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Date: 26 Jan 2007 08:30:01
From: Jonathan
Subject: Liquid on top of used puck
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Does anyone have an opinion on what the espresso puck should look like
after a proper shot. I sometimes get a small amount of water pooling on
it and don't think that is right. Thinking the grind is to fine or tamp
too hard even though shots seem fine and time correctly. I'm gonna play
some more, but wondered what other thought.
Basically, should the puck be free of excess water after the shot is
done?
Thanks
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Date: 28 Jan 2007 09:26:23
From: ramboorider@gmail.com
Subject: Re: Liquid on top of used puck
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I agree in general, but I think we can cut each other a bit of slack
when the machine in question is named Silvia. Or Julie. Or Samantha.
On Jan 28, 11:28 am, "Alan" <in_flagra...@hotmail.com > wrote:
> "daveb" took time out from his relentless self-promotion to contextlessly
> contribute the following:
>
> > "she"?Yes, I noticed that too. Use of "she" to refer to machinery or a vehicle
> can be considered a little quaint and out-of-date, but these days it's
> useful if the writer wishes to convey that he's just a solid, no-nonsense
> working class good ole boy who has some affection for his machine. When you
> hear something like "she powers up just fine", don't you get a picture of
> some kindly, semi-retired guy sitting in his kitchen/workshop, maybe a pipe
> clenched in his mouth, and talking to a few of his salt-of-the-earth
> buddies?
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Date: 28 Jan 2007 06:21:20
From: daveb
Subject: Re: Liquid on top of used puck
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"she"?
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Date: 28 Jan 2007 16:28:41
From: Alan
Subject: Re: Liquid on top of used puck
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"daveb" took time out from his relentless self-promotion to contextlessly
contribute the following:
> "she"?
Yes, I noticed that too. Use of "she" to refer to machinery or a vehicle
can be considered a little quaint and out-of-date, but these days it's
useful if the writer wishes to convey that he's just a solid, no-nonsense
working class good ole boy who has some affection for his machine. When you
hear something like "she powers up just fine", don't you get a picture of
some kindly, semi-retired guy sitting in his kitchen/workshop, maybe a pipe
clenched in his mouth, and talking to a few of his salt-of-the-earth
buddies?
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Date: 26 Jan 2007 22:16:08
From: Jonathan
Subject: Re: Liquid on top of used puck
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oh yeah, and she's less than a few weeks old....
On Jan 26, 10:14 pm, "Jonathan" <jschwar...@gmail.com > wrote:
> Just to clarify. I have a Silvia and Rocky combo.
>
> I usually knock it out fairly soon after so it would be interesting to
> leave in a minute or two is see if it dries up. I suspect it will.
>
> Gracias for the feedback, all.
>
> -Jonathan
>
> On Jan 26, 1:41 pm, "ramboori...@gmail.com" <ramboori...@gmail.com>
> wrote:
>
> > On Jan 26, 2:39 pm, Randy G. <f...@DESPAMMOcncnet.com> wrote:
>
> > > The most important factor in all this is to ignore the puck and taste
> > > the espresso...What he said. If I'm having problems in the cup, I sometimes check out
> > the puck because that can help diagnose the problem. But if the shot
> > was good, I don't care WHAT the puck the puck looks like. So if you
> > like what you're drinking, don't worry about the part that gets dumped
> > in the sink/compost/garbage.
>
> > -Ray
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Date: 26 Jan 2007 22:14:09
From: Jonathan
Subject: Re: Liquid on top of used puck
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Just to clarify. I have a Silvia and Rocky combo.
I usually knock it out fairly soon after so it would be interesting to
leave in a minute or two is see if it dries up. I suspect it will.
Gracias for the feedback, all.
-Jonathan
On Jan 26, 1:41 pm, "ramboori...@gmail.com" <ramboori...@gmail.com >
wrote:
> On Jan 26, 2:39 pm, Randy G. <f...@DESPAMMOcncnet.com> wrote:
>
> > The most important factor in all this is to ignore the puck and taste
> > the espresso...What he said. If I'm having problems in the cup, I sometimes check out
> the puck because that can help diagnose the problem. But if the shot
> was good, I don't care WHAT the puck the puck looks like. So if you
> like what you're drinking, don't worry about the part that gets dumped
> in the sink/compost/garbage.
>
> -Ray
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Date: 26 Jan 2007 13:41:33
From: ramboorider@gmail.com
Subject: Re: Liquid on top of used puck
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On Jan 26, 2:39 pm, Randy G. <f...@DESPAMMOcncnet.com > wrote:
> The most important factor in all this is to ignore the puck and taste
> the espresso...
