Espresso Deep Dive: Post Puck Analysis
To keep things short and simple, don't. Hard stop, that is all there is to it. If the look of your puck miraculously has an impact on the overall enjoyment of what is in your cup, it might be time to get a new hobby. The harsh truth is that the look of the puck after brewing has minimal to no impact on the overall taste in your cup. As for the "why," it takes a bit of historical knowledge and understanding of the current trends to make sense of it all which we'll diving into.
Dissecting the E61
The year is 1961 and you're a spry espresso company located in Italy. Hot off the presses, you just created a new thermosiphon brewhead to use on your commercial espresso machine lines. Enter the E61, the iconic espresso staple still used to this day in home espresso machines. While it offers excellent temperature stability and pre-infusion capabilities, it also creates a unique challenge when it comes to puck analysis.
After the pump shuts off in an E61 machine, a vacuum is created in the brewhead. This vacuum effect causes residual water to be pulled back through the puck, effectively "destroying" its structure. As a result, what you see when you remove the portafilter isn't an accurate representation of how the water interacted with the coffee during extraction. This phenomenon can lead to false conclusions about channeling, distribution, or tamping technique. A puck that appears overly wet or shows signs of disturbance might actually be the result of the post-extraction vacuum rather than any issues during the actual shot.
Social Media Skew
So should your pucks be wet or dry? It depends on the type of shot you are pulling. Not every puck will be perfectly solid, nor will every single one be soupy. While the Instagram and X posts might lead you to believe that every single shot is an aesthetically pleasing experience that tastes as good as it looks, that simply just is not the case. The slow dripping tiger striped shot you saw the other day and sent it to your significant other for the hundredth time more than likely tastes terrible and over-extracted. There have also been perfectly dialed shots pulled on Breville machines that I've had, which outclass many of the bean juice slurries I've gotten from many Linea Minis.
An Alternative and Objective Measure
If you're looking for an objective way to improve your espresso, unfortunately looking at your puck is sending yourself on a wild goose chase that will deliver mixed results and even less returns. Alternatively, if you're that engaged in the hobby, pick up a refractometer and learn what the proper tolerances are for your tastes. Personally I prefer anything near the 1.43 TDS which is around a 23% extraction. Once we can have a discussion about a 21% versus a 18% extraction, then lets talk advanced espresso.
While puck analysis can be an interesting aspect of the espresso-making process, it shouldn't be relied upon as a primary indicator of quality. The unique characteristics of different machines, like the E61 brewhead's vacuum effect or the Flair58's low water volume, can lead to misleading conclusions.
Instead, trust your palate and focus on the elements that directly impact the taste in your cup. By doing so, you'll develop a more nuanced understanding of espresso extraction and ultimately enjoy better coffee. Remember, the goal is a delicious beverage, not a picture-perfect puck.
