Puck In or Out? - Barista Exchange2024-03-28T10:27:31Zhttps://www.baristaexchange.com/forum/topics/puck-in-or-out?commentId=1688216%3AComment%3A387682&feed=yes&xn_auth=noYour portafilter temp will re…tag:www.baristaexchange.com,2009-05-29:1688216:Comment:4937512009-05-29T23:01:47.772ZBecki Klausshttps://www.baristaexchange.com/profile/BeckiKlauss
Your portafilter temp will remain consistent as long as you leave it in the group head. I train my baristas to ALWAYS keep your portafilters clean and clean immediately after each shot. This will improve in your timing drinks as well. Cleaning a portafilter before you have to make each shot becomes tedious and takes those few extra seconds that could be contributing to your customer service.
Your portafilter temp will remain consistent as long as you leave it in the group head. I train my baristas to ALWAYS keep your portafilters clean and clean immediately after each shot. This will improve in your timing drinks as well. Cleaning a portafilter before you have to make each shot becomes tedious and takes those few extra seconds that could be contributing to your customer service. I don't worry about the puck…tag:www.baristaexchange.com,2009-04-20:1688216:Comment:4369072009-04-20T05:39:47.053ZDamion Ahttps://www.baristaexchange.com/profile/DamionA
I don't worry about the puck as long as the machine is being backflushed on a regular. I am dedicated to cleaning our Marzocco and I have never had an issue with the screens (etc.) due to puck filth. People pulling shots with too much coffee in the basket will do more harm than an old, properly dosed, puck.
I don't worry about the puck as long as the machine is being backflushed on a regular. I am dedicated to cleaning our Marzocco and I have never had an issue with the screens (etc.) due to puck filth. People pulling shots with too much coffee in the basket will do more harm than an old, properly dosed, puck. Joshua "Yeshi" Longsdorf said…tag:www.baristaexchange.com,2009-04-07:1688216:Comment:4224682009-04-07T17:27:18.498ZJenny Khttps://www.baristaexchange.com/profile/JennyK
<cite>Joshua "Yeshi" Longsdorf said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/puck-in-or-out?x=1&id=1688216%3ATopic%3A380200&page=3#1688216Comment417198"><div>puck out and rinse portafilter asap, I even do this when extremely busy.</div>
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you do? just giving you shit, son
<cite>Joshua "Yeshi" Longsdorf said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/puck-in-or-out?x=1&id=1688216%3ATopic%3A380200&page=3#1688216Comment417198"><div>puck out and rinse portafilter asap, I even do this when extremely busy.</div>
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you do? just giving you shit, son id def. agree to empty, rinse…tag:www.baristaexchange.com,2009-04-02:1688216:Comment:4172482009-04-02T22:54:23.932ZJesse Darwinhttps://www.baristaexchange.com/profile/JesseDarwinArmstrong
id def. agree to empty, rinse, put it back, then wipe it out...it just makes more sense
id def. agree to empty, rinse, put it back, then wipe it out...it just makes more sense puck out and rinse portafilte…tag:www.baristaexchange.com,2009-04-02:1688216:Comment:4171982009-04-02T21:39:59.716ZJoshua Longsdorfhttps://www.baristaexchange.com/profile/Yeshi
puck out and rinse portafilter asap, I even do this when extremely busy.
puck out and rinse portafilter asap, I even do this when extremely busy. VERY well said Mr. McGinness!…tag:www.baristaexchange.com,2009-04-02:1688216:Comment:4171862009-04-02T21:33:51.213ZRob Tuttlehttps://www.baristaexchange.com/profile/RobTuttle
VERY well said Mr. McGinness! I could not agree more Mike!<br />
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<cite>miKe mcKoffee aka Mike McGinness said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/puck-in-or-out#1688216Comment380321"><div><b>Immediately</b> after every shot knock puck out and then flush group simultaneously rinsing PF. Then return rinsed PF to group. Oils and grinds bake on in well less than an hour, more like minutes. I use and teach the same whether only one shot or dozens to make in a row. Always…</div>
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VERY well said Mr. McGinness! I could not agree more Mike!<br />
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<cite>miKe mcKoffee aka Mike McGinness said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/puck-in-or-out#1688216Comment380321"><div><b>Immediately</b> after every shot knock puck out and then flush group simultaneously rinsing PF. Then return rinsed PF to group. Oils and grinds bake on in well less than an hour, more like minutes. I use and teach the same whether only one shot or dozens to make in a row. Always rinse group and PF after every shot. Before next build wipe basket dry of course. Dirty groups or PFs pull dirty shots.<br/> <br/>
Some don't agree with rinsing the basket saying it'll cause channeling. Sure, if you don't wipe it dry! Since ALL our shots pulled nekkid, if channeling was an issue from rinsing and wiping between builds would be quite obvious, and it's not an issue period.<br/>
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Any barista that doesn't adhere to this procedure will be gone at my cafe. No excuses.</div>
</blockquote> At our shop, we use single sp…tag:www.baristaexchange.com,2009-04-02:1688216:Comment:4167082009-04-02T16:07:46.406Zkeithhttps://www.baristaexchange.com/profile/keith
