To respond briefly to the fears of my using "expensive equipment" and how this data may not be approachable for the masses- the exact reason I chose this set up was to provide the MOST accurate data. If I used a Gaggia or a delonghi or a simonelli Oscar, the data would be seriously skewed towards that. This gives us the essence of what is going on. Your machine will likely experience a different amount of change than what mine shows BUT the point was to show the essence of what's happening with these accessories. Data acquisition, in order for it to be as widely applicable as possible, needs to be done with the best tools possible. Should I use an inaccurate scale because most don't have one accurate to 0.05g? Should I use a cheap refractometer that doesn't display accurate results? Should I use a basket with stamped holes where some are blocked? You see the point. It wad a strategic decision to provide the most consistent and truthful data I could provide. Will you get 0.3-0.5% difference? Probably not. And I likely wouldn't with, say, a lighter roasted Ethiopia. But the fact remains that mesh screens make a statistically significant difference and that will undoubtedly translate to your machine. Hope that makes sense. Cheers
Thankyou for all your testing! Much appreciated. A possible result of using "basic" equipment is that there is so much variation in results that everything is noise and nothing is significant. It's so important to use consistent gear like yours when doing testing like this. Someone might need to pull 100 shots or more in each condition and that's hardly likely without substantial support.
Yeah I'd think that the data would not be as consistent and the experiment not as repeatable with the cheaper gear. It would be more difficult to isolate the effect of the puck screen if your measurement is skewed by large variations from temperature surfing or whatever effect you get from cheaper machines. Cheap equipment makes it inexpensive to brew drinkable espresso, while the equipment used here makes it possible to repeatedly get clear signal from the measured data.
I think you are using the exact right equipment for most coffee nerds here. The equipment you use in videos like these is not professional 20k+ equipment that is completely unrealistic for anyone at home, but also not the cheapest one. I think it's more important to having at least a decent quality of machines to have reproducible results, especially for measuring data like you did here, than to cover all types of machines. Maybe at some point you could make a video comparing the most usual coffee prep techniques (paper filter, wdt, rdt, etc.) on low price vs. medium priced machines used here to compare the impact on them on "cheap" vs more expensive equipment.
Well stated. This is a common theme in test and evaluation metrology. We often get accused of producing "artificial" results because we control many more variables than you would in "real world" use cases. Fact is, without that level of control it may well be impossible to discern the effect of the variable being tested from the effects of other inputs.
I think this would have been a bigger concern if you'd found no effect (or very little effect) with the top screen. The claim might have been that the screen is capable of 'correcting' a defect (poor distribution of water), but your higher-end machines don't have that defect and so don't show the effect. I'd have valued some more thoughts from you about the effect of these things on tastiness. We know the extraction numbers don't necessarily correlate with better or worse flavours, and I trust your palate to guide my buying decisions. Did you find any significant change in flavour?
That's why I use the top paper filter too. But for those who use a metal mesh, doesn't it mean you have to clean that separately each time too? Plus the fact that you have to dig it out of your used puck.
@@tonyzzzzzzzzzzzzz yeah kinda, I use my tamping map to nock out the puck + screen onto the mat, then I just lift the puck into the trash with my hand, the screen stays on the mat then I just rinse that off real quick.
If you flip the portafilter and very lightly tap it on the tray while still hot, 95% of the time the screen will fall out and then you can knock out the puck as usual.
Glad its not just me! I've just been doing this as the mesh screen is easier to rinse than it is to clean the shower screen. Honestly had no idea it was potentially doing something for the shots, I literally googled "how to keep group head clean"
thanks for the effort! might I suggest taking the last ~30 seconds of the video to give an overall summary? (I work in data-heavy professional service) I watch this video and I still can't understand what the take-home message is. I'm not trying to be a negative Nancy - I'm genuinely interested. there is so much info in such short amount of time. learning to consolidate to "essential" results also teaches one how to better communicate data. Keep it up!
With the cheaper espresso machines, like the sage/breville entry models, they can be a bit varied in their pressure and flow, so I’ve found that using a puck screen helps prevent the coffee from being disturbed while it builds to pressure. Just an observation from my experience, but even paper filters/screens seem to have a higher impact on consistency when the machines being used are cheaper. Almost makes it a necessity to pull a decent shot on my little tiny breville Higher cost and usually higher quality espresso machines won’t struggle quite as much with consistency, so less of a need.
The flow is so uneven from the shower screen on my Breville that it will try to dig a hole on one side of the puck. Using a puck screen definitely helps. I like putting a paper under the puck screen because it helps a lot with cleanliness.
I've just noticed I get a lot more consistent results as well on my bambino with the top puck screen and bottom paper filter as well. At least it's explained to us why now lol
I use paper then a puck screen on top myself because it keeps the puck screen clean as well as the shower screen and makes it easier to knock out. I cleaned my machine after a long long time of use and there was virtually nothing to clean.
Same here with the Solis Perfetta. I noticed there was always a little crater blasted into the top of the puck, even after swapping out dispersion screens, which is why I ended up picking up a mesh puck screen. Really helped improve the quality and consistency of my shots and is probably the second improvement I'd recommend for anyone in the 53mm world after WDT.
Fantastic "stealth" edit removing the bag. Seriously so delightful. I'd love to see a video that unpacks the complexities of pressure, puck resistance, and "efficiency" you mention--had a hard time following that bit and would love some help grokking those interactions. As always great work and so informative.
If you’re a clean freak these are an absolute must. I frequently remove and clean my shower screen but most of the time it’s unnecessary as I always use a puck screen.
I agree. I only use a Puck screen because of what a great job they do at keeping my machine clean. Anything else they do is just a bonus. I don't see a single downside to using one. Some may argue they don't like having to clean them or give a slower workflow. Which is fair but I don't find them an inconvenience at all.
@@Tass...Same here. Mine only need a light rinse. It's way faster than things like RDT and single dosing. I rinse my portafilter after every shot so 3 seconds of water on the puck screen is no big deal.
the grouphead stays clean but screen sandwich retains dirt. you can rinse it with piping hot water several times, then tap the screen on a white counter top, and somehow, there is a residual amount of dirty spray water
Thank you Lance, as always, very well prepared and incredibly articulate. The time you spend is hugely appreciated for those of us who cannot afford the research and development time and resources to compile the data that both you and your connections so graciously provide.
I've heard from people who claimed the puck screen helped resolve their channeling issues on their machine, (maybe their machines shower screen was very uneven). I never noticed it affecting taste or channeling personally, but never compared back to back really. I didn't find it did anything detrimental which is what most people I've asked have also found, but DOES keep your espresso machines group much cleaner for longer, which I believe is why most people use them. I think if you tamp with insufficient force it can also work as a secondary tamp due to water pressure pushing down on the puck screen and the coffee bed. Which is also why you generally get a cleaner more solid and dry puck after extraction. On lever machines like the Europiccola which has a more violent spraying of water from the shower screen (high flow rate) puck screen is beneficial to prevent the puck from getting a crater in the top from the water digging into it.
Hi Lance great video, very interesting! I'm a little confused about the Variation in shot time graph, at 6:37 you mention Top dry mesh is more consistent, but the variation in shot time is higher on the dry screen. I'm guessing this is because the dry screen takes longer? Maybe having th variation graph be in % of average time would illustrate your point better?
So i might be a little late to the party but i have exactly the same confusion. If i look at naked, i see shot times from 36,5 to 41,5, a max deviation of 5s. Seems fine to me. Then i look at top dry mesh, and i see shots from 37 up to 54! A deviation of 17s! So how is the top dry mesh better then naked in terms of consistentie? I do not, at all, understand lance his reading. Also, its my personal experience that the thick screens tend to make my life harder in terms of consistant shots, therefore i am using a thin one like the billet screen. This graph seems to tell me the same. Am I stupid?
Maybe there is a lot of variation in the puck prep tho. Like lance showed in a later video, WDT isnt always that great. Would love to see a redo of this with a shaking method, to bad i cant do it myself cause i dont know the extraction yield of my coffee.. I do think all this is very much in the margins tho, are we tasting a 0,5% difference on a 23% yield? Not sure. But a 17 second differents in shot time... I think you would definitely taste that..
