Want to know what espresso looks like when brewed?

[Descartes]

I know there are some coffee fans on ATOT, so I thought I'd spread some love for all things coffee.

In the geek world of espresso there exists the idea of a "naked" portafilter. For those not familiar, the portafilter of an espresso machine is an assembly that accepts the coffee and is subsequently "locked" into the espresso machine. It's the black handle sticking out perpendicular to the espresso machine. This is my apartment setup while away from home, so the portafilter you see isn't the "naked", but they look pretty much the same.

Ok, now for some pictures of the actual pour itself.

This is the start of the pour. You can see how it starts to develop. For those not familiar, real espresso is brewed under ~9 atmospheres of pressure, and what you see developing is the espresso finally breaking free after being under ~7 seconds of pressure. It hangs like honey.

The pour is developing. Note the little ball of espresso as it's dropping into the cup. This is known as crema, a polyphasic colloidal foam. It usually settles out in the cup, but it's one indicator of a quality shot.

Another showing how the recalcitrant espresso refusing to enter the cup.

Finished product: Cappuccino. Another view.

Anyway, that's all. I'm probably not going to score much interest, but I thought I'd try.

 

[imported_Pablo]

Neat pics.

 

[Schadenfreude]

Veeeery purdy.

 

[everman]

Nice

 

[Nomada]

Looks like something out of Doom 3. Spiffy!

 

[AnyMal]

I hate you because I'm jealous

 

[BW86]

mmmmm. I'm so jealous

 

[ArmenK]

What is a "naked" portafilter?

 

[icejunkie]

Very nice!

 

[everman]

Originally posted by: ArmenK
What is a "naked" portafilter?

The handle with the basket where the coffee grounds go in is the portafilter. Normally there are two spouts on the bottom of that. In these pics, what you see is when you cut that bottom part off, thus "naked".

 

[ArmenK]

Originally posted by: everman

Originally posted by: ArmenK
What is a "naked" portafilter?

The handle with the basket where the cofee grounds go in is the portafilter. Normally there are two spouts on the bottom of that. In these pics, what you see is when you cut that bottom part off, thus "naked".

So what is the advantage of having it with/without spouts?

 

[Brutuskend]

DAMN IT.

Now I have a strong urge to fire up my Espresso machine...

 

[Descartes]

Originally posted by: ArmenK
What is a "naked" portafilter?

Sorry, I guess I forgot to explain it!

Look at this very poor picture form a while ago. See how the bottom of it is threaded? Normally spouts are screwed onto the bottom, and this distributes the espresso somewhat equally to two cups, if desired (assuming you're pulling a double with a double spout). In this picture I removed the spouts.

Anyway, so look at this picture again. No threaded bottom, no spouts; the bottom has been completely cut off exposing the filter. This is where the term "naked" came from.

Make sense?

 

[alien42]

that i$ a $weet e$pre$$o machine

 

[ironcrotch]

Damn it, all I have is Folgers

 

[Descartes]

Originally posted by: ArmenK

Originally posted by: everman

Originally posted by: ArmenK
What is a "naked" portafilter?

The handle with the basket where the cofee grounds go in is the portafilter. Normally there are two spouts on the bottom of that. In these pics, what you see is when you cut that bottom part off, thus "naked".

So what is the advantage of having it with/without spouts?

Several:

1) It helps you refine your process. The naked is very unforgiving, and any flaw in your process will become manifest in the pour. It helps improve your overall quality.
2) The crema as I described in the first post is more pronounced. There's very little inhibiting it before it enters the cup. If you consider a normal portafilter the espresso first comes in contact with the bottom of the portafilter, then the hole, then the spouts, and finally the cup. This somewhat compromises the crema as it takes more time to deliver to the cup, robs it of volume as some is left behind, etc.
3) It's damn cool.

 

[everman]

Originally posted by: ArmenK

Originally posted by: everman

Originally posted by: ArmenK
What is a "naked" portafilter?

The handle with the basket where the cofee grounds go in is the portafilter. Normally there are two spouts on the bottom of that. In these pics, what you see is when you cut that bottom part off, thus "naked".

