Happy Sunday Java Junkies! Did you know that it takes five years for a coffee tree to mature enough to produce its first crop? I know I know, I feel bad for the first person who had to wait five years before they had their first cup of coffee too. But it just goes to show how much time and prep goes into getting that bean into your mug at home. Speaking of prep, let’s get into this weeks topic, puck prep!

The Main Roast

Alright, no more pucking around, it’s time to get down to business…

This week we’re going to talk about how to prep the perfect puck of espresso. Now, I’m not talking about the kind of puck you watch grown men slap around with sticks on the ice while they knock each others teeth out. I’m talking about that freshly ground, tightly packed, perfectly pulled shot of espresso.

Let’s go through the steps together:

• Step 1: Select your favorite espresso roast. You can grind it fresh or buy it pre-ground from the store. When I don’t have time to grind my espresso at home, I always use Café Bustelo. You can get it almost anywhere, even at your friendly neighborhood Dollar General — or DG as my wife and I call it.

• Step 2: Grab a scale and your favorite portafilter so that you can measure out 18 grams of espresso. I like to use a dosing funnel on top of my portafilter so I have more room for step three. Also, make sure you know if your portafilter is for a single or double shot of espresso, it should tell you on the basket.

• Step 3: Use a WDT tool to break up any clumps of espresso in your portafilter. You want to make sure the grounds are distributed evenly to prevent channeling in your puck. After you get all of the clumps out, give the portafilter a few taps to flatten out the grounds.

• Step 4: Get your tamper and apply about 30 pounds of force to pack the puck tightly. You can buy a spring loaded tamper that will apply that 30 pounds of consistent force for you every time.

• Step 5: I like to put a puck screen on top of the grounds to help the water flow through evenly. This will also prevent grounds from going into the group head of your espresso machine.

• Step 6: Lastly, you’re ready to lock your portafilter into your espresso machine and pull your shot!

For everyone that I lost with all the new coffee jargon, and my visual learners, here is a really great video demonstrating the steps I just described.

There’s just something about packing your own puck of espresso that makes your coffee taste soooo much better. Especially when you take that first sip, shake your head yes, and you can finally say daaaaaaaaang, I made that!

I hope these tips were helpful and that you learned something new. Who knows, maybe this newsletter will start you on the path to getting your very own espresso machine 👀 

If you’re interested in any other coffee products or tools, you can check out the “Recommended Products” page on our website!

Sip Savvy Tips

As promised, we will be sharing a few tips and tricks every week to help you find the perfect home brew.

• If your puck is watery you probably don’t have the right amount of grounds in your puck.

• For a balanced double shot of espresso, you want about 18-21 grams of coffee to produce 2 ounces (or 60 milliliters) of espresso.

• Playing with the grind size of your coffee can also impact the quality of your shot. The coarser the grind, the faster the water is going to flow through your puck.

• Be sure the grounds in the portafilter are as even as possible. Uneven distribution can cause denser areas in the puck which will extract unevenly.

The Local Blend

Each week I would like to give a shoutout to a small business or locally owned coffee shop. Feel free to suggest your favorite hometown shop or any locally owned shop that you enjoy.

This weeks shoutout goes to Fiona’s in Willoughby, OH. This cute little shop in the heart of downtown Willoughby is a great place to grab a cup of coffee when you’re on the go. As described on their webpage, they proudly serve items from many local Cleveland businesses. Definitely check it out if you’re ever in the area!

Happy brewing! ☕️ 

~The Java Journal