I am glad I'm not the only one noticing this. I checked the spreadsheet with the raw measurements that is linked in the description and indeed I can see the time variability in top-dry mesh being the largest of all the options, followed by top wet mesh, billet screen, top paper, naked, and bottom paper, in decreasing order. That is the case even if we take the variation as a percentage (std / mean * 100 gives: 9.6%, 8.5%, 6.7%, 4.3%, 3.7% and 1.1% in the same order. My reading from this would be: bottom paper is most consistent, followed by naked. The reason the extraction is not as high with these options as with the top mesh may be simply that the shots run faster. I'm guessing if we grind a bit finer, we might get the same extraction yield as with the top mesh, but hypothetically more consistent. On the other hand, @Sprometheus had an analysis of puck screens already 2 years ago. He notes slower flow with screens but he also suggests more consistent flow with screens. However, with screens, he grinds coarser to compensate for slower flow (unlike Lance here), which in itself is known to reduce channeling. Unfortunately, he doesn't publish the variability in duration. ruclips.net/video/SIukBXKrJVQ/видео.html&ab_channel=TheRealSprometheus
Puck screen, WDT, bottomless portafilter, new scales, tamper and funnel all arrived today. This has been through watching your channel meticulously. But I’ve now ran out of beans dialling in 😂 Happy Holidays Mr Hedrick!
@@thejustforfun87I have! Most notably the IMS basket and doing WDT. Funnel is to contain mess and bottomless portafilter is for observation. I haven’t got a puck screen yet tho.
@@jon553 thank you for your reply. I have gaggia classic pro and I was not completely happy with the results. I grind my beans at the finest level of my grinder but my machine still ejeculates prematurely ;) Getting my shot less than 10 sec. So I bought 9 bar OPV, WDT, puck screen and better tamper. I havent findbtimento try yet because I am travelling. I hope these will improve the end product.
I found a weird thing in my brewing. The screen seems to work a lot better, when I tamp, put a screen, and tamp again on top of the screen. I don't know, maybe it makes my tamp more even, but it definitely works.
I use a mesh screen and IPS Competition basket (mesh screen doesn't fit the default basket of my machine given the tapered walls) with my Breville Infuser machine to keep the machine cleaner and reduce channeling. The machines water dispersion is from a single offset from center hole, so the mesh helps reduce the pressure on the grinds directly below the hole, preventing issues with channeling that I had when I first had the machine years ago.
I have a small bowl I pull two-three blank double shots into to help warm up my “Lance Hedrick” bottomless portafilter for my Bambino Plus. Then, I throw my screen into the bowl to soak in that hot water as I prep my shots. I’m able to just slip the screen from the bowl and right on top of my puck before pulling the shot. Glad to see that it’s not hurting my extractions. Definitely helps keep my machine clean too!
Hey Lance, thanks for sharing the raw data! I don't know if Dr. Gagne analyzed the data any further beyond creating the graphs, but I ran some quick-and-dirty stats (one-way ANOVA with post-hoc pairwise comparisons) and confirmed the significance of the findings. I was most surprised to learn that the billet screen had no significant impact on either EY or shot time, but in reflection, it makes sense given how the billet doesn't redisperse water the same way a mesh does; the latter acts like the Matrix shower screen with its multiple layers the water has to pass through.
I also feel like puck screens help a lot on keeping the shower clean. Much more than bringing significant benefits to the extraction process. Grinders and baskets are the most important parts as they massively affect the waterflow. I could also make some great shots even when using a cheap plastic tamper a while ago (I already watched your video about tamping and it also translates exactly what I noticed from experience). Your videos are really nice because people can rely on actual data to tweak their processes. Thanks for all your effort on that!
I have used a cheap (sub $10) 1.7mm screen on my LeLit Elizabeth for over a year now. Best buy ever for my coffee. The puck is much more evenly saturated, knocks out cleanly and the machine's shower screen is always clean of grounds after a 3 second pre-infusion without the basket. Subjectively, shot to shot consistency went up considerably as well. I can see no reason to spend over $20+ for a branded screen, just look for one that matches the actual diameter of your basket, eg mine is 58.5mm All Best Wishes to Lance and Everyone for 2024 !
Appreciate the effort in data collection and analysis, however I question the decision to use a sworksdesign basket when a large majority of the audience would use precision baskets like ims, vst, Pullman. Would be curious to see how the data would differ using a more standard basket
Agreed. A lot of the video was spent explaining how his $10k machine and $200 basket combo won’t apply to most people. So maybe all this “data” is useless to people with 9bar and VST.
The problem with applying it on those is these have some issues and limitations compared to the new ones. Also the new ones will become the new VST given time the Weber is already less then half of its introduction price. And I find it to be a much better more reliable basket then VST due to some of the reasons he mentioned making it more reliable to do these data on.
I've been using a 100 or 150 micron puck screen for years because as well as all the claimed benefits, it completely changed my machine maintenance requirements. It helps keep the group head much cleaner to the point the only maintenance that's required is a back flush and a quick wipe after use. Gone are the days when I had to clean the shower screen, seal and portafilter lug grooves every week, as well as the back flushing and wiping. All that's required to maintain the screens is a rinse and soak in hot water, and taking enough care to keep them flat by NOT "dropping" them or doing anything that might bend or distort them. Honestly, the benefits to shots may be debatable, the benefits to my machine cleanliness and the reduced maintenance time is not. I also use a tamper that's preset to a specific depth so puck + filter depth leaves sufficient space between puck and shower screens for flow. And 3-4 RDT sprays works better than wetting the puck screen. Doing so mitigates fines clogging the basket and reduces channelling.
Deff appreciate all the hard work that goes into making these videos. I have absolutely learned more & even upped my espresso game thanks to you! Can't wait to see what 2024 holds.
These really took off with the lapavoni community. BPlus was one of the first to make them (they made it for flair too I think) and imo it really helped with not disturbing the Puck when lifting the lever.
Puck screen keeps the head clean. When multiple people are using the same machine with different beans. A puck screen is a life changer, you couldn't convince me to go without it.
ps. @ 4:13 - the graph is manipulative - it exaggerates the relative dimensions and there is NO signifikant increase between 22.9 and 23.25 ... 0,3-0,35 % is way to less difference...
Lol OK. All the Raw data is in the description. Feel free to run your own t tests or plug your own algorithms. I worked with a professor on the claims I made based off the data. He made the graphs for me. Lol
This is fantastic work Lance! I appreciate all that you do but this is exactly what I've wanted to know for a long time and you did such comprehensive and thoughtful testing. I love the short format. I've always believed lots of things would be twice as good if it was half as long. This was precise and on point.
I honestly never thought of it as being so drastically useful or improving my coffee to absolute new level. All I used one for is to keep my espresso machine clean, that it truly helps with and immensely. I don’t have to clean my shower screen nearly as often as I did without it.
Thanks for the video Lance and all that work behind it. I use a one of the thinner (billet) screens (from Shades of Coffee) to solve a different problem - when grinder finer using the smaller VST baskets (15g), the puck was often getting stuck on the shower screen due to the strong suction from the solenoid valve on my Lelit Elizabeth. The screen solved the problem with the added benefit of keeping the shower screen clean. To get the screen out after pulling a shot, i quickly hit the top of the portafilter and basket with the palm of my hand to create some air pressure and suction (to separate the screen from the puck) then lightly tap the portafilter face down on the tamping mat. The screen drops out (but the puck stays in) and I then rinse it under the tap. Even my wife and daughter use it!
Admirable work! This person does some of the greatest independent tests for coffee that I've seen and his personality and way of explaining things is extremely helpful and inspiring. Thanks for sharing this information and for reminding us that espresso making is not so much a destination and more a journey. I'm getting my first single boiler (Profitec Go) soon and I can't wait to join the many at-home coffee aficionados in creating delicious beverages.
Same as Lance mentioned. For me it's about filling space inside the basket to avoid changing baskets. Example, I'm using a basket that can take 18g, but 99% of my correctly-sized espresso cups can only take 32-33g of coffee - maybe 35g if I risk overflowing. So because I'm typically dosing 15g and pulling 31-32g, and to avoid a messy puck, puck screens keeps the grinds down and my machine clean.
