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Æ 3.0 What’s in Chapter 3?

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We discuss what makes a good puck, and how to spot one. We explore three factors that influence the puck: distribution, tamping, and bed depth and shape. We explain some of the physics underlying the way coffee is compacted in a puck and how this determines permeability and flow through the coffee bed.     […]

Back to: Advanced Espresso > Distribution and Tamping

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