What to do with portafilter between drinks

[Barry O'Speedwagon]

I've heard that leaving the portafilter in the group head all the time refugee the life of the group head seal, so I leave it out until I go to bed, then put it in to warm up for the next morning when the machine comes on.

Does anyone know if this is true?

I would imagine that it is true, but exactly how great an effect it has I couldn't say. Obviously, the amount of time that you are applying force (and changing force and being exposed to changing temperature) to the group seal affects the wear and tear on it.

[level3ninja]

I've heard that leaving the portafilter in the group head all the time reduce the life of the group head seal, so I leave it out until I go to bed, then put it in to warm up for the next morning when the machine comes on.

Does anyone know if this is true?

[GrahamK]

On the odd occasion I've forgotten to knock out the used puck, it does not take too long before the puck starts to stick to the porta-filter, become a right pain to lodge, and requiring a good scrubbing to clear the holes. Don't reckon it does not do much for the shower screen either. Possibly OK practice to use in busy Café?

GrahamK

[saeco_user]

I was advised to do the same things many years ago when I did a barista course.
It may be useful in a commercial environment where you are regularly emptying the portafilter anyway.
At home I just found that as the puck dried out it blocked up the filter basket and I had to wash it out before use.
Definitely no longer leave the puck in.

[LeroyC]

What to do with portafilter between drinks

To be honest that advice sounds so bizarre that I'm left wondering whether this is yet another troll thread.

Did he also say to leave the cheese in the jaffle maker?

No this is a fairly well known 'technique', if we can call it that. It's pretty old though and is more a North American thing (you'll see it mentioned more on CG and HB). As Barry said it's supposed to support greater temp stability in the PF.
Id say that if you're getting a metallic taste in your shots you've got bigger problems that you probably shouldn't be masking by leaving the puck in the PF. Not great advice really, whatever the reasoning.

[Barry O'Speedwagon]

As far as I understand, the reason why some advocate leaving the puck in portafilter is that it promotes greater temperature stability in the portafilter (not because of metallic tastes). Obviously that comes with the downside effects noted above.

[herzog]

Now I did a barista course not long ago and they recommend after the espresso is made the portafilter is left on the group head with the old puck between drinks to prevent a metallic taste.

To be honest that advice sounds so bizarre that I'm left wondering whether this is yet another troll thread.

Did he also say to leave the cheese in the jaffle maker?

[Yelta]

Similar to what others describe.

Never leave puck in PF.

I pull the shot, if I'm making another cup, I knock the puck out, rinse PF and basket under tap, lock in ready for next shot.

End of session, I knock the puck out, remove basket, rinse PF and basket under tap, back flush with blind filter, lightly lock PF in ready for next session.

[TampIt]

At home I pre and post flush every group of shots so the p/f & basket is always pretty clean. I actually soak my p/f(s)* "overnight / between uses" in rainwater in a 600ml jug(s)* until the next "shot time" draws near. Then ideally I give the p/f about ten minutes in the machine to warm it up partially. A quick preflush gets everything up to temp and "ready to rock". After all the shots, I post flush and clean the group ready for the next onslaught.

"Doing the soak" means that the basket never clogs up with old grounds - a pet peeve of mine. Hint: Try using the p/f & basket with the puck left in for a week, try to clean it and then grab a magnifying glass to see how much crud is still in the basket. You may be shocked.


TampIt
p/f(s)*: I have three naked p/fs for my usual machine, however unless the ravening hordes are due I only have one p/f & basket for my normal day to day use. I also have two and a bit sets (7,15,18,20 & 22g) of VST baskets, so often I match a relevant sized basket to a p/f so it is handy (i.e. speed things up under pressure). In an extreme (40+ people), I haul out my 2 group La Pav and run two machines / three groups / six naked p/fs. All gear not in daily use is kept dry & pristine and all current p/fs & baskets are cleaned & soaked ready for the next time. Multiple jugs also help when pulling shots for a crowd.

[Uji86]

Yeah, this is what I have been doing. Just seems wrong leaving the puck in the pf. Will be interesting if anyone chimes in

[artman]

Sounds like a bad thing to do. As above, knock out puck, wipe basket, quick rinse of the group and lock PF in (gently) ready for next time.

Cheers

[Dimal]

Hmmm...

Never do that anyway.
Always knock the puck out, rinse the filter basket out under the Group and 'snick' the Group Handle back in to keep warm until the next shot is due.

Mal.

[Uji86]

Hi all.

Picked up my self a rancilio s24 and a super jolly recently. Using a rancilio naked portafilter. Really enjoying my new passion in chasing a perfect coffee.

Now I did a barista course not long ago and they recommend after the espresso is made the portafilter is left on the group head with the old puck between drinks to prevent a metallic taste. Seems odd to me leaving a puck in there getting all manky. What does everyone else do?