One of the things that might be interesting to look into: How much does the top mesh impact brew temperature? Those mesh screens are pretty hefty, the one I have is 18g, and stainless steel isn't the worst conductor so I imagine there's some interesting differences there particularly at the start of the brew.
I prewet at 0 bar for quite a while before pulling my shot (Flair 58), and I think that’s heating the puck screen (and not the puck, since little water goes through it without pressure)
My favourite part about the mesh screens as it also helps prevent coffee particles flushing back up into the group head, keeping it clean and making it less painful to back flush with the blind basket and also helps prevent clogs if you have an E 61 Group head
Breville express needs one. I use super thin Normcore. I made 2 steps coarser grind still with 30 second extraction, 16.8 g in and 35-36 g out. I no longer have water drilling holes in my puck with too fast extraction. Allows very consistent shots now! Success is probably due to lower quality espresso machine and water distribution. A high quality machine may not see this improvement because it doesn’t need it in the first place!
I use the paper sandwich and have been considering adding a puck screen, so this is very timely for me. I love a low price, low fuss improvement. Thank you for tipping my decision. > In several other vids removing the screen from the spent puck looked finicky. Wired Gourmet used the robot shower screen, it has a hole in the center which can be used to extract the screen with beak tweezers or even a toothpick to lift it. The part was hard to find, the Gaggia shower screen looks a good substitute. > The other issue is keeping it clean, every reviewer had reservations on the mesh screens. The robot/Gaggia screen is not a mesh and should be easier to keep clean. There are other non-mesh screens but I like the smooth edges & robustness of the Gaggia. Thank you!
Very good video. FWIW - I have Pesado 58.5mm puck screen diffuser, it's 1.8mm thick mesh with 100μm (100 microns) holes deep inside. For some reason if I use it "hot-dry" compared to "hot-wet" the hot-wet mesh extraction flows noticeably faster than the hot-dry mesh extraction, at least 5 seconds faster. The faster flow causes sour taste espresso, even though no visible channeling. This forces me to grind finer if I am using hot-wet puck screen mesh. Very odd. I use VST basket. I think these tests you run will be of more practical use if you use conventional baskets like VST, IMS, Pullman, etc. I say this because the $100-$200 filter baskets are not widely used by the community at large. I have one (Pesado High Extraction) and it makes good espresso but not any better tasting than my VST basket, despite having to grind finer for the Pesado High Extraction basket. The High Extraction baskets with straight walls knocking out the used puck is much harder than conventional VST baskets. I am very unconvinced these $100+ baskets are worth using even if the maths show they extract more than VST/IMS/Pullman baskets.
Using a puck screen makes my shots more consistent and keeps the shower screen from becoming messy. The main difference though is that the pucks end up much dryer and therefore they are easier to remove and the basket is very clean. On the other hand, picking it from the knock box is quite annoying. For cleaning, I just put it in the dishwasher and give it a rinse in between. This is on a Ascaso Steel with IMS screen and basket.
Before you bang on the knock box...bang onto your hand and the puck screen will come out and you can hold it on the rim so it isnt too hot...the coffee puck should stay in the basket and you bang that out like normal after.
Or as an alternative, I use the Sworksdesign puck screen, which is magnetic. I just use the top of my WDT tool (which is also magnetic), and the screen comes right off the puck.@@liiich6175
I use a puck screen to keep my grouphead clean. The difference in the water tray is night and day. From a months use, there are maybe a few fines and some oils that end up in the tray, but the water is clear for the most part. Just nice knowing your machine doesn't flush as much grime as it previously did
I like billet screens that are preferably magnetic for ease of removal because I find them easier to keep clean than a thick mesh, but it was interesting to see that they have a negligible effect on extraction. Maybe I have to go back to the mesh 😅
Ah. I came to the comments since I struggle the month I am using pick screens now with the removal. I use a knock box and always have to fish them out with my fingers. I doubt mine are magnetic though. Stainless steel
For me, the puck screen was always just an instrument for cleanness. There are already some studies that suggested that using a puck screen doesn't improve anything if you are using at least decent equipment like Lance did here. But for keeping grinds away from the shower head it's essential.
@@jeffmattel7867you want the good oil in the cup so to speak. In my case the screen reduces the back flush of grounds which can taint the flavour if they get stuck in the shower screen or back further. I’m using the more wasteful paper screen, which granted isnt the best for the environment, but only for the purpose of increasing cleanliness. I do use a bottom filter paper from time to time. Interestingly before I used a puck screen, the internal side of the shower screen used to be quite dirty, now it is much cleaner over the same period of time (same number of shots per day also).
My puck screen helps me a lot since I got a Bambino Plus. I go between espresso and the dual walled basket for preground coffee. I notice the preground coffee stays contained which is nice.
Hydraulics engineer here. I haven’t seen anybody talking about the headloss through the screen. The pressure seen at the coffee puck will be less than without the screen, any idea what that drop is? Presumably it will affect extraction in the same way dropping pump pressure would? I use a Linea mini and lots of people recommend dropping to 6bar to improve extraction. (Maybe a similar result of using a puck screen, reduced channeling etc). I stopped using a screen as I don’t think it fit my basket well enough and so was encouraging flow around the edge and introducing unevenness rather than reducing.
The oils from the coffee, i guess they keep your E61 lever-mechanism somewhat lubricated (for lack of a better description). Using a puck screen (the mesh one) was too clean for my setup and the lever soon went "dry" and all squeaky 😕Cleaned it, lubed it, removed the mesh-screen: no more problem. Start using the mesh again, and after a while it goes squeaky once more
Good video, definitely going to play with these on my machine. Would have liked to see flow locked out though because I have a feeling that the machine was compensating for differences in components.
I was just about to comment that to clean these things adequately, you need an ultrasonic cleaner with cafiza when you mentioned it! .. I do a ultrasonic bath right in the cafiza solution. Takes about 2 mins to get it pretty clean. Worth trying.. even after doing the cafiza soak, throw it in the ultrasonic and watch how brown that water gets almost immediately. These screens need WAY more than just a rinse after use.
@LanceHedrick want to thank you and my fellow Canuck Jonathan Gagne you two on this side of the pond have helped me start my coffee journey in specific espresso journey, i have a modest setup with a couple of mods of the Baratza Encore ESP and Breville Bambino- Since day one i have been using custom cut paper filters in sandwich... I dont even know what non filtered espresso tastes like on my setup.. lol.. I currently cut custom chemex filters and hope one day you might do a piece on which is the best paper and which is based on price/quality assuming chemex would still win but i have been experimenting with a bunch of different brands as i cut for aeropress as well. Your doing great work and love the attention to detail!
I started to use the paper filters on the bottom of my portafilter to reduce my Triglyceride and Cholesterol levels. I'm not too sure about the science behind the studies that I researched, but my last blood work didn't show a significant reduction in either triglycerides or cholesterol, but I'd just started to use paper filters a few months before the blood work. I also use the top screen to keep the shower head clean from grinds. That alone is a win for me.
Thank you for your analysis Lance. I'm extremely new to this espresso game, so maybe this has been covered in another video somewhere, but I have yet find anyone mentioning how much less coffee you may need to use when filling up your basket to accommodate the thickness of your puck screen so as to avoid damaging it and/or the shower head on your espresso machine. Maybe this is just basic knowledge, but as I said before, I'm new to this and am using a budget espresso machine (Wirsh 20-bar). I noticed that the shower head's retaining bolt protrudes approximately 2mm out of the bottom of the shower head. I've noticed that after doing some examinations of my coffee puck after pulling an espresso shot that there's always the indentation from the retaining bolt holding the shower head in place. Anyway, I attempted to use the puck screen without realizing that the puck wasn't tamped down for proper clearance, and my puck screen got slightly damaged when I tried to lock in the portafilter. I'd hate for someone with as little knowledge as I have in this espresso game to accidentally damage their machine due to lack of knowledge. maybe what Im sharing might help someone else and keep them from screwing up a machine they spent their hard-earned money on, and discouraging them from fully enjoying their coffee enjoyment & journey. I truly appreciate your commitment to spreading as much knowledge about these things as you do, and all the effort you put into these videos. THANKS AGAIN!
