Espresso Puck Prep in Three Steps

I skipped puck prep for months and wondered why my shots tasted like a coin. A level, evenly distributed puck is what stops channeling and uneven extraction. Here's the three-step version I use now.

Steps

Dose, distribute (shake or swirl), and tamp level with even pressure. A consistent puck is the base for a repeatable shot.

Why I bother

I'm not precious about puck prep because a manual says so. A level, even puck just means the water takes the same path every time, which is what makes a shot repeatable. It's the dull habit that pays off on Monday mornings.