Wet Coffee Puck - Is my Espresso Ruined? (Advice for Baristas)

[@tedcombes6247]

I'm just starting on the coffee making journey, but I've been in love with coffee for majority of my life. You have a way of making people want to make coffee, great coffee. Bloody excellent video mate

[@ArtistiCoffeeRoasters]

Awesome! Thank you!

[@EDGARMPIKAMEZO]

You are such a genius and a man of no jelousy. I have collected more than three points that I lived being confused. Thanks

[@brad407]

I have noticed depending on how quickly you're taking out the group handle after extraction is also a factor too fast after extraction finishes water will still be on top of the pick, roughly 3-5 seconds after it's usually dry

[@ArtistiCoffeeRoasters]

yes for sure. I missed this. Thanks

[@annw-fitz4412]

Thank you! I especially found helpful near the end when you said if your coffee taste good, don’t worry about the puck! L O L

[@ArtistiCoffeeRoasters]

Glad it was helpful!

[@helenconstantinou8721]

thanks for the help. I have a coffee shop in Greece and your videos helped me❤❤

[@StevenCudnoch-oo9gp]

What is the name of the Cafe?

[@helenconstantinou8721]

Route 66

[@ArtistiCoffeeRoasters]

Amazing. Thanks for watching.

[@AzizIzgin]

Did it like a pro ! 👌🏻 I get wet puck and a lot of bitterness. I see a lot of grinded coffee inside the cup… comes out during extraction. I’ve even changed basket etc. Ill try to clean both grinder and machine more.

[@davidko1234]

Rational point of view in the coffee prepare, relatively short video for much content and bugfix during prepare. Thanks

[@Presidentialrun2028]

I’ve just started, i have a Breville dual broiler, it’s my beginning point with the wife, next year we will upgrade to a coffee shop level machine. Until then we will mess around with it.

[@3rd-Wave_Rebel]

I roasted my own coffee and it’s 5 days old. So it’s very fresh. But the puck came out sloppy and wet! But it had a great extraction time around 28.9 seconds with 35.6g out. The dosage was 17.9g in a 17g size basket. So in theory. It can’t be under dosed.

[@ArtistiCoffeeRoasters]

Yes correct, the Grind was fine enough for the expansion to brew and not let it open up and flow fast. Well done

[@Saecoffeeandgifts]

So interesting! At home I mostly get solid pucks, sometimes sticks to the group head! At work I get the occasional sloppy one or two during a shift in the morning! Love the video!

[@ArtistiCoffeeRoasters]

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

[@howardbecdove9780]

Great advice thanks. I know my beans are definitely within the roasting date that you specify. However, I usually store them in the freezer, only to take them out to use what I need for the day, pushing the air out of the resealable bag, then quickly returning them to the freezer. What are your thoughts on this practice.

[@ArtistiCoffeeRoasters]

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.

[@carrscoffee]

This is a great tip for people . ! I like your videos! Especially the ones about the coffee buisness. Running a shop i find them very helpful. I hope yall continue to have success!!!

[@ArtistiCoffeeRoasters]

Thank you for your kind words and support.

[@mermaid06]

Very helpful - knowledge and presentation is phenomenal! To perfect our coffees ☕️ with your guidance is second to none. NSW

[@ArtistiCoffeeRoasters]

Such kind words. Thank you 🙏🏻

[@SubaruRob1]

Thank you for these very helpful videos! Excellent info with no fluff or useless info.

[@ArtistiCoffeeRoasters]

Glad it was helpful!

[@tomaskasparoff]

Great video, thanks you! Is there any connection between wet puck and crema?

[@ArtistiCoffeeRoasters]

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.

