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Updated in [July 21st, 2023]

This course provides an overview of the differences between old school puck preparation and new, modern puck preparation. Led by Jimmy, participants will learn how to measure shot times and extracted yield, and how poor, careless distribution of coffee in the basket can adversely affect the extraction. Participants will also be introduced to the various tools available to baristas to help make the puck preparation process easier, such as automated tampers, distribution tools, barista scales, and dosing pots. At the end of the course, participants will have a better understanding of why they should be implementing a more modern approach to their puck preparation.