ESPRESSO ANATOMY - Do Puck Screens Work?

[@channinghatcher8580]

Great video, thank you! I’m brand new to making espresso and just tried a screen today because my cheaper entry level machine was getting pretty bad channeling, no matter how diligent I was in dispersing and tamping. The screen really made a big difference with keeping this from happening, more compact, cleaner pucks and cleaner machine.

[@d3nn771]

You should probably try adding your dose or adjust your grinding level. Based on my experience, tamping made the less effect on brew time

[@antonc81]

Reduced channeling by itself would in theory lead to longer shot times. That might be sufficient explanation. Incidentally I highly recommend modding the group to a countersunk/flat bolt.. had the same issue with the puck divot back when I had my Silvia… used to rustle my ocd jimmies.

[@garyn7067]

If you do that, I would recommend a hex head/allen screw, NOT a phillips screw. Cuz IF the screw is TIGHT, and you do not use a WELL fitting phillips screwdriver, you could round and strip the screw. That happened to me. Then it was surgery to get the screw out.

[@Joe_Andrus]

For my Bezzera BZ10 HX machine this little screen is a game changer. This machine is set from the factory at something like 12 bar, I've adjusted it to as close as I could to 10 bar but that's as far as it will go. With the added and immediate pressure (no pre infusion) channeling has been an issue since day 1 to the point that I thought I would just upgrade my machine. No need to now, channeling issues are a thing of the past and I can extract lighter roasts without issue. Best $35 ever spent. These should and likely will be a standard one day.

[@jessecollier2628]

Just wanna say I really appreciate your vids. Thorough and clear. Thanks for the content.

[@Sprometheus]

Thanks Jesse, I appreciate that my friend. I really do my best to get straight to the point. I mean, some things don’t need a 25 minute video to explain haha.

[@kristianlilley8161]

I bought one for my sage dual boiler it's made a massive difference in my case as I had constant channeling. Would be interesting if you ran the same tests on a cheaper coffee machine with less initial distribution from the shower screen. it saved me money from upgrading coffee machine 😊 One annoying thing is knocking the puck screen into the knock box and having to stick your fingers in 🤣

[@keto4life197]

Can it be cheaper

[@zepipoco]

I Had the exact same experience. I have the sage dual boiler, niche grinder, WDT tool, leveler, spring/leveling tamper, precision basket, and I was still getting a lot of channeling. Was about to start messing with different shower screens, but this puck screen did the job.

[@jackMcRyder]

thank you for the comments Kristian Lilley and Rafael @zepipoco

[@brandony8691]

Adding a bit more to the analysis here, in an academic or scientific setting we'd use a two-sample t-test for equal means to determine whether the averages here (5:00) are different in a statistically meaningful way. I quickly ran the numbers and got a t-stat of 1.642--which under many circumstances we'd say is not a statistically meaningful difference, at least with those small sample sizes.

[@pyschointellectual]

Hands down your reviews are the best i have come across very interesting and informative.

[@jameson1895]

I’ve just bought the Shades of Coffee 50 micron version. V impressed, does what Sprometheus says. Just a little more time needed to clean the puck screen itself. Not sure if different screen mesh sizes would make much difference - Shades also offer a 200 micron version

[@pk4459]

Another perfect video Spro - much appreciate the effort you put into this content.

[@Sprometheus]

Thank you my friend! I always appreciate kind words.

[@yanaysova5782]

Iv been using the bplus screen for about 2 months now on my Silvia with PID and I have to say iv been getting really positive results. The shots are much more consistent and the extractions are beautiful. Regarding the workflow I've had no issues in cleaning the screen, I usually just rinse it under the tap and from time to time I use the steam wand to blast any stuck particles away. For me thats a very good trade-off for a cleaner machine and easy to remove pucks (seriously, it's beautiful) the only thing you did touch on is temperature as I assume the screen absorb some heat resulting in a slightly cooler extraction water. I try to bump up the temp by about 2f to compensate that. Apart from that iv been getting similar results like you showed. I did sense some lack of brightness in some coffees that has more fruit forward tasting notes so I decided to not use the screen on these particular ones, but over all I use it on 90% of my shots. It's especially helpful with more finicky coffees like light roasts or very fresh roasts that still have alot of gas buildup that are hard to dial in, it helped me achieve great results for somewhat unusable or just simply annoying coffees. Thanks for the video Spro! Great job as always!

