Puck Preparation

The Perfect Puck

In espresso, puck preparation is crucial. An evenly distributed, correctly tamped puck is the foundation for even extraction.

WDT (Weiss Distribution Technique)

A fine needle or WDT tool breaks up clumps in the ground coffee. The needle is moved in circles through the grounds before tamping. This prevents channeling.

Distribution

Before tamping, coffee should be evenly distributed in the basket. Options:

• Finger leveling: Smooth with your finger
• Distribution tool: Adjustable disc that evenly distributes coffee
• Tapping: Side-tapping against the portafilter

Tamping

• Pressure: approx. 15-20 kg - even and straight
• Level: The puck must be flat, not tilted
• Tamper size: Must exactly match the basket

The Sequence

Grind → WDT → Distribution → Tamping → Extract. Every step influences the result.