Wet Coffee Puck - Is my Espresso Ruined? 

Awesome! Thank you!

Thank you for your kind words and support.

Such kind words. Thank you 🙏🏻

Glad it was helpful!

Thanks for watching!

What is the name of the Cafe?

Route 66

Amazing. Thanks for watching.

Thank you

Awesome. Your welcome

Thanks Amy ☺️ you’re always learning, love it!

yes for sure. I missed this. Thanks

Glad you’re enjoying champ. Yes, if you run the same recipe for The Fix it’ll give it the punch and flavour we’re designed it for. If it’s too intense, just run it more like 28-30

The best way to freeze coffee is to freeze individual doses. So get small containers, portion your dose into these, then only take out what you need and grind it frozen through a single dose grinder. Pulling the bag out everyday will still create condensation adding moisture back into the beans, not ideal.

Great tip, thanks

I read somewhere it can but from my experience no. Crema is a result of pressure through gas filled coffee. So it’s likely connected to my first point about using fresh coffee.

Mmmm. How long past the roast date is the coffee?

mmmm suprised the WDT doesn't help. Hopefully you're happy with the end outcome.

@@ArtistiCoffeeRoasters With the Flair I get a dry puck and can inspect the coffee distribution in the puck and where coffee was extracted in the puck. If the coffee put into the puck is not evenly distributed, including density, voids, and volume then a WDT does not fix it. I have time efficient ways to ensure that none of these happen that are way better than a Weber shaker and an expensive grinder. The only time I use WDT these days is if the coffee is grossly uneven at the surface of the puck, and that hardly ever. WDT can produce holes running through the length of the puck if done poorly which introduces channeling. My house is at 50% humidity, and I also have no issues with static, without spritzing. I am starting to suspect that a lot of information being given to consumer coffee makers (not cafes) is to sell stuff rather than teach them how to make a nice espresso. I see no reason for a properly trained cafe to WDT. I am not talking about your channel here, BTW, which I find very interesting.

You've done exactly what you need to, trial and error to see what helps.

Medium to dark roasts need the extra dose I feel. Lighter roasts are better with low doses because of the slower solubility of the coffee. Try that next time.

@@ArtistiCoffeeRoasters I‘ll try your 22.5/45 recipe next!

Yes we can for sure. It's on the list

Great. Thanks

It’s just 50% choc powder and 50% boiling water. Yes, store it in the fridge overnight and leave out for the day. Will only last 2 days.

Surprised the course grind works so well but if it tastes good, then that's all that matters.

Sounds like you may be under dosing.

@@ArtistiCoffeeRoasters what does under doesing mean ?

Agreed, they just done manage water so well.

Breville is good?

With the right beans I don't have these problems with my Barista Touch Impress. And yes, I think it's a good machine.

Shucks 🤭

Uhhhhhh. Are you certain???

Agree!