Originally posted by LeroyC
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True, "puckology" isn't really that significant as far as I can tell. I've had shots that have tasted phenomenal, and afterwards looking at the used puck I've seen various little holes around the edges. That could really mean anything, but if I got too focused on that it would detract from the actual result in the cup.
I've found a very wet puck (that may stick to the showerscreen) to be the result of a low dose in the basket in my experience. It really doesn't matter too much, as some coffees taste much better with a lower dose, others not so much. Sometimes if the coffee is too aggressive/harsh, can help to lower the dose and grind finer which increase the proportion of caramel/sugars whilst keeping the acid/bitter balance the same.
Will this result in a sloppier puck? Maybe, but yeah it's not as important a variable. I remember watching a video with Dan from HB talking about puckology and how the dramatic pressure release that happens when you end the shot pretty much destroys the surface of the puck with a three way solenoid valve and it's not something to worry about really

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