270wi and silvia gen 1. I have to use an aeropress filter on top. i get nasty channeling in a 21 g basket. Maybe a different basket or grinder would change that. But this is my setup and needs for a good shot. I've set the silvia to 10 bar or so with a gauge and large copper washer shaved down to get that pressure set.
As I'm using Gaggia Classic Pro with IMS basket, IMS shower screen and stainless steel shower holder, simple paper filter from Aeropress on top of puck (after WDT and tamping) causes more even and centered stream of coffee when I make espresso. Tastewise I can feel the difference with and without paper filter, and with it my coffee taste better. Also, I have a problem with "swinging stream" that means coffe at first moment goes from right side of basket and then moves to left side and at the end centering itself. Paper filter helped eliminate this at all shots.
You didn't mention anything about the variability in shot times. The puck screens data seemed to have a wider spread and more outliers in terms of shot times vs nothing but were more consistent in extraction vs nothing. Is that due to your machine preferencing flow or is there something else going on there?
I watch and try to learn (keep up with all you say) as much as i can while staying on a budget. My Ranchilio equipment has long been sold and I'm using a Delonghi cheap boiler maching and a Virtuoso grinder. I do use a puck screen to try to slow the extraction down. If nothing else it keeps things cleaner.
I use a pullman precision basket and it has holes that goe to the edge of the basket, because the flow rate speed sup I have to grind a lot finer to keep the extation time between 25 to 30 seconds. As a result for grinding finer I have foudn the flavour profile change with more clarity and floral flavours / necter flavours comes through but without deeper flavours. Doe sit extract more, probably not but the flavour is certainly different!
Picked up the Sworks high flow billet basket...and find that I'm grinding finer than I like for my turbo shots. Will go back to using a dry mesh puck screen to slow it down a bit, and hopefully go coarser again!
Newbie here. Should you reduce the amount of grounds that go into the portafilter to make room for the screen? When I go to lock it into the espresso maker, it feels much, much tighter. And if I need to reduce the grounds, should I adjust either the coarseness of the grounds, or the length of time the machine draws?
Good tip on the ultrasonic cleaner for the puck screens. Initially I loved ours but less and less over time. Now I’m not inclined to purchase a cleaner, so puck screens are off to the abandoned coffee tools graveyard.
Nice to have some shorter more concise videos from time to time. Appreciate all the work you are doing. Maybe videos demonstrating the data application in a practical sense to accompany the longer more in depth information could be beneficial for those of us with shorter attention spans.
It is exceedingly rare for someone to put tests through the process of identifying statistical significance, let alone doing enough samples per group to actually say with any authority that there is a statistically significant difference or not. Major props!
I use a screen and have noticed the bottom of my (naked) Portafilter “sweats” a honey caramel residue in almost a perfect dispersion silver dollar. Before, it was more localized to wherever it channeled.
I have no idea why. I have a botomless portafilter from Crema, a Bambino Plus machine, Smart Grinder Pro from Breville as well and 99% of the times I've always have a little splur. Even when the Yield, time, everying looks fine I kept having one small splur. I don't know if can be a basket defect, it's very frustrating because my machine is always with coffee spots
Because I was tired of my mesh puck screen holding very fine coffee grounds and needing frequent deep cleaning I’ve been recently using a paper filter cut exactly to the size of the puck screen and sandwiched between the puck screen and the top of the bed of coffee. I don’t use a paper filter on the bottom anymore because I feel like it kills the body of the espresso shot in favor of clarity. To rid myself of paper filters all together I ordered the IKAPE puck screen which is hopefully exactly what I’m looking for (puck screen that does its job dispersing water evenly and cleans easily).
I have tried these a bunch with all types of different coffee and tbh find them completely superfluous. If you like them sure use them but they are certainly not a must own. I find much of the mess is due to puck prep. Now Shower Screen is very important in my experience. I could see maybe with a lever machine it might help not dislodge the puck. But after years I now just use a La Marzocco.
for a cheap delonghi ec685 puck screen really does help: 1. significantly eliminates bottomless portfilter spraying issue 2. keep my shower head clean 3. and hence a good extraction
One important bonus of a puck screen (besides everything else been mentioned here) specifically for La Pavoni machine users (imagine the same for all lever machines) is that you can remove the portafilter right after the shot without the puck exploding all over the place. The workflow is very much improved if you want to pull a second shot immediately afterwards or just clean up everything fast after that single morning shot.
I use a Normcore puck screen on my Silvia V3...I find when using it I can very easily remove the puck from my basket with pretty much zero oils and grounds stuck on my basket...When I did not use it I also could tell when my shot pulled un even as coffee oils would be where my shot didn't pull much from...using a puck screen removes this all together so I use one all the time now. I might have to get a ultrasonic cleaner I just use the steam wand and group head cleaner powder (when doing machine cleaning)
I feel like this test would have been more interesting with basic equipment, something that might have a less than ideal shower screen, for example. It’s unsurprising that an ultra premium machine with an ultra premium basket don’t need any extra help
You make a good point, but I think looking at both ends of the spectrum would be even better. Is this a cheap effective way to improve extraction, or only something worth doing for high end setups? I think the fact that a mesh screen can move the needle on an already high end setup is interesting all on its own. I have both types of screen, but tend towards the billet one because my primary motivation is to reduce cleaning effort. It's good to know though that the mesh one still has a use if I'm trying to eek out a bit more extraction or reduce headspace.
I use a Gaggia Classic Pro and Niche Zero, and my experience using puck screens is very much in line with what Lance found. Some of that is objective, like longer shot times (or same with a coarser grind) and some is subjective, like better extractions. It definitely keeps the shower screen a lot cleaner.
I think it was exactly right as Lance showed it. His equipment is not high end 20k$ plus and not start equipment under 1k$. So probably the right range for most coffee nerds.
How about a fancy baskets head 2 head? Aside of ey%s, I am extremely interested on the workflow, cause I have heard a lot about messy Puck disposing...
I've had good results using a puck screen on my La Pavoni lever and ahot reliability, but the neat part about using one is there is little cleanup required on the grouphead. Without it the shower screen is just a terrible mess after a shot and woth no place to drain water to its annoying to clean up. I barely have to clean it when i use a puck screen.
To respond briefly to the fears of my using "expensive equipment" and how this data may not be approachable for the masses- the exact reason I chose this set up was to provide the MOST accurate data. If I used a Gaggia or a delonghi or a simonelli Oscar, the data would be seriously skewed towards that. This gives us the essence of what is going on. Your machine will likely experience a different amount of change than what mine shows BUT the point was to show the essence of what's happening with these accessories.
Data acquisition, in order for it to be as widely applicable as possible, needs to be done with the best tools possible. Should I use an inaccurate scale because most don't have one accurate to 0.05g? Should I use a cheap refractometer that doesn't display accurate results? Should I use a basket with stamped holes where some are blocked? You see the point.
It wad a strategic decision to provide the most consistent and truthful data I could provide. Will you get 0.3-0.5% difference? Probably not. And I likely wouldn't with, say, a lighter roasted Ethiopia. But the fact remains that mesh screens make a statistically significant difference and that will undoubtedly translate to your machine.
Hope that makes sense.
Cheers
Thankyou for all your testing! Much appreciated. A possible result of using "basic" equipment is that there is so much variation in results that everything is noise and nothing is significant. It's so important to use consistent gear like yours when doing testing like this. Someone might need to pull 100 shots or more in each condition and that's hardly likely without substantial support.
Yeah I'd think that the data would not be as consistent and the experiment not as repeatable with the cheaper gear. It would be more difficult to isolate the effect of the puck screen if your measurement is skewed by large variations from temperature surfing or whatever effect you get from cheaper machines. Cheap equipment makes it inexpensive to brew drinkable espresso, while the equipment used here makes it possible to repeatedly get clear signal from the measured data.
I think you are using the exact right equipment for most coffee nerds here. The equipment you use in videos like these is not professional 20k+ equipment that is completely unrealistic for anyone at home, but also not the cheapest one.
I think it's more important to having at least a decent quality of machines to have reproducible results, especially for measuring data like you did here, than to cover all types of machines.
Maybe at some point you could make a video comparing the most usual coffee prep techniques (paper filter, wdt, rdt, etc.) on low price vs. medium priced machines used here to compare the impact on them on "cheap" vs more expensive equipment.
