Hi,

I was wondering why i get "cracked" puck quite often (see img). Fine grind, medium to heavy tampering.



I use a la pavoni Europiccola with fine grind (gaggia MDF), i'm still learning how to make a perfect espresso with this equipment

Hope some barista guru out there has an idea

How does the espresso taste?
What is your post-shot routine? Could it have fractured after extraction?

How does the extraction progress? Do you need a lot of pressure? How does the grind feel when rubbed between your fingers? What is the coffee? How old is it?

espresscafe wrote:Hi,

I was wondering why i get "cracked" puck quite often (see img). Fine grind, medium to heavy tampering.

I use a la pavoni Europiccola with fine grind (gaggia MDF), i'm still learning how to make a perfect espresso with this equipement

Hope some barista guru out there has an idea

Me, too. Always have, rather there's that tendency;- also has the tendency to dry out a puck, relatively, almost immediately after the last couple drops of creama finish. I had vibratory pump setups before, and the dryer aspect is one I'd personally attribute to La Pavoni. Not that I wouldn't get an occasional wet puck, though less often, nor is it going to be easy to say if the crack is formed immediately after the extraction. No naked PF, and can't say I see what you're getting, provided that's the norm -- my crack is near invariably in the middle, just one, never several or around the edges shown in the image attachment.

I wouldn't worry about it. Once the brew is stopped there is a pressure release which can cause puck damage. There's been many threads about post-brewed puck viewing and most people agree there's really nothing to be learned by just looking at the puck. I know my pucks always have the shower screen screw imprinted in them. I know for sure it isn't happening when I lock in the pf.

Updose more if the cracks bother you, otherwise you can just ignore it, the cracks themselves do no harm I do have some of the cracks occasionally, even with a good looking extraction(no channeling etc). That is when I am using low dose in a basket(about 8-10mm+ from tamped puck to rim) and that I let the puck dry in the group head for a longer time(5min+). I usually clean the pf after I'm done drinking.

thanks for your answers.

The shot tastes ok, but i know i should be able to get it taste better, i do not get that much crema in my shots and I'm still trying to figure it out. The grind is quite fine when i touch it. As far as i can tell my beans have been roasted for a few month already, i guess that could be an explanation for the lake of crema.

I find that anything after 2 weeks past roast date produces decreased crema. I would get some fresh beans from a respected roaster and have another go!

mitch236 wrote:Once the brew is stopped there is a pressure release which can cause puck damage.

OP is using a Europiccola, so puck damage is probably not after the shot is probably not from pressure release. I used a pre-millenium for a few years, and the Europiccolas in general don't like updosing. If I remember right (which I can't believe I'm already having trouble after a few months away from my EPC), my pre-millenium only liked about 12-13g.

Espresscafe, you really need to answer allon's questions for us to be of much help:

How does the espresso taste?
What is your post-shot routine? Could it have fractured after extraction?

How does the extraction progress? Do you need a lot of pressure? How does the grind feel when rubbed between your fingers? What is the coffee? How old is it?

One thing is fore sure, you need freshly roasted artisinal beans. Even something like Wholefood's store roasted beans aren't going to cut it. Get a scale, and make sure you're not dosing too high either.

Regarding the "What is your post-shot routine", i usually clean the PF after I'm done drinking my espresso (let's say 5 minutes after the shot has been extracted and the machine turned off).

Do the espresso taste good? If so, refer to the Quotable Quotes Puckology.