Dusk Again, I disagree. Unless you are a newbie, you should be aware of how good or bad your puck prep is per each time you do it. Therefore the end result ought to be no surprise. The point of a bottomless was always for a barista to check that the shot met expectations, not for home users to have an array of mirrors so they can watch the shot pour and marvel at the process. They have been adopted by the home user as top of the list for totally useless kit with excuses like a bottomless is more hygienic…..twoddle I am afraid. Please deal with the point I made that a bottomless pf will be much cooler than a spouted pf and how that affects the taste of the shot. After all, if the best tasting shot you can produce is what you are after, then once you have sprayed the beans, then ground using your very expensive grinder, shaken the grinds in your special cup, put into the pf, used needles to distribute, then used a leveller, then tamped, then stuck a filter on top what sense does it make to use a piece of kit to then pour the shot well below the temperature at what it should be poured at
