Wet Puck

Mr Magnolia

As a lot of you know I recently purchased the Gaggia Classic. I'm using the Iberital MC2 and seem to have gotten the grind about right IMO. A double shot is pouring between 22-25 seconds but the puck is wet/sludge like afterwards.

Am I not dosing enough? Any ideas? It'll be this evening before I can try it out. I haven't got a scales though I do have the scoop provided with the Gaggia.

Also is there a guideline as to how much pressure I should use to tamper, maybe this is the problem?

rockbeer

Hi Mr. Mag,
If it bothers you I'd try grinding a little coarser an tamping a little harder. Also, as you say, increasing the dose might help too. However, although a nice dry puck is an enjoyable thing I wouldn't let it worry you too much if you're happy with what you're getting in the cup.

One other thing: do you think your classic is brewing hot enough? If it's too cool there might not be enough residual heat in the puck to evaporate the excess water.

Have you tried leaving it for a minute or so before knocking out the puck?

It's also possible that your three-way solenoid is blocked (maybe partially) or disfunctional. Have you backflushed recently? I'd certainly do that first, especially if it's been more than a couple of weeks.

On tamping, the traditional guideline (according to espresso 'guru' David Schomer) is thirty pounds ( try it using your bathroom scales ). However I know many people, myself included, who don't use anything like that amount of pressure and get excellent results. In my opinion, since there's a direct correlation between the grind and the tamp pressure, the most important thing is to be able tamp consistently. I have a nice heavy tamper (almost a pound in weight), and set the grind so I tamp using just the weight of the tamper itself and no additional muscle pressure. This seems to give really consistent shots even though it breaks all the rules..

Don't try it with a light tamper, and especially not one of those silly plastic ones all the manufacturers seem to hand out for free.

Mr Magnolia

Thanks rockbeer. I've tried variations of grind as well as variations of pressure using the tamper, still left with a wet puck. It doesn't bother me at all as it's the taste of the product that counts and I'm really happy there. I was worried that it pointed to something wrong in the preparation or in the process, but, as you say, if it's strictly only cosmetic then it's fine with me.

The classic is hot enough alright. I generally have to leave the espresso a few moments before I drink it so no problem there.

I've also tried leaving the puck for a few moments, I'll leave it for longer though I don't think this will dry it out much...

I will try the backflush. I only have the machine a couple of days so this hasn't been done. Saying that, it did purge through the overflow when I was setting it up as the pressure was to high, I think this would mean that the solenoid was functioning properly.

I'm using the tamper that came with the machine. It is the silly plastic effort. I did order a good damper last weekend so that should arrive today. I will see what 30lbs feels like but like yourself, I will do a bit of experimenting and find a good (or no) pressure for damping.

I don't mind the aesthetics of it at all. I was afraid it was pointing to an underlying problem though.

RE*AC*TOR

My pucks are generally wet with the Classic. I wouldn't say they are sludge, but they are a bit wet, and sometime I have to pour a little off the top.

If I leave it for a few minutes before cleaning, or wait till after steaming, its generally ok. As said, its not really a big deal.

Mr Magnolia

Super. I'll do a bit of experimenting so and report back. Happy now that it's not a problem. Thanks again

Mr Magnolia

Quick update. Don't think I was dosing enough coffee, haven't got a scales btw.

I've started dosing more and I've got a dry(er) puck, more crema and a ~25second pour. I'll put a video in coffee porn soon. Cheers all!