What a bottomless pf shows is very limited in my opinion, great for a new user who can’t pick prep, but after that not much
Esp if you are using light roast and fast flow shots
It happens so quickly you need to film it 🤣
Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -
For me rhe bottomless has 2 big advantages
Dont give a monkeys about being able to see whats happening at the basket bottom because i cant see it anyway as my mugs are too big!!
Have only ever used a bottomless portafilter on my many machines and always for the 2 above reasons ☕
Ade Smith. ACS Evo Leva v2. Kafatek Flat max 2, ssw 2024. Mazzer Philos, Craig Lyn HG-1 prime.
Adrianmsmith
Agreed, it’s so much easier to clean a bottomless and extra clearance just makes life easier
Dusk I can get my cup sitting on top of my scales without issue. I rinse the basket out after every shot, and soak the pf in cafiza every couple of weeks or so. Do you not think the balance of the shot is affected since a spouted pf is far hotter than a bottomless? This is why they were considered to be a tool used by a barista who then put the spouted pf back on, and why you see very few bottomless ones in use in commercial premises
dfk41
Tbh I wouldn’t put much weight behind what you see in a commercial environment because then you could argue single dosing, rdt, wdt, level tampers, scales etc are all pointless. Bottomless portafilters would probably make such a mess in most coffee shops because puck prep isn’t a priority, speed is
Dusk Tbh I wouldn’t put much weight behind what you see in a commercial environment because then you could argue single dosing, rdt, wdt, level tampers, scales etc are all pointless.
It is though! It has been generated by people to sell accessories and create content to people who think they can make 3 coffees a day on their home equipment than a trained barista making hundreds of drinks. Take all of your tweaking and roll it up into a ball and I doubt anyone could tste the difference of 0.000000001% it makes to anything. A lot of these techniques make perfect common sense and you cannot argue against them, but in reality the difference they make is in your own head
dfk41
Not strictly true, I would argue consistency is key and consistency in a home environment doesn’t equal consistency in a professional environment. I agree that I’m unlikely to taste the difference between using rdt or not but good puck prep definitely makes a difference. I will notice if I get bad channeling which is likely due to a poorly prepped coffee bed(either distribution or tamping). Most cafes will grind straight to portafilter and a tap will leave the coffee pretty level and ready to tamp. A lot of home grinders can’t or won’t do that(dosing cups often make this impossible) so some sort of puck prep, perhaps wdt and then level tamper will be necessary to get the equivalent level of consistency.
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
I have lots of accessories, but the ones I use on a regular basis (the rest I mostly don’t bother) are
Of course I always use a bottomless, just easier and cleaner.
I’ve tried WDT a number of times over the years and remain unconvinced. For reasons unknown I’ve never seemed to get much channeling even with a tap/tamp so perhaps that’s why but I can’t taste a difference in the cup.
La Marzocco Linea Mini - Mazzer Philos
dfk41 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.
Interesting you say this. My daughter uses a bottomless. But, recently, I saw her holding the espresso cup closer to the group at her home. I asked her is it to avoid coffee splashing? She said the coffee consistently tasted a lot better than otherwise. Perhaps, it is something to do with the temperature difference of the coffee in the cup.
Question for those that notice a difference in taste between the spouted and bottomless and primarily drink milk drinks, are you tasting the difference in a straight shot or when diluted (or both)?
Manual lever + bottomless filter.
This is where Decent etc owners are missing out.
The ability to salvage a bad shot and improve an indifferent one 😎👌
Flair 58, Mahlkonig EK43, Kinu M47, 1zpresso ZP6.
JimmyP You talk absolute bow locks……you do not know anything about me. I do know that you seem to get immense pleasure from trolling…..are you inadequate in someway? Is this a replacement therapy?
I know I am being a pleb, but what is a ‘Sintered’ puck screen. I put that into Amazon, and it came up with a brand called NOTSEK, but it had no mention of the word ‘Sintered’. Is sintered a description rather than a brand name? Just out of interest, what make do you use? There are tons out there, and I guess like anything, some much better quality than others.
Pompeyexile I know I am being a pleb, but what is a ‘Sintered’ puck screen. I put that into Amazon
I purchased the one above for my Evo2.
Sintered stainless steel is a metal material that’s made by heating powdered stainless steel to just below its melting point. This process creates a molecular bond between the particles, resulting in a material that can be used for filters….very fine ones.
They make great puck screens, mine was 1.7mm thick but are more difficult to clean. I did consider getting an ultrasonic cleaner for it, but so far, boiling water, puly and an overnight soak has worked OK.
Everyone seems to be using this thing called tinyurl.com now when adding links. For some reason whenever I click on them, all I get is website cannot be found. Any suggestions?
