slightly the basket upwards ?
Man, you’re good.
Hi Charles. I'd like to hear your opinion on how to improve consistency in my espresso preparation. I have been using for home coffee preparation Catler es 8013 for few years now. But I'm still struggling to get consistent results. Here's a few more details about my process. Cofee is never older than month, ordered from recognised and well rated local roasters in Slovakia. I do pay attention to flushing machine before, getting the filter and cups wamed up before as well as keeping the extraction pressure and time in recommended limits. In the end coffee always tastes differently (not necessarily in a bad way). What would be your recommendations to up the game and get more control over the result so i can maybe start fine tuning once consistent? Maybe change of machine or grinder? Or using scale? Appreciate you taking time to answer.
Hey man, I know it’s a late answer but from reading your experience, i would have a deeper look into brew temperature and temperature consistency. Last parameter that you didn’t look at judging from what you wrote. Hope you sorted out this issue until now ✌🏼
May I ask who makes the tamper and distributer tools you are using? Thanks for the awesome video!
I would also like to know
Great video, I have a question, when would you remove the portafilter after extraction, today I left it on to froth the milk and then I tried to remove the PFilter it took some doing, I have a Gaggia classic evo. Thanks for any tips.
I'd remove it shortly after pulling a shot. If you leave it in for long periods of time, the espresso puck is much harder to get out and cakes the inside.
I am new to espresso and have to use decaf coffee beans for my shots. Do you have any suggestions?
What machine are you using? It's beautiful! Ive been using a Breville Barista Express for 6 years & looking to upgrade. I never know which puck to use for ground espresso (when I've run out of beans) bc the online manual is lacking. I just learned from your video I'm having a channeling problem. I'm going to watch your video on that now! What an excellent tutorial!
So glad it was helpful! That is the ECM Synchronika. We are happy to help guide you to the right machine, give us a call!
Sorry to come late to the show, very nicely done production. One thing which I didn't hear said, but was present in the visuals is the use of a scale to measure the extraction weight. Recently I've heard said one should expect a 2:1 to 2.2:1 extraction to the weight of the ground coffee. Is this what others have come to believe? Reasons include reproducibility and, help resolve the volume issues when using coffees with different crema behaviors.
Typically around here we're shooting for a 1:1.5 brew ratio (ground coffee:liquid yield), but different coffees taste best at various outputs. I find lighter roasts tend to thrive with a longer ratio such as the 1:2 ratio. But, It's important to trust your tongue and allow the flavor to guide your recipe.
-Amanda
@@clivecoffee Thank You Amanda/CCC. (Oh, and thank you for correcting me on the placement of the ratio components. I knew that, but my hands appear to have not! /Cheers!)