Well stated. This is a common theme in test and evaluation metrology. We often get accused of producing "artificial" results because we control many more variables than you would in "real world" use cases.
Fact is, without that level of control it may well be impossible to discern the effect of the variable being tested from the effects of other inputs.
I think this would have been a bigger concern if you'd found no effect (or very little effect) with the top screen. The claim might have been that the screen is capable of 'correcting' a defect (poor distribution of water), but your higher-end machines don't have that defect and so don't show the effect.
I'd have valued some more thoughts from you about the effect of these things on tastiness. We know the extraction numbers don't necessarily correlate with better or worse flavours, and I trust your palate to guide my buying decisions. Did you find any significant change in flavour?
To me, the fact that it prevents coffee grounds getting caught on the shower head section is an automatic win
That's why I use the top paper filter too. But for those who use a metal mesh, doesn't it mean you have to clean that separately each time too? Plus the fact that you have to dig it out of your used puck.
Yep!!!! if for nothing else I will continue to use a puck screen just because its cleaner
@@tonyzzzzzzzzzzzzz yeah kinda, I use my tamping map to nock out the puck + screen onto the mat, then I just lift the puck into the trash with my hand, the screen stays on the mat then I just rinse that off real quick.
If you flip the portafilter and very lightly tap it on the tray while still hot, 95% of the time the screen will fall out and then you can knock out the puck as usual.
Glad its not just me! I've just been doing this as the mesh screen is easier to rinse than it is to clean the shower screen. Honestly had no idea it was potentially doing something for the shots, I literally googled "how to keep group head clean"
The disembodied hand that removes the bag of coffee at 13:05 is some modern surrealist art. Great vid Lance!
My first thought was “was that a ghost???”
I did not mean for my initial tweet comment to read sarcastically (as it just did when I just read it back) it is genuinely a great vid !
@@timatkins2228 "tweet comment" da fuq?
@@mechanicalmonk2020 just lost my mind for a second there.
thanks for the effort! might I suggest taking the last ~30 seconds of the video to give an overall summary? (I work in data-heavy professional service) I watch this video and I still can't understand what the take-home message is. I'm not trying to be a negative Nancy - I'm genuinely interested. there is so much info in such short amount of time. learning to consolidate to "essential" results also teaches one how to better communicate data. Keep it up!
This. I was taught to tell everyone what you are about to tell them, then tell them, then tell them what you just told them.
Lance, you've come a long way. Happy for your continued success, it's been earned.
Thank you so much!
Missed opportunity for a it’s “bean” earned. I’ll see myself out.
And continued ‘puccess’
I love using mines to keep my machine clean, but I’m also glad to see the stats to prove that it works for extraction!
My new favourite coffee RUclipsr! Love your content and personality.
Thank you! Means a lot. Just had some rude comments about my personality this morning so thankful to see this.. thanks
With the cheaper espresso machines, like the sage/breville entry models, they can be a bit varied in their pressure and flow, so I’ve found that using a puck screen helps prevent the coffee from being disturbed while it builds to pressure.
Just an observation from my experience, but even paper filters/screens seem to have a higher impact on consistency when the machines being used are cheaper. Almost makes it a necessity to pull a decent shot on my little tiny breville
Higher cost and usually higher quality espresso machines won’t struggle quite as much with consistency, so less of a need.
The flow is so uneven from the shower screen on my Breville that it will try to dig a hole on one side of the puck. Using a puck screen definitely helps. I like putting a paper under the puck screen because it helps a lot with cleanliness.
I've just noticed I get a lot more consistent results as well on my bambino with the top puck screen and bottom paper filter as well. At least it's explained to us why now lol
I use paper then a puck screen on top myself because it keeps the puck screen clean as well as the shower screen and makes it easier to knock out. I cleaned my machine after a long long time of use and there was virtually nothing to clean.
Thanks for breaking it down to us "lower end" espresso enthusiasts.
Same here with the Solis Perfetta. I noticed there was always a little crater blasted into the top of the puck, even after swapping out dispersion screens, which is why I ended up picking up a mesh puck screen. Really helped improve the quality and consistency of my shots and is probably the second improvement I'd recommend for anyone in the 53mm world after WDT.
Fantastic "stealth" edit removing the bag. Seriously so delightful.
I'd love to see a video that unpacks the complexities of pressure, puck resistance, and "efficiency" you mention--had a hard time following that bit and would love some help grokking those interactions.
As always great work and so informative.
If you’re a clean freak these are an absolute must. I frequently remove and clean my shower screen but most of the time it’s unnecessary as I always use a puck screen.
I agree. I only use a Puck screen because of what a great job they do at keeping my machine clean. Anything else they do is just a bonus. I don't see a single downside to using one. Some may argue they don't like having to clean them or give a slower workflow. Which is fair but I don't find them an inconvenience at all.
@@Tass...Same here. Mine only need a light rinse. It's way faster than things like RDT and single dosing. I rinse my portafilter after every shot so 3 seconds of water on the puck screen is no big deal.
Yep this is the only reason I use mine religiously. I can't taste any difference but the cleanliness factor is amazing.
Same
the grouphead stays clean but screen sandwich retains dirt. you can rinse it with piping hot water several times, then tap the screen on a white counter top, and somehow, there is a residual amount of dirty spray water
Thank you Lance, as always, very well prepared and incredibly articulate. The time you spend is hugely appreciated for those of us who cannot afford the research and development time and resources to compile the data that both you and your connections so graciously provide.
I've heard from people who claimed the puck screen helped resolve their channeling issues on their machine, (maybe their machines shower screen was very uneven). I never noticed it affecting taste or channeling personally, but never compared back to back really. I didn't find it did anything detrimental which is what most people I've asked have also found, but DOES keep your espresso machines group much cleaner for longer, which I believe is why most people use them.
I think if you tamp with insufficient force it can also work as a secondary tamp due to water pressure pushing down on the puck screen and the coffee bed. Which is also why you generally get a cleaner more solid and dry puck after extraction.
On lever machines like the Europiccola which has a more violent spraying of water from the shower screen (high flow rate) puck screen is beneficial to prevent the puck from getting a crater in the top from the water digging into it.
Hi Lance great video, very interesting!
I'm a little confused about the Variation in shot time graph, at 6:37 you mention Top dry mesh is more consistent, but the variation in shot time is higher on the dry screen. I'm guessing this is because the dry screen takes longer? Maybe having th variation graph be in % of average time would illustrate your point better?
Also confused, would love clarification
Yeah I'm also very confused someone please explain
So i might be a little late to the party but i have exactly the same confusion. If i look at naked, i see shot times from 36,5 to 41,5, a max deviation of 5s. Seems fine to me. Then i look at top dry mesh, and i see shots from 37 up to 54! A deviation of 17s! So how is the top dry mesh better then naked in terms of consistentie? I do not, at all, understand lance his reading.
Also, its my personal experience that the thick screens tend to make my life harder in terms of consistant shots, therefore i am using a thin one like the billet screen. This graph seems to tell me the same.
Am I stupid?
Maybe there is a lot of variation in the puck prep tho. Like lance showed in a later video, WDT isnt always that great. Would love to see a redo of this with a shaking method, to bad i cant do it myself cause i dont know the extraction yield of my coffee.. I do think all this is very much in the margins tho, are we tasting a 0,5% difference on a 23% yield? Not sure. But a 17 second differents in shot time... I think you would definitely taste that..
I am glad I'm not the only one noticing this. I checked the spreadsheet with the raw measurements that is linked in the description and indeed I can see the time variability in top-dry mesh being the largest of all the options, followed by top wet mesh, billet screen, top paper, naked, and bottom paper, in decreasing order. That is the case even if we take the variation as a percentage (std / mean * 100 gives: 9.6%, 8.5%, 6.7%, 4.3%, 3.7% and 1.1% in the same order.
My reading from this would be: bottom paper is most consistent, followed by naked. The reason the extraction is not as high with these options as with the top mesh may be simply that the shots run faster. I'm guessing if we grind a bit finer, we might get the same extraction yield as with the top mesh, but hypothetically more consistent.