[@rook2010]

Thanks bro I was thinking of buying one but I will. Mainly for keeping the mashine clean it's really annoying to clean the shower every time after And it's a bonus that it helps with extracting

[@yanaysova5782]

@@rook2010 still using that screen btw, it's still pretty much the same since i wrote that comment 😄

[@rook2010]

@@yanaysova5782 awesome Thanks I'm Going to order mibru 51m. I thinks it's 150 micron

[@orrinbelcher6593]

The B Plus gets an A+ This video, Priceless. Greatly appreciate your time, taste test, tds. Superbly done

[@frankypc]

i finally got a puck screen and was surprised about the improvement in taste. in my case ive always thought that my e61 shower did a poor job at water distribution no matter how much I clean and backflush. I think the screen is helping with that. I got sweeter and more balanced shots

[@some-nerd]

The screen has made a huge difference for me on the latter half of the shot. Great video!

[@WolfoxLive]

I've been using puck screens on my cafe for almost 2 years now. I had to adjust my recipe a bit. Reducing brew time 2-3 seconds (grinding coarser) did the trick for me. As for the puck screens ; it's a win win situation. It keeps the machine cleaner, portafilter cleaner, and significantly reduces channeling, makes cup to cup difference minimal. The only downside is the barista's keep losing it all the time, they lose at least 10 per year but it's worth it since there are a lot cheaper but same quality alternatives on web.

[@nedboulter9187]

I want it just bc I love that it keeps the shower screen cleaner

[@fray2748]

This would be worth it for the cleaner machine and pucks alone, but having more benefits is super cool! Would definitely get this, if I had a machine with a 58mm portafilter

[@Sprometheus]

They actually make it in a pretty big variety of diameters. I’d check them out and see if they make them to fit your machine.

[@DarkEnigma1115]

Yeah, it’s pretty varied in sizes. I’m using it for my pre-millenium (49mm) La Pavoni, and it has drastically changed my weekly and monthly cleanup.

[@JessicaSeverin]

I love my BPlus screen for my Faemina. The biggest improvement for me is keeping things clean, but I think it also improved my shot consistency (maybe related to channeling I could not see). I did not notice my shots pulling dramatically slower though, maybe just a few seconds but not like what you see.

[@martindvorsak3168]

This could have a profound impact on using unimodal "brew" burrs for espresso, no fines needed, better clarity and sweetness and higher extraction rate.

[@slipperydippery]

Great video! I find the BPlus screen helps me a lot with consistent results for (ultra) light roasts. My technique is slightly different, in that I tamp with the screen already in place.

[@Sprometheus]

Thanks! That’s interesting. I considered that, wasn’t sure if that would maybe clog it up a bit as it’s compressed. I may have to try that out.

[@alexlazaridisf.7276]

@@Sprometheus I'd be curious about this too.

[@MrJhchrist]

The cafelat Robot has used a dispersion screen from the beginning. Of course they kinda need something since there isn't a "dispersion screen" built in like most machines have. Different ball game, same effect, even dispersion, low channeling, good extraction.

[@ericgauthier3023]

From Quebec : Merci, je viens de me procurer ce bien. J'aime bien votre approche et reviendrai vous voir ! (Thank you, I just got this good. I like your approach and will come back to see you!)

[@macehead]

I've been doing the aeropress paper (top only) since seeing your vid on it and love the results. May have to spring for one of these.

[@Sprometheus]

It definitely works in a similar way to the Aeropress, but the less waste is nice.

[@macehead]

@@Sprometheus for sure although I will say i typically reuse the paper about 7 to 10 times before replacing. Still the idea of a permanent solution is pretty apealing.

