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Date: 07 Oct 2006 18:25:31
From: notbob
Subject: Soupy puck
So, what's this "soupy puck" thing all about? My buddy coached me
through a shot on his pid'd Silvie and while it came out ok (for a 1st
try), I was mildly surprised to see what was obviously a "soupy puck",
something I guess I recall hearing on this newsgroup, but never really
paid much attention, having never experienced one. My ol' La Pavoni
and my current SL90 always leave relatively dry pucks, regardless of
grind or tamp. What's really happening here?

nb




 
Date: 09 Oct 2006 12:03:10
From: wes
Subject: Re: Soupy puck
I should have mentioned that it depended on how long I left the
portafilter locked in. If I pulled it immediately after the shot was
done, it was a little wet. If I waited 10 seconds or so, it was much
dryer, but never quite as dry as my hx machine with the 3 way that
drains the puck- those are really dry and pop out really easily.

Wes

Danny wrote:
> wes wrote:
> > I think a slightly soupy puck is normal on a machine that doesn't have
> > a 3 way valve that drains the pressure from the puck after the pull. I
> > can't remember if the Sylvia has a 3 way valve or not . .
> >
> > I know my Gaggia always had a slighlty soupy puck, even on great shots-
> > it didn't have the 3 way valve. . .
> >
> > Wes
>
> Lever machines don't have 3-way valves and none of my (commercial)
> lever espresso results have soupy pucks, unless the grind is out.
>
>
> --
> Regards, Danny
>
> http://www.gaggia-espresso.com (a purely hobby site)
> http://www.malabargold.co.uk (UK/EU ordering for Malabar Gold blend)



  
Date: 09 Oct 2006 21:12:02
From: Danny
Subject: Re: Soupy puck
wes wrote:
> I should have mentioned that it depended on how long I left the
> portafilter locked in. If I pulled it immediately after the shot was
> done, it was a little wet. If I waited 10 seconds or so, it was much
> dryer, but never quite as dry as my hx machine with the 3 way that
> drains the puck- those are really dry and pop out really easily.
>

Yebbut... ;)

We pull many shots per day, sometimes barely allowing the lever to
come to rest before pulling the pf to reload. If there is the
slightest evidence of a soupy puck, I know it's the grind and remedy
it in the next shot or so.


--
Regards, Danny

http://www.gaggia-espresso.com (a purely hobby site)
http://www.malabargold.co.uk (UK/EU ordering for Malabar Gold blend)



 
Date: 09 Oct 2006 11:31:55
From: DavidMLewis
Subject: Re: Soupy puck
notbob wrote:
> I'll try the underdosed approach. That may be why I've never
> experienced it, having always overdosed my shots. I never level the
> basket, preferring a slightly rounded dose prior to tamping. The
> screen print is always in the top of the dry puck when completed.
>
In my experience, some coffees seem to prefer a lot of expansion room
and some don't. I've seen it in Brazils. The flavors will seem a little
muddy (as opposed to clear) if it's overdosed, and will sort of
separate if I give it a little more room by slightly underdosing. Other
coffees seem to like less expansion room. Underdosing will result in
the (slightly) soupy puck. As others have said, it's the taste that
counts; nobody is looking over your shoulder with a soupometer.

Best,
David



  
Date: 09 Oct 2006 14:51:19
From: notbob
Subject: Re: Soupy puck
On 2006-10-09, DavidMLewis <DavidMLewis@mac.com > wrote:

> counts; nobody is looking over your shoulder with a soupometer.

Uh-oh... another niche ket for ac coffee geeks. Don't forget the
hand machined SS Soupometer(tm) display stand complete with native
smoked latex rubber insert and the always popular Soupometer(tm)
cleaning brush with its rare Australian Lace Sheoak wood handle carved
into an exact reproduction of a La zocca solenoid coil.
(Soupometer(tm) data acquisition attachment w/ RS232 interface
available soon) Jinkies! ;)


nb


  
Date: 09 Oct 2006 14:48:15
From: Harry Moos
Subject: Re: Soupy puck
My Silvia produces a puck that has liquid on top in the pf, but it knocks
out dry underneath. If I leave it in the machine for a few minutes [say 10
or so while I finish the cup], it will be dry on top, too. Except for being
a bit messy, it doesn't seem to harm the taste.

"DavidMLewis" <DavidMLewis@mac.com > wrote in message
news:1160418715.168829.247680@m73g2000cwd.googlegroups.com...
> notbob wrote:
>> I'll try the underdosed approach. That may be why I've never
>> experienced it, having always overdosed my shots. I never level the
>> basket, preferring a slightly rounded dose prior to tamping. The
>> screen print is always in the top of the dry puck when completed.
>>
> In my experience, some coffees seem to prefer a lot of expansion room
> and some don't. I've seen it in Brazils. The flavors will seem a little
> muddy (as opposed to clear) if it's overdosed, and will sort of
> separate if I give it a little more room by slightly underdosing. Other
> coffees seem to like less expansion room. Underdosing will result in
> the (slightly) soupy puck. As others have said, it's the taste that
> counts; nobody is looking over your shoulder with a soupometer.
>
> Best,
> David
>




 
Date: 07 Oct 2006 23:13:47
From: wes
Subject: Re: Soupy puck
I think a slightly soupy puck is normal on a machine that doesn't have
a 3 way valve that drains the pressure from the puck after the pull. I
can't remember if the Sylvia has a 3 way valve or not . .

I know my Gaggia always had a slighlty soupy puck, even on great shots-
it didn't have the 3 way valve. . .