So what is the advantage of having it with/without spouts?

Well for one, you can take pictures like that You can also spot errors in your technique more easily: if there is any channeling in the process, you can spot that very easily. They also require less cleaning, and less thermal mass to heat up.

Personally I always use a naked portafilter now, it's just more fun.

 

[SynthDude2001]

:thumbsup:

 

[Descartes]

Originally posted by: everman

Originally posted by: ArmenK

Originally posted by: everman

Originally posted by: ArmenK
What is a "naked" portafilter?

The handle with the basket where the cofee grounds go in is the portafilter. Normally there are two spouts on the bottom of that. In these pics, what you see is when you cut that bottom part off, thus "naked".

So what is the advantage of having it with/without spouts?

Well for one, you can take pictures like that You can also spot errors in your technique more easily: if there is any channeling in the process, you can spot that very easily. They also require less cleaning, and less thermal mass to heat up.

Personally I always use a naked portafilter now, it's just more fun.

:thumbsup:

 

[Descartes]

Originally posted by: ironcrotch
Damn it, all I have is Folgers

This was Yemeni Mokha Mattari, Papua New Guinea Kimel, and a little Indian Monsooned Malabar roasted yesterday--just a little fresher than Folger's

 

[everman]

Originally posted by: Descartes

Originally posted by: ironcrotch
Damn it, all I have is Folgers

This was Yemeni Mokha Mattari, Papua New Guinea Kimel, and a little Indian Monsooned Malabar roasted yesterday--just a little fresher than Folger's

Isn't that little early for a monsooned malabar roast? I usually let anything with that rest at least 2-3 days.

 

[sonambulo]

damn, descartes. offhand, do you know what it would cost to buy a machine that could brew like that but keep up with a 15 table restaurant?

 

[Descartes]

Originally posted by: everman

Originally posted by: Descartes

Originally posted by: ironcrotch
Damn it, all I have is Folgers

This was Yemeni Mokha Mattari, Papua New Guinea Kimel, and a little Indian Monsooned Malabar roasted yesterday--just a little fresher than Folger's

Isn't that little early for a monsooned malabar roast? I usually let anything with that rest at least 2-3 days.

For blands that attempt to display a prominent MM character, yes; however, I more often add MM for just the slightest bit of pungency and an increase in body to help balance the fairly low-bodied Yemeni and PNG. Also, given the profile of the Yemeni I didn't want to mute it with MM notes. I personally love MM, but it's also one of the first things I'll pick up if there is a lot in a blend.

Also, I'm traveling around so much that I haven't the luxury of waiting for a blend to rest before consumed. I don't know when I'll be back, so I roast on demand. My preferred roaster is also at home, so while in this apartment I have to make compromises.

 

[Descartes]

Originally posted by: sonambulo
damn, descartes. offhand, do you know what it would cost to buy a machine that could brew like that but keep up with a 15 table restaurant?

That would depend on a few things:

1) How many of those tables actually order an espresso drink.
2) Are they ordering just espresso or are they instead ordering more milk-based drinks?

Ultimately what you'll need is sufficient boiler capacity, and likely a dual boiler machine. You could probably get away with what's known as an HX if you had sufficient boiler capacity, but that might be pushing it. The capacity of the boiler largely determines how many drinks you can brew in succession. If you're creating a lot of cappuccinos you'll likely exhaust a smaller boiler rather quickly, and while more water can be brought into the boiler you'll suffer a temperature degradation that will compromise subsequent drinks. This isn't just a pedantic notion, it's an easily identifiable problem to anyone who knows espresso.

I'd really have to know more about the capacity you wish to accommodate, because you could be looking at anything from a La Spaziale dual-boiler (~$1800) to an entry-level La Cimbali, La Marzocco, or commercial Rancilio; each will set you back several thousand.

I would look at Chris Coffee to get an idea of pricing. Let me know if I can answer any questions!

 

[0roo0roo]

thats some hardcore sh*t u got there descartes u lucky boy u.

all i have in frontof me is yuban i got as free sample. damn those senseo pod things.. i just ripped open 3 and tossed it into my normal coffee maker it works i guess