How to Identify Coffee Extraction Defects (Learn to Examine Your Coffee Puck)

Have you ever made a coffee then stopped to look at the coffee puck before you tap it out of the handle? You can actually tell quite a bit about your extraction just by looking at the puck. In this video Luke explains by examining the coffee puck after an espresso extraction you can learn valuable insights into the quality of the extraction. Here are some common problems that can be identified by looking at the coffee puck: Channeling: This occurs when the water flows through the coffee puck unevenly, causing some areas to be over-extracted and others to be under-extracted. The coffee puck will show irregularities in the surface and may have holes or chasms. Tamping: If the coffee puck is unevenly compressed, it can lead to uneven extraction. This can be seen in the puck by looking for signs of uneven density, such as cracks or splits. Grind size: If the grind size is too coarse or too fine, the coffee may not extract properly, leading to a weak or bitter espresso. The coffee puck can reveal this by showing signs of uneven extraction or by having a very dry or wet appearance. Channeling due to improper distribution: If the coffee is not evenly distributed in the portafilter before tamping, it can lead to channeling and an uneven extraction. The coffee puck may appear to have denser areas and gaps where water may have flowed through more quickly. Overall, examining the coffee puck can provide a lot of information about the quality of the espresso extraction and can help baristas adjust their technique to achieve a better-tasting espresso. Thanks for watching we hope you enjoy the video and find it helpful. ☑️ Website: https://artisti.com.au/ ☑️ Instagram - @artisticoffeeroasters #artisticoffee #artisticoffeeroasters ☑️ Facebook https://www.facebook.com/artisticoffee ☑️ Merch Store: https://spreadshop-admin.spreadshirt.com/artisticoffeeroasters/ Equipment seen in this video: La Marzocco 3 Group Linea PB Coffee Machine: https://au.lamarzocco.com/machine/lin... Anfim SP2 Coffee Grinder: https://artisti.com.au/products/anfim... Anfim scale holder platform: https://artisti.com.au/products/anfim... Cinoart Automatic Tamper: https://artisti.com.au/products/cinoa... Mazzer ZM Coffee Grinder: https://www.mazzer.com/en/product/zm/ Dosing Pot: https://artisti.com.au/products/rhino... Acaia Scales: https://artisti.com.au/products/acaia... Corner Tamp Mat: https://artisti.com.au/products/rhino... NCD distribution tool: https://artisti.com.au/products/ona-c... Automatic Milk Dispenser and Jug Rinser: https://i-milk.com.au/ Milk Pitchers: https://artisti.com.au/products/rhino... Plastic Dosing Cup: https://artisti.com.au/products/75ml-... ☑️ Check out some of our other videos below: WATCH 📺 See how a professional barista makes coffee working solo https://youtu.be/RKAva1OK8i4 WATCH Playlist 📺 Setting Up a New Cafe - We've Created the Perfect Espresso Bar Design & Layout https://youtu.be/yCMxmKQrKBM WATCH 📺 Coffee Tamping Do's and Don'ts - How to tamp properly for baristas. https://youtu.be/APQUeJ9XBjI #coffee #extraction #espressobar #espresso #howtomakecoffeeathome #homebarista #baristatraining #baristalife Time Stamps 0:00 Intro 0:20 Channeling 2:43 Cracks in the Puck 6:28 Floating Puck 8:48 Grind too fine 12:04 Low Dose & Too Fine 13:56 Summary