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Ever suffer from sticky puck syndrome?
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Have heard of it, never experienced.
Pretty sure its caused by a tamper that's a very tight fit acting like a piston/syringe, the compressed puck is withdrawn with the tamper.
Do you spin the tamper/polish the puck prior to withdrawing it? should help break the seal and enable the tamper to come out cleanly.
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Yeah I was shouting out to the wife - come look come look!
I do 2 turns usually Yelta. Light tamp to even out the puck and 1/4 turn then a firm tamp and another 1/4 turn. Interesting you say it happens with a tight fit tamper, I think mine feels a little loose. Was thinking about getting another one with 0.1-0.5mm extra.Last edited by WhatEverBeansNecessary; 17 March 2018, 10:08 PM.
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I have only had it happen to me when the roast is dark, slightly oily and the humidity is very high. When I lived in Proserpine and Mackay, Central Qld it happened quite a lot of the time, especially when it was about to rain. Almost never had it anywhere else unless the "barista de jour" did not dry the tamper off properly.
FWIW, I reckon the "tamper too tight" hypothesis must be a furphy as I have been using closely fitted tampers since the '70's, never had it happen in Colorado (USA), Perth, Pt Hedland or Albany (or anywhere else here in WA). Given Perth's massive increase in humidity this summer, I expect to have it happen here sometime if I used oily dark roasts (I don't these days).
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