I made one for my Gaggia and La Peppina and I think the better question is, why should you use a spouted portafilter? I can't think of a reason in the world. (Other than if you're splitting shots, which I never do). Is there any argument that after the espresso is made it is good for it to go down less than clean metal channels, get split into two and land in the cup? Is this post processing of coffee any advantage at all? If it is why not attach a pipe to the spout and make it go a bit further-- maybe over to the sink so you can avoid cleaning the drip tray.

On the plus side of nakeds: less cleaning, no buildup, easier to tamp, can put in a triple basket (I have to see if I can find one that fits the Peppina), nice to watch if you feel like it, more cup clearance if you need it, no need to preheat the portafilter, since it is not robbing much, if any, heat from the coffee.

So, given the above, what advantage does the spout offer? I don't see any.

dan


...split from New perspective on value of the naked portafilter by moderator...

I used to hate the single spout PF, but now it's my most-used. As much as I like symmetry and the balance of tamping into the double (or naked), I learned how to balance the single on the edge of my espresso table and tamping isn't a problem. I like the single better than the double because (1) like you, I don't split shots, (2) I can pull a double into any sized cup without concern for spilling over the edge and (3) I can control the excess dripping of water after flushing without dripping all over the place. There's always water hiding up in there waiting to drip when you turn the PF.

So why not use a naked all the time? (1) I can watch the rat-tail from above whereas looking at the naked's vortex requires me to get on my knees, (2) the naked is still messier when pulling a shot. Despite the best tamps, there are the random pin shots that -- even when sealing quickly -- make a mess on the front of the machine or across the cup's edge. Finally, I think the shot is too cool as much more of the espresso is exposed to the air and the naked basket doesn't have the thermal mass of the covered bottom.

I'm of the opinion that you should use whatever works best for you, but since you asked, I do prefer a spout.

I split most of my shots. If you are with two, you both have your half-double at the same time. And after that one is finished, you share another double. That way you're not alone when drinking your coffee.

Because you prefer the taste (and mouthfeel).

The better question is.... once you have your technique dialed, what reason (other than laziness) is there for using a naked portafilter?

malachi wrote:The better question is.... once you have your technique dialed, what reason (other than laziness) is there for using a naked portafilter?

Cleaning is easier. I still like watching the naked shot. I like getting squirted in the eye?

It is more a mouthfeel issue for me. The spouted portafilter tends to produce a finer texture in the crema. Somewhat fluffier, more mousse like. The bottomless tends to be a bit more gassy and airy like drinking a cloud. Not as creamy as the spouted. The spouted may also have a warming effect keeping the shot hotter vs falling through the air.

sweaner wrote:Cleaning is easier.

As said, "laziness" (it is why I use one).

malachi wrote:once you have your technique dialed, what reason (other than laziness) is there for using a naked portafilter?

Every time I try the spouted pf, I get a metallic taste that is really a turnoff. YMMV.

Andy... have you experienced this from chrome plated portafilters only, or also from ones that have had the chrome removed? I've experienced it from the chrome ones (one of the reasons I always strip chrome).

Chris, I remember reading how you strip the chrome, so I've paid attention to this. I seem to get the off flavor even with portafilters that have long since had their chrome worn away.

But you know what? I've got a teflon-coated pf that I'll try next. That should help out.