⏱ 1 min read
The Short Version
ECM Classika PID and Fiorenzato AllGround deliver great espresso taste, but the puck remains wet and spongy, raising questions about whether dryness is worth the trade-offs.
The ECM Classika PID paired with Fiorenzato AllGround is refining its performance—yet the puck remains a persistent challenge. Dose adjustments, a finer grind, and returning to the stock basket have shaved seconds from extraction times. Still, the puck’s texture resists idealization, presenting a dilemma between aesthetics and function.
The taste is actually great, so maybe I'm chasing tiny details at this point.
Fine-Tuning the Dose and Grind
Switching to 17.2g instead of 19.4g made a clear impact. The lower dose reduced over-extraction, allowing the classic Italian roast (70% Arabica / 30% Robusta) to express itself without bitterness. The Fiorenz, with its 0.1mm precision, ensures even distribution, but the real difference comes in tamping. A light tap followed by the ECM station’s distributor creates a compact, aerated puck—the key to balancing flow and extraction. Still, the puck’s sponginess suggests something deeper is at play.
The Puck Problem: Wet, Soggy, and Persistent
Despite the improved flow, the puck remains stubbornly wet. It’s not about over-wetting—the dose and grind are dialed in. It’s the texture, a mix of fines and compacted grounds that trap moisture. The taste is great, but the physical result feels like a compromise. The question isn’t whether the puck should be dry—it’s whether the pursuit of dryness is worth the trade-offs. The taste is actually great, so maybe I’m chasing tiny details at this point. What’s your take on the puck’s role in espresso quality? Is a dry puck a benchmark, or just another detail in the pursuit of a better cup?
Questions & Answers
How does the ECM Classika PID and Fiorenzato AllGround affect puck texture?
The ECM Classika PID paired with Fiorenzato AllGround improves puck flow and extraction, but the puck remains wet and spongy. A lower dose and finer grind help, but the texture is still a challenge. The puck’s moisture is due to trapped fines and compacted grounds, not over-wetting.
What role does dose play in improving puck performance?
A lower dose of 17.2g instead of 19.4g reduces over-extraction, allowing the coffee to express itself without bitterness. This dose adjustment, combined with proper tamping, creates a more aerated and compact puck, improving flow and extraction balance.
Why is the puck still wet despite adjustments?
The puck remains wet due to its texture, which is a mix of fine particles and compacted grounds that trap moisture. While the dose and grind are optimized, the physical structure of the puck retains water, making it a challenge to achieve a completely dry puck without compromising flavor.
Is a dry puck essential for espresso quality?
A dry puck is not essential for espresso quality, as the taste remains excellent despite the puck’s sponginess. The focus on dryness may be a pursuit of minor details, and the trade-offs in puck texture do not detract from the overall cup quality.
Originally reported by Reddit Espresso.
