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Knock puck out or leave in?!


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I’m pretty sure i know the answer to this but... having just watched a YouTube video of someone making a shot, they knocked the puck out when they were about to fill the PF after grinding.

Their workflow obviously left the puck in after their last extraction, so is that normal?! 

I have always emptied my PF after I pull a shot. Should I be leaving it in and then emptying before i next refill for some reason?

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Hmm I leave it in. I use the machine every single day 4 times a day,  every single day.

I leave the old puck in until next use, as the basket gets extremely hot. And I've been told many many years ago to leave in the old puck, as it can keep the temperature of the basket down abit for when dosing your new shot after knocking old one out. So it wont burn the new grinds.

  Its also extremely easy to just leave it in. Sorta less of a variable/ change after a few times in my eyes.

 

If machine were to be turned off for more than a day, i'd remove the puck.   I think part of this stems quite abit on what machine your running and if it has a 3 way solonoid or not.

 

In Cafes this is what is meant to be done also, atleast this is how I was told to train people. I used to work for Costa, and a few other cafes not that they are anything to write home about. I wouldn't really trust any cafe to make my own coffee ^^;;

Edited by Cana
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@Cana - Really? That sounds like a recipe for the grottiest shower screen in the world.

In a commercial environment if you chemical backflush every day then you might get away with it combined with super high throughput. Thought I read somewhere that it was standard to rinse your portafilter and screen after x shots.

Out of curiosity, were you planning on doing the same thing with your retro spring lever when it arrives? That doesn’t sound like a recipe for good things given how difficult it is to clean above the screen and you can’t backflush...

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1 minute ago, Northern_Monkey said:

@Cana - Really? That sounds like a recipe for the grottiest shower screen in the world.

In a commercial environment if you chemical backflush every day then you might get away with it combined with super high throughput. Thought I read somewhere that it was standard to rinse your portafilter and screen after x shots.

Out of curiosity, were you planning on doing the same thing with your retro spring lever when it arrives? That doesn’t sound like a recipe for good things given how difficult it is to clean above the screen and you can’t backflush...

Yes, typically what is done is that the old shot is left in the basket. Then you knock it out , and while your knocking it out. You run the grouphead empty to rinse, while your dosing the basket. Then you tamp and then pull your shot. Its quite a common routine. Its a routine taught at quite a few cafes so its one I just kept.

End of day using a cleaner on the baskets, or if the materials allow. Just chuck them in the dishwasher and pullycaff the grouphandle.

 

As for the new machine i'll definitely need to be changing up my routine due to the lack of backflushing you're correct to bring that up. Really excited for that new machine, hopefully it runs well right off the bat. I'll still be taking it apart though regardless just to make sure everything is alright inside.

Still struggling to find info on my new machine.

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I leave the old puck in until next use, as the basket gets extremely hot. And I've been told many many years ago to leave in the old puck, as it can keep the temperature of the basket down abit for when dosing your new shot after knocking old one out. So it wont burn the new grinds.

 

That doesn't make any sense to me - surely everything would reach the same temperature? I mean, sure, it's got *slightly* greater thermal mass, but the boiler is set to hit a given temperature, so everything's going to reach a very similar equilibrium temperature.

 

That said, I guess the portafilter will be a little cooler by virtue of the fact that you have to wave it through the air more before introducing fresh grinds to it.

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To me, this just sounds like a workflow thing - leaving the puck in works in a commercial environment, because you want to give the punter the best experience - customer won’t want to watch you going through a cleaning routine AFTER you’ve made their drink.  Much better (in a commercial setting) to let the customer watch you clean everything BEFORE making their drink. 

I left a puck in once (accidentally - I got distracted) and the resulting mess a couple of hours later when I wanted another coffee was gross - the basket needed to be scrubbed with a toothbrush to remove oily residue. 

I don’t have any commercial environment experience of serving coffee.

 

Regards,
John

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I was about to say the same thing as John. It's a workflow thing in a busy cafe. Especially when you've got a customer waiting and watching, and a queue building, but at break time you'll wash everything including shower screen anyway. I've done it by accident a couple of times at home and it makes cleaning slightly more arduous. I generally wash the basket after each shot even if I'm only making one for me and one for her. I figure people can do whatever they like at home but I haven't ever heard of a reason why it's actually good to leave it in.

 

 

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