[@Presso99]

I am 100% agreed with your comments and suggestions. I owned a Breville Bambino Plus espresso machine. Often we are seeing puck was stuck on the grouphead most of the time. There are numerous factors that causing this. First, we need to perform regular grouphead maintenance, despite that the machine will promoting you for maintenance, but it is always a good practice to perform more regular maintenance that being defined by the machine. Based on my years of experience with this machine, although this machine has 3 way solenoid valve, but it doesn't really help much. So, my solution is, the moment machine produce the last drop of the coffee, you need to pull out the basket immediately, which means the machine hasn't completely suck back the water. This way you won't get puck stuck on the grouphead. I had tried many times, most of the time i don't have any issues.

[@ArtistiCoffeeRoasters]

Great tip, thanks

[@TomJones-tx7pb]

I use a Flair, so always have a dry puck. The main failure I struggled with was the puck not being a uniform thickness. This would show up in the flavor and strength of the extraction. I finally figured out that it came from the density of the coffee not being uniform before tamping. Using a spinny thing can help with that but produces a shear line in the puck integrity which can lesson extraction. Also, if the low density was below the grounds that the spinny thing moves, it did not fix the issue. WDT does not fix this issue either. I would not even know that was my issue if I had a wet puck.

[@ArtistiCoffeeRoasters]

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

[@TomJones-tx7pb]

@@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.

[@jamesec1949]

Jimmy, what is the pressure of your auto tamper? Thx. James

[@sjazzp]

Great video, very helpful. I aim for no more than 30-32 seconds as larger times leave water on top of the puck or the puck screen. 22.5g is great with Champion and other medium dark roasts but would it be a similar recipe with The Fix?

[@ArtistiCoffeeRoasters]

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

[@rebekahclevenger3484]

Very thankful for your videos. There's no specialty coffee where I live and no access to practice or education so I literally only have KZbin. I've CONSISTENTLY had issues with my picks being soupy, having a screen screw indent in the top, and puck floating no matter if I had a 21g dose or a 16 g dose. Just started using a puck screen which has helped improve the taste drastically. But I cannot get a sweet coffee for my life and it's so infuriating. I don't know if I should start by picking a random ration (1:2 right now) or if I should decide my ratio by something else, or if I should attempt something new? I've been trying all kinds of recipes. Where do I begin when trying to decide our cafe recipe? All our baristas just hit the button and dial into the time I tell them and I preset everything for them to follow. I just don't know which direction to run.

[@ArtistiCoffeeRoasters]

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

[@YeaBruv]

How do you make the chocolate syrup for hot chocolates? I noticed in one of your videos you use a pre-made syrup in a bottle. Is it just choc powder + hot water? If so does it need to be stored in the fridge overnight?

[@ArtistiCoffeeRoasters]

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.

[@hadiwid0d0]

One question do you guys count preinfusion time when brewing? Or start the timer when the pre infusion finish? Cause in my case it taste better if i starting to count after the pre infusion. How about you guys thought? Thanks

[@sorinberceanu]

Great video ! Thank you !

[@jeffreywetzel558]

Can you do a video about the difference between using fresh vs stale coffee?

[@ArtistiCoffeeRoasters]

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

[@richardaristeo8394]

Thank you guys, I love your educational videos. From Kingman arizona USA.

[@ArtistiCoffeeRoasters]

Thanks for watching!

[@makerl1fe388]

So my puck was working perfectly before, changed my coffee. At 17 grams i still have a little water on top even though it was overdosed, when tamping i had coffee grounds coming out around it. Lowered my dose to 15 grams, had a lot more water on top. I need to mention that this grind size gives me 1:4 ratio in 25 seconds. Can’t tell what is wrong as with a previous coffee it was the same ratio but the pucks were really clean.

[@kolerezegnee3620]

1:4 is way to big, espresso usually goes 1:2.

[@HumphreyHom]

If you change different brand of coffee beans, check the weight and grind . It will vary

[@dannyo3317]

I used two identical baskets and dosed at 18 grams. One basket of the two would frequently get pucks stuck to the shower screen. Not knowing what to do, I started dosing both at 17 grams. No more stuck pucks since then.

