How to Identify Coffee Extraction Defects (Learn to Examine Your Coffee Puck)

[@kylef9574]

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

[@ArtistiCoffeeRoasters]

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

[@freespacexl]

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

[@funaholica]

He didnt’!!!!!!!

[@LewisLokitz]

I would have liked to see a proper puck preparation

[@garybrown5769]

Just waisted 15mins of my life

[@baselmelhem9359]

This whole video I was waiting for you to pull the one proper shot

[@3dus]

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

[@ArtistiCoffeeRoasters]

Awesome, thank you!

[@asaldivargallegos]

X2

[@ivornotion6624]

As soon as I heard the Aussie accent I knew it would be a good video with good advice. We struggle to understand coffee in the UK as well as our antipodean friends. Thanks for wasting all that coffee on us numpties Luke

[@HamzaAli-bt7ll]

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]

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

[@peterfraunhoffer7126]

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 KZbin 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!

[@sori1190]

Thank you for the tips! Respect from Panama 🇵🇦

[@pangzter]

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.

[@TomSchultzMusic]

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

[@natus49]

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

[@ArtistiCoffeeRoasters]

The next will really help. Cheers luke

[@loveyourdesign]

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]

Part 2 will cover the fixes, coming soon

[@GeelongVic7140]

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

[@ArtistiCoffeeRoasters]

Thank you. 🙏🏻

[@KellyanneGill]

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

[@ArtistiCoffeeRoasters]

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.

[@butch821]

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

[@maferpenagos7012]

Hi. Is part 2 out? I will like to see how to pull the perfect one. Thanks

[@lukemiller7370]

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!!! 😂😂😂😂

[@jurgenmond6538]

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

[@christinebrigham4732]

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]

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

[@scoobtoober2975]

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

[@fredricknyakuna2842]

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]

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

[@ShannaPranaitis-Coach]

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

[@Elmendy85]

I waited the whole video to see how a proper one should look and it didn't come

[@hongzeng6666]

Me too😂

[@crispyfrank]

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]

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

[@Martin-i8o8n]

Great video, thank you very much! Two questions: 1. The puck at 11:11 shows a little hole near the imprint of the screw head. Is that something you would call a channel? 2. How to adapt the appropriate dose for a certain basket (or vice visa)? What is too much, what might be too less?

[@gratefulant2489]

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

[@petertyler9796]

Great video, however I use a home version of this machine to make coffee at home. My issue is I use pre ground and I always seem to have water floating on top of the puck, what is the answer to cure this please.

[@arbousiersles7381]

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!

[@medhat.moustafa]

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]

Great suggestion! We will look into the

[@asaldivargallegos]

Thanks a bunch, pure gold right here

[@marilynzanca7712]

Hi I bought a sunbeam mini barista. And because I don't have a grinder I bought some grinder coffee. After butting the coffee in the porta filter and after the machine is finished the coffee is watery in the porta filter. I was hoping it would be a dryer? So I have purchased a pick filter it hasn't come in the mail yet. But am hoping that would make a difference.

[@patrickhagendijk2527]

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

[@ArtistiCoffeeRoasters]

There is a part 2. Fixing defects in pucks

[@klaushipp1207]

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.

[@garretths]

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

[@johnfthiel]

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

[@Gold_Ken]

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]

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

[@rogerpye1865]

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

[@ArtistiCoffeeRoasters]

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

[@michaelbattista1334]

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]

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]

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.

[@GokuRunnerV0]

Very usefulful. Thanks

[@ArtistiCoffeeRoasters]

You're welcome. Glad it helped :)

[@solansys]

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

[@Stevetrades]

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]

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]

@@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]

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.

[@rcarioca]

my puck seems to have a hard compressed lower layer while the top half seems broken up in chunks

[@FatNorthernBigot]

This information is gold! Thank you.

[@ES-rs5fo]

After watching this video I impressed my wife with what she described as "the best coffee I've ever drunk", thank you! p.s. all the equipment links in the description no longer work

[@tvsalahome953]

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]

Glad it was helpful! Cheers luke

[@lealinds9496]

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.

[@Metdaex]

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

[@ArtistiCoffeeRoasters]

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

[@SKG-d2t]

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]

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?

[@SKG-d2t]

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

[@jenwu636]

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?

[@brucesherborne408]

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]

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

[@aravec]

Most informative

[@kimbridge5592]

very helpful thank you.

[@ArtistiCoffeeRoasters]

Glad it was helpful!

[@daycallmeanimal]

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

[@anoopgovind7746]

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

[@siobhanobrienmurphy]

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 ?

[@lmnopre]

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]

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

[@NikosPetridis-v7m]

Awesome video, thank you

[@roycedayton5364]

Brilliant explanation Thank you

[@janewillis2421]

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

[@sercheese]

Light hand taping is also a no-go?

