[Homeroast] Water retained in the portafilter

Yakster yakster at gmail.com
Sun Jan 24 13:55:30 CST 2010

You can get water on top of the puck for machines that don't have a three
way valve that would relieve the pressure in the portafilter when you stop
and flush the water into the drip tray.

I suspect that you machine doesn't have a three way valve and that's why
your experiencing a wet puck and the "portafilter sneeze" where you get a
mess if you remove the portafilter right after the extraction.

I use a lever with no three way valve, so I get the same thing going on,
just wait a minute to avoid the portafilter sneeze and slowly remove the
portafilter, when you just start to loosen it and relieve the pressure, wait
for the pressure to release before removing all the way.

If the espresso tastes good, there's nothing wrong with a wet puck, esp with
a lever or machine with no three way, but you can help to avoid this by
dosing more or grinding loser.  Worry more about the taste.

Here's a Wet Puck link:


On Sun, Jan 24, 2010 at 11:24 AM, michael brown <disracer at msn.com> wrote:

> So i unpressurized my portafilter in the Estro machine.  Took out the
> spring and ripped out some kind of stopper thingy.  I use a Virtuoso.  At
> first it was going through way too fast.  So i tightened down the grind and
> ended up at the finest setting before i could get it to come out at a rate
> that was suitable and produced good crema.  I usually tamp three times.  Now
> when i stop the shot (via switch) there's a lot of water that remains in the
> portafilter.  So much so, that after the shot is done and i try and remove
> the portafilter there's a suction noise and the water thats in the
> portafilter explodes around the edges and grounds go everywhere.
> thoughts?  should i loosen up on the grind and just tamp harder?  Maybe i
> need a machine that produces a finer grind that'd i'd only have to tamp
> twice and play with the tamp to grind ratio?  i dunno, looking for ideas.
>  it seems like water would be not be able to make it through at the end of
> the shot because tamp is too hard or not enough pressure is being produced
> to force it through the puck.
> Michael B
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