How much of an issue is it when you have a wet or water coffee puck after pulling a shot of espresso? Does it mean that your espresso is ruined and won't taste good?

In the world of coffee, the appearance and texture of the coffee puck—what's left behind after brewing espresso—has long been a subject of discussion among baristas. Traditionally, a dry, firm puck was seen as a sign of a well-executed extraction, while a wet, sloppy puck was often viewed as a sign of poor technique. However, the reality is far more nuanced.

Wet pucks can be influenced by several factors, including the age and freshness of the coffee, the grind size, the dose, and even the machine's technical aspects. Fresh coffee, which is more absorbent, tends to produce firmer pucks, while older coffee might result in a sloppier puck due to faster water flow. Similarly, improper puck preparation—whether due to incorrect dosing, poor tamping, or grind size—can lead to uneven extractions, contributing to either overly wet or dry pucks.

While the texture of the puck can provide insights into the extraction process, it should not be the sole determinant of quality. Ultimately, the taste of the coffee in the cup is what matters most. If the coffee tastes good, the puck's condition becomes secondary, regardless of whether it is wet or dry. We would tend to encourage baristas to focus more on achieving their desired flavor profile rather than getting too hung up on the state of the puck.

In this video Jimmy is addressing the wet puck issue. He explains reasons why you might be getting a wet puck and if it means you need to fix the issue and start again.

Thanks for watching and we hope you enjoy the video.

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