Bottomless portafilter and espresso texture

Beginner and pro baristas share tips and tricks.
DavidMLewis

#1: Post by 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

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malachi

#2: Post by 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.
"Taste is the only morality." -- John Ruskin

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Compass Coffee
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#3: Post by Compass Coffee »

malachi wrote: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!
Mike McGinness, Head Bean (Owner/Roast Master)
http://www.CompassCoffeeRoasting.com