Green Coffee Buying Club
Coffee Discussion boards => Hardware & Equipment => Topic started by: doveguy1 on May 16, 2008, 10:30:44 PM
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Bottomless (Naked) Portafilter - used for the first time with a 21 gram basket and I love it, cool stuff!!
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Just make sure you pull your shades before you start - your neighbors might be espresso voyeurs ;D
Oh, and glad you went with 21...17 or 18 might be legal, but there just isn't much substance there until you get into the 20's.
-Stubbie
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Did you notice that those 21g baskets are slightly wider?
I have 2 tampers in 58mm and one 57mm none of my tampers are able to get the same extraction rate on a 21g basket.
I have tried NSEW and everything else I could think of. Anyone here got any good tricks? For me the extraction always starts as a outside rim with the 21g's...
Please give pics of the 21g extraction you guys get. There is no way it is undoable!
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This thread gets the 'Best Subject Title Award' IMO.
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Did you notice that those 21g baskets are slightly wider?
I have 2 tampers in 58mm and one 57mm none of my tampers are able to get the same extraction rate on a 21g basket.
I have tried NSEW and everything else I could think of. Anyone here got any good tricks? For me the extraction always starts as a outside rim with the 21g's...
Please give pics of the 21g extraction you guys get. There is no way it is undoable!
First drop about to fall...
(http://farm1.static.flickr.com/212/471641306_1d5d71a6c6_o.jpg)
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Shaun, did the rim show first? it looks very similar to what I experience, though I think my center baldness might be slightly more pronounced. Do you also have about 1 mm between rim and tamp at every edge? I know there are different 21g baskets.
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Shaun, did the rim show first? it looks very similar to what I experience, though I think my center baldness might be slightly more pronounced. Do you also have about 1 mm between rim and tamp at every edge? I know there are different 21g baskets.
You know, it really depends on how careful I am with my distribution and all the other factors. I must also mention that I know it should be the same for every bean but some beans or blends are a bit more resistive to a perfect "complete screen fill" and can be a bit splotchy at times. Sometimes I will get rim show first, today was an example where I was pulling Daterra Monte Cristo, yesterday didn't have rim show first and I was pulling Harrar Bagersh. Granted, today was a bit of a rushed technique as it was a late-day shot and wasn't as precise as I should have been.
I do have approx 1mm at the edge and I'm using a Reg Barber. I've tried a pile of different techniques to defeat the rim show, something that might help you is as follows:
Do your distribution as you typically would, WDT or whatver, when you get to the finger distribution (whether you use Stockfleth's or modified-whatever) create a smallish crater in the center with the circumference built-up just a bit more. This is a subtle elevation difference but will only be understood with practice. Then I use either a NSWE tamp or a nutating (rotating around a center point so the edge gets a seal) motion followed by a straight down tamp at 30lbs. All of this is dependent on my mood at the time and how I feel the bean needs to be pulled.
Let me know how you make out with it.
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I have been wondering whether that crater thing will help. I will try it. I have a good 1mm between tamper and edge no matter how deep I tamp, so i def. have to do something about it. I will let you know how I make out.
Felix
PS: The difference between beans is definitely something I experience too. I am not sure if it is the beans or the roast difference between batches, but I suspect it is connected to amounts of oil that are free.
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I think it's a few things but certainly oil is a large piece of that puzzle.