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Why (using) a bottomless portafilter???
Therefore we have several reasons:
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Find and correct the problem: bottomless portafilters make it possible for the Barista to find the problem immediately. If the Tamper (the technique to press the grist back into the strainer) was conducted correctly; when the extraction strongly leans to one or another side, the pressure was carried out uneven.
- Furthermore there is a variety of diagnostic possibilities a bottomless portafilter has to offer. The result becomes visible unadulterated and fast. Did you chose the right freeness? …the pump pressure? …the temperature? …a brilliant possibility to recognise a perfect espresso right away or rather to optimise the technique within a short time without doing tests that last for hours.
- The use of bottomless strainers leads to approximately 50% more crema because the Espresso does not get in touch with any other surface but strainer (filter-) bottom. The taste is well-defined, more exact, longer-lasting… and all in all rounded down and sweeter. We do not even want to start talking about cleanliness of portafilters and leakages. Everybody knows that even with a frequent cleaning those parts are likely to become filthy again within a short time. You can clean a portafilter after every brewing session; no old coffee can adulterate the ultimate sensation of taste. Therefore, cleaning of portafilters with aggressive purifiers becomes unnecessary.
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bottomless
