[Homeroast] Bottomless Portafilter

Brian Kamnetz bkamnetz at gmail.com
Sun Aug 29 13:47:33 CDT 2010

Personally, I liked it better "worrying" with espresso....


On Sun, Aug 29, 2010 at 2:21 PM, Dennis Parham <dparham_is at mac.com> wrote:
> oops... WORKING with espresso! hahah not WORRYING! lol I hate spell correctors! DOH! lol thats what I get for not proof reading! lol
> D
> On Aug 29, 2010, at 2:08 PM, Dennis Parham wrote:
>> Well Denis with one n ... lol I brought up this question because I wanted to know if anyone else had done any research on if it has any difference.. I have been also doing this and (WORKING) with espresso for many years including on PIDing a Silvia 8 years ago also cutting out bottom.. There is a difference to me in taste.. I get a smoother more aromatic cup.. Possibly because I pay more attention to detail since now I can see it.. or... the resting process after one pulls a shot to bring it to drinkable temps is already performed in the removal of bottom.. or just the change in molecular adhesion that  tesla talked about in his blades turbine.. but hey were talking about espresso! lol anyway.. I decided to put a gauge on it and noticed the obvious... no bottom means cooler thermal temps on bottom but.. has anyone done any research or discussion on wether they too noticed a taste difference and attributed it to similar findings... I love my bottomless portafilters and I like as  little deflections from grind to taste buds as possible... accept putting head under portafilter and pulling shot in my mouth... haven't tried that yet! but hey! theres always a first! lol

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