naked portafilter

[talbashan]

hi everyone,
got my naked portafilter yesterday and have already gone through half a kg of beans trying to perfect it. id like to hear about your experiences with a naked P/F, tricks, tips etc.
i still cant seem to get my shots to look like the photos (www.espressoporn.com etc)
thanks,
tal

[fringe_dweller]

Re: naked portafilter

How do they look at the moment?

Im still on the learning curve with this but most issues can be fixed by either distribution or tamping differently.

Grant

[Boris]

Re: naked portafilter

talbashan, you dont mention what machine you have, and while it shouldt make a huge difference, it does come into play. Dosing principles stay the same with the naked PF as with a regular double PF. If youre using a double basket fill and tamp as described a zillion of the other posts. Slightly over fill, tap on the bench a few times to settle, if you now have less than a full PF, top up, tap again, level off if you have too much and tamp the living bejesus out of it. 30 lbs of pressure is alot in a little basket. You shouldnt have to force the PF into the machine, but it should tighten as it reaches its perpendicular position. If you dose correctly you shouldnt have any major dramas.

Two things to consider, unless youre using the same dosing method and bean with the same freshness, youll struggle to replicate the image youve seen. Bean type and freshness will always determine what the pour looks like. Some pour more blonde than others, and a stale bean wont provide that sweet thick aerated almost toffee consistencey crema.

Lets assume youre dosing correctly, I highly recommend you search out some fresh beans and have another go.

Be warned, home roasting inevitabley leads to dissatisfaction with supermarket coffee. ;D

Boris

[talbashan]

Re: naked portafilter

hi boris,
thanks for your reply.
i have a gaggia classic and a rancilio rocky grinder. the beans i get from a local roster (Elbon in double bay, sydney). hes won awards (proudly on display) so i assume that his roasting is up to standard.
other than that, ill try again and with different grinds. practice i guess....
cheers
tal

[mattyj]

Re: naked portafilter

also, keep in mind, a lot of those yanks at espressoporn.com etc tend to use triple baskets. I seem to find it easier to get better shots out of a larger basket ... less channelling etc

[robusto]

Re: naked portafilter

And also keep in mind, its going to take more than half a kilo of beans to be on the right side of the learning curve.

Robusto

[talbashan]

Re: naked portafilter

ye, im still practicing. another problem that i havent thought about is the fact that now a double basket is giving me one cup of espresso.. ie its very strong, perhaps too strong for my liking.
can i just stop the flow of water earlier than usual? will that affect the taste in a negative way?
thanks again,
tal

[robusto]

Re: naked portafilter

A double basket is not twice as strong as a single -- it merely has twice as much coffee and water. A single is 30 mls, a double is 60 mls.

It is far easier to pull a double than a single. You can, of course, drink only half -- it will still be just as strong, but not as much of it. But somewhat on the wasteful side.

Or you could dilute it. (perish the thought).

If you stop the flow early you wont extract all the necessary flavoursome oils from the grounds.

Robusto

[talbashan]

Re: naked portafilter

i see, robusto. so when i get to 30ml stop the flow.
i have tried with the single basket but can never pull a good shot. especialy with the naked PF.
while were discussing it, when you pull a shot with a naked PF, how long before the dripping coffee forms a single stream? in my case it can take about 20sec. it starts as a dark brown (with tiger strips) drips coming down (about 3 of them) and slowly they form a single stream. im not sure that im making sense
just trying to compare mine with others to see if im on the right track.
thanks
tal

[robusto]

Re: naked portafilter

You stop the extraction when you get to 30 mls only if you are using a single basket. That is, unless you are aiming for a ristretto from a double basket. Confusing, isnt it. If you find the normal extraction "strong" you probably wont like a ristretto.

You may well have to go the way of normal extractions, then diluted with hot water. Or add milk.

Robusto