Extraction uniformity by analogy of coffee pressed powder (PUCK)

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There are many interesting phenomena when extracting with a bottomless handle, such as channeling to one side, Jetting caused by powder bowl clogging, etc.

In fact, many baristas observe the extraction flow through the bottomless handle is nothing new, when they see the extraction flow converge into a complete line, the heart can be said to be extremely happy, but also can measure their extraction results.

Usually a complete extraction stream such as the one pictured above is considered ideal extraction, indicating that the coffee powder is evenly distributed in the powder bowl.

If you look at the top image, the extraction on the left is the split extraction stream, and the ideal extraction stream concentrated in the middle on the right. But what about from the point of view of the coffee powder in the coffee bowl?

Uniformity of Espresso extraction by analogy with the extraction flow of coffee cake (PUCK)

Homogeneous extraction of Espresso means that all coffee layers inside the bowl permeate evenly through the extraction water to extract both water-soluble and insoluble components of coffee.

Given this definition, which side of extraction has the more uniform pressure and extraction?

In order to induce the extraction flow concentrated in the middle, some baristas choose American arc or European arc powder hammer (curved tamper). Of course, depending on the situation, the particular extraction stream and extraction method can produce the most ideal results.

But does the so-called beautiful extract stream necessarily guarantee beautiful taste? Do we have fixed ideas about extraction? Such questions are worth pondering.