[@Marrow452]

What happens when you don't alter grind? Yes, the shot time changes but what about extraction and are the shots bad? You could let it run for 40 seconds or more and be just fine. Also instead of grinding coarser, might you be able to get a similar extraction with less coffee?

[@JasonAlexzander1q47]

Since Spromethous won't reply to your question. I'm guessing an answer could be, that when using a screen and by choosing not to make the grind size larger and or more course; could in turn create an over extraction and would be noticed as a bitter note on the middle and back part of the tongue's tastebuds.

[@rook2010]

True. I found out that less grams of coffee extract faster. So I guess you could either grind courser or downsize your dose

[@5naxalotl]

the option i'm waiting to see explored is a puck screen held down with a spring. it seems to me that this extra mechanical compression is likely to reduce channeling ... even more than the reduced channeling you're reporting here with just screen and water pressure

[@JoergBienert]

Based your video i orderd the Bplus and i think it's defenitly worthful - more balance in each shot. Of course, all the time it is needed to take a eye on the right baset size due to headspace.

[@beanbrowner]

You totally nailed it with this one Asa! I couldn’t agree more. I use my BPlus 100% of the time now and it’s made my espresso so much better. Nicely done💪🏻 Greetings from Canada. Cheers.

[@Sprometheus]

Thank you! It’s definitely a solid accessory for an espresso lover. I don’t think it’ll be 100% of the time for me, I think when I’m pulling the lighter roasts this will be on the deck though, which is about 80% of the time haha.

[@TheCoffeeField]

So if you need to grind coarser to keep the time the same, doesn’t that change the taste of the shots? If it does, I would think keeping the grind the same, even if the flow is slower is best to keep the taste the same. Not sure though

[@akquicksilver]

Not only does my screen provide better shots, but it really helps keep the group head clean. I love mine.

[@julie_fitzgerald]

Ahh finally an answer to why my shot was sour with the screen with an already perfectly dialed in coffee bean!! Merci

[@pppptkay]

i've been using this from October last year, and really happy with it 👍🏼

[@Sprometheus]

Nice! I’ll be curious to see if it wears or the benefits fade over time.

[@pppptkay]

@@Sprometheus used to pull 3-4 shots a day, so far i don't see any degradation. only rinse everytime after use and occasionally on weekends use steam wand just for good measure

[@Thrilos30]

I've been waiting for this, awesome review! Definitely going to try this!

[@Sprometheus]

Thanks CP, I appreciate the kind words! Would love to hear your thoughts after trying them out!

[@AlejandroPDX]

I knew you’d come through with some good knowledge on this. I was debating wether or not to add this to upcoming accessories but I think I’ll pass or put this further down my list. Doesn’t seem to really do much other than keep your machine cleaner. Great video.

[@rook2010]

I'm thinking of buying it just to keep the mashine cleaner Mine is an entry cheap one so keeping it clean will keep it running longer

[@Pdubbcooking]

Just got the Normcore screen today. Took two shots to dial in at a courser setting. Great shots and easy clean up.

[@luckylarrikin1439]

FYI: I bought screens on AliExpress for $7.00 each: SIZE: 51mm, 53.5mm, 58.5mm Thickness: 1mm、1.7mm、2mm Filtration Size: 150μm/100μm/50μm

[@evolv.e]

Thank you for your video. I bought a puck screen as a result. I used to get soggy pucks, but now they changed to nice dry pucks after using a puck screen. - I’m just wondering what the science is behind using a puck screen is. All I know is that my group head stays much cleaner now, pucks pop out cleanly, and the shot still tastes great. - from those with more espresso experience than myself, I’d love to know why the puck screen results in nice dry pucks with the same dose/coffee/grind/etc. - thanks! 🙏🏻

[@mrhoborz]

After the video I went searching for the website and they recommend the following: Due to the solid metal mesh that need to pull shot with higher water temperatures (+2~3°C). Is this something you played with, by any chance?

[@Sprometheus]

I pull pretty hot to begin with, 207 generally. So I didn’t bother when the extractions were coming out within the range I wanted. But if you’re pulling at 200 or below it could definitely have a negative effect on the extraction.