What he said. If I'm having problems in the cup, I sometimes check out
the puck because that can help diagnose the problem. But if the shot
was good, I don't care WHAT the puck the puck looks like. So if you
like what you're drinking, don't worry about the part that gets dumped
in the sink/compost/garbage.
-Ray
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Date: 26 Jan 2007 12:52:26
From: daveb
Subject: Re: Liquid on top of used puck
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If the COFFEE tastes good, and it is brewing:
". . . . shots seem fine and time correctly."
then what more needs to be said?
or you could take the machine apart and find:
Nothing wrong!
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Date: 26 Jan 2007 11:39:21
From: Randy G.
Subject: Re: Liquid on top of used puck
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"Jonathan" <jschwartz0@gmail.com > wrote:
>Does anyone have an opinion on what the espresso puck should look like
>after a proper shot. I sometimes get a small amount of water pooling on
>it and don't think that is right. Thinking the grind is to fine or tamp
>too hard even though shots seem fine and time correctly. I'm gonna play
>some more, but wondered what other thought.
>
>Basically, should the puck be free of excess water after the shot is
>done?
>
You didn't mention what machine you have, so any response is going the
be general-
IF the machine has a 3-way valve, AND it allowed to properly warm up,
AND the grind and tamp provides sufficient resistance to the flow of
water, then MOST of the time the puck will be solid and firm but may
have some moisture on top DEPENDING on how long you wait from the end
of the pull until the PF is removed.
If the machine does not have a 3-way, then most of the time the puck
will be wet.
The most important factor in all this is to ignore the puck and taste
the espresso...
If the machine has a 3-way and the puck is always very wet and/or
soupy on top, then it is probably time to do a backflush, and it might
be time to disassemble and clean the 3-way valve.
Randy "instructions and links below" G.
http://www.EspressoMyEspresso.com
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Date: 26 Jan 2007 10:43:22
From: Omniryx@gmail.com
Subject: Re: Liquid on top of used puck
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Many Silvias produce (with the right beans, grind, etc.) pucks that are
very solid (i.e. not soupy) but have a little water on the top. So
long as the pf doesn't sneeze when you loosen it (assuming you have a
3-way) judge the product in the cup, not the water in the puck.
On Jan 26, 1:09 pm, Danny <d...@nospam.gaggia-espresso.com > wrote:
> Jonathan wrote:
> > Does anyone have an opinion on what the espresso puck should look like
> > after a proper shot. I sometimes get a small amount of water pooling on
> > it and don't think that is right. Thinking the grind is to fine or tamp
> > too hard even though shots seem fine and time correctly. I'm gonna play
> > some more, but wondered what other thought.
>
> > Basically, should the puck be free of excess water after the shot is
> > done?
>
> > ThanksOnce again, there is more to the subject than Dave's 1 line answer
> might lead you to believe. Assuming your machine has a 3-way valve,
> then the puck should be fairly dry a few seconds after you finish
> pulling the shot. Even on my lever machines (which have no 3-way
> valve) the pucks are usually dry. Wet pucks themselves may not be a
> cause for concern, but very wet pucks (with sitting water on top)
> indicate either (1) a grind problem - either incorrect grind (too
> fine), or dull burrs allowing excessive fines, or a poor quality
> grinder, or (2) insufficient coffee in the pf, or (3) brewing
> temperature too low.
>
> --
> Regards, Danny
>
> http://www.gaggia-espresso.com(a purely hobby site)http://www.malabargold.co.uk(UK/EU ordering for Malabar Gold blend)
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Date: 26 Jan 2007 14:28:23
From: Harry Moos
Subject: Re: Liquid on top of used puck
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If I remove the PF right after the shot on my Silvia, the puck will be solid
with a little water on top. The puck knocks out readily in one piece. If I
leave it a few minutes, the water will be gone.
<Omniryx@gmail.com > wrote in message
news:1169837002.510772.60000@s48g2000cws.googlegroups.com...
> Many Silvias produce (with the right beans, grind, etc.) pucks that are
> very solid (i.e. not soupy) but have a little water on the top. So
> long as the pf doesn't sneeze when you loosen it (assuming you have a
> 3-way) judge the product in the cup, not the water in the puck.
>
>
>
> On Jan 26, 1:09 pm, Danny <d...@nospam.gaggia-espresso.com> wrote:
>> Jonathan wrote:
>> > Does anyone have an opinion on what the espresso puck should look like
>> > after a proper shot. I sometimes get a small amount of water pooling on
>> > it and don't think that is right. Thinking the grind is to fine or tamp
>> > too hard even though shots seem fine and time correctly. I'm gonna play
>> > some more, but wondered what other thought.
