Great espresso is 80% preparation and 20% magic. Nail your puck prep and channeling drops, clarity rises, and your dial-in becomes predictable.
Recommended Workflow (Fast and Repeatable)
- Dose into a dry, room‑temp portafilter.
- Break clumps: Use WDT (fine needles) in slow circles from bottom up.
- Level: Light taps or a gentle distributor to flatten.
- Optional: Place a paper or metal puck screen on top.
- Tamp: Firm, straight, single press until the bed stops moving. No twist.
- Lock in and pull immediately.
Why This Works
- WDT homogenizes particle density → fewer weak paths.
- Leveling reduces edge voids that encourage side-channeling.
- Consistent tamp compresses uniformly; pressure amount matters less than straightness.
Details That Matter
- Grind: Tiny changes impact 10–15 seconds. Start with a 1:2 ratio in 25–32 s; see: Espresso Basics.
- Dose: Match basket size; overfilling creates screw imprints and uneven flow.
- Humidity: Expect finer grind on dry days, coarser on humid days.
- Puck screens: Help even wetting and cleanliness; may require a slightly finer grind.
Tamping: How Hard?
- Tamp until the puck stops moving—typically 10–15 kg force.
- Prioritize: straight wrist, level base, repeatability.
- Don’t double tamp; avoid polish twists that fracture the surface.
Diagnosing Shot Issues
- Spritzing at the start: Incomplete WDT; level more carefully.
- Gusher on one side: Edge voids; improve distribution and ensure level tamp.
- Blonding too early: Too coarse or under‑dosed; consider puck screen to stabilize flow.
- Choking: Too fine or over‑dosed; reduce dose 0.5–1 g or coarsen a click.
Basket and Grinder Pairing
- Precision baskets want precise grind; cheap, uneven grinders struggle to fill holes evenly.
- Consider upgrading burrs before chasing accessories if consistency is poor.
Keep Learning
- Taste tuning: Grind Size Guide
- Water for sweetness: Coffee Water Quality Guide
- Milk workflow: Milk Texturing & Latte Art
- Beans to showcase: Best Coffee Beans