Tips for a starter using a bottomless portafilter - Page 2
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- Posts: 88
- Joined: 13 years ago
I used my bottomless PF for the first time today (my second day of making espresso). I pulled three shots. None of them sprayed anywhere. They all started as a scattering of drops that coalesced into a field of drips that funneled down to two streams and then joined together into one, all over about 4 seconds. It looked awesome from the bottom.
Examining the puck afterwords, it did appear that there was some channeling in the first shot, but it wasn't visible from the bottom. Or at least, my untrained eye observed nothing that stood out as channeling.
I used a triple PF basket on my first two shots, but since I'm only using 14 grams of coffee, they were a bit thin and they blonded about 21 seconds into the pour. For the third shot, I very slightly reduced my grind size and used the Vibiemme double basked in the bottomless PF, and I got 25 seconds and about 1.75 ounces at blonding.
I love the bottomless PF. It's just amazing to watch the extraction happen.
Examining the puck afterwords, it did appear that there was some channeling in the first shot, but it wasn't visible from the bottom. Or at least, my untrained eye observed nothing that stood out as channeling.
I used a triple PF basket on my first two shots, but since I'm only using 14 grams of coffee, they were a bit thin and they blonded about 21 seconds into the pour. For the third shot, I very slightly reduced my grind size and used the Vibiemme double basked in the bottomless PF, and I got 25 seconds and about 1.75 ounces at blonding.
I love the bottomless PF. It's just amazing to watch the extraction happen.
- cafeIKE
- Posts: 4704
- Joined: 18 years ago
pucks are compost. you can't tell if they channeled by appearance.
Ian's Coffee Stuff
http://www.ieLogical.com/coffee
http://www.ieLogical.com/coffee
- cannonfodder
- Team HB
- Posts: 10497
- Joined: 19 years ago
Puckology is very limited in its usefulness. Keep in mind, you are going from 130psi to 0 psi in less than a second. When the 3 way dumps the pressure it sucks air up through the puck destroying it. As long as they are consistently similar (always a wet puck, always a dry puck) you can ignore anything else. Concentrate on what you taste.
Dave Stephens
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- Posts: 30
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Hi All,
Some great tips Not sure about being naked though lol
Well i went for it at the weekend. Very nervous 16g of beans then WDT and although im used to the coffee being higher than the top of the basket before tamping i still did ok and even ish.
I use a large glass (nearly touching the Portafilter) so i could see what was happening but also couldnt spray everywhere.
I was really supprised as it formed into a nice cone and more or less stayed in the centre. Only very slight spritz of coffee but i found 25 sec too long and gave me too much coffee so marking the glass is a good plan. Think i need to tamp a little harder too.
I guess this is where experience comes in as im currently relying on timing and volume from shot glasses and felt very green again with neither helping. I guess once i have the grind and tamp right using a marked glass i will be fine again.
Thanks for the help so far.
PaulN
Some great tips Not sure about being naked though lol
Well i went for it at the weekend. Very nervous 16g of beans then WDT and although im used to the coffee being higher than the top of the basket before tamping i still did ok and even ish.
I use a large glass (nearly touching the Portafilter) so i could see what was happening but also couldnt spray everywhere.
I was really supprised as it formed into a nice cone and more or less stayed in the centre. Only very slight spritz of coffee but i found 25 sec too long and gave me too much coffee so marking the glass is a good plan. Think i need to tamp a little harder too.
I guess this is where experience comes in as im currently relying on timing and volume from shot glasses and felt very green again with neither helping. I guess once i have the grind and tamp right using a marked glass i will be fine again.
Thanks for the help so far.
PaulN
- innermusic
- Posts: 454
- Joined: 14 years ago
I was getting good results from my Gaggia Dose until this morning when I first used the naked PF. Same grind, same weight. It actually looked great, nice and dark with some striping. Started as 3 streams and quickly became one dark creamy looking stream right down the middie. Only one problem: it tasted like crap! How could this be? Why would the naked PF change the taste, especially when it looked so good? The second double I pulled was undrinkable.
Steve Holt
Trent Hills, Ontario Canada
Vivaldi II, Macap MXK, Baratza Vario
Trent Hills, Ontario Canada
Vivaldi II, Macap MXK, Baratza Vario
- HB
- Admin
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Looks good != tastes good. How specifically did the taste differ from your usual (spouted) pours?innermusic wrote:Only one problem: it tasted like crap!
Dan Kehn
- Alvin.A
- Posts: 24
- Joined: 13 years ago
did you taste it right away? BP creates more crema, if you dont let it settle all youll get is crema in your mouth which tastes...innermusic wrote:I was getting good results from my Gaggia Dose until this morning when I first used the naked PF. Same grind, same weight. It actually looked great, nice and dark with some striping. Started as 3 streams and quickly became one dark creamy looking stream right down the middie. Only one problem: it tasted like crap! How could this be? Why would the naked PF change the taste, especially when it looked so good? The second double I pulled was undrinkable.
- innermusic
- Posts: 454
- Joined: 14 years ago
Tasted really bad. Not sour at all, more like a chalky bitter kind of taste. I did notice that the bottomless PF hold more coffee, so there is more space at the top, but why would that matter? Yes, I tasted it right away, but I like crema. Why would the crema taste bad? It doesn't make sense. I'll try again tomorrow.
Am I correct in assuming that the extraction should start as 3 streams and quickly converge into one center stream, and stay that way? Because that's what mine did.
Am I correct in assuming that the extraction should start as 3 streams and quickly converge into one center stream, and stay that way? Because that's what mine did.
Steve Holt
Trent Hills, Ontario Canada
Vivaldi II, Macap MXK, Baratza Vario
Trent Hills, Ontario Canada
Vivaldi II, Macap MXK, Baratza Vario
- cannonfodder
- Team HB
- Posts: 10497
- Joined: 19 years ago
Interesting. I often attribute a chalky, baking soda taste to a roast that needs more rest time but I am assuming you are using the same roast date coffee for the spouted and bottomless shots. You mention the bottomless holds more coffee, your blend may simply not respond well to the higher dose. Use the basket out of your spouted portafilter in the bottomless and see if it goes away. An even extraction will bead across the bottom of the basket evenly then flow in a single stream. If you have stringers for more than a couple of seconds your are probably getting an under extracted centre with an over extracted perimeter.
Dave Stephens
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- Posts: 30
- Joined: 13 years ago
Hi,
Using the BP more now and getting good results. I do have a few questions though.
Im guessing my basket is a triple as 16-17g sits very low after tamping? Also is it completely normal to have the odd stray fine spritz of coffee, my cone forms bang in the middle and looks great. Ive been told even though you cant see it in the video bottomless portafilters always produce very slight stray coffee spray.
I cant believe how much crema it produces too..
Thanks
PaulN
Using the BP more now and getting good results. I do have a few questions though.
Im guessing my basket is a triple as 16-17g sits very low after tamping? Also is it completely normal to have the odd stray fine spritz of coffee, my cone forms bang in the middle and looks great. Ive been told even though you cant see it in the video bottomless portafilters always produce very slight stray coffee spray.
I cant believe how much crema it produces too..
Thanks
PaulN