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Leaving the puck in the group till the next shot ?

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  • Leaving the puck in the group till the next shot ?

    Just wondering what people think about leaving the puck in the group till the next shot ,

    Do you leave it in if your next shot is a little way off,how long is to long?

    Should the group be removed and puck kocked out straight after the shot has poured ?

    Is there any benefit to leaving the puck in ?

    What do you think ......

  • #2
    Why would you want to leave the puck in and allow the rancid coffee oils in the puck bake themselves onto the shower screen? Possible benefits?... can't see any.

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    • #3
      Originally posted by Cadan View Post
      Just wondering what people think about leaving the puck in the group till the next shot ,

      Do you leave it in if your next shot is a little way off,how long is to long?

      Should the group be removed and puck kocked out straight after the shot has poured ?

      Is there any benefit to leaving the puck in ?

      What do you think ......
      No.
      No.
      Yes.
      No.
      You probably paid a fair amount of money for your machine. Why wouldn't you want to keep it clean?

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      • #4
        i remember something said in the commercial context of the puck having some effect on the temperature of the grouphead + filter basket..... but in a home setting i wouldnt think it's very practical unless pulling shots 1-2 minutes apart?

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        • #5
          personally i only ever leave it in if im making a few coffees back to back and knock out + dry with a towel before filling again.

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          • #6
            Isnt the comercial situation mentioned that you remove the puck but leave the PF uncleaned (or at most dry towel). I'm not a fan of it but I've heard it said to keep the group temp stable.

            At least that's what I've heard of before..

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            • #7
              I agree with the "why" camp. I fail to see any perceived benefit in leaving it in. Mine is gone as soon as practical.

              Steve

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              • #8
                Not only do I remove the puck immediately after the shot but I flush the group as well.

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                • #9
                  I have seen some video on the Youtube and the bloke said he leaves it in the group till the next one as it helps to regulate temperature??? I watched this video sometime ago and it was way before I ever new much about coffee and had my current machine. This has always been in the back of my mind when making a coffee but have never done it as i like to keep my machine clean as can be..

                  Chris

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                  • #10
                    Very thought provoking post, I'm with Rocky, I know it's anal but after each shot:
                    bang out
                    wipe
                    brush head
                    rinse head

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                    • #11
                      I knock the puck out after every shot and give the basket a wipe.

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                      • #12
                        Leaving the puck in the group till the next shot ?

                        I rinse it out as well. There's always some coffee between the basket and the PF (extracted shot that hasn't run into the cup) so I rinse it out every time.

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                        • #13
                          Generally I find that it's better to dispose of the puck straight after use. When using a naked portafilter the puck has a habit of drying out quicker and getting stuck to the bottom of the basket.
                          In terms of keeping the temperature stable just run some water through the group head and portafilter before cleaning and dosing for the next shot and things should stay pretty consistent.
                          Just my 2c worth.

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                          • #14
                            In a commercial environment, it makes sense to leave the puck in til the next shot.

                            Apart from having a more stable temperature environment in the portafilter and grouphead area, it is an efficient process of taking out the portafilter, knocking out the puck, dry wipe of all oils and grounds, dose, distribute, tamp, wipe, quick flush of grouphead, lock in and brew.

                            Even after i do a backflush once an hour and doing a seasoning shot, i leave the portafilter in the group head with the puck intact.

                            I have worked at 2 separate cafes, and they have instructed me to leave the portafilters with the puck locked in after each use due to the back to back coffees.

                            In the home environment, i would discard the puck and clean the portafilter after each use since there is a substantial time gap before the next round of coffees.

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