bottomless and standard portafilter espresso shot

This is an attemp to show how a shot differs when the parameters are the same, but bottom removed on portafilter

Category:

Howto & Style

Tags:

• brewing
• Espresso
• shot
• comparison
• coffee
• learn

[radi0j0hn]

OK, so how does one get the bottomless portafilter without breaking the bank?

[bendoc91]

It actually looks like olive oil flowing out of this machine!!! Do you run it on jet fuel or something? I'm drooling over here!

Thanks for an example of a well extracted shot.

Although it does make me wonder why was the colour so different between the shots? Is it just human error? (No offence, nobody's as perfect as me) or is there a mechanical difference between the two PFs?

And second, most importantly, did the taste vary between the shots?

[ericpmoss]

The book by Illy would say for sure, but my belief is yes -- the puck *has* to expand since water is involved, so the more gently it can expand, the less chance of fracture. Lever technique always includes pre-infusion, which I assume is because it produces better tasting results than w/o. Machines like my laCimbali have a chamber between the pump and the puck. As the water flows from the pump, there is a delay while the puck expands, seals the chamber, and lets the pressure build.

[luongdung]

is the pre infusion necessary for every shot?

[theoriginalboywonder]

why are there so many haters?  the naked pour looks so awesome and I bet it tastes just as awesome!

[JmanEspresso]

@jkling17

I find it rude that you would pass judgement on someone who clearly has more espresso knowledge then you could ever obtain. I encourage you to educate yourself before you make assumptions that are wrong.

@jepyraco,

I enjoyed this, and was one of the reasons I was turned onto NPF's. What blend was that, do you remember?

[langcjl]

Really great pours. I can never get a pour out of my naked portafilter without at least a little channeling. NICE

[Brahmanfire]

Hmmm.....very questionable, subject to interpretation, and in the ends it is the taste of the shot that matters. Even with impeccable technique in PF preparation(ie. Hot n' Dry), dosing, leveling, tamping, pre-unfusion it is still near impossible to get the extraction to look and pour the same each time. I didn't see any spurts,squirts,bubbles,or apparent channeling, overall well extracted. The one thing i would have done different is to pull that shot glass out sooner, like before too blonde.

[ericpmoss]

The puck expands as it soaks, and should do so evenly so it doesn't fracture. If it fractures, it lets water shoot through in some places, not extracting coffee oils and solids evenly. So a "pre-infusion" is where the hot water is introduced at pressure lower than the 9 bar (~135psi) used throughout the rest of the extraction. In the few seconds during which pressure ramps up smoothly, the puck soaks, warms and seals in time to be ready for full extraction pressure.

[luongdung]

can anybody explain about pre-infusion?