Triple espresso with naked portafilter
Loading...
Loading...
20,634
Link to this comment:
Share to:
Loading...
- 0:37Naked Portafilter shot with Rancilio Silviaby hesser995,349 views
- 1:23Naked Portafilter Espresso from La Pavoniby edwardoneale16,741 views
- 0:39Espresso shot(Jason Blend)by jepyraco42,550 views
- 0:28temp profile espressoby jepyraco14,084 views
- 0:56Naked triple testby jepyraco8,546 views
- 4:51CREMA College of Coffee: How to Dose & Tamp Esp...by CREMANashville18,153 views
- 0:43Espresso on the Izzo Alex Duetto II, bottomless...by royalJBZ4,041 views
- 0:23Distribution and Tampingby mentness51,621 views
- 0:52Bad Bottomless Triple Espresso Shotby TimEggers5,893 views
- 0:30Espresso shot naked portafilter bottomlessby kocca918,628 views
- 0:45Rancilio Silvia Pressure Gaugeby gbovino20,342 views
- 1:32mypressi bottomless portafilterby TheMypressi12,993 views
- 0:36Rancilio silvia bottomless Guatemala Finca Pulcalby kocca915,167 views
- 1:32Bottomless portafilter on Gaggia Factoryby printmaking9,837 views
- 1:43Naked Beautyby cremaman5,467 views
- 0:41Rancilio Silvia - Naked Portafilter Espressoby ryleeryno2,949 views
- 2:59Great Espresso must go nakedby toucandiy6,236 views
- 0:48Nice espressoby japafi2,001 views
- 0:46Espresso shot with Vibiemme Domobar, La Marzocc...by Horatio47114,278 views
@ocdautomatic Agreed. Learn to tamp. But thats what the naked PF is for. Your brew temp also looks to be a little too high.
ProfessorQurkle 3 months ago
Brew temp is too high. Higher the brew temp, the larger the extraction cone.
infamousmonster 5 months ago
@TheUrbanhippy woow it must contain 21 grams or more of the coffee
maciejwrotek 5 months ago
Those beans need some more time to de-gas and you need to tighten up your grind. Flow is way too quick and crema too gassy. This will be a bitter shot.
rcdrvrrc7 7 months ago
real nasty channeling and blonding/over extraction on that shot. check your tamp ;)
ocdautomatic 1 year ago
a single triple basket? OMG.
TheUrbanhippy 1 year ago
It just means you have more total dissovled solids, which is kind of the point of espresso. However, you want a +-25sec time, and no blonding, but between those factors, more is better.
yakk999 2 years ago
Good point. And I've definitely been re-evaluating how fast my pours are. I go for more of a "volcano shape" than I used to, even with doubles.
wrybread 2 years ago
It's a TRIPLE, so the basket is longer, and so the floor is lower, and since more crema extracts in the same diamter, the pour hangs lower, so this is the same shape pour you're talking about, but not actually a problem here.
yakk999 2 years ago
Nom
7bex9 2 years ago