[@c.j.c350]

@@Sprometheus never really heard of pulling at that high of temp. What lead you there?

[@veganpotterthevegan]

@@c.j.c350 Probably just pulling with lighter roasts. Definitely a necessity with light roasts

[@cwojcik_rc]

I think your numbers for the additional tamp are off a bit. Pressure is force per unit area. Force is pressure multiplied by area. A 58mm porta filter has an area of about 4 square inches. That means 1 bar of pressure across the screen creates an additional ~60 lbs of tamp force! With that in mind, your theory seems even more likely. Are you able to see the pressure in the group head with and without the screen?

[@payamirani5298]

Your compressed puck looks similar to what I experience when I overfill my portafiltro to where it touches the dispersion screen and doesn't have room to expand. Any concerns about the puck not saturating completely when using the screen?

[@Qim2609]

I do that too

[@Lucio88K89]

Just join the channel, nice work, I've been using a Pesado screen for a while, but watching today, I learned a whole lot more regarding the outcome. Thanks! BTW, what kind of Distribution tool is that? Thanks

[@terencelay6400]

I think the only disadvantage is to reduce max limit of the basket. Without screen I can fit 18g. With screen I forced to reduce to 16.5g

[@garyn7067]

I tried a puck screen, and ran into problem #1. WHAT SIZE screen to get? I measured my basket at 53.7mm. So I got a 53.5mm screen. Well that did not even fit. So I got a 53mm screen. That fit, when it was COLD. When it heated up, metal expands, and a heated screen did not fit. Or a cold screen got STUCK in the basket, after pulling the shot. So . . . how to determine what size screen to get, without buying and trying several screens? Update: I changed machines. I now use a Solis with I think a 54mm basket. The 53mm screen fits and happily does not get STUCK. I can get it out by lightly knocking the PF on a cutting board. On a machine without a 3-way solenoid, I think the screen will REALLY help keep the group head clean. Without the ability to back flush, the coffee residue accumulated behind the shower screen. And mine was pretty bad. So the more you can keep the coffee down, the less coffee residue gets behind the shower screen.

[@JesemanuelRamirez]

I never understood how you guys keep being able to fit 18g of coffee and a pick screen and not have all bent out of shape from the shower screen screw. Mine ended up looking like a bowl after its first use.

[@slimkdnvr]

If the screen is against the grounds, the metal would act as a new surface under pressure causing the grounds that are blocked to be unable to extract correctly. The screen looks very fine and likely is behaving like a faucet strainer to the pressurized water, causing a lack of pressure.

[@bflmpsvz870]

Yes they work. I could not imagine workflow on my La Pavoni without it.

[@dme28]

befor seeing this video I must say YES! Without I have the puck totally wet and disgusting, with the screen everything clean and dry. Just perfect.

[@south02m]

If you kept the same grind setting as the no screen, but reduced the amount of coffee. You might be able to achieve same flow but reduced yield. Putting 16.5g or 17g in a 18g basket And test it out.

[@danguee1]

4:52 it's good that you did 5 shots of each. But the average and median are going to be a long waaay off statistically significant with such tiny differences and relatively few shots.

[@rat704]

my issue was, somewhat less taste for the first try... I use VST basket, with this puck screen, b/c this is almost 2mm thickness ( which lead less water working in the space of basket and shower screen ) my solution was, using 20g basket, 18 g coffee and this puck screen - made same taste of 18g on 18g basket.. yet clean and almost no channeling. hope this help!

[@Brendonkchu2]

The first downside that popped into my mind would definitely been removing and cleaning the screen. I read another response that you just ran water under it, but I was thinking taking it out would be a problem. This also doesnt seem like something youd use in a cafe environment due to the new restriction of just knocking out a puck and starting a new grind. Instead youd have to fish out the hot screen and then proceed. I wonder if that was a problem for you after each shot.

[@rbmanb]

I don't have the puck screen myself, but as seen in another video, the screen doesn't have to be fished out, all you need to do is flip the portafilter 180 degrees, and it falls down.

