Puck preparation

The full sequence of steps between grinding and locking the portafilter into the group: dosing, declumping or stirring (WDT), distributing, levelling, and tamping.

Why it matters — Most home baristas leave their biggest quality improvement on the table here. Good puck preparation on average gear consistently produces better shots than poor preparation on great gear.

Good to know

• A reliable workflow looks like: weigh in → WDT → level (light tap or distribution tool) → tamp evenly → lock in.
• The goal is uniform puck density across the whole basket. Anything that creates uneven density (clumps, mounds, gaps near walls) leads to channelling.