[Homeroast] Water retained in the portafilter

Doug Hoople doughoople at gmail.com
Sun Jan 24 15:23:03 CST 2010

Hi Michael,

Hope this isn't too off-topic.

No advice re: the Portafilter, but thought I'd chime in about your Virtuoso.
You may already be aware of this, so ignore it if you are.

Each Virtuoso has a set screw inside the case that allows you to calibrate
it to favor either the fine end of the grinder or the coarse end. If you're
hitting the stops on the fine setting and would like a bit of wiggle room at
that end, check out the Baratza website for the procedure. If it's not
already set at the finest setting, you may be able to adjust your grinder to
go a little finer still.

Good luck getting your water problem solved!

On Sun, Jan 24, 2010 at 11:24 AM, 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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