[@Brendonkchu2]

Oh wow that's sounds nice. I thought because of the second tamp during extraction he was explaining itd sink in more and make it stuck to the grounds. Thanks for the clarification.

[@rbmanb]

@@Brendonkchu2 glad to help. That thing is heavy, it will definitely fall down. I've watched a video by Andrew Pernicano, the guy from Flair espresso. He pulls two successive shots, and in both the screen fell off easily.

[@wakeawaken430]

After a lot of tasting with my Pavoni and my commercial HX machine, I can say that even if you warm it up, it reduces the temperature of the water

[@JustADad]

Great video thanks for sharing what you know. 😀

[@Doubie.]

This could be interesting on some of the shot profiles that deteriorate threw the shot the filter is essentially tamping the shot as it deteriorated it’s not lowering flow but exerting downward pressure over the surface area of the filter being pushed down keeping the puck together the coffee is the added restriction it can’t deteriorate and increase flow threw the shot

[@thomastreacy9763]

Hey I was wondering about puck screens on lower quality espresso machine, Eg the GCP. I feel on the higher end ones, yeah it helps to squeeze that last bit out, but on the cheaper machines, do you think it would a considerable help to reduce channeling + improve taste? Note: I use WDT and have good luck prep otherwise.

[@invinciblevettel5]

From what I've read, sufficient and or consistent pressure delivery can be an issue with cheaper machines. Me personally, I would start with a laser cut basket. You would be surprised how much difference they make. I made the change from the standard factory issue machine press basket to laser cut and I'd never go back to a machine pressed basket.

[@PhaTs00p]

I got a cheap aliexpress puck screen and it is a huge difference. I didn't really have to adjust grind size but channeling is completely gone.

[@G6BK]

Great video, although I haven't owned a bplus, I have been using the flair 58 mesh screens on my Silvia with auber pid, I can't say I've noticed that i've had to change the grind setting on my Niche, but in all honesty i can't say it's something I've been paying attention to, so maybe I have changed grind without really remembering, usually half asleep when I'm pulling my shots, who knows, but i've loved using the flair 58 mesh, reduced channeling, better, more uniform flow from my shots, and best of all its kept my grouphead very clean, all in all I'd recommend them, they do add something to the experience, I wonder if the bplus is less porous than the flair 58 screen 🤔 would make sense as to why it's added more time to your shots before adjusting the grind.

[@Sprometheus]

The Flair 58 screen I believe is the same just rebranded. I could be wrong.

[@G6BK]

@@Sprometheus I think you're more than probably right on this, thanks for replying mate.

[@robertjason6885]

Spro..will the Flair OEM screen produce similar results. Have you compared screens? Excellent video here!

[@abubarista]

Solid video! Very curious to see how this could be incorporated in a cafe environment since they have to pull hella shots during the course of a few hours.

[@Aizenstehen]

Thx for experiments, it's always interesting!

[@rogerclark3545]

I would like to ask, do you compensate with the puck tamping to reduce coffee to compensate for the thickness of the puck screen, or do you care if the puck screen touches the shower screen? Do you know the distance of the coffee from the shower screen when tamped without the screen??

[@PocketTime]

This is the exact question I had… my puck was always close to my shower screen, but now I’m pretty sure the new puck screen presses directly against it. I’m thinking I should lower my dose but that ruins so much hard work 😂

[@rogerclark3545]

@@PocketTime Of late, I have disregarded whether my puck screen hits my shower screen and when I lock it in, I do not press it really tight, and everything is awesome. Clean portifilters and great shot overall.

[@luckylarrikin1439]

Different thickness are available on AliExpress for $7.00 each ~ delivered. SIZE: 51mm, 53.5mm, 58.5mm Thickness: 1mm、1.7mm、2mm Filtration Size: 150μm/100μm/50μm

[@theman9168]

Roger I am also wondering this, if you have the answer could you kindly recommend your thoughts or experience's on this?

