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Topic: Sometimes, a puck is just a puck ... (12 msgs / 258 lines)
1) From: Justin F. Knotzke
<Snip>
   Well in Canada... ;-)
   Its been my experience that pucks will come out differently because of
the type of coffee and not so much grind and tamp.
    If your pucks come out soaking wet then you probably have a problem
but chances are you would have realized that when you drank what was
in the cup.
     The size of the basket also makes a difference I find..
     The only thing that really matters is what's in the cup and not
what's in the puck. ;)
      J.
-- 
Justin F. Knotzke
jknotzkehttp://www.shampoo.ca

2) From: Kenneth Roberts
Question for the group:
I know I derive some aesthetic satisfaction when, with a single knock, the
spent coffee grounds pop out of the portafilter in one well-proportioned
puck.
The question is, is that any indication that all was well (or bad) espresso
optimization wise--right temp, grind, tamp etc?  I know the cup is the
"arbiter elegantiarum," but what else can we see in the grounds (besides the
future?)
Is the puck (or the mound) simply a function of things that happen after the
pull--how long you wait to knock it out, or knocking at just the right
force--with no correlation to the setup and shot?
Is a puck just a puck?
thanks,
kmr

3) From: Jim Schulman
On 20 Jun 2003 at 10:41, Kenneth Roberts wrote:
<Snip>
I've never seen much point to examining pucks. As 
you say, the 3 way valve, or lack of it, and the 
wait have more to do with it than the shot. Best 
diagnostic for me for things like channelling etc. 
has been the flow pattern.
Jim

4) From: miKe mcKoffee

5) From: Prabhakar Ragde
<Snip>
If I leave the pf on my Elektra for a minute or two longer while I sip
my espresso and vacuum the grounds out of the Mazzer, I get a nice
puck, as it bakes a bit more. It is satisfying, but I don't take it
too seriously. I do examine the top for signs of channelling, though.
--PR, who has newfound respect for Espresso Monkey Blend since getting
  the Elektra

6) From: Chuck the AV-Geek
<Snip>
Dammit Mike,  yet another one of your posts I had to print out while laughing
-Chuck
Chuckeling

7) From: David Gwyn
As a new member of the list and just beginning my exposure to the wealth of
knowledge shared by the membership of the list, I'm amazed at the level of
creativity. If it's not 3200 PSI espresso machines or 5lb barbeque roasters,
it's prose like the following to entertain and enliven. Thanks for
brightening my day!

8) From: John Abbott
Poor Mike!  Still not recovered from the Gathering. :O)
I'm about to plug my HT in my hotel room!  I'm down to the last pot's
worth.  What will I tell the fire chief when they respond?
John - Somewhere in the western Hemisphere
On Fri, 2003-06-20 at 18:26, miKe mcKoffee wrote:
    The puck, the puck, a mess of refuse and muck
    The last to be seen of Arabica Devine.
    
    Roast, rest and grind the coffee beans journey goes
    Tamp, spin and pull 'till demitasse but overflows.
    
    The crema flowed richly, smoothly filling the cup
    Coating the taste buds with nectar so fine.
    
    But what of the puck, wet flat rounded puck
    Is this all there is, the end of the grind?
    
    No lessons to learn, no knowledge to glean
    No hints for tomorrow, to better the bean?
    
    The secrets lay hided, embedded in rhyme
    Seeking the answer, grind-tamp-pull one more time.

9) From: John Abbott
On Fri, 2003-06-20 at 19:11, Prabhakar Ragde wrote:
    --PR, who has newfound respect for Espresso Monkey Blend since getting
      the Elektra
Welcome to the Monkey crowd!  I think Tom has a major winner here - have
since he started offering it.   If you follow form the next thing will
be some tweaks on the grinder.
John - thinking of bringing the SM5K in from the trunk.

10) From: Prabhakar Ragde
John wrote:
<Snip>
I've been using Monkey for a couple of years, but on the Pavoni it
seemed a bit too smooth, almost like a very solid base. With the
Elektra there is much more complexity to a successful shot with it. I
bought a Mazzer Mini at the same time, that probably made a difference
as well. --PR

11) From: miKe mcKoffee
After home from 13 hours at the Kafe was looking for an old post of mine
referencing espresso shot composition details from the book "Espresso
Coffee: The Science of Quality" to reply to Ed's post on CO2. Too tired to
look it up and key it in again, but ran across this post reply below from a
few years back, thought some of the newer Listers might enjoy... 
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My reply...
 
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I'm still seaching today many one pucks at a time each day!
Pacific Northwest Gathering VIIhttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://home.comcast.net/~mckona/PNWGVII.htmKona Konnaisseur miKe mcKoffeehttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/Homeroast mailing list
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12) From: Bill
Very nice!  Thanks for sharing miKe!
On Wed, Jun 25, 2008 at 8:54 PM, miKe mcKoffee  wrote:
<Snip>
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