[Homeroast] Bottomless Portafilter

Edward Bourgeois edbourgeois at gmail.com
Mon May 3 20:52:13 CDT 2010


The bottomless will definitely help with distribution technique out of
the grinder. You'll see what zone runs quicker or slower.

On Mon, May 3, 2010 at 9:10 PM, Alex Fitch <Alex at fitch-family.org> wrote:
> Thank you all for the input and information. I would say that you have all confirmed what I have heard and will be investing in one this week. Depending on how it goes you may hear more from me on this thread in the near future. If i get too many spritzes i am sure my wife will force the learning curve to preserve the kitchen.
>
> Thanks again everyone!
>
> Alex
>
>
> --------------------------------
> Alex Fitch
> Alex at Fitch-Family.org
>
>
>
> On May 3, 2010, at 11:38 AM, Joseph Robertson wrote:
>
>> miKe,
>> Next trip to town, could I get you to demonstrate your distribution
>> technique for me. I have ( what I think is a consistent repeatable method )
>> but when using my bottomless to test myself I fail more than I should. My
>> weight is constant but I do need help.
>> Joe
>> On Mon, May 3, 2010 at 8:13 AM, miKe mcKoffee <mcKona at comcast.net> wrote:
>>
>>> Remember, more important than what espresso machine you're using is what
>>> grinder and condition of grinder. You can get better shots with a $200
>>> espresso machine and $1000 grinder than a $20,000 espresso machine and a
>>> $100 grinder.
>>>
>>> And whether a $300 or $3000 grinder it's important to replace burrs on a
>>> regular basis, about twice as often as manufacturer stated burr life. For
>>> instance Rocky's burrs are rated 200#, but many years experience with Rocky
>>> tells me with very high level of confidence Rocky's burrs should be
>>> replaced
>>> every 75 to at most 100# when grinding for espresso. IIRC eighth set of
>>> burrs went in a couple weeks ago. (Yup, still using Rocky at home espresso
>>> bar.) Same goes for Mazzers. Major burrs may be rated 800# (IIRC it's 800)
>>> but grind quality drops off way before 800#...
>>>
>>> Yes agree level, consistent pressure tamp is important if tamping. Unlevel
>>> tamp results in lopsided over/under extracted shot. An old school bad
>>> habit/practice I still see too often is tamping THEN tapping the PF to
>>> knock
>>> grinds down off inner basket wall then tamping again. Quit hitting the PF
>>> up
>>> side the head! It can often cause cracks in the build which of course leads
>>> to channeling.
>>>
>>> Slave to the Bean Kona Konnaisseur miKe mcKoffee
>>> http://www.NorwestCoffee.com <http://www.norwestcoffee.com/>
>>>
>>> URL to Rosto mods, FrankenFormer, some recipes etc:
>>> http://www.mckoffee.com/
>>> 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
>>> http://themeyers.org/HomeRoast/
>>>
>>>
>>>> -----Original Message-----
>>>> From: homeroast-bounces at lists.sweetmariascoffee.com
>>>> [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On
>>>> Behalf Of Allon Stern
>>>> Sent: Monday, May 03, 2010 6:33 AM
>>>> To: A list to discuss home coffee roasting. There are rules
>>>> for this list,available at
>>>> http://www.sweetmarias.com/maillistinfo.html
>>>> Subject: Re: [Homeroast] Bottomless Portafilter
>>>>
>>>>
>>>> On May 3, 2010, at 8:06 AM, Peter Louton wrote:
>>>>
>>>>> So, if I understand, I need to just really pay attention to
>>>> my distribution and grind and not so much the tamp, right?
>>>>
>>>> And I quote....
>>>>
>>>> On May 3, 2010, at 12:36 AM, miKe mcKoffee wrote:
>>>>> Now OTOH a bad tamp CAN destroy what might have been
>>>> perfectly fine distribution...
>>>>
>>>> So they're both important.
>>>>
>>>> We had a shop here (Brew Mountain) which paid as close
>>>> attention to their espresso as you - all nekkid, timed, and
>>>> perfect. If they didn't do it right, they'd do it over again.
>>>> It is worth the wait.
>>>>
>>>> Sadly, they closed :(
>>>>
>>>> I guess it wasn't worth the wait to enough people in that
>>>> neighborhood.
>>>>
>>>> But it was a shot of espresso from these folks that taught me
>>>> what good espresso can be, and gave me something to aspire
>>>> to. I've greatly increased the quality of my espresso, but
>>>> have not achieved consistency and am unlikely to do so until
>>>> I upgrade my machine. Maybe this year will be the year I get
>>>> that Silvia.
>>>>
>>>> still regretting not purchasing an used S21 while driving
>>>> through KS a few years back. it could have been a dream
>>>> machine. Then again, maybe it would have been a nightmare.....
>>>> -
>>>> allon
>>>
>>>
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>>
>>
>>
>> --
>> Ambassador for Specialty Coffee and palate reform.
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>
>
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-- 
Ed Bourgeois aka farmroast
Amherst MA.
http://coffee-roasting.blogspot.com/



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