Free tool

Puck Prep Checklist

Great espresso is 80% puck prep. Run this 8-step routine before every shot — weigh, distribute, tamp, pull — and your channeling problems disappear. Tap each step as you finish it; your progress saves on this device.

0 of 8 steps done☕

⏱ Open the shot timer

Mistakes this routine prevents

🌀 Channeling

Water punches a hole through a weak spot in the puck. The shot blondes early and tastes sour. Even distribution + a level tamp fixes most of it.

⛰️ Donut extraction

A mound in the middle makes the edges extract faster. A quick leveling spin before tamping keeps the bed flat.

💥 Gushers

Old coffee left in the group head and a cold portafilter give you a fast, thin shot. Purge and preheat every time.

🧱 The "I forgot" shot

No scale, no timer, no idea what changed. Weighing and timing turn every shot into data you can actually learn from.

When something still tastes off, the diagnose-my-shot quiz finds the fix, and the shot journal tracks your progress shot to shot.

Puck prep FAQ

Do I really need a scale and a timer?

Yes — they're the two cheapest upgrades in espresso. A 0.1g scale (~$12) and your phone's timer turn "why did that shot taste different?" into an answer. Without them you're guessing.

Is WDT (the needle-stirring thing) necessary?

For most beginners, no. If your grinder leaves visible clumps, a quick stir with a toothpick or paperclip breaks them up. A distributor/leveler tool works too. But distribution matters far more than which method you pick.

How hard should I tamp?

Firm and level — roughly 15kg/30lbs of pressure, but consistency beats force. A calibrated tamper or just tamping the same way every time matters more than the exact number.

Should I do this routine for every single shot?

Every shot you care about. Skipping steps is how you end up with a great shot you can't repeat. The whole routine takes about 90 seconds once it's muscle memory.