When the Coffee Fest trade show was last in Seattle, we attended “Espresso Techniques, Tools, and Theory,” a class led by David Schomer of Espresso Vivace. The talk addressed several topics, including one that we repeatedly bring up with current and prospective customers:
COFFEE HOUSE OWNERS THAT ARE SERIOUS ABOUT SERVING BETTER ESPRESSO SHOULD BE USING BOTTOMLESS (aka NAKED) PORTAFILTERS AT THEIR SHOPS.
We see THREE advantages to using bottomless portafilters:
- CLEANER ESPRESSO: A barista using a bottomless portafilter can easily clean every part of the portafilter that touches the espresso. This can be done between every shot. This means that no customer’s espresso will contain residue from an earlier shot. With a traditional spouted portafilter, residue invariably builds up in the spouts, the bottom of the portafilter, and the bottom side of the portafilter basket. This ends up contaminating all but the first espresso of the day.
- EASIER TO TAMP: Because the flat bottom can rest on the counter top, a barista will find it easier to make a firm tamp as well as a flat/level tamp. Both steps are critical for achieving even extraction.
- BETTER QUALITY CONTROL: A barista using a bottomless portafilter can see every aspect of the espresso pour: The first drop, the last drop, and everything in between. A barista will find it much easier to judge when grind settings need adjustment. Moreover, should a poor tamp lead to channeling and uneven extraction, the barista will get visual indications that the shot should be discarded (i.e. a stream that moves around or development of a second stream). Because traditional spouted portafilters obscure most of the flow, baristas using standard portafilters find it very difficult to recognize poorly-made shots.
Want to Learn More about Espresso Extraction? Visit the Educational Resources section of our website.