I started thinking yesterday, i dont have either time or money to do a naked PF right now, but i got one thing. I noticed that on my Gaggia handle, there is enough room below the portafilter for the extraction to float free, so i just removed the spouts. With a good extration, the crema never touches the PF, just like on a naked PF. Or rather, it touches the PF in the beginning before it stabilizes in the center, and then it comes straight down the hole without touching its walls.
So if its really a improvement in taste, you can get most of it just by screwing off the doublespout. On the other hand, you lack the pure estehics of a naked PF. Oh well, another time, another PF.
Aesthetics are nice, but many will say what you have is ideal. A lot of people complain about the mess, so what you have, in theory, is a way around the mess... the best of both worlds. Generally, removing the spouts seems to be a huge improvement in quality.
Hey Terry, Do you mean the portafilter? Or just the handle? Will the LM portafilter ( which I thought was 48mm/53mm ) fit the E-61? Also, whats the cost, and can I get a special, I'm your favorite online, never met you before, coffeegeek member, customer discount? (kidding:P)
JimmyO: I took the spouts off of my Zaffiro pf, and saw a definite increase in crema. My espresso life would be almost perfect if I could just take the whole kit on the road with me. At least it gives me something at home to look forward to.
"Of all the things I've lost, I miss my mind the most." A. Brilliant
This is mainly addressed to Luca and Chris Tacy who seem part professors and part professionals but of course anyone elses' input is very welcome-
Do you guys think that using them in a commercial morning rush is possible? It means that our techniques will have to get super fine tuned since we don't have erm, bottoms to hide behind, but to pull shots like that in a full morning rush is it viable/feasible/possible with such time pressure in mind? During our mornings, customers get antsy at around the 3min mark, and they start showing off the impatient body language by 5min normally. I'm have 2 groups so per 'round' (2 x 12g single baskets usually) it takes about 55-60sec to get both going and finished if I do the stockfleth move or some other derivative while making coffee in rushes we'll probably shave off 3-6ish seconds per round of shots pulled by cheating. This all adds up to a longer wait time when you have heaps of orders to do and I hate keeping people waiting! :S
Luca Said:
Hiya all,
We just got a crotchless pf last week (kindly organised by kaanage); agree 100% with the improved mouthfeel comment, Chris. Haven't had much of a chance to play around with it yet, but we did split the first few drops off from the rest of the espresso on one shot. Those first few drops were the thickest espresso that I've ever had! Makes me want to make a whole cup of them!
Anyhoo, we should be giving four or so more pfs the chop soon!
Chris,
Thanks for putting up all those pics on the webpage; it's a fantastic resource.
Andy,
Thanks a lot. Your really red pour looked so good that I just licked my screen.
Why wouldn't you? If you keep your machines super clean, tamp properly, and watch your other variables, then the time should be quicker, since the BLPF is a lot faster to clean.
yes, but much bigger. anyway, about the grind size, it was 2.5 oz in 25 sec. first appearance was at 7 sec. should i dial it down a bit more to 1.5-2 oz?
yes, but much bigger. anyway, about the grind size, it was 2.5 oz in 25 sec. first appearance was at 7 sec. should i dial it down a bit more to 1.5-2 oz?
Maybe, you could try it and see how you like the results.
could it be that my blend has more crema?
Yes, if it
has significant robusta, or
is very, very fresh.
Waiting a couple days, getting abducted by aliens again, or switching to a different blend may get you a smaller cone. But who cares how big the cone is, how's the coffee taste?
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