[@ArtistiCoffeeRoasters]

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

[@EDGARMPIKAMEZO]

The funny part i most failed to convince my customers as being their Espresso coffee machine technician 🤣🤣 once the Coffee cake remains wet after i do all my little best, my customers always gets un satisfied. There is one technical reason that I have been corrected from your explanation, that sometimes it can be the solenoid valve that might be leaking and not closing immediately, thanks. But mostly is on the customer's side by using old Coffee or hard tampering. Get my thump up 👍🏾👍🏾♥️

[@ArtistiCoffeeRoasters]

Glad you liked it and it helped you answer some questions. Thanks for watching :)

[@gailoakley4010]

Thank you so much for making this video! A lot of information that I never knew!

[@ArtistiCoffeeRoasters]

Awesome. Your welcome

[@davidmaresca6695]

Thank you, great video!

[@brucesherborne408]

Great session 👍

[@ArtistiCoffeeRoasters]

Thank you

[@sohammodi9367]

My basket is 22gm, so how much approximate amount of coffee I should use?

[@arkadiyyaslynsky9294]

es bueno that after coma I remembered that for espresso it’s gotta be ground finer and that coffee has more caffeine than espresso and at any cafeteria the beverage with most caffeine is the cold-brew. and I also remember how to make vanilla syrup mocha mix and chai mix.

[@ArtistiCoffeeRoasters]

Great. Thanks

[@PhantxmWitch]

I have a serious question. I’ve got a chefman espresso machine, pretty basic machine it comes with a 7 gram basket and a 14 gram basket every time I brew espresso my shot times are always around 25-26 seconds. Not sure if this is a grind issues, dose issue, or water pressure issue. I believe the bar pressure on my machine is only about 15 any tips?

[@richierich.1982]

Espresso grind too fine for my machine had to go back to aeropress grind, perfect every time.

[@ArtistiCoffeeRoasters]

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

[@jensschubert5551]

I got myself a new naked portafilter and 18-20gr competition basket from ECM. I feel like it’s more a 20-22gr basket. I struggle if I only put 18gr in it. With 19gr. and a puck screen the puck is wet and the screen sticks to the puck quite a bit.

[@ArtistiCoffeeRoasters]

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.

[@jensschubert5551]

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

[@KellyanneGill]

I find that the really cheap appiance machines, do give really bad pucks, even some of the newer Breville machines can as well, with the two E61 machines I had three at the most and that was due to very poor puck prep

[@ArtistiCoffeeRoasters]

Agreed, they just done manage water so well.

[@EdwardPedere]

Breville is good?

[@IchsehmirFilmean]

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

[@steveostiguy9519]

I cannot knock the puck out of the portafiler! it is moist and stuck in there? what gives?

[@jmoore9806]

Anyone know why my coffee puck explodes and channels bad ? Coffee machine belleza Chiara....coffee preparation is leveld them tempered and before shot coffee puck isn't touching shower screen

[@ArtistiCoffeeRoasters]

Sounds like you may be under dosing.

[@jmoore9806]

@@ArtistiCoffeeRoasters what does under doesing mean ?

[@Backsaladfrontblunt]

i always think youre wearing an Amazon t shirt

[@MG-so8yf]

Thank you! Who cares abou the fucking puck if the shot is good? Everyone who wants to tell me that the puck matters loses every ounce of credibility right in that moment. It's like saying your driving doesn't look pretty if you are the fastest on the track!

[@ArtistiCoffeeRoasters]

100%

[@MG-so8yf]

@ Awesome video btw - as I was starting with this whole thing, videos like yours helped me a lot! And even as an experienced home barista I found it very informative!

[@polllopp9899]

This man is seriously handsome - no gay stuff but this man has the juice

[@ArtistiCoffeeRoasters]

Shucks 🤭

[@dannyo3317]

Uhhhhhh. Are you certain???

[@lisafeeney5495]

Agree!

[@StefanKamer]

It's not necessary to "protect your masculinity" by stating you're not gay. People can simply be good looking and appreciate a compliment on its own. It's that simple.

[@polllopp9899]

@@StefanKamer Are you also gay for Jimmy my friend?