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What it is and what sets it apart: Complements WDT: WDT homogenises inside; leveling aligns the top face.
At the bar: After distribution: leveler or gentle tool → flat surface → vertical tamp.
Impact on the drink: Impact: less side channeling and better shot-to-shot repeatability.
Technical notes: Do not crush with the leveler like a tamp. Clean basket rims.
Common mistakes: Leveling without breaking clumps. Diagonal tamp. Overpacking with the leveler.
How to use
Work from a logged recipe, scale and a clean station.
Steps
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Prep equipment and confirm the target recipe.
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Perform Puck leveling changing only one variable.
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Taste, clean and log the adjustment.
Tips
- Prioritise hygiene and consistency over speed.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.