Wes


notbob wrote:
> On 2006-10-07, I->Ian <someone@nowhere.com> wrote:
>
> >
> > There's a thread on http://www.home-barista.com
> > http://www.home-barista.com/forums/viewtopic.php?t=2201&sid=44aa7f433007cb1aea58eeece669fb3d
>
> Didn't actually seem to be anyone there who could say for sure, but
> I'll try the underdosed approach. That may be why I've never
> experienced it, having always overdosed my shots. I never level the
> basket, preferring a slightly rounded dose prior to tamping. The
> screen print is always in the top of the dry puck when completed.
>
> nb



  
Date: 09 Oct 2006 16:51:57
From: Danny
Subject: Re: Soupy puck
wes wrote:
> I think a slightly soupy puck is normal on a machine that doesn't have
> a 3 way valve that drains the pressure from the puck after the pull. I
> can't remember if the Sylvia has a 3 way valve or not . .
>
> I know my Gaggia always had a slighlty soupy puck, even on great shots-
> it didn't have the 3 way valve. . .
>
> Wes

Lever machines don't have 3-way valves and none of my (commercial)
lever espresso results have soupy pucks, unless the grind is out.


--
Regards, Danny

http://www.gaggia-espresso.com (a purely hobby site)
http://www.malabargold.co.uk (UK/EU ordering for Malabar Gold blend)



  
Date: 09 Oct 2006 02:02:56
From: I->Ian
Subject: Re: Soupy puck
On 7 Oct 2006 23:13:47 -0700, "wes" <wnance3@rochester.rr.com > wrote:

>I think a slightly soupy puck is normal on a machine that doesn't have
>a 3 way valve

I used an SL90, which has no 3way valve, for years and soupy pucks
were a rarity once I'd got the GDT dialled for the roast.


  
Date: 08 Oct 2006 02:06:27
From: notbob
Subject: Re: Soupy puck
On 2006-10-08, wes <wnance3@rochester.rr.com > wrote:

> a 3 way valve that drains the pressure from the puck after the pull. I
> can't remember if the Sylvia has a 3 way valve or not . .

It does. Both my espresso machines don't have a 3-way valve and I've
never seen a soupy puck from them.

> I know my Gaggia always had a slighlty soupy puck, even on great shots-
> it didn't have the 3 way valve. . .

I'll try an underdosed (for me) shot tomorrow and see how it comes
out. One of the reasons I overdose on my SL90 is, if I tamp a leveled
basket (afterket non-pressurized), a good solid tamp tamps down so
low in the basket, the tamper (custom flat 53mm) becomes stuck in the
basket. Also, a weighed 14 grams in the SL90's 53mm basket is, in
fact, more than a level dose. But, this slightly over dosed charge
works better, both in tamp and final results.

nb


   
Date: 08 Oct 2006 15:51:26
From: Brian Colwell
Subject: Re: Soupy puck

"notbob" <notbob@nothome.com > wrote in message
news:fYSdnVqyN9LuPrXYnZ2dnUVZ_o-dnZ2d@comcast.com...
> On 2006-10-08, wes <wnance3@rochester.rr.com> wrote:
>
>> a 3 way valve that drains the pressure from the puck after the pull. I
>> can't remember if the Sylvia has a 3 way valve or not . .
>
> It does. Both my espresso machines don't have a 3-way valve and I've
> never seen a soupy puck from them.
>
>> I know my Gaggia always had a slighlty soupy puck, even on great shots-
>> it didn't have the 3 way valve. . .
>
> I'll try an underdosed (for me) shot tomorrow and see how it comes
> out. One of the reasons I overdose on my SL90 is, if I tamp a leveled
> basket (afterket non-pressurized), a good solid tamp tamps down so
> low in the basket, the tamper (custom flat 53mm) becomes stuck in the
> basket. Also, a weighed 14 grams in the SL90's 53mm basket is, in
> fact, more than a level dose. But, this slightly over dosed charge
> works better, both in tamp and final results.
>
> nb

If the taste of your shots are up to your expectations, it's not really that
important.

BNC




 
Date: 07 Oct 2006 23:36:06
From: I->Ian
Subject: Re: Soupy puck
On Sat, 07 Oct 2006 18:25:31 -0500, notbob <notbob@nothome.com > wrote:

>So, what's this "soupy puck" thing all about? My buddy coached me
>through a shot on his pid'd Silvie and while it came out ok (for a 1st
>try), I was mildly surprised to see what was obviously a "soupy puck",
>something I guess I recall hearing on this newsgroup, but never really
>paid much attention, having never experienced one. My ol' La Pavoni
>and my current SL90 always leave relatively dry pucks, regardless of
>grind or tamp. What's really happening here?
>
>nb
Usually happens to me with a slight underdose so the puck does not
expand to the shower screen

There's a thread on http://www.home-barista.com
http://www.home-barista.com/forums/viewtopic.php?t=2201&sid=44aa7f433007cb1aea58eeece669fb3d


  
Date: 07 Oct 2006 22:55:47
From: notbob
Subject: Re: Soupy puck
On 2006-10-07, I- >Ian <someone@nowhere.com> wrote:

>
> There's a thread on http://www.home-barista.com
> http://www.home-barista.com/forums/viewtopic.php?t=2201&sid=44aa7f433007cb1aea58eeece669fb3d

Didn't actually seem to be anyone there who could say for sure, but
I'll try the underdosed approach. That may be why I've never
experienced it, having always overdosed my shots. I never level the
basket, preferring a slightly rounded dose prior to tamping. The
screen print is always in the top of the dry puck when completed.

nb