How to Identify Coffee Extraction Defects by Examining Your Coffee Puck

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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-...
☑️ Check out some of our other videos below:
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See how a professional barista makes coffee working solo
• See how a professional...
WATCH Playlist 📺
Setting Up a New Cafe - We've Created the Perfect Espresso Bar Design & Layout
• Build the Perfect Espr...
WATCH 📺
Coffee Tamping Do's and Don'ts - How to tamp properly for baristas.
• Coffee Tamping Do's an...
#coffee #extraction #espressobar #espresso #howtomakecoffeeathome #homebarista #baristatraining #baristalife
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

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Опубликовано:

28 май 2024

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Комментарии : 147

@kylef9574 10 месяцев назад

Great video. Should have showed what a good puck looks like for beginners though

@ArtistiCoffeeRoasters 10 месяцев назад

A second full video in the series will cover all these points on how to fix them all. Cheers luke

@freespacexl 10 месяцев назад

@@ArtistiCoffeeRoastersexcellent, I was going to request the same. I found this video really informative!

@funaholica 7 месяцев назад

He didnt’!!!!!!!

@LewisLokitz 5 месяцев назад

I would have liked to see a proper puck preparation

@garybrown5769 5 месяцев назад

Just waisted 15mins of my life

@HamzaAli-bt7ll 10 месяцев назад

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.

@ArtistiCoffeeRoasters 10 месяцев назад

Part 2 will follow soon and address all these. Stay tuned. Cheers Luke

@klaushipp1207 2 дня назад

I learned that tapping on the side of the basket while cause edge channeling - but when you put the basket into the machine, sometimes you smack it, because you do it fast and are not precise. In the moment you smack the basket holder into the machine you create that same edge channeling just like when you hit the basket with the temper, all that preparation goes to waste. The basket needs to be locked in place smoothly and carefully. It does not look that cool but will provide more consistent extractions.

@butch821 6 месяцев назад

The last issue was bothering me pretty often. Thank you for this video!

@sori1190 4 месяца назад

Thank you for the tips! Respect from Panama 🇵🇦

@victorceicys7140 10 месяцев назад

Luke, very informative with a great delivery style. Thanks. Cheers.

@ArtistiCoffeeRoasters 10 месяцев назад

Thank you. 🙏🏻

@peterfraunhoffer7126 6 месяцев назад

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 RU-vid 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!

@FatNorthernBigot Месяц назад

This information is gold! Thank you.

@3dus 10 месяцев назад

This is one of the best videos on dialing in. Really good. Looking forward for the next one in the series.

@ArtistiCoffeeRoasters 10 месяцев назад

Awesome, thank you!

@asaldivargallegos 7 месяцев назад

@natus49 10 месяцев назад

Absolutely brilliant video, I've seen all of these in the café I worked in - really excited for the next video!

@ArtistiCoffeeRoasters 10 месяцев назад

The next will really help. Cheers luke

@asaldivargallegos 7 месяцев назад

Thanks a bunch, pure gold right here

@scoobtoober2975 3 месяца назад

Best help on the internet. Thanks!!!!!!

@roycedayton5364 5 месяцев назад

Brilliant explanation Thank you

@gratefulant2489 5 месяцев назад

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

@KellyanneGill 10 месяцев назад

I've sometimes even found with good puq prep, sometimes i get defects, great video as always Luke

@ArtistiCoffeeRoasters 10 месяцев назад

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.

@jurgenmond6538 6 месяцев назад

Great video, thanks! When will the video showing the fixes come up? cheers

@pangzter 4 месяца назад

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.

@robertlikis3386 21 день назад

Excellent lesson learned. TUVM

@VANBaristaKH 10 месяцев назад

Very good sharing ❤

@ArtistiCoffeeRoasters 10 месяцев назад

Thank you! Cheers!

@Flocculation 5 месяцев назад

Love to know more about the cup you use to catch the grinds.

@peng28 2 месяца назад

thanks you so much for the tips.

