For a perfect espresso, preparing the puck after grinding is crucial, as its composition directly influences the extraction process. To ensure the most complete extraction possible, the water must be distributed evenly over all coffee particles, both horizontally and vertically within the portafilter. A well-prepared puck therefore exhibits the following characteristics:

• Homogeneity: The distances between the coffee particles are evenly distributed within the portafilter.
• Flatness/Symmetry: The surface of the puck is smooth and parallel to the top edge of the portafilter.
• Stability/Robustness: The particles are well interlocked and do not change their position when water flows in.

There have always been differing opinions on the best puck preparation procedure to reliably reproduce extraction. Nowadays, WDTs and levelers are used to homogenize the coffee grounds. During the subsequent tamping process, the coffee particles are compressed and interlocked using a static force of approximately 200 Newtons (20 kg). Overall, puck preparation thus consists of up to three steps, during which the coffee grounds are sometimes sprayed with water to neutralize their electrostatic properties.

The tricky thing about puck preparation is that the result isn't clear until after extraction – when it's already too late to make adjustments. If signs of channeling and inhomogeneity are then discovered, this is often due to inadequate puck preparation. Correct tamping, in particular, poses a challenge for many (home) baristas, as it requires relatively high force and an unergonomic posture to vertically compress the coffee grounds. It's no wonder that this step is associated with the least enjoyment for many users, especially women, and requires a lot of practice to master. At the end of the (strenuous) puck preparation, the question often remains: Did I do everything right?

With the new Hauck Vibra, you can confidently answer this question with "yes" – no matter who, no matter what day – and all this with an extremely high fun factor.

By applying high-frequency vibrations, the coffee particles are naturally distributed within the portafilter, simultaneously compressed to their optimum size and interlocked. Pre-distribution with WDTs and levelers is no longer necessary; on the contrary, the loose coffee grounds in the portafilter after grinding provide the ideal starting point for the vibration process. Another benefit of the vibration: it reduces friction between the coffee particles and the filter basket, virtually eliminating the need for static force. Combined with the horizontal handle, this allows for particularly gentle and ergonomic handling. The result is a Vibra puck that is comparable to a carefully prepared puck using WDT, a leveler, and a dynamometric tamper – but achievable by anyone in just 2 seconds.

Everyone who has had the chance to try it so far has been thrilled. Compared to conventional methods, the Hauck Vibra offers an exceptional brewing experience. During our extensive testing phase, we consistently received feedback from baristas and home users that the Vibra is incredibly fun to use, leading to mild withdrawal symptoms when returning to conventional tamping.

The Hauck Vibra's design is characterized by understated beauty combined with maximum functionality. Made from the highest quality materials, the Vibra is the perfect complement to any high-end espresso machine and grinder.

While the horizontal handle houses the intelligent vibration unit and the USB-C rechargeable battery, it also allows for ergonomic handling and control during preparation. The handles are available in various woods, including recycled skateboard wood, and harmonize perfectly with the brushed stainless steel.

The vertical axis is mounted slightly off-center on the handle. This feature has proven particularly user-friendly, even with tools like screwdrivers. The stainless steel button allows for easy activation of the vibration function, selection of four different operating modes, and setting of the operating time.

The Vibra's so-called X-Base serves as both a design element and a vertical guide for the base beneath it. The high-precision bearings within the X-Base eliminate any unwanted vibrations in the base and allow for focused transmission of the vibration impulses to the coffee grounds. A specially designed rubber ring further decouples the X-Base from both the base and the portafilter itself. The X-Base has no fixed stop point, enabling immersion depths of over 30 mm without any issues.

The Hauck Vibra measures approximately 100x70x100mm, comparable to a standard tamper. The bases are interchangeable and available in different sizes.

The use of vibration for compacting powders and flours is widespread in engineering. There are many examples of the intelligent application of vibration properties. For instance, the artificial Palm Islands in Dubai could only be built because the artificially raised sandbanks were compacted using enormous vibrating machines, making them resistant to ocean currents. Vibrating compression units are also used in the production of pharmaceuticals and tablets to prevent breakouts and other undesirable defects. Vibrating rollers and vibrators are used in road construction because the necessary soil compaction cannot be achieved through static force alone.

During puck preparation, the vibration, combined with the vertical guidance of the Vibra, leads to a natural redistribution of the particles in the portafilter and their firm interlocking. The vibration achieves the point of incompressibility of the coffee grounds, beyond which further compression no longer affects extraction without the application of static force. The frequency and amplitude of the vibration are of paramount importance. In the Hauck Vibra, these parameters are specifically tailored to the properties of ground coffee. This allows even inexperienced baristas to prepare excellent pucks in just 2 seconds.

Sustainability and environmental awareness were paramount in the design of the Vibra. Therefore, we designed its construction so that, in the unlikely event of a breakdown, the Vibra can be repaired quickly and efficiently. The materials used have a particularly low CO2 footprint and are almost 100% recyclable. By assembling the Vibra in Austria and Germany, we further reduce emissions and simultaneously strengthen the local economy. This commitment extends to the packaging as well. Like all other Hauck products, the Vibra is delivered in environmentally friendly, high-quality wooden packaging.

For over 15 years, Hauck products have stood for the highest quality and exceptional customer service. Every Hauck Vibra is individually tested in various ways before delivery. In addition to the vibration unit, particular emphasis is placed on the high-precision manufacturing of the axis and X-base.

Just like other Hauck products, the Hauck Vibra is constantly being developed and manufactured in Austria. The major advantage here is the local proximity to suppliers and the personal relationships, without which a high level of quality would not be possible.

Weight: 500g

Length: 100mm

Width: 70mm

Height: 95mm

Immersion depth: 35mm

Base diameter: 58-58.45mm

Materials: Wood, stainless steel

Battery: 3.6V, USB-C rechargeable, CR123a

Otto Hauck and Alexander Neagos share a love of coffee and a passion for high-quality, handcrafted products. Otto Hauck founded Hauck barista tools over 10 years ago and now equips some of the most successful baristas with professional brewing tools. Since its introduction, the Hauck S-Tamper has been the benchmark for precise tamping and is based on Otto Hauck's patented dynamometric tamper design.

Alexander Neagos holds a doctorate in mechanical engineering, specializing in fluid dynamics and heat and mass transfer, and discovered his passion for espresso over 10 years ago. To make espresso preparation easier for his wife, he developed the first prototype of a vibratory tamper about two years ago and applied for a patent. A patent search led to contact with Otto Hauck.

Otto Hauck succeeded in bringing the product to market within a year and presenting it at the World of Coffee 2024 in Copenhagen.
The reward was the SCA Best New Product Award.

Otto Hauck's goal has always been to generate a consistently reproducible coffee puck for perfect espresso.