Espresso Puck Prep/espresso-puck-prep
An espresso puck-prep routine based on James Hoffmann's methodology, centered on even distribution (WDT) to make water flow through the puck as evenly as possible by leveling the bed and removing clumps. Paper filter and puck screen are optional steps.
Steps
8Weigh the dose (e.g. 18.5g), then weigh again in the portafilter to check grinder retention.
Give the beans a single spray of water before grinding (RDT) to cut static and retention.
Dry the basket completely with a towel; a wet basket can encourage edge channeling.
Attach a dosing funnel and grind straight into the basket.
Stir from the bottom up with a WDT needle tool to break clumps and build an even bed — the most important step.
(Optional) Place a small paper filter in the basket bottom for faster flow and higher extraction.
Tamp straight down just hard enough to remove air pockets; pressing harder makes no difference and polishing is unnecessary.
(Optional) Set a puck screen on top, then pull the shot for more even top-side water distribution.