Bottomless portafilter and espresso texture

[DavidMLewis]

As someone who makes a few drinks at home each day, there are a lot of practical advantages to the bottomless portafilter, mostly centered around the ease both of drying it before the shot and of keeping it clean. When I first got it, I noticed and posted about the difference in texture, though, particularly with Malabar Gold for some reason: the bubbles were much larger and dissipated quickly. By accident, I found the solution, at least for me. I'd been, as was my habit with a spouted portafilter, holding the cup up in the air. When I left it down on the drip tray, so the flow dropped about three or four inches into the cup, the added violence of the flow and mixing when it hit largely eliminated the difference. Simple to try, at least, for anyone who wants to.

Best,
David

[malachi]

You can also pour across the back of a soup spoon.
But the easiest solution I've found is to do two quick "tap and swirl" actions with the demi after your shot has pulled.

[Compass Coffee]

But the easiest solution I've found is to do two quick "tap and swirl" actions with the demi after your shot has pulled.

Fascinating. I noticed you doing that yesterday with shots pulled from the GS3 and wondered why, and of course was in such a state of awe from the GS3 I forgot to ask!