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Permalink Reply by Brady on May 20, 2012 at 1:55pm

Hi Harley,

Welcome to bX. Unfortunately, I don't think you'll be able to find a bottomless portafilter or much in the way of custom parts for any of the machines you've listed. Your best source for custom bits is Espresso Parts, but they focus more on commercial stuff.

If you really wanted, you might be able to cut the bottom off of one of your portafilters to make it bottomless. Check around on the interwebs about how to do this.

Bottomless portafilters are great training aids. That said, I'm not sure they actually yield better shots. Fluffier crema, for sure, which can drive people to pull shorter shots, but not really "better".

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Permalink Reply by Larz Robison on May 22, 2012 at 6:28am

Brady pretty much nailed this one.  I remember reading a thread somewhere around here where someone described how they modified their portafilters using power tools and then just smoothed the edges out.

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Permalink Reply by Nick Leichtentritt on May 24, 2012 at 1:41pm

Hi Brady, 

Like Harley I am also new to Barista Exchange & the coffee business.  You mentioned that a naked portafilter creates a fluffier crema,  does the fluffier crema significantly change the taste or mouthfeel?  For the better?   I've considered buying some naked filters for my new shop do you (or any one else reading this post) have any training tips  for baristas new to these portafilters?    
Thanks!

Brady said:

Hi Harley,

Welcome to bX. Unfortunately, I don't think you'll be able to find a bottomless portafilter or much in the way of custom parts for any of the machines you've listed. Your best source for custom bits is Espresso Parts, but they focus more on commercial stuff.

If you really wanted, you might be able to cut the bottom off of one of your portafilters to make it bottomless. Check around on the interwebs about how to do this.

Bottomless portafilters are great training aids. That said, I'm not sure they actually yield better shots. Fluffier crema, for sure, which can drive people to pull shorter shots, but not really "better".

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Permalink Reply by Keith Eckert on May 24, 2012 at 6:48pm

Like Harley I am also new to Barista Exchange & the coffee business.  You mentioned that a naked portafilter creates a fluffier crema,  does the fluffier crema significantly change the taste or mouthfeel?  For the better?   I've considered buying some naked filters for my new shop do you (or any one else reading this post) have any training tips  for baristas new to these portafilters?   

I think if they are used as the day-to-day portafilter comes down to a preference debate. 

They are, however, really great training tools as they allow the extraction to be directly viewed.  Pre-infusion, tamp consistency, channeling, spouting and such can easily be monitored.  Great for training and for keeping a barista in-form from shot-to-shot through the day (in a sense they force better technique).   It is also easier to see when a shot starts to "blond", an indicator most of the desirable solubles have been extracted and a good time to end your pull. 

I know espresso machine manufacturers like Slayer Espresso exclusively use bottomless portafilters and have a cool built in mirror for the barista to monitor the extraction through. 

Keith

www.VeniaCoffee.com

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Permalink Reply by Nick Leichtentritt on May 24, 2012 at 7:18pm

Thanks Keith-  mirrors under the group head is a pretty cool idea.  I'm buying a Lamarzocco but I don't see why I couldn't custom fit some mirros myself.    

Thanks 

Keith Eckert said:

Like Harley I am also new to Barista Exchange & the coffee business.  You mentioned that a naked portafilter creates a fluffier crema,  does the fluffier crema significantly change the taste or mouthfeel?  For the better?   I've considered buying some naked filters for my new shop do you (or any one else reading this post) have any training tips  for baristas new to these portafilters?   

I think if they are used as the day-to-day portafilter comes down to a preference debate. 

They are, however, really great training tools as they allow the extraction to be directly viewed.  Pre-infusion, tamp consistency, channeling, spouting and such can easily be monitored.  Great for training and for keeping a barista in-form from shot-to-shot through the day (in a sense they force better technique).   It is also easier to see when a shot starts to "blond", an indicator most of the desirable solubles have been extracted and a good time to end your pull. 

I know espresso machine manufacturers like Slayer Espresso exclusively use bottomless portafilters and have a cool built in mirror for the barista to monitor the extraction through. 

Keith

www.VeniaCoffee.com

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Permalink Reply by olivier dutil on May 24, 2012 at 8:59pm

Hi Nick , there is a good tutorial on espresso part website about naked portafilter.

http://www.espressoparts.com/bottomlessnakedportafilterswhy

, us it in my shop and i dont really think that it make a better coffee but it sure help for training and also to make nice americano wiht thew 16 0z cup

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Permalink Reply by Nick Leichtentritt on May 26, 2012 at 10:13am

Thanks Olivier!

olivier dutil said:

Hi Nick , there is a good tutorial on espresso part website about naked portafilter.

http://www.espressoparts.com/bottomlessnakedportafilterswhy

, us it in my shop and i dont really think that it make a better coffee but it sure help for training and also to make nice americano wiht thew 16 0z cup

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