At our shop, we use single spout portafilters, and ditch the puck after every shot, then rinse.<br />
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I feel that this method gets the oils out of the portafilter, that could, over the course of a shift, go rancid. It also gets the grounds off the screen in the group head, which could migrate onto the top of the screen.<br />
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If you're worried about this leaving water in the portafilter, under the basket, we keep a dry bar towel on the bar just in front of the espresso machine so that the PF can be…
At our shop, we use single spout portafilters, and ditch the puck after every shot, then rinse.<br />
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I feel that this method gets the oils out of the portafilter, that could, over the course of a shift, go rancid. It also gets the grounds off the screen in the group head, which could migrate onto the top of the screen.<br />
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If you're worried about this leaving water in the portafilter, under the basket, we keep a dry bar towel on the bar just in front of the espresso machine so that the PF can be lightly tapped on the towel to pull the mass of the water out.<br />
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as said before, I'd rather have a bit of water in my espresso than someone elses rancid coffee oils. Cleanliness trumps psuedo-sci…tag:www.baristaexchange.com,2009-03-31:1688216:Comment:4127302009-03-31T03:02:10.485ZAl Sterlinghttps://www.baristaexchange.com/profile/AlSterling
Cleanliness trumps psuedo-science. Worst thing about stopping at a shop for an espresso based drink, is to see the person behind the counter take off the PF, knock out what looks to be a well aged puck, give a quick wipe with a dirty towel to the basket, and then reload for my shot. Since they don't even giggle the PF in place, I just know I'll be drinking someone else's coffee. Usually, that scenario is accompanied with a well-caked steam wand. First visit to the SCAA coffee lab-kitchen, the…
Cleanliness trumps psuedo-science. Worst thing about stopping at a shop for an espresso based drink, is to see the person behind the counter take off the PF, knock out what looks to be a well aged puck, give a quick wipe with a dirty towel to the basket, and then reload for my shot. Since they don't even giggle the PF in place, I just know I'll be drinking someone else's coffee. Usually, that scenario is accompanied with a well-caked steam wand. First visit to the SCAA coffee lab-kitchen, the lab manager was showing me the LM's along the wall, and went directly into a well deserved fit when he went to make me a shot, and found all the PF's had never been emptied. It just ain't right I tell ya...... it ain't natural and it ain't right! I've found that leaving it in…tag:www.baristaexchange.com,2009-03-31:1688216:Comment:4126702009-03-31T01:53:50.462ZChris Tellezhttps://www.baristaexchange.com/profile/meangreenbean
I've found that leaving it in can allow the oils to solidify on the portafilter.<br />
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I think the air space of an empty portafilter is minimal enough that you can get away with keeping it clean, so I usually try and clear them. We've had a lot of talks about this at our cafe, and in terms of cleanliness its definitely the way to go.
I've found that leaving it in can allow the oils to solidify on the portafilter.<br />
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I think the air space of an empty portafilter is minimal enough that you can get away with keeping it clean, so I usually try and clear them. We've had a lot of talks about this at our cafe, and in terms of cleanliness its definitely the way to go. I first heard the "puck in" m…tag:www.baristaexchange.com,2009-03-31:1688216:Comment:4126552009-03-31T01:38:31.205ZChadwick Rookstoolhttps://www.baristaexchange.com/profile/ChadwickRookstool
I first heard the "puck in" method way back when in Schomer's videos. From my practical perspective knocking a puck out that has been solidified to your PF when there are drinks to make is just one more step to add into my process. Yes I am going to have to dry out the PF when I remove it from the basket anyway, but that takes a lot less time than knocking out a puck, then cleaning residual coffee cake off the bottom of my basket. While the "puck in" method does have validity to temp stability,…
I first heard the "puck in" method way back when in Schomer's videos. From my practical perspective knocking a puck out that has been solidified to your PF when there are drinks to make is just one more step to add into my process. Yes I am going to have to dry out the PF when I remove it from the basket anyway, but that takes a lot less time than knocking out a puck, then cleaning residual coffee cake off the bottom of my basket. While the "puck in" method does have validity to temp stability, I find that if you aren't pulling shot after shot with a 30 second window maybe, coffee cakes. In a rush, I dont remove my PF until I am pulling another shot, but the second that rush is over, I'm getting that puck out of there, backflusing, removing crap from my PF, brushing the gasket and screen, etc.