[@RogerLClark-Geezer81]

@@theman9168 Absent of obtaining any real information, I have just disregarded whether or not it is in contact and just do not put any pressure in seating the portifilter, and all seams fine and I have done this for several months. However, my shower screen does not have a center screw that attaches the shower screen where some other do. If you have the center screw, I would be a little concerned that if the puck screen was to come into contact with the shower screen, it could put a dent in it which I would not like. In the coffees that I prepare that are 20 and 21g's, I use my 22g basket and the paper filter at the bottom of the puck and then I am sure I have enough head space between the puck screen and shower screen.

[@JohnClulow]

Thank you for the informative video! Using a fine atomization sprayer to put about 2 gm water onto the surface of the tamped puck will dramatically increase transfer rate; e.g.,, from 30 to 20 seconds. It promotes wetting and uptake of water and helps to improve extraction uniformity. So perhaps this surface treatment before applying the screen could move your time back into the range it would be without the screen and allow you to retain the same grind. It appears to be priced at > $50 US, however, and probably wouldn't be a good value proposition for me.

[@vancitycanucks]

Bought one today! Thanks Spro

[@lekiam01]

Great video, thanks!

[@trevorkurzhal]

Just wanted to see if you might do a part 2 of this with it on the bottom of the basket or maybe even the "filterwich"?

[@Sprometheus]

It won’t actually fit on the bottom, the basket tapers in a bit. I will try it with some other baskets though and see. I think maybe this one on top and the Aeropress underneath could be a solid play though.

[@marcosmrai]

One plus side that I would test is if this screen would help lousy home baristas. You use a lot of prep stuff to make a good shot. But I feel that something like that might help with lousy distribution and compress techniques.

[@lordblumby]

Very in depth and concise explanation as always! I'm very curious how this screen would work with my personal favorite, the 9Barista -- since it brews upside-down, I wonder if the puck compression effect would be mitigated by gravity? I'll give it a try and see what happens!

[@Sprometheus]

Thanks Josh! And I actually have seen some discussions on Facebook in the Portable Espresso group about using this with the 9Barista. I didn’t read it at the time, but it may provide some insight.

[@lordblumby]

@@Sprometheus following up: I've used the Bplus screen on my 9Barista for the last 7 shots over the course of the week and have not needed to adjust my grind size at all! I've experienced all of the benefits that you described in the video with zero drawbacks. 10/10 would recommend, thank you for putting me onto this!

[@Sprometheus]

@@lordblumby glad to hear you’re enjoy it. I need to get a 9barista. But it seems that it varies on the machine too. When I used it on the Xbar, I had to grind finer. Not sure how or why that is occurring.

[@brianfreland9065]

It's great for those cheap casabrews machines with higher pressures that have a 10 second shot pull. It slows it down and makes a better shot. Maybe they're nit needed for good machines but it's probably a good idea for a cheap machine like mine haha

[@jakobkristensen2390]

Learned alot from this channel thank you ☕

[@Presso99]

Q1. what is the impact on the puck temperature? Any experiment has been done? Q2. Standard brewing ratio is 1:2, with puck screen, what is the recommended brewing ratio?

[@martinzahradnicek7668]

Wouldn't it be a good idea to increase the pump pressure with the screen? Clearly the coffee experiences lower pressures, since water flowes through it more slowly at the same grind settings.

[@Goofygreyhoundgoober]

Not the case as explained, the coffee puck can’t breakdown as it normally would and so the 9 bars of pressure has a harder time getting through the puck, therefore flows slower. Flow is a result of pressure and resistance

[@martinzahradnicek7668]

@@Goofygreyhoundgoober Yes, that's why it might to interesting to try it, to confirm or refute the hypothesis.

[@MisterRhul]

What is the difference in practice between 1mm, 1.7mm and 2mm filter screens?

[@GaiaGoddessOfTheEarth]

On the Decent forums I've seen people recommending these for cleaner pucks or dosing more then the basket is designed for and I've been on edge but with the coarser grind required I may just get since my grinder doesn't do the best with my really light roasts.

