Bottomless Portafilter on the Rancilio Siliva V3

Gail shows off the tawny goodness produced by the bottomless portafilter. Gorgeous AND tasty!

Category:

Howto & Style

Tags:

• bottomless portafilter
• naked portafilter
• espresso shots
• upgrades

[fritchydog]

Not sure if you know this, but will this portafilter fit a 1990's Faema Compact-A c-84 (not the newer e98 compact)? Thanks. Love your videos.

[SeattleCoffeeGear]

@fritchydog If it's got the E61 (which I'm assuming it does since the majority of Faema machines do), then it will fit. But I can't commit 100% without seeing the machine. - Kat

[mark2500]

how come you rarely use these things? or do you just prefer the double spout because you get to pour the shot into two glasses?

On another note, I've passed by some bodum made double-walled shot glasses on displays. I checked one out once but when I heard it clink, I immediately had the urge to put it back on shelf on move as far away from it as possible because the thing looked and sounded like it was made from very thin sugar glass. So really, how fragile are these things?

[SeattleCoffeeGear]

@mark2500 I use it all the time for my own drinks but we generally stick with double shots for filming. The Bodums are made from borosilicate glass, same as test tubes and beakers, if that gives you an idea as to their durability. - Kat

[infamousmonster]

I noticed you didn't tamp it that hard. Was it 30 lbs of pressure? Regardless, great shot. What was the espresso again?

[SeattleCoffeeGear]

@infamousmonster Sorry, I can't recall; Gail generally tamps at 30 lbs. of pressure and we use either Lavazza Super Crema or Velton's Bonsai Blend in our videos. - Kat

[infamousmonster]

@gravesforboys Thanks, yeah, these days, I don't really apply 30 lbs of pressure... more like 15 lbs, if that. I find the extraction is much better, especially if the espresso beans are old. When I started out, I thought I had to really mash the espresso with the tamper, and that just caused the puck to fracture during the extraction.

[gravesforboys]

@infamousmonster tamping 30lbs of pressure is irrelevant to making any espresso. Your job as a barista, or home barista, is to make a even coffee bed so when the pressure does come down it is a even extraction. The reason i say this is that, like most, machine is running 9 bars of pressure or 132 PSI (Pounds Per Square in) it is inhumanly impossible to delving the same pressure the machine is with a tamp. Concentrate more on making a nicely even coffee bed then how much pressure you packing.

[SeattleCoffeeGear]

@MsRanita79 We have some home roasters that we want to do videos on -- they're on the list and the weather is getting good enough that we could probably do them soon, so stay tuned :) - Kat

[MsRanita79]

Really love all your Vids.. so helpfull.. I would also love to see some videos on roasting beans to do you guys also roast? anyway cheers for all theses helpfull tips.