Choosing the right puck screen thickness is just as important as determining if you want a puck screen in the first place. Espresso enthusiasts might be familiar with puck screens, but if you’re new to the accessory, there’s a little to learn. This guide will walk you through what a puck screen is, how it can help your brewing process, what thickness to look for and why, and any troubleshooting issues. Whether you're testing new gear or looking to upgrade your espresso ritual, we'll help you find the right balance.
What a puck screen does in espresso brewing
First things first: what is a puck screen, and what do puck screens do? It’s a pretty unassuming piece of equipment because a puck screen is just a small, thin disc that’s usually made from stainless steel and is a fine mesh. Once you’ve prepped your puck, you’ll set the puck screen on top of it and pull your shot as usual. The idea here is that the mesh screen will act as an extra layer of protection for your puck to help reduce channeling by evenly dispersing the water. It keeps direct impact off the puck and can help keep the group head cleaner. The goal? Cleaner extractions and more uniform flow.
Many brewers find the puck screen a cheap and straightforward investment in their setup that really does help improve the quality of their shots. But plenty of people don’t see them as a necessity. While they can help keep the group head cleaner, you’ll still have to clean the group head of the oils that slip through the mesh. So in that sense, it can really just be a matter of preference.
Why Puck Screen Thickness Matters
Now that you know what a puck screen is for, let’s take a closer look at the thickness of the screen itself so you can choose the right one.
How thickness impacts flow and performance
Puck screens come in a range of sizes but can be broken down into thicker screens and thinner screens. Thicker screens are around 1.5–1.7mm thick, which gives you more structural rigidity and better dispersion, but may reduce headspace in your basket. Some find that the thicker the screen, the more it can impact thermal stability.
Thinner screens, on the other hand, range from 0.2 to 1.2mm in thickness. These are much lighter and more flexible, maintaining your puck structure and preserving headroom. But the thinnest of these, the 0.2mm, may be so thin that it bends and is easy to break.
What baristas and home brewers experience
With these thicknesses, there are two sizes that are the most common. For 1.7mm screens, you’ll see that it’s the option many advanced baristas choose because of the clean pucks it provides and the way it can improve clarity for bottomless portafilters.
But if speed is more your game, then opting for a thinner 1–1.2mm screen might be the best route because it gives the water less to push through, allowing the shot to come faster. It also preserves the most headroom, which can be helpful if you’re hoping not to need to change your coffee ratio.
Ultimately, consistency and personal preference matter more than raw thickness. Most screens like Pesado’s diffuser screen are very affordable, so don’t be afraid to grab a couple in different thicknesses and start experimenting. That’s the best way to discover what works for you.
Choosing the Right Thickness for Your Setup
Here’s everything to consider when shopping for a puck screen for your machine.
Consider your machine’s headroom
It’s just a fact that some espresso machines have a tight fit between the puck and the group head. If you can physically measure the space, it’s not a bad idea to do so. But if you can’t, prep your puck as usual and at least try to get an idea of the space you’ve got just by eyeing it. The screen may further compress your puck or, more importantly, interfere with the seal if you dose your basket too high.
In that case, a thinner screen may be the way to go. That’s why it’s important to try and measure the headroom if possible, so you can know exactly how much space you’re working with.
Consider your brewing goals
The next thing to consider with puck screen thickness is what your ultimate goals are at this stage in your espresso brewing journey. Are you trying to correct muddy shots or up your consistency? Then a thicker screen might be for you. The thicker puck screens can help you achieve better flow regulation and increase your shot clarity.
However, if you’re looking to pull shots faster (like in a cafe environment) or you’d simply like a little more flexibility with your espresso brewing, then a thinner screen might be the way to go. They’re a little more forgiving and definitely easier to integrate into your setup. Beginners will probably have a little more luck with thinner screens as well.
Think about cleanup and maintenance
Before we get too far, let’s make one thing clear: puck screen or no puck screen, there will be cleanup after your brewing! There’s nothing you can add to your setup that will eliminate this fact. That said, puck screens can make cleanup a little bit easier. Thicker puck screens tend to produce drier, more intact pucks that are then easier to dump out after brewing. That means less left behind in your basket and less to clean out. Thinner screens, the 0.2mm ones in particular, may wear out faster depending on the materials they’re made of.
Whichever thickness you pick, you want to rinse thoroughly after each use to extend the lifespan of the screen. Then, give them a thorough washing with soap each day. Even if you get the grounds off, remember that the oils can linger, and you don’t want that.
What Thickness Should You Choose?
At the end of the day, there’s no single “best” puck screen thickness — the ideal one depends on your machine’s headspace, your dosing habits, and your personal extraction goals. Experimentation here is relatively low-cost and can be fun! But no matter which thickness you choose, you’ll want to ensure your screen and all your gear are of the highest quality for the best results. That’s why Pesado only uses top-of-the-line materials and has everything for your setup, from the puck screen and puck screen holder to the portafilter itself.