[@atTituDeKiD]

What's the theory behind quicker extraction due to less headspace in the portafiler? Is it due to the limitation of free space in the portafilter which causes the water down to the puck, leading to quicker extraction?

[@Mukawakadoodoo]

So if we use one of these, should we be tamping lighter?

[@shanesettle7832]

I’ve been using mine with the robot for a couple months and overall like it. With a manual espresso machine, a potential down side might be that it cools the water even more. I use a double pour to help solve this potential problem. Probably not a big deal on darker roasts. Any thoughts on thermal management with the screen?

[@jamesdavies8982]

It does appear to reduce shot temperature with a La Pavoni for sure. It's otherwise excellent. I'm experimenting with leaving it in the PF when pre-heating and double pour as you say.

[@johnmarkharris]

You mentioned the paper filters, any difference between paper filters (on top) and puck screens? Which is better? Similar result?

[@jamesec1949]

Do you have a thought of using paper filters on bottom and top plus the screen? Or have you tested just using paper? Thx.

[@timothyminer3120]

I have been unable to find this product online under ANY brand name in the 58mm size. Only 45mm.

[@EarthbendR]

Used the Normocore puck screen and noticed the shot temp is much more cool than without, resulting in a pretty sour shot. Don’t think I’ll use it anymore

[@johnrbh]

I wonder if the is a difference between the screen you used and the Flair screen? I have the Flair 58, and also a Salvatore HX machine. I’ve tried the screen with the Salvatore and didn’t see much difference in the shot. It wasn’t slower. I have a good grinder (Monolith conical) and I use WDT, and my prep is very good. The only benefit I found was a cleaner group head. The thing I don’t like I that the screen stays very wet after a shot, and you can get buildup of “stuff” after many shots. What do you do to clean it?

[@MrArdytube]

One other benefit of the screen.. it keeps the group head much cleaner. You can verify by cleaning before with and without the screen. I was shocked by the difference and the primary reason I keep using a screen

[@michaelmartello6202]

Hello I have a question which one do i need to get. I have. A 20 bar ilavie espresso maker?

[@Crowbr7]

Could the biggest benefit be that you get higher extraction for lower dose? Did you test lower doses with the screen compared to a higher dose without the screen? If we can get more extraction with lower doses of beans, then we can waste less and get more out of the beans, like James Hoffmann suggested. Your numbers suggest that the extraction differences aren't worlds apart, however, so maybe what I am suggesting is a reach.

[@Sprometheus]

I don’t think that it will help your extractions at lower doses more than it would with whatever other dose you use, but that wasn’t a test I ran, I used 17g across the board.

[@Crowbr7]

@@Sprometheus Makes sense. Any noticeable difference between this screen and the Flair 58 screen?

[@Sprometheus]

@@Crowbr7 nah, they are exactly the same, the Flair screen just says Flair on it.

[@qoffeeqorner1205]

Hey ! Awesome work ! Do you know if it should work same for lever machines ? Because I have been using it with a Pavoni Europiccola and I actually notice the opposite effect regarding extraction time, I needed to grind way finer in order to have similar speed extraction, with a coarser setting and the mesh, water was just rushing through the portafilter.

[@seanikinz6248]

Damn, been a while since I've watched a Sprometheus video and the quality has ramped up! Nice one man! I'd like to know whether they're easy to clean and the longevity of these screens, over a couple months, would I start to see fraying on the edges if I pulled 100 shots a day? Are they expensive? Also, with the cleanliness aspect, would fine particles get trapped in the mesh and transfer bad tastes to new shots down the line? Final note, is this screen really preventing channelling or is it just reducing the severity of said channels? I noticed at 1:52 there was a significant angle on your puck, despite using a re-distrubtion tool in your puck prep. I'd like to know whether these surface re-distrubtion tools are actually any good. A theory of mine after seeing that angled puck is that one side could have been denser and therefore compacted less by the screen itself inside the portafilter. I'd like to find a tool that instills confidence in the evenness of my puck density when preparing my basket.

