What do we think of the puck prep and pull?

I’m no expert but I can see:

  • his WDT could use some work
  • too many taps on the table
  • double tamping

I’m trying to improve my own technique by analyzing others, is my critique valid?



by niveKynlOehT

13 Comments

  1. HeyHeyImTheMonkey

    As a 49ers fan…. Get back to rehab Nick. Stop getting injured.

  2. First off – no clue who this is

    Second – if he is “famous” enough in the coffee space, you’d think he would be at least halfway decent at doing latte art. At least Lance used to be a competitive latte artist.

  3. GlassesW_BitchOnThem

    The double tamp with no twist is the biggest offender. Does it matter? Probably not.

  4. Cosmographed

    I mean unless you tasted the shot you don’t know. I double tamp all the time because my shots typically taste better when I do. I actually do all sorts of things depending on the bean or roast that would go against traditional wisdom because they yield better shots for my pallet. There really are no rules besides pull the kind of shot you like to drink.

  5. MechaNickSaban

    At least that MAGA asshole makes a piss poor shot of espresso even with all of this gadgets

  6. presidents_choice

    He seems like a light roast sorta guy

  7. beercityusa

    The dick and balls latte art is how you know it was actually him doing this

  8. TryingToBeGood7

    What would you like his WDT to look like? I feel like we obsess over this thing that’s kind of hard to actually be “good at.” Either people tell you you spend too much time on it or it doesn’t really make that big of a difference, blah blah and I’m just trying to assess how we could if we were being productive tell him to do better withou being snobby about what is in reality dragging sticks imprecisely through some baasically bean dust.

  9. DaveWpgC

    So thankful I eliminated a lot of those steps (and some he doesn’t do).

    – **weigh beans**

    – no RDT

    – no cremaloop to slow feed

    – **grind direct to portafilter**

    – no pumping air through grinder to reduce retention

    – no WDT, spirograph, blind shaker

    – no distributor

    – **Bang porta on table to level, tamp once by hand, place 0.2mm thin screen on puck**

    – machine is plumbed so no reservoir to fill, drain tank to empty

    – **fit portafilter into grouphead & pull shot**

    – shot ends on desired weight

    – **stir shot & drink**

  10. 135patriots

    “Nick Bosa pulling a shot of espresso from his Lelit” was not on my bingo card today.