On the other hand, @Sprometheus had an analysis of puck screens already 2 years ago. He notes slower flow with screens but he also suggests more consistent flow with screens. However, with screens, he grinds coarser to compensate for slower flow (unlike Lance here), which in itself is known to reduce channeling. Unfortunately, he doesn't publish the variability in duration. ruclips.net/video/SIukBXKrJVQ/видео.html&ab_channel=TheRealSprometheus
Puck screen, WDT, bottomless portafilter, new scales, tamper and funnel all arrived today. This has been through watching your channel meticulously. But I’ve now ran out of beans dialling in 😂 Happy Holidays Mr Hedrick!
Have you noticed a significant improvement in results with the use of your additional equipment?
@@thejustforfun87I have! Most notably the IMS basket and doing WDT. Funnel is to contain mess and bottomless portafilter is for observation. I haven’t got a puck screen yet tho.
@@jon553 thank you for your reply. I have gaggia classic pro and I was not completely happy with the results. I grind my beans at the finest level of my grinder but my machine still ejeculates prematurely ;) Getting my shot less than 10 sec. So I bought 9 bar OPV, WDT, puck screen and better tamper. I havent findbtimento try yet because I am travelling. I hope these will improve the end product.
I found a weird thing in my brewing.
The screen seems to work a lot better, when I tamp, put a screen, and tamp again on top of the screen. I don't know, maybe it makes my tamp more even, but it definitely works.
I use a mesh screen and IPS Competition basket (mesh screen doesn't fit the default basket of my machine given the tapered walls) with my Breville Infuser machine to keep the machine cleaner and reduce channeling.
The machines water dispersion is from a single offset from center hole, so the mesh helps reduce the pressure on the grinds directly below the hole, preventing issues with channeling that I had when I first had the machine years ago.
I have a small bowl I pull two-three blank double shots into to help warm up my “Lance Hedrick” bottomless portafilter for my Bambino Plus. Then, I throw my screen into the bowl to soak in that hot water as I prep my shots. I’m able to just slip the screen from the bowl and right on top of my puck before pulling the shot. Glad to see that it’s not hurting my extractions. Definitely helps keep my machine clean too!
Hey Lance, thanks for sharing the raw data! I don't know if Dr. Gagne analyzed the data any further beyond creating the graphs, but I ran some quick-and-dirty stats (one-way ANOVA with post-hoc pairwise comparisons) and confirmed the significance of the findings. I was most surprised to learn that the billet screen had no significant impact on either EY or shot time, but in reflection, it makes sense given how the billet doesn't redisperse water the same way a mesh does; the latter acts like the Matrix shower screen with its multiple layers the water has to pass through.
I also feel like puck screens help a lot on keeping the shower clean. Much more than bringing significant benefits to the extraction process. Grinders and baskets are the most important parts as they massively affect the waterflow. I could also make some great shots even when using a cheap plastic tamper a while ago (I already watched your video about tamping and it also translates exactly what I noticed from experience). Your videos are really nice because people can rely on actual data to tweak their processes. Thanks for all your effort on that!
I have used a cheap (sub $10) 1.7mm screen on my LeLit Elizabeth for over a year now. Best buy ever for my coffee. The puck is much more evenly saturated, knocks out cleanly and the machine's shower screen is always clean of grounds after a 3 second pre-infusion without the basket. Subjectively, shot to shot consistency went up considerably as well. I can see no reason to spend over $20+ for a branded screen, just look for one that matches the actual diameter of your basket, eg mine is 58.5mm All Best Wishes to Lance and Everyone for 2024 !
Appreciate the effort in data collection and analysis, however I question the decision to use a sworksdesign basket when a large majority of the audience would use precision baskets like ims, vst, Pullman. Would be curious to see how the data would differ using a more standard basket
Agreed. A lot of the video was spent explaining how his $10k machine and $200 basket combo won’t apply to most people. So maybe all this “data” is useless to people with 9bar and VST.
Yeah this is such a waste of time for most of us lol
Maybe sworks do a bit of sponsorship which is required to continue to make more content 😊. Great video
Thought the exact same thing when I was watching it.
The problem with applying it on those is these have some issues and limitations compared to the new ones. Also the new ones will become the new VST given time the Weber is already less then half of its introduction price. And I find it to be a much better more reliable basket then VST due to some of the reasons he mentioned making it more reliable to do these data on.
I've been using a 100 or 150 micron puck screen for years because as well as all the claimed benefits, it completely changed my machine maintenance requirements. It helps keep the group head much cleaner to the point the only maintenance that's required is a back flush and a quick wipe after use. Gone are the days when I had to clean the shower screen, seal and portafilter lug grooves every week, as well as the back flushing and wiping. All that's required to maintain the screens is a rinse and soak in hot water, and taking enough care to keep them flat by NOT "dropping" them or doing anything that might bend or distort them. Honestly, the benefits to shots may be debatable, the benefits to my machine cleanliness and the reduced maintenance time is not. I also use a tamper that's preset to a specific depth so puck + filter depth leaves sufficient space between puck and shower screens for flow. And 3-4 RDT sprays works better than wetting the puck screen. Doing so mitigates fines clogging the basket and reduces channelling.
Deff appreciate all the hard work that goes into making these videos. I have absolutely learned more & even upped my espresso game thanks to you! Can't wait to see what 2024 holds.
13:05 "Thing" makes a cameo and steals your coffee while you aren't watching! 👌
These really took off with the lapavoni community. BPlus was one of the first to make them (they made it for flair too I think) and imo it really helped with not disturbing the Puck when lifting the lever.
I think the first actually was some on Etsy
It's a game changer for the manual lever caravel too.
Puck screen keeps the head clean. When multiple people are using the same machine with different beans. A puck screen is a life changer, you couldn't convince me to go without it.
ps. @ 4:13 - the graph is manipulative - it exaggerates the relative dimensions and there is NO signifikant increase between 22.9 and 23.25 ... 0,3-0,35 % is way to less difference...
Lol OK. All the Raw data is in the description. Feel free to run your own t tests or plug your own algorithms. I worked with a professor on the claims I made based off the data. He made the graphs for me. Lol
This is fantastic work Lance! I appreciate all that you do but this is exactly what I've wanted to know for a long time and you did such comprehensive and thoughtful testing. I love the short format. I've always believed lots of things would be twice as good if it was half as long. This was precise and on point.
Thanks!
Thanks so much!
I honestly never thought of it as being so drastically useful or improving my coffee to absolute new level. All I used one for is to keep my espresso machine clean, that it truly helps with and immensely. I don’t have to clean my shower screen nearly as often as I did without it.
Thanks for the video Lance and all that work behind it. I use a one of the thinner (billet) screens (from Shades of Coffee) to solve a different problem - when grinder finer using the smaller VST baskets (15g), the puck was often getting stuck on the shower screen due to the strong suction from the solenoid valve on my Lelit Elizabeth. The screen solved the problem with the added benefit of keeping the shower screen clean. To get the screen out after pulling a shot, i quickly hit the top of the portafilter and basket with the palm of my hand to create some air pressure and suction (to separate the screen from the puck) then lightly tap the portafilter face down on the tamping mat. The screen drops out (but the puck stays in) and I then rinse it under the tap. Even my wife and daughter use it!
Admirable work! This person does some of the greatest independent tests for coffee that I've seen and his personality and way of explaining things is extremely helpful and inspiring. Thanks for sharing this information and for reminding us that espresso making is not so much a destination and more a journey. I'm getting my first single boiler (Profitec Go) soon and I can't wait to join the many at-home coffee aficionados in creating delicious beverages.
Same as Lance mentioned. For me it's about filling space inside the basket to avoid changing baskets. Example, I'm using a basket that can take 18g, but 99% of my correctly-sized espresso cups can only take 32-33g of coffee - maybe 35g if I risk overflowing. So because I'm typically dosing 15g and pulling 31-32g, and to avoid a messy puck, puck screens keeps the grinds down and my machine clean.
One of the things that might be interesting to look into: How much does the top mesh impact brew temperature? Those mesh screens are pretty hefty, the one I have is 18g, and stainless steel isn't the worst conductor so I imagine there's some interesting differences there particularly at the start of the brew.
