Why are my coffee pucks soupy?

If your coffee puck is too soft or muddy, then you are dosing too low (Picture #3). A low dose means that you may have had channelling through your coffee, causing an uneven extraction (see the holes in Picture #3). Also, your espresso will lack body and sweetness, making it taste a little thin and over extracted.

Why is my coffee puck so wet?

A coffee puck can be wet when the amount of coffee grounds in the scoop isn't enough. You can also get a sense of this when you don't notice resistance upon tamping your espresso. If you want to decrease your espresso's potency, you can use a coarser grind or a different roast.

How do you fix a watery espresso puck?

If the shot is extracting too quickly, check the puck by pressing the tip of your finger on the surface: if it's soft and wet you need to increase your dose; if it's firm and dry you need to make the grind finer.

Why does my espresso puck have water on top?

If you pull the handle out really quickly post-extraction you'll find a puddle of water that's slowly lowering into the coffee grinds. After a few seconds the coffee has absorbed all of the water. The larger the gap between your coffee grinds and the shower screen (headspace), the more water there is.

How do I make a dry espresso puck?

Things to try that may dry the puck are a more coarse grind and/or a lighter tamp. If the water flow is less impeded by the puck, it seems to be more dry when it comes time to knock it out. These changes may definitely impact your espresso though (better or worse) but it's easy to experiment.

Ask the Experts: Why are My Coffee Pucks Soupy?

How hard should I tamp my coffee?

Apply 20-30 pounds of pressure, and polish

Baristas often recommend 30 pounds of pressure, but some do as little as 20 pounds. More and more are finding that tamping pressure is overrated—it's hard on the wrist and cause an over-extracted, bitter brew.

Why is there still water in my portafilter?

You are probably using too much coffee in the portafilter. mhoy wrote: You are probably using too much coffee in the portafilter.

What is the best grind size for espresso?

The best ground beans size for espresso is 0.88 mm or 1.32 of an inch; this is a fine grind. While the precise size can fluctuate slightly with different coffee beans and even different espresso machines, it's essential to keep practicing until you get the grind size right.

How do you fix over extracted coffee?

Since you either brewed the coffee for too long or used too fine of a grind size, you need to pull back on one of those variables. Try a coarser grind setting or reducing the brew time by thirty seconds or so. If you're using a french press or another immersion brewer, the simplest option is to reduce the brew time.

Does tamping pressure really matter?

In short, we found that higher tamping pressure made no difference to the extraction. The extraction times weren't longer for the 30kg tamping, nor were they more consistent from shot to shot – they were exactly the same.

Is tamping necessary?

Why Tamping Is Necessary. What is this? There needs to be a small amount of space between the espresso maker's filter and where the water comes out of the machine, which is part of why tamping is necessary. If you don't tamp your coffee grounds, there won't be enough space for the water to optimally saturate the coffee ...

What happens if you grind coffee too fine?

Choosing the Right Grind Size

If your coffee is ground too fine, however, the coffee can be over-extracted and bitter. Small changes in grind size can drastically affect the taste of your final brew.

What happens if you over tamp espresso too hard?

Tamping pressure shouldn't be too hard as it can lead to over-extracting and an extremely bitter taste of espresso. Polish the puck with a twisting motion. Avoid twisting as you push down though.

Do you need a tamping mat?

Tamping mats are an essential must-have accessory for every barista, be it in a busy commercial setting or at home. Sure you can buy a flat square of rubber in any hardware shop that would achieve a lot of the aims of our Cafelat mats, but more often than not these are smelly old bits of rubber that look awful.

Why does my coffee have no crema?

A lack of coffee crema usually means stale coffee grounds, the wrong type of grind on the beans, the wrong temperature of the water, or the wrong amount of pressure. Sometimes it means you need a bit more practice tamping.

What is a tamping mat for?

A tamper mat is a must for any espresso coffee environment and are used to balance the portafilter while tamping the ground espresso coffee and an ideal place to house the espresso coffee tamper. Silicon rubber tamper mats will protect both the counter top and the espresso portafilter spout.

How do you tamp coffee without a tamper?

Use a pestle or a beer bottle to apply light pressure on the grounds in the portafilter. The maximum bars are 15. ensure that the pestle or beer bottle stands straight at 90˚ to produce an even level on the coffee. After ensuring that the grounds are evenly leveled, you can apply more pressure.

How does humidity affect the coffee grind?

Essentially, as a day grows humid, the effect on extraction is the same as if the grind got finer. Humidity will slow the extraction down. You have to compensate by making the grind a little coarser. Similarly, on very dry days (or as any particular day becomes dry), the espresso will tend to extract slightly faster.

Does tamping affect extraction time?

Surprisingly to many no significant difference in TDS (extraction yield) was observed due to tamping pressure. Very little difference in flavor profile was found.

Does tamping affect crema?

For a given coffee and roasting method, what factors of the espresso making process affect the crema and in what way(s) do they affect it? By my own empirical evidence, I would guess that time since grinding, coarseness of the grind, and tamping pressure are the biggest factors.

How full should a portafilter be?

Fill the portafilter basket loosely with ground coffee and level off the basket using the side of your pinky finger to discard any excess coffee grounds. For a single shot of espresso use 6 to 7 grams (1 ½ teaspoons) of ground espresso. For a double shot of espresso use 12 to 14 grams (1 tablespoon) of ground espresso.

How do you tell if coffee is over or under extracted?

Under-extracted coffees taste sour or sharp. This is because the water hasn't had enough opportunity to break down enough sugars to balance with the acids from the first part of the extraction. Over extracted coffees taste bitter and thin, almost hollow.

What happens if you steep coffee too long?

Simply brewing for too much time can lead to over extracted coffee. The grounds release their yummy flavors, but if you don't stop the brewing, they'll keep releasing those bitter chemicals. For example, if you brew a french press for six minutes, you may find yourself with over extracted coffee.