Spent pucks always have "holes'
I'm having issues with my espresso machine. Every espresso puck consistently has "holes".
I have a Cimbali machine. I've replaced the holder gaskets, the screens and the shower disc.
No matter how "tight" I pack the espresso into my portafilter - this always happens to the puck.
Do you know what's causing this?
I have a Cimbali machine. I've replaced the holder gaskets, the screens and the shower disc.
No matter how "tight" I pack the espresso into my portafilter - this always happens to the puck.
Do you know what's causing this?
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espresso buck.jpg, 140 KB
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Replies to This Discussion
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Permalink Reply by Schane Gross on
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Just a note added to this, I don't normally pack my espresso really tight. With the problem I'm having now it's either a tight pack with holes blown into the spent puck or a real watery (what would be a...) puck that's very messy.
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Permalink Reply by Jay Caragay on
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Your problem is poor distribution of coffee in the portafilter basket as a result of poor (or no) technique.
Water will follow the path of least resistance and your technique offers a bed of coffee with weak/no resistance. Let me guess: your shots are shooting out of the portafilter and the crema is extremely blonde (if at all).
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I've had baristas from other bars come to use our machine with the same result. My roaster had the same thing happen to him. I'm contacting a repair tech from Kansas City to take a look this coming week. The pour takes the time it should, there is crema. I don't think that the taste of the espresso is what it should be considering the puck is not intact.
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Don't take this the wrong way, but based on your photo, I seriously doubt that these other baristas and your roaster, who achieve the same results, understand technique as well.
Your puck has two holes, one hole and I might think that perhaps there's just no dispersion screen and the stream is hitting the puck full-impact, but there's two and the puck is cracked.
I suggest you consult some online videos regarding dosing and distribution of coffee for more in-depth instruction in technique and see how things turn out.
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Permalink Reply by Lorenzo Perkins on
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That is the weirdest looking espresso puck I have EVER seen. I might have nightmares now . . .
What is the brew pressure set on your machine? Water temp? What size basket are you using? What grinder are you using? How much are you dosing? How are you dosing/leveling/distributing? How do you tamp? What are your shot times and volumes? Can we see pictures of the espresso (preferably in clear shot glasses)? Can you give us pictures of your groupheads? And any more info that you might think is relevant or not. . .
Just call it morbid curiosity. I've got to know what is making that puck.
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Permalink Reply by Jared Rutledge on
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is your shower screen on/functional? it looks like the machine's shooting water straight into the puck.
just upload a youtube video of your complete process, that should help us diagnose.
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Permalink Reply by Brady on
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Schane Gross said:I've had baristas from other bars come to use our machine with the same result. My roaster had the same thing happen to him. I'm contacting a repair tech from Kansas City to take a look this coming week. The pour takes the time it should, there is crema. I don't think that the taste of the espresso is what it should be considering the puck is not intact.
The mere presence of crema says nothing. The worst 10 second shots I've seen had "crema". Look at these pics and tell us which picture best represents what you are seeing:
http://www.sweetmarias.com/espresso-crema.php
More pics would be nice.
I'm interested in seeing what your tech has to say. In the meantime, I think Jay has a good suggestion about checking your dose/level/tamp process.
Good luck. Please do keep us posted.
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AAAAAHHHH!!!!
Just saw the picture. Its like it is staring at you, with those two hollow little emotionless eyes. I too will have nightmares.
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Permalink Reply by Kevin Ayers on
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YIKES! I am wondering if the machine itself may be partly responsible. Just tamping harder won't make a difference if this is the case. Does it use a similar water distribution to Marzoccos? (sending the water sideways out of the dispersion screen screw, therefore minimizing pressure points) I am unfamiliar with cimbali group design, but that pic appears to show signs of incorrect water distribution. Anybody know about the group/dispersion setup on these machines?
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Permalink Reply by Fraser Jamieson on
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Is this from just one group head, or all (both) of them?
Does this happen with all of your portafilters?
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Permalink Reply by Jeremy Conley on
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Looks like a dose, distribution, and/or grind setting issue. At what weight are you dosing? What distribution technique are you using? Are you choking the machine, leaving the water no choice but to tunnel?
WDT (Weiss Distribution Technique) may be a good way to eliminate distribution as a culprit.
Updosing and backing off the grind a bit may also give you a more forgiving pull.
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I don't doubt fir one minute I need more education. I just joined the Barista's Guild and my lead barista/bartender us joining as well... But I feel there is an issue with my machine along with my technique. I open tomorrow and will take more pics/video of the process. Thanks
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