[Homeroast] Water retained in the portafilter

John A C Despres johndespres at gmail.com
Sun Jan 24 13:50:40 CST 2010

Good question. I look forward to some answers as I've had the same problem
at times.


On Sun, Jan 24, 2010 at 2:24 PM, michael brown <disracer at msn.com> wrote:

> So i unpressurized my portafilter in the Estro machine.  Took out the
> spring and ripped out some kind of stopper thingy.  I use a Virtuoso.  At
> first it was going through way too fast.  So i tightened down the grind and
> ended up at the finest setting before i could get it to come out at a rate
> that was suitable and produced good crema.  I usually tamp three times.  Now
> when i stop the shot (via switch) there's a lot of water that remains in the
> portafilter.  So much so, that after the shot is done and i try and remove
> the portafilter there's a suction noise and the water thats in the
> portafilter explodes around the edges and grounds go everywhere.
> thoughts?  should i loosen up on the grind and just tamp harder?  Maybe i
> need a machine that produces a finer grind that'd i'd only have to tamp
> twice and play with the tamp to grind ratio?  i dunno, looking for ideas.
>  it seems like water would be not be able to make it through at the end of
> the shot because tamp is too hard or not enough pressure is being produced
> to force it through the puck.
> Michael B
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