jonny wrote:I too am curious about shops using bottomless portafilters. They obviously don't spend nearly as much time as I do on puck prep, let alone weighing their doses, so what are the reasons for their perfect pours shot after shot? Is it really just the better equipment? Or are the baristas trained to eyeball the dose? I watched a barista dose a mound into a basket, nothing about it seemed precise, no leveling, just tamp and pull, and the shot poured great... I feel like I'm missing something here

I visited your home town not too long ago, which is where i started wondering this same thing. I was thinking it MUST be their equipment...

jonny wrote:I too am curious about shops using bottomless portafilters. They obviously don't spend nearly as much time as I do on puck prep, let alone weighing their doses, so what are the reasons for their perfect pours shot after shot? Is it really just the better equipment? Or are the baristas trained to eyeball the dose? I watched a barista dose a mound into a basket, nothing about it seemed precise, no leveling, just tamp and pull, and the shot poured great... I feel like I'm missing something here

The differences between your kitchen and a busy cafe are huge - and only partially due to equipment. What is your daily espresso routine? Get up, turn on the machine, pull a couple of shots, leave for work... maybe pull a couple more shots when you get home in the evening? If you were banging out one shot after another for eight straight hours, like a barista in a busy cafe, you would get a lot better at seemingly effortless* puck prep.

FWIW, I use a bottomless PF all the time at home, and never have problems with spritzies. I do not begrudge a few extra seconds spent on puck prep (weighing my dose and WDT), in order to achieve the level of consistency that you are describing in your cafe.

* see sprezzatura: the art that conceals art

RapidCoffee wrote:FWIW, I use a bottomless PF all the time at home, and never have problems with spritzies. I do not begrudge a few extra seconds spent on puck prep (weighing my dose and WDT), in order to achieve the level of consistency that you are describing in your cafe.

you also have two beast grinders.

Indeed. And if you do not have a large commercial grinder? All the more reason to take extra care in puck prep.

brokemusician77 wrote:In my opinion, you should be able to do without. My technique has become really simple since buying my Vario. I dose right into the PF with a yogurt container funnel. I give the PF a little shake to settle the grounds, tamp and go.

If you have channeling problems it's more likely something like stale beans, dosing too high/ too low, tamping too hard, or perhaps a faulty grinder.

The Vario isn't perfect, but you'd be hard pressed to find a better grinder without getting into a big commercial grinder.

I would agree with Vario Performance, cost, and simplicity. A long time lurker and first time poster I researched long and hard for a new grinder to replace my Gaggia MDF and settled on the Vario based on this site and confidence instilled in me by Scott at Chris' Coffee. I am not disappointed. My technique has also become very simple with the Vario exactly as above without the yogurt container. Once dialed in I have enjoyed consistent dosing, no clumping, very little left in the chute, extremely low waste, and most important, an excellent shot. Good Stuff .
And I would also like to thank those on this forum for there excellent, thought provoking research. I find it has made me a better "Home Barista" Thanks!