>>
>> > Basically, should the puck be free of excess water after the shot is
>> > done?
>>
>> > ThanksOnce again, there is more to the subject than Dave's 1 line
>> > answer
>> might lead you to believe. Assuming your machine has a 3-way valve,
>> then the puck should be fairly dry a few seconds after you finish
>> pulling the shot. Even on my lever machines (which have no 3-way
>> valve) the pucks are usually dry. Wet pucks themselves may not be a
>> cause for concern, but very wet pucks (with sitting water on top)
>> indicate either (1) a grind problem - either incorrect grind (too
>> fine), or dull burrs allowing excessive fines, or a poor quality
>> grinder, or (2) insufficient coffee in the pf, or (3) brewing
>> temperature too low.
>>
>> --
>> Regards, Danny
>>
>> http://www.gaggia-espresso.com(a purely hobby
>> site)http://www.malabargold.co.uk(UK/EU ordering for Malabar Gold blend)
>
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Date: 26 Jan 2007 19:04:29
From: Danny
Subject: Re: Liquid on top of used puck
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Omniryx@gmail.com wrote:
> Many Silvias produce (with the right beans, grind, etc.) pucks that are
> very solid (i.e. not soupy) but have a little water on the top. So
> long as the pf doesn't sneeze when you loosen it (assuming you have a
> 3-way) judge the product in the cup, not the water in the puck.
OK. Could that perhaps suggest in some instances a partial blockage
of the 3-way valve?
--
Regards, Danny
http://www.gaggia-espresso.com (a purely hobby site)
http://www.malabargold.co.uk (UK/EU ordering for Malabar Gold blend)
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Date: 26 Jan 2007 20:29:40
From: Barry Jarrett
Subject: Re: Liquid on top of used puck
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On Fri, 26 Jan 2007 19:04:29 +0000, Danny
<danny@nospam.gaggia-espresso.com > wrote:
>Omniryx@gmail.com wrote:
>> Many Silvias produce (with the right beans, grind, etc.) pucks that are
>> very solid (i.e. not soupy) but have a little water on the top. So
>> long as the pf doesn't sneeze when you loosen it (assuming you have a
>> 3-way) judge the product in the cup, not the water in the puck.
>
>OK. Could that perhaps suggest in some instances a partial blockage
>of the 3-way valve?
or the drain hose (more likely).
i usually suspect an underdose condition first.
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Date: 26 Jan 2007 18:09:36
From: Danny
Subject: Re: Liquid on top of used puck
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Jonathan wrote:
> Does anyone have an opinion on what the espresso puck should look like
> after a proper shot. I sometimes get a small amount of water pooling on
> it and don't think that is right. Thinking the grind is to fine or tamp
> too hard even though shots seem fine and time correctly. I'm gonna play
> some more, but wondered what other thought.
>
> Basically, should the puck be free of excess water after the shot is
> done?
>
> Thanks
>
Once again, there is more to the subject than Dave's 1 line answer
might lead you to believe. Assuming your machine has a 3-way valve,
then the puck should be fairly dry a few seconds after you finish
pulling the shot. Even on my lever machines (which have no 3-way
valve) the pucks are usually dry. Wet pucks themselves may not be a
cause for concern, but very wet pucks (with sitting water on top)
indicate either (1) a grind problem - either incorrect grind (too
fine), or dull burrs allowing excessive fines, or a poor quality
grinder, or (2) insufficient coffee in the pf, or (3) brewing
temperature too low.
--
Regards, Danny
http://www.gaggia-espresso.com (a purely hobby site)
http://www.malabargold.co.uk (UK/EU ordering for Malabar Gold blend)
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Date: 26 Jan 2007 11:49:30
From: daveb
Subject: Re: Liquid on top of used puck
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means nothing.
dave
www.hitechespresso.com
"Jonathan" <jschwartz0@gmail.com > wrote in message
news:1169829001.055480.42820@j27g2000cwj.googlegroups.com...
> Does anyone have an opinion on what the espresso puck should look like
> after a proper shot. I sometimes get a small amount of water pooling on
> it and don't think that is right. Thinking the grind is to fine or tamp
> too hard even though shots seem fine and time correctly. I'm gonna play
> some more, but wondered what other thought.
>
> Basically, should the puck be free of excess water after the shot is
> done?
>
> Thanks
>
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