[Homeroast] Water retained in the portafilter

miKe mcKoffee mcKona at comcast.net
Sun Jan 24 13:51:42 CST 2010

That's called a portafilter "sneeze". Will always happen on machines without
3-way valves if PF unlocked too soon, which is common most lower end
machines. (3-ways relieve the shot pressure when disengaging the pump,
without 3-way nowhere for pressure to go except slowly dissipate through the
puck.) Solution is to wait 15 to 30sec after shot BEFORE loosening PF.

Slave to the Bean Kona Konnaisseur miKe mcKoffee

URL to Rosto mods, FrankenFormer, some recipes etc:
Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.

Sweet Maria's List - Searchable Archives

> -----Original Message-----
> From: homeroast-bounces at lists.sweetmariascoffee.com 
> [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On 
> Behalf Of michael brown
> Sent: Sunday, January 24, 2010 11:24 AM
> To: homeroast at lists.sweetmariascoffee.com; sweet marias
> Subject: [Homeroast] Water retained in the portafilter
> 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

More information about the Homeroast mailing list