Naked Portafilters...what can they teach us?
I have a naked portafilter for my linea 4EE lamarzocco, i have played around with it with some nice results, but i was wondering if anybody could tell me what different results mean about my extractions. For example, i know that if a shot is slow it might be tamped too hard, or the grind is too fine. If the shot is fast, and blond the grind might be too course, or there might be pitting in the puck....but if i want to use my naked pf to teach my baristas i want to know more. Can anybody help me with more specifics?
thank you!
kate
Replies to This Discussion
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Permalink Reply by victoria fallon on
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http://www.youtube.com/watch?v=DTe4FPPBRdE
this video shows you the extraction and gives tips on other defects to look for when pulling the shot.
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Permalink Reply by Kathryn Swanson on
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Thank you!
That is a good start. I know what to look for when things are going well, but not so much when there are problems.
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Permalink Reply by Brady on
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This is kinda helpful:
http://www.home-barista.com/naked-extraction-common-problems.html
A couple of other general hints...
You want to watch for signs that things are happening uniformly across the bottom of the basket. Generally, you want the shot to bead evenly across the bottom of the basket at the beginning of the shot, and flow evenly with a cone that is centered on the bottom of the basket. This is the result of good dosing, distribution, and tamping. Ristretto flow can vary, due to a much lower amount of flow.
The other big and common defect is channeling - where you'll get a thin jet shooting out from one or two spots, spraying you, the back of the machine, the side of the cup. This results from lots of things, but it generally points to dosing or distribution problems.
Hope this helps.
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this is helpful! I like the pictures that illustrate what the different defects look like.
thanks again brady.
you a one reliable Bx'er
Brady said:This is kinda helpful:
http://www.home-barista.com/naked-extraction-common-problems.html
A couple of other general hints...
You want to watch for signs that things are happening uniformly across the bottom of the basket. Generally, you want the shot to bead evenly across the bottom of the basket at the beginning of the shot, and flow evenly with a cone that is centered on the bottom of the basket. This is the result of good dosing, distribution, and tamping. Ristretto flow can vary, due to a much lower amount of flow.
The other big and common defect is channeling - where you'll get a thin jet shooting out from one or two spots, spraying you, the back of the machine, the side of the cup. This results from lots of things, but it generally points to dosing or distribution problems.
Hope this helps.
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thank you!!! That was really very helpfull.
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