avraptorhal Senior Member Joined: 20 Mar 2014 Posts: 9 Location: USA Expertise: Just starting
Espresso: Gaggia New Baby Grinder: Baratza Preciso w/esatto Drip: single cup cone
Posted Wed May 7, 2014, 9:55am Subject: Bottomless Portafilter
I'm a real tyro at coffee brewing. Haven't yet completely dialed in grind and tamp. Gaggia New Baby machine, Baratza Preciso grinder. Used Illy preground progresso blend to experience brewing. Just got Intelligensia Black Cat beans.
Noticed bottomless portafilter on retailer websites which brought up question. Why, How does it improve brew, or anything else?
Posted Wed May 7, 2014, 1:06pm Subject: Re: Bottomless Portafilter
I've ordered a Cafelat convertible-bottomless portafilter along with a "bottom plate" and a "mini double spout" but not a single spout.
I expect to use it as a true bottomless most of the time however it's good to be able make it into a double or single when preferred.
As the bottom plate has a single hole in the middle, where you can attach one of the three spouts they offer, why would you want to use the single spout attached to it? What does running coffee over/through the single spout do beside probably cooling the coffee down? Why not just let the coffee run out of the hole in the bottom plate sans spout?
I was wondering if someone could show me where my logic is wrong and that I should order the single spout.
Posted Mon Jun 30, 2014, 12:53pm Subject: Re: Bottomless Portafilter
Yeah, that Cafelat pf looks really cool. If I didn't already own 4 different pf handles, I'd probably get one too. Heck, I've thought of getting one anyways, but I know I'd never take advantage of all its features. I'm sorry, I can't recall the exact mechanics of the plate and the single spout, but one answer to why you might want to use it is to help keep the threads clean. Crema can make shots have a bit more aggressive mouthfeel, and some people don't like too much of it. A spout, typically angled towards the side, does help dissipate the crema and soften the shots somewhat.
And pressurized portafilter baskets will usually not get good coffee extraction and only can make good crema.
I disagree. The "crema" coming from a ppf is not real crema. It's gas bubbles introduced through the pressurization process. Crema is produced by the extraction process, not pressure. One of the first steps in making a big jump towards good espresso is to depressurize or replace the ppf. Of course, you never said if you were using a ppf or non-p pf.
And worse yet pre-ground coffee is unavoidably stale.
Symbols: = New Posts since your last visit = No New Posts since last visit = Newest post
Forum Rules: No profanity, illegal acts or personal attacks will be tolerated in these discussion boards. No commercial posting of any nature will be tolerated; only private sales by private individuals, in the "Buy and Sell" forum. No SEO style postings will be tolerated. SEO related posts will result in immediate ban from CoffeeGeek. No cross posting allowed - do not post your topic to more than one forum, nor repost a topic to the same forum. Who Can Read The Forum? Anyone can read posts in these discussion boards. Who Can Post New Topics? Any registered CoffeeGeek member can post new topics. Who Can Post Replies? Any registered CoffeeGeek member can post replies. Can Photos be posted? Anyone can post photos in their new topics or replies. Who can change or delete posts? Any CoffeeGeek member can edit their own posts. Only moderators can delete posts. Probationary Period: If you are a new signup for CoffeeGeek, you cannot promote, endorse, criticise or otherwise post an unsolicited endorsement for any company, product or service in your first five postings.