How to Identify Coffee Extraction Defects by Examining Your Coffee Puck
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- เผยแพร่เมื่อ 19 พ.ค. 2024
- Have you ever made a coffee then stopped to look at the coffee puck before you tap it out of the handle? You can actually tell quite a bit about your extraction just by looking at the puck.
In this video Luke explains by examining the coffee puck after an espresso extraction you can learn valuable insights into the quality of the extraction. Here are some common problems that can be identified by looking at the coffee puck:
Channeling: This occurs when the water flows through the coffee puck unevenly, causing some areas to be over-extracted and others to be under-extracted. The coffee puck will show irregularities in the surface and may have holes or chasms.
Tamping: If the coffee puck is unevenly compressed, it can lead to uneven extraction. This can be seen in the puck by looking for signs of uneven density, such as cracks or splits.
Grind size: If the grind size is too coarse or too fine, the coffee may not extract properly, leading to a weak or bitter espresso. The coffee puck can reveal this by showing signs of uneven extraction or by having a very dry or wet appearance.
Channeling due to improper distribution: If the coffee is not evenly distributed in the portafilter before tamping, it can lead to channeling and an uneven extraction. The coffee puck may appear to have denser areas and gaps where water may have flowed through more quickly.
Overall, examining the coffee puck can provide a lot of information about the quality of the espresso extraction and can help baristas adjust their technique to achieve a better-tasting espresso.
Thanks for watching we hope you enjoy the video and find it helpful.
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Equipment seen in this video:
La Marzocco 3 Group Linea PB Coffee Machine: au.lamarzocco.com/machine/lin...
Anfim SP2 Coffee Grinder: artisti.com.au/products/anfim...
Anfim scale holder platform: artisti.com.au/products/anfim...
Cinoart Automatic Tamper: artisti.com.au/products/cinoa...
Mazzer ZM Coffee Grinder: www.mazzer.com/en/product/zm/
Dosing Pot: artisti.com.au/products/rhino...
Acaia Scales: artisti.com.au/products/acaia...
Corner Tamp Mat: artisti.com.au/products/rhino...
NCD distribution tool: artisti.com.au/products/ona-c...
Automatic Milk Dispenser and Jug Rinser: i-milk.com.au/
Milk Pitchers: artisti.com.au/products/rhino...
Plastic Dosing Cup: artisti.com.au/products/75ml-...
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Time Stamps
0:00 Intro
0:20 Channeling
2:43 Cracks in the Puck
6:28 Floating Puck
8:48 Grind too fine
12:04 Low Dose & Too Fine
13:56 Summary - แนวปฏิบัติและการใช้ชีวิต
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Great video. Should have showed what a good puck looks like for beginners though
A second full video in the series will cover all these points on how to fix them all. Cheers luke
@@ArtistiCoffeeRoastersexcellent, I was going to request the same. I found this video really informative!
He didnt’!!!!!!!
I would have liked to see a proper puck preparation
Just waisted 15mins of my life
What an amazing video! Although, at the end an addition to how an ideally perfect puck would've been great to show how it should actually look like.
Part 2 will follow soon and address all these. Stay tuned. Cheers Luke
The last issue was bothering me pretty often. Thank you for this video!
Great video. It's good to know how things are done wrong, but the missing part is: how to do it right?!
There is a part 2. Fixing defects in pucks
Thank you for the tips! Respect from Panama 🇵🇦
This is one of the best videos on dialing in. Really good. Looking forward for the next one in the series.
Awesome, thank you!
X2
Luke, very informative with a great delivery style. Thanks. Cheers.
Thank you. 🙏🏻
Absolutely brilliant video, I've seen all of these in the café I worked in - really excited for the next video!
The next will really help. Cheers luke
Great! Very informative video. When I started my „career“ as a home barista more than 35 years ago you had to learn all this through trial and error. There was no TH-cam with „courses“ in coffee brewing or any other solid information on this topic. Sometimes it was hard to live with your (bad) espresso but nevertheless I would not want to miss this learning process, because it was also fun!
Great video I was your old school vs new school techniques and I’m sure when using the tamping tool the instruction was to give it a little tap but this video the instruction was never tap the side of the basket just double checking as I’m new to espresso making
This information is gold! Thank you.