I prewet at 0 bar for quite a while before pulling my shot (Flair 58), and I think that’s heating the puck screen (and not the puck, since little water goes through it without pressure)
My favourite part about the mesh screens as it also helps prevent coffee particles flushing back up into the group head, keeping it clean and making it less painful to back flush with the blind basket and also helps prevent clogs if you have an E 61 Group head
Breville express needs one. I use super thin Normcore. I made 2 steps coarser grind still with 30 second extraction, 16.8 g in and 35-36 g out. I no longer have water drilling holes in my puck with too fast extraction. Allows very consistent shots now! Success is probably due to lower quality espresso machine and water distribution. A high quality machine may not see this improvement because it doesn’t need it in the first place!
I have to say - the video has very pleasing colors. Great quality, great content. Thanks!
Love the short, sweet, and simple. Keep it up!
Every Lance's video is so stunning that I sometimes need to pause to have a breath, so intense. Thanks master!
interesting, thank you for putting the time in and creating this video.
I use the paper sandwich and have been considering adding a puck screen, so this is very timely for me. I love a low price, low fuss improvement. Thank you for tipping my decision.
> In several other vids removing the screen from the spent puck looked finicky. Wired Gourmet used the robot shower screen, it has a hole in the center which can be used to extract the screen with beak tweezers or even a toothpick to lift it. The part was hard to find, the Gaggia shower screen looks a good substitute. > The other issue is keeping it clean, every reviewer had reservations on the mesh screens. The robot/Gaggia screen is not a mesh and should be easier to keep clean. There are other non-mesh screens but I like the smooth edges & robustness of the Gaggia. Thank you!
Love a Lance video on a Saturday morning! And awesome intro Hugo, as always, just has all the good vibes. Love the music :)
Very good video. FWIW - I have Pesado 58.5mm puck screen diffuser, it's 1.8mm thick mesh with 100μm (100 microns) holes deep inside. For some reason if I use it "hot-dry" compared to "hot-wet" the hot-wet mesh extraction flows noticeably faster than the hot-dry mesh extraction, at least 5 seconds faster. The faster flow causes sour taste espresso, even though no visible channeling. This forces me to grind finer if I am using hot-wet puck screen mesh. Very odd. I use VST basket. I think these tests you run will be of more practical use if you use conventional baskets like VST, IMS, Pullman, etc. I say this because the $100-$200 filter baskets are not widely used by the community at large. I have one (Pesado High Extraction) and it makes good espresso but not any better tasting than my VST basket, despite having to grind finer for the Pesado High Extraction basket. The High Extraction baskets with straight walls knocking out the used puck is much harder than conventional VST baskets. I am very unconvinced these $100+ baskets are worth using even if the maths show they extract more than VST/IMS/Pullman baskets.
Using a puck screen makes my shots more consistent and keeps the shower screen from becoming messy. The main difference though is that the pucks end up much dryer and therefore they are easier to remove and the basket is very clean. On the other hand, picking it from the knock box is quite annoying. For cleaning, I just put it in the dishwasher and give it a rinse in between. This is on a Ascaso Steel with IMS screen and basket.
Before you bang on the knock box...bang onto your hand and the puck screen will come out and you can hold it on the rim so it isnt too hot...the coffee puck should stay in the basket and you bang that out like normal after.
Or as an alternative, I use the Sworksdesign puck screen, which is magnetic. I just use the top of my WDT tool (which is also magnetic), and the screen comes right off the puck.@@liiich6175
I use a puck screen to keep my grouphead clean. The difference in the water tray is night and day. From a months use, there are maybe a few fines and some oils that end up in the tray, but the water is clear for the most part. Just nice knowing your machine doesn't flush as much grime as it previously did
This was great and I really do like the short format as well. I love the information that I was able to take out of it quickly. Appreciate it, dude.
Lance the coffee scientist. Great work and keep it up!
I like billet screens that are preferably magnetic for ease of removal because I find them easier to keep clean than a thick mesh, but it was interesting to see that they have a negligible effect on extraction. Maybe I have to go back to the mesh 😅
Ah. I came to the comments since I struggle the month I am using pick screens now with the removal. I use a knock box and always have to fish them out with my fingers. I doubt mine are magnetic though. Stainless steel
I have a mesh screen and it is magnetic, you have to use a pretty strong magnet though or tap it loose first.
For me, the puck screen was always just an instrument for cleanness. There are already some studies that suggested that using a puck screen doesn't improve anything if you are using at least decent equipment like Lance did here.
But for keeping grinds away from the shower head it's essential.
but then you have to clean the puck screens anyway and the oils are still making its way past the showerhead.
@@jeffmattel7867you want the good oil in the cup so to speak. In my case the screen reduces the back flush of grounds which can taint the flavour if they get stuck in the shower screen or back further. I’m using the more wasteful paper screen, which granted isnt the best for the environment, but only for the purpose of increasing cleanliness. I do use a bottom filter paper from time to time. Interestingly before I used a puck screen, the internal side of the shower screen used to be quite dirty, now it is much cleaner over the same period of time (same number of shots per day also).
Love this shorter full of info format. It makes me watch more than once to understand it 😂
My puck screen helps me a lot since I got a Bambino Plus. I go between espresso and the dual walled basket for preground coffee. I notice the preground coffee stays contained which is nice.
Hydraulics engineer here. I haven’t seen anybody talking about the headloss through the screen. The pressure seen at the coffee puck will be less than without the screen, any idea what that drop is? Presumably it will affect extraction in the same way dropping pump pressure would?
I use a Linea mini and lots of people recommend dropping to 6bar to improve extraction. (Maybe a similar result of using a puck screen, reduced channeling etc).
I stopped using a screen as I don’t think it fit my basket well enough and so was encouraging flow around the edge and introducing unevenness rather than reducing.
The oils from the coffee, i guess they keep your E61 lever-mechanism somewhat lubricated (for lack of a better description). Using a puck screen (the mesh one) was too clean for my setup and the lever soon went "dry" and all squeaky 😕Cleaned it, lubed it, removed the mesh-screen: no more problem. Start using the mesh again, and after a while it goes squeaky once more
this is I think rather because you backflushed the grouphead recently
Good video, definitely going to play with these on my machine. Would have liked to see flow locked out though because I have a feeling that the machine was compensating for differences in components.
That messed me up at first when the bag of coffee disappeared off of the counter.
Thanks so much!! I do it to keep my group head, clean and use a puck screen screen. Great video for clarifying and helping me understand.
I was just about to comment that to clean these things adequately, you need an ultrasonic cleaner with cafiza when you mentioned it! .. I do a ultrasonic bath right in the cafiza solution. Takes about 2 mins to get it pretty clean. Worth trying.. even after doing the cafiza soak, throw it in the ultrasonic and watch how brown that water gets almost immediately. These screens need WAY more than just a rinse after use.
Honestly, as someone who pulls three shots at a time, I find it to be extra work that isn't necessary.
@LanceHedrick want to thank you and my fellow Canuck Jonathan Gagne you two on this side of the pond have helped me start my coffee journey in specific espresso journey, i have a modest setup with a couple of mods of the Baratza Encore ESP and Breville Bambino- Since day one i have been using custom cut paper filters in sandwich... I dont even know what non filtered espresso tastes like on my setup.. lol.. I currently cut custom chemex filters and hope one day you might do a piece on which is the best paper and which is based on price/quality assuming chemex would still win but i have been experimenting with a bunch of different brands as i cut for aeropress as well. Your doing great work and love the attention to detail!
I started to use the paper filters on the bottom of my portafilter to reduce my Triglyceride and Cholesterol levels. I'm not too sure about the science behind the studies that I researched, but my last blood work didn't show a significant reduction in either triglycerides or cholesterol, but I'd just started to use paper filters a few months before the blood work.
I also use the top screen to keep the shower head clean from grinds. That alone is a win for me.
