[Homeroast] Water retained in the portafilter
sandraandina at mac.com
Sun Jan 24 22:22:18 CST 2010
I never de-pressurized the PFs in my Estro or Saeco machines; rather, I purchased an actual non-pressurized PF and basket (designed from the ground up not to be pressurized) from Saeco. Never a good thing to monkey with something that was designed with pressurization in mind. I think you are also getting the dreaded "portafilter sneeze" characteristic of machines that lack the 3-way solenoid valve. WAIT at least 10 sec. after your shot stops before removing the PF, and remove it slowly at that.
On Jan 24, 2010, at 1:24 PM, michael brown 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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Peace & song,
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