Best help on the internet. Thanks!!!!!!
Thanks a bunch, pure gold right here
I've sometimes even found with good puq prep, sometimes i get defects, great video as always Luke
Thanks 👍much appreciated.
Yes all the prep in the would can still have an issue. Then you need to work out what they were, roast degree, age of coffee, water temperature and then pressure of the tamp.
I've been wondering about this exact issue for months for an Indonesian roast! For the same 18g, I can't tamp it down to the correct height. Thankfully, I've already got a bottomless portafilter that's ready for a deeper basket. Thank you algorithm and of course you, sir, for the excellent explanation.
So umm… Hi, I’m Luke.
Never seen this channel before, watching this to get some tips for my new espresso machine…
I zoned out for like 5 seconds, came back into focus when you were talking about the gap in the tamper and the basket… Can I tell you I nearly threw my phone across the room when that sign flashed up at around 3:38!!! 😂😂😂😂
Brilliant explanation Thank you
Love to know more about the cup you use to catch the grinds.
Hi there
Love your work and your passion for coffee. Can you please do a video on milk ratio and how to get notes on milk ratio as well
Thank
Very good sharing ❤
Thank you! Cheers!
Great video, thanks! When will the video showing the fixes come up? cheers
I was waiting for you to do a proper shot so I could see what that would like like
I’ve been having the last problem, takes about 8 seconds for the first few drips to come through after buying a new batch of beans. Off now to adjust to a coarser grind!!
It would be great to see what a good puck and pour looks like.
Part 2 will cover the fixes, coming soon
Very helpful, cheers
Glad it helped
Excellent lesson learned. TUVM
Great Video. I presume you will make a video correcting all the issues next.
That's the plan! It’s shot, will release soon 🤙🏻
thanks you so much for the tips.
very helpful thank you.
Glad it was helpful!
thank you for this!
Glad it helped you
Thankyou for knowledge
So nice of you. 🙏🏻
Thank you! I’ve finally found a video that shows what channeling and other issues look like in the puck up close! I hate to admit, I’m a tapper. 😮 my tamper doesn’t fit my basket well so there is even more room than the 0.3mm you showed. So I get a lot of grounds stacking up on the edge. What do I do? Buy a new tamper that fits snugly?
Great. Glad you enjoyed it. Yep, time for an upgrade.
very informative, thank you
Glad it was helpful!
Nice video thanks 🙏 for sharing
Thanks for visiting. Much appreciated. Cheers luke
Thank you so much for your explanations. My puck is a bit too wet, my portafilter is a bit dirty and I prefer to rinse it instead of wiping it. How to get a dryer puck? Thanks!
Would have loved to see what a proper extraction looked like at the end both during and after. Otherwise good video and show a lot of tips to keep an eye on. High 5
Thanks for the video … I use a braville barista … do you think it would be right for me to switch to a small domestic Lamarzocco
How would you diagnose this situation: what would cause a wet puck that will not knock out of the filter basket?
@Luke - do you know the size for the double baskets that most Profitec and ECM machines ship with?
very good video, I made all these mistakes after I bought the grinder. I did a lab in the kitchen. now I'm looking to refine what is already close to perfect. I believe I need a pattern of coffee grams to reach the proper depth in the basket.
Glad it was helpful! Cheers luke
I frequently get a hole at the edge of the puck at the 2 o’clock location, only at that location. My machine is a Profitec 1 month old, I WDT and tap before tamping and use a paper filter on top. Pucks knock out all in one piece, I have broken them apart and they are uniform within. Taste is good, occasionally exceptional. But I keep getting that divit! Any thoughts?
If you have a back pressure valve in the head post brewing the hole may come from there. Or is this where the water like to go from the shower screen?
It does have the back pressure (3 way solenoid) feature. The placement, size, even shape of the ‘defect’ is too consistent for it to be a WDT or tamping error. I looked at the shower screen and the design should not focus a stream of water. So I am going with it happening when the solenoid is activated and let it go. Thanks!@@ArtistiCoffeeRoasters
Great vid, helpful. If you have 20 g basket should it be 20 g dose or is it common to go to 21 or 22g in?
If you have a 21g basket 22.5 g is perfect, 20 is good for 21 or 21.5
what happens when we accidentally ground a bag of coffee too fine?
is there a good recipe that we can use the finely ground coffee for?
or perhaps we can mix it with a coarser grind?