@kimbridge5592 Месяц назад

very helpful thank you.

@ArtistiCoffeeRoasters Месяц назад

Glad it was helpful!

@henryscoffe661 10 месяцев назад

Nice video thanks 🙏 for sharing

@ArtistiCoffeeRoasters 10 месяцев назад

Thanks for visiting. Much appreciated. Cheers luke

@lukemiller7370 Месяц назад

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!!! 😂😂😂😂

@TomSchultzMusic 4 месяца назад

I was waiting for you to do a proper shot so I could see what that would like like

@petes_CE 10 месяцев назад

very informative, thank you

@ArtistiCoffeeRoasters 10 месяцев назад

Glad it was helpful!

@thennymarchpascual6815 10 месяцев назад

Thankyou for knowledge

@ArtistiCoffeeRoasters 10 месяцев назад

So nice of you. 🙏🏻

@phamscb 10 месяцев назад

thank you for this!

@ArtistiCoffeeRoasters 10 месяцев назад

Glad it helped you

@martjeninga7245 8 месяцев назад

Very helpful, cheers

@ArtistiCoffeeRoasters 8 месяцев назад

Glad it helped

@loveyourdesign 10 месяцев назад

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.

@ArtistiCoffeeRoasters 10 месяцев назад

Part 2 will cover the fixes, coming soon

@anoopgovind7746 7 месяцев назад

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

@rogerpye1865 10 месяцев назад

Great Video. I presume you will make a video correcting all the issues next.

@ArtistiCoffeeRoasters 10 месяцев назад

That's the plan! It’s shot, will release soon 🤙🏻

@arbousiersles7381 6 месяцев назад

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!

@patrickhagendijk2527 18 дней назад

Great video. It's good to know how things are done wrong, but the missing part is: how to do it right?!

@ArtistiCoffeeRoasters 18 дней назад

There is a part 2. Fixing defects in pucks

@crispyfrank 10 месяцев назад

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?

@ArtistiCoffeeRoasters 10 месяцев назад

Great. Glad you enjoyed it. Yep, time for an upgrade.

@solansys 5 месяцев назад

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

@pb3662 6 месяцев назад

@Luke - do you know the size for the double baskets that most Profitec and ECM machines ship with?

@ShannaPranaitis-Coach 6 месяцев назад

How would you diagnose this situation: what would cause a wet puck that will not knock out of the filter basket?

@christinebrigham4732 20 дней назад

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?

@ArtistiCoffeeRoasters 18 дней назад

No, grind finer and use less in the basket. Your hard puck is from too much coffee

@reecemcnaughten4160 6 месяцев назад

6:46 the fly was like I'm out of here mate

@fredricknyakuna2842 10 месяцев назад

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???

@ArtistiCoffeeRoasters 10 месяцев назад

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

@garretths Месяц назад

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

@FIrozKhan-pw6xp 7 месяцев назад

Hello sir i ask 1 question when I pour milk with espresso then my espresso break could you suggest me please sir

@juanmanuelnunezsoto1911 10 месяцев назад

Which Ratio did you use for espresso and Lattes?

@brucesherborne408 10 месяцев назад

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?

@ArtistiCoffeeRoasters 10 месяцев назад

If you have a 21g basket 22.5 g is perfect, 20 is good for 21 or 21.5

@daycallmeanimal 5 месяцев назад

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

@db7069 10 месяцев назад

Nicely done

@ArtistiCoffeeRoasters 10 месяцев назад

Thank you! Cheers!

@siobhanobrienmurphy 6 месяцев назад

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 ?

@jenwu636 5 месяцев назад

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?

@SUCCCEED4LIFE2024 5 месяцев назад

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?

@johnfthiel 4 месяца назад

My bottomless portafilter is always shooting streams everywhere. Puck looks compact and unscathed. Can’t figure out what to do

@medhat.moustafa 3 месяца назад

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

@ArtistiCoffeeRoasters 3 месяца назад

Great suggestion! We will look into the

@Metdaex 10 месяцев назад

Nice video! What about having water floating above the puck? What is the cause of that?

