Like I said about my single spout, which I DO enjoy using, minus the mess it makes from water being retained in the PF, then dripping all over the floor at the worst moment.. I dont use it very often these days.. PLus tamping an E-61 single spout PF isnt the most fun either(though I have a tamping stand)

And for whatever personal reasons, i just despise the double spouted PF, Ive literally used it a handful of times when I bought my machine, and its been in a drawer ever since.

But Im used to it, and to be honest, another main reason I always use the Bottomless, is because even though I do my best to keep everything constant, Im always worried my spouted shots are beading unevenly. There is much security to be had in watching every single shot, from bead to blond. For me anyway.

This has been played out before and I'm a switch hitter or rather I play for both teams. Bottomless is so damn practical (and easy to clean) that I loathe the drippy spouts of my spouted portatfilter. But then again the shots from a spouted PF seem different too.

Frankly since brewing at lower pressures I really don't need spouts to soften my crema.

The bottomless vs spouted debate goes back a few years. Personally, I think a bottomless is a wonderful tool especially if you are new to the game. However I prefer a spouted portafilter. My bottomless sits in drawer with my blank basket in it for backflushing. When I get a new coffee or want to try something new I will get it out so I can see what is going on. The rest of the time, the spouted filter sits in the group. I just prefer the shot it makes.

As noted above, the bottomless does produce more crema but that crema tends to be composed of larger bubbles and dissipates quicker. I also think you need to stir a shot pulled from a bottomless. The drink is more layered than that of a spouted portafilter. Both benefit from a stir but a bottomless almost has to be. I also prefer the texture of the spouted shot, just tastes creamier than the bottomless to me possibly due to the difference in crema.

As to joining the streams by touching them together, you are not making any change to the extraction. The streams will hold together because of surface tension but it will not change the extraction of the puck.

I'm glad I found this thread. It's not just me finding the bottomless shots have more bubbly crema. I keep trying the bottomless ones because I'd really prefer to use them over the spouted PFs. They're tidier and my ones are beautiful Richard Penney ones. However, while the extractions look very nice when I pull the shots, the resulting shot appears darker and tastes a little bitter. Does anyone else find this?

JmanEspresso wrote:Yes, thats true. Joining the streams on the bottom of the basket is just going to make it look prettier, not affect taste, IMO.

BUT.. I do believe, given everything is done correctly, that using a bottomless PF and using a Spouted PF will give you a slightly different shot. The crema is a little different, as is the mouthfeel. I really love my single spout PF, but its messy to use. Meaning, post-shot PF-wiggling leaves water in the PF, which in turn drips all over my work area/floor when moving the PF. Makes me use it a lot less then Id like. but Ive grown accustomed to using my bottomless almost exclusively... Its just what I use.

+1

Man, its crazy how things change.

When I posted in this thread a couple months ago, I was using the bottomless almost exclusively. These days, the bottomless gets used to dial in a new coffee. Once Ive got shot flowing right, Ill switch to the spouts. The difference in the texture from the shots is much better from the spouts, IMO.

cannonfodder wrote:I also think you need to stir a shot pulled from a bottomless. Both benefit from a stir but a bottomless almost has to be.

As to joining the streams by touching them together, you are not making any change to the extraction. The streams will hold together because of surface tension but it will not change the extraction of the puck.

To the first part, it's been suggested that a spouted PF pull tastes like a stirred nekkid. You seem to say that that may be (near) true. If that's the case, then it's simply a matter of which you wish to wash, the spoon or the PF! ; >

And the second thing was exactly what I was thinking!