Fascinating. I have an inexpensive espresso machine but it gets the job done. The puck after brewing is hard. No channels but can’t easily be dumped out. I loosen with a knife no problem. But the coffee is not rich and dark and brews kinda fast and since I like to add frothed milk the result is weak. Would i be wise to grind it coarser and put an aero press filter over the pressed coffee to get a slower extraction and a darker richer color?
No, grind finer and use less in the basket. Your hard puck is from too much coffee
Very helpful vid for me as a beginner ❤ i knowits about pucks, but if you add what it is the taste like, it would be perfect
Great suggestion! We will look into the
Thank you so much for sharing this important knowledge. My question is,I use dark roast coffee my espresso is has lighter dark creama. How' do I fix this???
I would check the age of the coffee first, if it’s old it will give a light Crema. If it’s fresh then get a lighter roast. There is not enough sugar left in the roast to get the darker colours. Cheers luke
6:46 the fly was like I'm out of here mate
What were the grams in after each grind and show what a good puck looks like with grams in and out. Ever Since I got my Brevile I don’t think I’ve had a bad puck. 18 in and I stop the brew around 36 out with a 1 gram increment scale. Around 25 seconds
I actually like the way you guys do stuff with the expresso shots. I've never worked with all these different machines personally. I just use one that does it all at the Dunkin I work at. Like grinds the beans and brews it all in one go. So theres no real way to control how the shot comes out. Just have to hope it does it right haha.
Time to get you on a real machine! Good starting point though.
My puck is always wet.after watching here my tamper seems to be tiny but too small too.i have breville max Pro. I've changed grind several times still not happy with extraction. Should I return it for the sage ?
Nicely done
Thank you! Cheers!
What does it mean when you find significant puddling on top of the puck? My guess is that the coffee was ground too fine - any other causes to this?
I have a Breville Cafe Roma. I've changed nothing in my process or the coffee brand/grind that I use but now have a very mushy watery puck. I'm at a loss.
Which Ratio did you use for espresso and Lattes?
Hello sir i ask 1 question when I pour milk with espresso then my espresso break could you suggest me please sir
3:35 I notice a similar gap with my basket and tamper. Does this mean I should get a tamper that's slightly bigger than the basket so that it fits snug?
Yes, it will help stop the water flow. Cheers luke
Nice video! What about having water floating above the puck? What is the cause of that?
Full video to come soon 🤙🏻 usually low dose, old coffee or too fine
My bottomless portafilter is always shooting streams everywhere. Puck looks compact and unscathed. Can’t figure out what to do
I ve bought my first expresso machine,, and often a layer of water stays on top of the puck, does anyone know why this happens, (also does the pressure not reach 9 bars, but 6-8, and I m still using old coffee beans)
I'm wondering if the soupiness at the top of my puck is because I'm not using enough coffee in a triple basket. I've been using 18g, but I tend to get soup. Any thoughts?
Yea it’s a it low, especially if it’s not a fresh roast. Increase the dose to help this. Our standard Recipe is 22.5g in that basket. Cheers luke
That’s what I’m dealing with. Too fine. But I’m grinding at level 25 on my Baratza ESP.
How many grams of Dark Roast should I be putting in a 51mm puck?
Dark roast needs a lower water temp, the amount of grinds is determined by the physical volume you can put into a basket, go below the ridge line by 1-2mm then adjust the grind to suit, this will then get you the amount in weight you needs
Thank you! And yes I have lowered the temperature and since my last comment I started using a bottomless portifilter with a 18g basket so I’m putting 18g in it and grinding at 15 using the Baratza ESP.
Everything is working better but it’s now extracting a little too fast and the dark roast espresso is bitter.
Also after I’ve pulled the shot and take off the portifilter there’s still a little water on the surface of the puck.
I have an issue sometimes where my puck is perfectly intact and channels well but the puck when I take it out is surrounded by water. I have the gaggia classic pro. I experimented with grind and the taste is great and Im happy with it but I just wonder why it does that, based on the video is it possible I'm grinding too small?
