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Diagnosing naked pours

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  • Diagnosing naked pours

    I just made two shots from my newly acquired naked group handle. Both had good tiger striping. The first had two even streams that never joined into one but no spurts. What does that mean? Distribution, tamping or channeling?
    The second looked much better and had the two streams join into one central stream but the joining happened towards the end of the shot? Should the joining of streams occur early in the pour or doesn't it matter as long as they eventually join?

    I'd love a flow chart of problem solving eg if streams on one side then unlevel tamp. If spurts then channeling etc . Is there such a thing, site?

  • #2
    I'm in the same boat and would love to know what to do about it. Thanks for asking.

    Comment


    • #3
      Originally posted by Col3 View Post
      I'm in the same boat and would love to know what to do about it. Thanks for asking.
      Here's what you do: taste it. If it tastes great, then there's nothing to worry about.

      Should the joining of streams occur early in the pour or doesn't it matter as long as they eventually join?
      It doesn't matter as long as it tastes good.

      Seriously, I once used to sweat this sort of thing. These days I only use my naked handle for backflushing.

      I should add that if the shot doesn't taste good, then your naked may help but the usual suspects are poor quality coffee, crappy grinder, poor dose and distribution. There are a few references online. I used this one and it did help because my shots didn't taste right and my extraction were shown to be uneven.
      http://www.home-barista.com/weiss-di...technique.html

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      • #4
        Hi barri,

        Want to know about 'Espresso; diagnosing naked pf shots'?

        google it.....

        there's a truckload..........

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        • #5
          This one probably has a bit more info specific to Naked Pours, and what to look out for...
          Bottomless Portafilter: Diagnosing Espresso Extraction Problems • Home-Barista.com

          And then there's this one from our very own Ozzy Crema Magazine
          Crema Magazine: Australian Cafes, coffee, lifestyle and more | Go Naked!

          Mal.

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          • #6
            I liked the pics on this one, Mal:
            The Naked Portafilter - I Need Coffee

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            • #7
              Flynauss, you're right and my shots do taste good but I've got a new toy and I've spent an afternoon watching youtube videos and I was trying to emulate the best of them. Mal and chokkidog, I have googled heaps but those links are great. Thanks. BTW my last shot was a perfect double ristretto. It quickly had one central stream with stacks of striping etc. Tasted good as well. The puck looked good after knocking it out. What did I do different? Nothing, I think! Maybe the planets aligned. I do like use the naked. Easier to clean than spouts and when I see that syrupy pour it makes me warm and fuzzy inside.

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              • #8
                Originally posted by chokkidog View Post
                I liked the pics on this one, Mal:
                The Naked Portafilter - I Need Coffee
                Indeed chokki'.... Nice explanations as well...

                Mal.

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                • #9
                  Hi guys, when the coffee first appears does it form a ring around the edge of the basket? If this is the case You may have restricted flow through the centre and could try dosing less and grinding finer or using a convex tamper.

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                  • #10
                    Initially I thought the Weiss Distribution Technique (WDT) was a little over the top but I found that it helped in the early days to achieve even beading.

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                    • #11
                      Originally posted by zingzing View Post
                      Initially I thought the Weiss Distribution Technique (WDT) was a little over the top but I found that it helped in the early days to achieve even beading.
                      Yes, same here. It taught me to pay better attention to distribution, especially at the area near where the handle joins the pf.

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                      • #12
                        Sorry guys, I have found all these techniques a waste of time. Chicago chops, wdt, stockleth, shaking, taping, firm tamps and even levelling make little or no difference. I simply do a timed dose and tamp. Have a look at this video from jetblack espresso. https://www.youtube.com/watch?v=1wGNOLR3yh8 I actually did an advanced training session with them a few weeks ago and confirmed their elegant and simple techniques.

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                        • #13
                          I agree barri...

                          Keeping it simple and being consistent is by far the best way to go about things, and is what I try to do also...

                          Mal.
                          Last edited by Dimal; 27 April 2015, 09:56 PM.

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                          • #14
                            I've been dosing, tamping for ages now.

                            Simple and it works.

                            Now I have a 55mm lever so having a thorough play.... but no chops, razor blades, garden tools or anything complex.

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                            • #15
                              My 2cents...

                              If its not beading from all over and forming a single central cone then its your distribution. Simply put, if you don't have a level surface before tamping then it makes sense that the water will come through the thinest part of your puck.

                              I use to get the donut and a couple of cones that eventually formed into one and this is because I simply use to dose and tamp a smallish mound with no distribution. The coffee tasted fantastic but blonded earlier from the outside while the centre kept pouring nicely if you can imagine it.

                              I now (past couple years) distribute my coffee with a very simple technique - I just tap the pf at its sides with my hand where its needed. So if there's a central mound I tap it left, right, north, south till its level then a tap on the bench to settle the grounds.

                              Pours come out evenly every time and pour for longer. Without the donut happening it means my pours run longer which means more coffee in my cup. By longer I mean 30-35s rather around 25s.

                              Hope this helps.

                              Javabeen.

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