Thank you for your analysis Lance. I'm extremely new to this espresso game, so maybe this has been covered in another video somewhere, but I have yet find anyone mentioning how much less coffee you may need to use when filling up your basket to accommodate the thickness of your puck screen so as to avoid damaging it and/or the shower head on your espresso machine. Maybe this is just basic knowledge, but as I said before, I'm new to this and am using a budget espresso machine (Wirsh 20-bar). I noticed that the shower head's retaining bolt protrudes approximately 2mm out of the bottom of the shower head. I've noticed that after doing some examinations of my coffee puck after pulling an espresso shot that there's always the indentation from the retaining bolt holding the shower head in place. Anyway, I attempted to use the puck screen without realizing that the puck wasn't tamped down for proper clearance, and my puck screen got slightly damaged when I tried to lock in the portafilter. I'd hate for someone with as little knowledge as I have in this espresso game to accidentally damage their machine due to lack of knowledge. maybe what Im sharing might help someone else and keep them from screwing up a machine they spent their hard-earned money on, and discouraging them from fully enjoying their coffee enjoyment & journey. I truly appreciate your commitment to spreading as much knowledge about these things as you do, and all the effort you put into these videos. THANKS AGAIN!
270wi and silvia gen 1. I have to use an aeropress filter on top. i get nasty channeling in a 21 g basket. Maybe a different basket or grinder would change that. But this is my setup and needs for a good shot. I've set the silvia to 10 bar or so with a gauge and large copper washer shaved down to get that pressure set.
As I'm using Gaggia Classic Pro with IMS basket, IMS shower screen and stainless steel shower holder, simple paper filter from Aeropress on top of puck (after WDT and tamping) causes more even and centered stream of coffee when I make espresso. Tastewise I can feel the difference with and without paper filter, and with it my coffee taste better.
Also, I have a problem with "swinging stream" that means coffe at first moment goes from right side of basket and then moves to left side and at the end centering itself. Paper filter helped eliminate this at all shots.
You didn't mention anything about the variability in shot times. The puck screens data seemed to have a wider spread and more outliers in terms of shot times vs nothing but were more consistent in extraction vs nothing. Is that due to your machine preferencing flow or is there something else going on there?
I watch and try to learn (keep up with all you say) as much as i can while staying on a budget. My Ranchilio equipment has long been sold and I'm using a Delonghi cheap boiler maching and a Virtuoso grinder. I do use a puck screen to try to slow the extraction down. If nothing else it keeps things cleaner.
I use a pullman precision basket and it has holes that goe to the edge of the basket, because the flow rate speed sup I have to grind a lot finer to keep the extation time between 25 to 30 seconds. As a result for grinding finer I have foudn the flavour profile change with more clarity and floral flavours / necter flavours comes through but without deeper flavours. Doe sit extract more, probably not but the flavour is certainly different!
Maan I love these data-backed up videos!
Thanks for the short and to-the-point video.
Picked up the Sworks high flow billet basket...and find that I'm grinding finer than I like for my turbo shots. Will go back to using a dry mesh puck screen to slow it down a bit, and hopefully go coarser again!
Dude, great job! Really great job. You change our coffee world! You have updated our espresso database 😊
Awesome Lance, I've been waiting for this test. I wish you a prosperous Happy New Year.
Really loving the videos on your channel, Lance and this was very interesting to me as a new espresso drinker😊
Newbie here. Should you reduce the amount of grounds that go into the portafilter to make room for the screen? When I go to lock it into the espresso maker, it feels much, much tighter. And if I need to reduce the grounds, should I adjust either the coarseness of the grounds, or the length of time the machine draws?
Very useful video analysis. Thank you Lance!
Good tip on the ultrasonic cleaner for the puck screens. Initially I loved ours but less and less over time. Now I’m not inclined to purchase a cleaner, so puck screens are off to the abandoned coffee tools graveyard.
Nice to have some shorter more concise videos from time to time. Appreciate all the work you are doing. Maybe videos demonstrating the data application in a practical sense to accompany the longer more in depth information could be beneficial for those of us with shorter attention spans.
It is exceedingly rare for someone to put tests through the process of identifying statistical significance, let alone doing enough samples per group to actually say with any authority that there is a statistically significant difference or not. Major props!
I use a screen and have noticed the bottom of my (naked) Portafilter “sweats” a honey caramel residue in almost a perfect dispersion silver dollar. Before, it was more localized to wherever it channeled.
I have no idea why. I have a botomless portafilter from Crema, a Bambino Plus machine, Smart Grinder Pro from Breville as well and 99% of the times I've always have a little splur. Even when the Yield, time, everying looks fine I kept having one small splur. I don't know if can be a basket defect, it's very frustrating because my machine is always with coffee spots
Because I was tired of my mesh puck screen holding very fine coffee grounds and needing frequent deep cleaning I’ve been recently using a paper filter cut exactly to the size of the puck screen and sandwiched between the puck screen and the top of the bed of coffee. I don’t use a paper filter on the bottom anymore because I feel like it kills the body of the espresso shot in favor of clarity. To rid myself of paper filters all together I ordered the IKAPE puck screen which is hopefully exactly what I’m looking for (puck screen that does its job dispersing water evenly and cleans easily).
Great video, man. Keep up the good work.
Nice scientific approach, well done.
Would love to see the data with some other baskets as well.
I have tried these a bunch with all types of different coffee and tbh find them completely superfluous. If you like them sure use them but they are certainly not a must own. I find much of the mess is due to puck prep. Now Shower Screen is very important in my experience.
I could see maybe with a lever machine it might help not dislodge the puck. But after years I now just use a La Marzocco.
We are approaching a Gerald Undone type of review with this one! Very nice!
for a cheap delonghi ec685 puck screen really does help:
1. significantly eliminates bottomless portfilter spraying issue
2. keep my shower head clean
3. and hence a good extraction
One important bonus of a puck screen (besides everything else been mentioned here) specifically for La Pavoni machine users (imagine the same for all lever machines) is that you can remove the portafilter right after the shot without the puck exploding all over the place. The workflow is very much improved if you want to pull a second shot immediately afterwards or just clean up everything fast after that single morning shot.
I use a Normcore puck screen on my Silvia V3...I find when using it I can very easily remove the puck from my basket with pretty much zero oils and grounds stuck on my basket...When I did not use it I also could tell when my shot pulled un even as coffee oils would be where my shot didn't pull much from...using a puck screen removes this all together so I use one all the time now. I might have to get a ultrasonic cleaner I just use the steam wand and group head cleaner powder (when doing machine cleaning)
”I pulled six method ten shots each” and that's an immediate call for a thumb up from me.
The magic hand trick near the end was the reward for watching the whole video.
I feel like this test would have been more interesting with basic equipment, something that might have a less than ideal shower screen, for example.
It’s unsurprising that an ultra premium machine with an ultra premium basket don’t need any extra help
You make a good point, but I think looking at both ends of the spectrum would be even better. Is this a cheap effective way to improve extraction, or only something worth doing for high end setups?
I think the fact that a mesh screen can move the needle on an already high end setup is interesting all on its own.
I have both types of screen, but tend towards the billet one because my primary motivation is to reduce cleaning effort. It's good to know though that the mesh one still has a use if I'm trying to eek out a bit more extraction or reduce headspace.
I use a Gaggia Classic Pro and Niche Zero, and my experience using puck screens is very much in line with what Lance found. Some of that is objective, like longer shot times (or same with a coarser grind) and some is subjective, like better extractions. It definitely keeps the shower screen a lot cleaner.
I think it was exactly right as Lance showed it. His equipment is not high end 20k$ plus and not start equipment under 1k$. So probably the right range for most coffee nerds.
Happy New Year, Lance and coffee lovers! My first video I watched in 2024 is this!❤
Informative video, also impressed by someone not using the word like or Uh...ah.. after every sentence.
Thanks for putting in all that work to pull that data so that we know how these things are working.
How about a fancy baskets head 2 head? Aside of ey%s, I am extremely interested on the workflow, cause I have heard a lot about messy Puck disposing...
I hate paying 600 just to compare and choose just for myself...
Wishing you a happy New Year, Lance. 🥂
you too, friend!
@@LanceHedrick 🙏🏻
Excellent work, appreciated.
So much incredible information. Well done Lance. ☕️❤️
I've had good results using a puck screen on my La Pavoni lever and ahot reliability, but the neat part about using one is there is little cleanup required on the grouphead. Without it the shower screen is just a terrible mess after a shot and woth no place to drain water to its annoying to clean up. I barely have to clean it when i use a puck screen.
Was surprised you busted out a graph and talked about statistical differences 👏🏽 well done sir