[@ArtistiCoffeeRoasters]

Yea correct, good pressure is needed. Cheers Luke

[@sercheese]

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

[@Martin-i8o8n]

@@sercheese I think he misunderstood that you were asking about tapping, not tamping

[@FIrozKhan-pw6xp]

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

[@coryfunk737]

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]

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

[@coryfunk737]

@@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?

[@hhyling8483]

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)

[@thennymarchpascual6815]

Thankyou for knowledge

[@ArtistiCoffeeRoasters]

So nice of you. 🙏🏻

[@juanmanuelnunezsoto1911]

Which Ratio did you use for espresso and Lattes?

[@realrender]

Is it wrong that the extraction takes more than 35 sec. Thanks

[@phamscb]

thank you for this!

[@ArtistiCoffeeRoasters]

Glad it helped you

[@sxvgjk]

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

[@ArtistiCoffeeRoasters]

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

[@peng28]

thanks you so much for the tips.

[@robertlikis3386]

Excellent lesson learned. TUVM

[@asnack]

Did he do a perfect shot? I missed it.

[@petes_CE]

very informative, thank you

[@ArtistiCoffeeRoasters]

Glad it was helpful!

[@dillonmckenzie5526]

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]

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

[@pb3662]

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

[@jessicawagner2153]

I purchased my Profitec Pro 700 from WLL in 2020 and it didn't come with a basket. I purchased a E&B superfine 18/20g basket. I sadly didn't start using my machine until recently. I'm having a hard time with consistency. I shoot for 18g coffee with 36 g out in 25-30 seconds. I think it's my puck prep. I use a wire distribution tool, St Anthony wedge distribution tool and a calibrated tamper. Ive been having a problem of understanding what my actual issue is causing my inconsistency. Good luck.

[@pb3662]

@@jessicawagner2153 I did a bunch of research and the machine comes with 7/14/21 - they are all 58mm baskets. I could always get a good shot but not great and was using the recipe you quote of 18g in/36g out 25-30. Experimented with a bunch of baskets and prep. With fresh local coffee I get consistent great results that are easy to dial in - I changed this: recipe stays the same, basket went to a Pullman 17-9g precision basket, prepping with Asso Coffee Jack Leveller. 58.5mm The pullman made it easier to dial in from good to great and the Asso Leveller gives a consistent prep every time. Check out Whole Latte Love for more info. Enjoy the journey whatever you decide

[@martjeninga7245]

Very helpful, cheers

[@ArtistiCoffeeRoasters]

Glad it helped

[@chamokc]

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

[@VANBaristaKH]

Very good sharing ❤

[@ArtistiCoffeeRoasters]

Thank you! Cheers!

[@healey.23]

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]

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

[@fzen2432]

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

[@traderparkboy4274]

My brain loves this lol feed my brain things to know!!!!!!

[@ScullyandaFilms]

Great videobut would have been better if showed us how to make a perfect coffee at the end

[@ArtistiCoffeeRoasters]

Appreciated thank you! Unfortunately this video was all about understanding the various defects in a coffee puck. We've got plenty of other videos showing how to make a perfect one if you want to search through our channel :)

[@ScullyandaFilms]

@ArtistiCoffeeRoasters Can you kindly point to link where I can watch this video in question please.

[@ScullyandaFilms]

@ArtistiCoffeeRoasters Can you kindly point to link where I can watch this video in question please.

[@Bowser558]

Why not use a puck screen?

[@ArtistiCoffeeRoasters]

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

[@knoxtan325]

❤thanks

[@db7069]

Nicely done

[@ArtistiCoffeeRoasters]

Thank you! Cheers!

[@reecemcnaughten4160]

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

[@wouterslagter9946]

Extraction defects only -> why not show how to pull a correct shot ??

[@Hihijjp]

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! 😂

[@EthanZoid]

My one runs too much too long

[@martintorimaru7045]

Why not show the correct pour

[@JordanBrotherInJesus]

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]

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

[@bingobangobotto2810]

Why not make this video using a bottomless portafilter?

[@pemannezhat5689]

I'm still waiting for you to pull the one proper shot.. Hello ??

[@ArtistiCoffeeRoasters]

Maybe look at some of our other videos.

[@Webbstcoffee]

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

[@lesliekorodi70]

try to make espresso with normal home machin

[@ArtistiCoffeeRoasters]

Keep watching and learning.

[@JasonGabler]

"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"?

[@noobyproduction]

How the fuyck does a good puck look

[@ΔημητρηςΚ-π2κ]

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]

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

[@ArtistiCoffeeRoasters]

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

[@billhamilton7524]

came here hoping to learn how to use new machine ,,left more confused

[@Steve211Ucdhihifvshi]

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]

No pre-infusion? Is this over-rated?

[@lupodellasleppa]

who taps their coffee AFTER press

[@bradrandel1408]

Yeah, why didn’t you show us a good one? What were you thinking crazy