avraptorhal Senior Member Joined: 20 Mar 2014 Posts: 12 Location: USA Expertise: Just starting
Espresso: Gaggia New Baby Grinder: Compak K2 Touch 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.
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