[@ilirianshqiptari]

Hi. I have recently purchased one of these. Does it matter which side of the puck screen is facing upward?

[@Sprometheus]

Nope, same both ways.

[@elitroen3104]

Thanks for the thorough video and breakdowns! A question: would a puck screen potentially do away with the need for a "better" shower screen, e.g. an IMS screen? If the puck screen is dispersing the water evenly, is an upgraded shower screen still necessary? And further, if you could only choose one or the other (a puck screen vs a precision shower screen), which would be better for overall evenness and consistency? Thanks a bunch!

[@luckylarrikin1439]

I would say definitely 'maybe' If you want to experiment in expensively see AliExpress = $7.00 each delivered: SIZE: 51mm, 53.5mm, 58.5mm Thickness: 1mm、1.7mm、2mm Filtration Size: 150μm/100μm/50μm

[@altacalifornio5375]

The first person I saw put an aeropress filter on a portafilter was nolan hurte at proud mary melbourne in 2013...

[@scottintexas]

Ha, I think we almost got a smile on this vid!

[@soyoungschaedel6781]

Help! I can not find a 57mm puck screen. Can I use smaller one like 53.5 ones?

[@avega0830]

I can't quite understand it, but water goes through my ground much faster with the screen, the opposite of what you've shown and what I would've expected. The puck afterwards looks clean, but the extraction is super weak. Not sure what to do besides going for a finer grind.

[@popscratchie3985]

What is the distribution tool used at 3:16

[@thesnoozebutton2568]

Hi ive also heard you may want to bump.up the water temp as the screen cools the water a bit before getting to the grinds. Did you find this? Thank you. Im new to all.this just got a machine today. Nothi g fancy but its a great starter one. Got it off Amazon its a Mattinata Teodoro. Thank you

[@user-lg2jm9zg6l]

Hmm. With a spring lever, and no back-pressure blowing off through a three-way, cleanliness is a non-issue for me. Ditto the clean, solid pucks post-extraction - already got that going on. Somewhat improving the dispersion would be nice... but then I need to consider if I want to add *just one more thing* to the shot process. I guess it's a personal decision on when something just becomes too much of a faff.

[@aidenh8002]

In terms of workflow, how do you take the puck out after brewing? I can't take it out easily and if I knock it out then it'll come out with the espresso puck itself which doesn't seem intuitive to me? (I.e., gets dirty)

[@bleezal]

I have the same dilemma!

[@christopherschmitz1804]

I use a strong magnet after the shot. Works fine.

[@qwerasdf686]

Hey ive got espresso machine from Delonghi but my coffe ( illy) ddoesnt looks like yours... Creamy and dark as chocolate... My is classic coffe with light dark foam... I used basic filter and coffe is fine grind

[@wellyup7879]

My experience with the screen lines up pretty close to this. At the very least, it keeps things much cleaner and leaves you with nice pucks. That alone makes it worth the $30 or so these go for.

[@JasonAlexzander1q47]

Outside of the clean factor. How about taste? About the same? And did it change the extraction time or grams extracted? Did you have to make any grind adjustments to be within a certain extraction time and grams extracted?

[@luckylarrikin1439]

$6.00 on AliExpress: SIZE: 51mm, 53.5mm, 58.5mm Thickness: 1mm、1.7mm、2mm Filtration Size: 150μm/100μm/50μm

[@loboleonardo]

Is it possible to increase espresso quality in home machines such as sunbean or breville ? Can it make the machines more even during extractions ?

[@cieniachan9966]

I noticed that for 58.5mm puck screen, there are different hole sizes, which is 50, 100 and 150um. Which one to order?

[@hrodgarthevegan]

So , would it make sense to keep my Gaggia at 12 bar to use with the puck instead of modding the spring to 9 bar?

[@4wolverines]

Newer to espresso here. How did your shots taste with the screen? If you had to grind larger to get the shot you wanted, did it make your coffee have less flavor? Thanks

[@markw-2025]

Do you recommend using the paper puck filter at the bottom (which increases flow speed) at the same time as the puck screen?