Is the water around the outside edge? Or on the top? If edge tour ramp is not the right size, if all around your puck is floating and you need more coffee and more pressure on your tamp. Part 2 will cover all the fixed. Stay tuned 🤙🏻
@@ArtistiCoffeeRoasters thank you for responding! Yes all around. I use about 18 grams of grinded coffee. Maybe I should experiment bumping it up to 20 grams? Thank you for the great content!
If it tastes great, you're doing a good job and perhaps there's no problem at all. That's not to say it can't taste better or that you shouldn't experiment. Another thing that could affect post shot puck wetness is the 3-way solenoid (valve) which is responsible for releasing the pressure at the end of a shot. I would imagine some valves are quicker than others, which would result in a stronger vacuum effect that purges more water out the system. Some machines even lack this valve.
I have a pool of water sitting on the top of my coffee puck after extraction, any ideas please??
How is he able to get 18 grams of grinds into that portafilter when mine overflows the 18 grams I can only get like 14 grams on my double shot?
Why so many different standards of sizing for portafilter?
Yes there is, our basket is a 21g but we can fit 22.5g in it, or you may have the 14g basket which has a curved base in the basket. Look for a straight wall if you can. Cheers luke
I tend to get the wormholes along the outside of my puck to varying degrees, even though I'm not tapping, I'm distributing with WDT, and tamping flat. Any ideas?
Do you have a precise tamp size for your basket or a standard size? 58.3mm instead of 58mm causes this. Cheers Luke
@@ArtistiCoffeeRoasters Sorry, forgot to mention, it's a 58.3mm tamper, but there's still a bit of wiggle room. I do try to do a center tamp, then a light tamp in the 4 directions with the tamper flush to the basket wall, but this issue still comes up. I could look at a 58.5mm Pullman, but anything else you might suggest?
it must of been extremely hard not to pour a shot properly
Should take your hand completely off the group handle when using an auto tamper, in the heat of service you'll end up tamping at a 45° angle
Sure, they should not move, if they are you need to adjust the tamping rest to ensure it doesn’t move
Light hand taping is also a no-go?
Yea correct, good pressure is needed. Cheers Luke
@@ArtistiCoffeeRoasters i am confused, you do exactly what I asked at 12:10min? 🤔
What does a proper puc and extraction supposed to be???
2:50 That fly buzzing around the grinder is "bugging" me.
what does it mean if theres a puddle of water in/on top of my puck?
Increase your dose, or your coffee is getting old and not expanding. Cheers Luke
I still don’t understand how the coffee water goes through the tiny hole in the handle thing where you actually put in the coffee! Why is there literally no video explaining this part! 😂
Why not use a puck screen?
Yep, that helps and you certainly could. We wouldn't use it in a commercial situation though.
Who EVER taps the portafilter AFTER tamping? 😳
Why not make this video using a bottomless portafilter?
My one runs too much too long
"The other thing I want you to stop doing is hitting the edge of your basket" ... but what was the first thing? You talk about how the tamper is 0.3mm smaller than the basket, and how a forceful tamp can lead to space around the edge, but what are you supposed to stop doing? Not tamp too hard? Not buy "an average tamper and an average basket"?
try to make espresso with normal home machin
Keep watching and learning.
Had to learn all this the same way other baristas did before youtube.
One thing i want everyone to notice is the lack of bullshit toys this guy is using, he doesnt need a needle tool etc etc etc etc.
TAMP well, not so hard its hundreds of kilos just firm, the puck should come out solid at the end without channels, that being said. You can still get a nice coffee even with channelling.
Watch, smell and taste.
The reason why most home machines start with a little dribble is to start the expanding and seal that 0.3mm gap. Also most machines have a difering width basket filter so that your 58mm tamp tamps perfect with a 58mm basket no gap, they do this because people at home arent baristas.
No pre-infusion? Is this over-rated?
Hi hoffman and other famous barista claim that you dont have worry how the spend puck loolike and you can also under dose coffee and have good extraction
I'm not sure he would disagree with him, he is just talking about standardization and consistency.
Yes correct, it’s about finding issues and eliminating them for consistency in flavour and also being able to identify issues to help with different coffee beans in roasts, blends, age etc
How the fuyck does a good puck look
Yeah, why didn’t you show us a good one? What were you thinking crazy
Just throw those unused coffee grounds away!
incredible jorts!