@ArtistiCoffeeRoasters 10 месяцев назад

Full video to come soon 🤙🏻 usually low dose, old coffee or too fine

@tvsalahome953 9 месяцев назад

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.

@ArtistiCoffeeRoasters 9 месяцев назад

Glad it was helpful! Cheers luke

@Gold_Ken 9 месяцев назад

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?

@ArtistiCoffeeRoasters 9 месяцев назад

Yes, it will help stop the water flow. Cheers luke

@lealinds9496 6 месяцев назад

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.

@hhyling8483 3 месяца назад

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)

@janewillis2421 Месяц назад

I have a pool of water sitting on the top of my coffee puck after extraction, any ideas please??

@michaelbattista1334 2 месяца назад

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?

@ArtistiCoffeeRoasters 2 месяца назад

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

@michaelbattista1334 2 месяца назад

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.

@lmnopre 10 месяцев назад

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?

@ArtistiCoffeeRoasters 10 месяцев назад

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

@JordanBrotherInJesus 9 месяцев назад

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.

@ArtistiCoffeeRoasters 9 месяцев назад

Time to get you on a real machine! Good starting point though.

@user-ge9uz9nn6j 9 месяцев назад

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?

@ArtistiCoffeeRoasters 9 месяцев назад

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?

@user-ge9uz9nn6j 9 месяцев назад

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

@coryfunk737 10 месяцев назад

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?

@ArtistiCoffeeRoasters 10 месяцев назад

Do you have a precise tamp size for your basket or a standard size? 58.3mm instead of 58mm causes this. Cheers Luke

@coryfunk737 10 месяцев назад

@@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?

@Stevetrades 10 месяцев назад

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?

@ArtistiCoffeeRoasters 10 месяцев назад

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 🤙🏻

@Stevetrades 10 месяцев назад

@@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!

@michaelliu2961 10 месяцев назад

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.

@healey.23 10 месяцев назад

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

@ArtistiCoffeeRoasters 10 месяцев назад

Sure, they should not move, if they are you need to adjust the tamping rest to ensure it doesn’t move

@sercheese 10 месяцев назад

Light hand taping is also a no-go?

@ArtistiCoffeeRoasters 10 месяцев назад

Yea correct, good pressure is needed. Cheers Luke

@sercheese 10 месяцев назад

@@ArtistiCoffeeRoasters i am confused, you do exactly what I asked at 12:10min? 🤔

@sxvgjk 10 месяцев назад

what does it mean if theres a puddle of water in/on top of my puck?

@ArtistiCoffeeRoasters 10 месяцев назад

Increase your dose, or your coffee is getting old and not expanding. Cheers Luke

@chamokc 5 месяцев назад

What does a proper puc and extraction supposed to be???

@fzen2432 4 месяца назад

2:50 That fly buzzing around the grinder is "bugging" me.

@dillonmckenzie5526 10 месяцев назад

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?

@ArtistiCoffeeRoasters 9 месяцев назад

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

@Bowser558 Месяц назад

Why not use a puck screen?

@ArtistiCoffeeRoasters Месяц назад

Yep, that helps and you certainly could. We wouldn't use it in a commercial situation though.

@jjg19631 7 месяцев назад

Who EVER taps the portafilter AFTER tamping? 😳

@Jodiejjp Месяц назад

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! 😂

@Webbstcoffee 9 месяцев назад

it must of been extremely hard not to pour a shot properly

@JasonGabler 10 дней назад

"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"?

@EthanZoid 5 месяцев назад

My one runs too much too long

@Steve211Ucdhihifvshi 4 месяца назад

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.

@gregwardnz 3 месяца назад

No pre-infusion? Is this over-rated?

@user-ny2ob5lw2m 10 месяцев назад

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

@lmnopre 10 месяцев назад

I'm not sure he would disagree with him, he is just talking about standardization and consistency.

@ArtistiCoffeeRoasters 10 месяцев назад

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