Uneven extraction not evenly distributed across the Porto filter this means that you need to break up your coffee grounds more and tap them at an even distribution maybe you’re slightly at an angle and that’s why first dissolving one half of the puck first, which is also leading to premature blonde Ing and overextraction in areas you can see once it finally starts to come out of all of the holes or most of them… Areas are dark and others are almost translucent, all you need to do is make sure you polish off a very Flat puck preparation and make sure you distribute the grains evenly before pressing and your shots will come out even creamy won’t be under or overextracted you’ll be sweet
Haha I love this. This short copped a bit of hate, but for anyone just trying to understand dialing in or getting a bottomless this is PERFECT advice. I filmed this ages ago and just didn't upload, looking back over it the other day I noticed all the same - you can definitely see the uneven extraction... but it was literally my first pull. Better WDT, improved grinder, more even tamp, dosage corrected all turned this hobby into a daily science experience that I (and Stace) love.
@@DanegerAndStacey hell yeah I think we've all been through it lol it's a daily practice but once it gets dialled in man it's satisfying. it's so crazy that probably six or seven months ago I had no idea what the hell was even happening or what it referred to but now I can see a video and I can almost distinguish what it would taste like based upon watching it. you can tell when someone has a great coffee by the certain distinguishing markers that show how they prepped it but yeah they open Portafilter and a little tiny mirror watching it is the best way to learn
@@DanegerAndStacey you might be into the flair pro 2. That's what I started on, it's really amazing, because it gives you the options of coming up with your own Shot pull profiles. You can experiment at lower pressures or ramp up and hold or do descending profiles, and you get in touch with the machine and the pressure. I'm seeing a lot of high-end technical espresso machines trying to emulate that now digitally, some of them have two phase pressure dials on the head. But you don't need all that stuff stuff you can do it all just from feel.
It is NEVER "Just Coffee". It does not matter if you are thinking about the cup of remote gas station pot of coffee that was brewed who knows when, or the cup from a starbucks. It doesn't matter if it's the cup of coffee at a restaurant after a meal, or the cup you make in the morning: It's never JUST Coffee, like it's never JUST tea. This drink, is a part of a cultural ritual - and Coffee is very much tied into the fabric of our cultural history in the West, as the Introduction of Coffee paved the way to shifting from an alcohol beverage - to well, Coffee, with the opening of Cafe's and the sharing of information in these common places. So no: It's never JUST Coffee, no matter how much you might take it for Granted. Oh, and good home espresso is absolutely, 100% a rabbit hole. If you aren't serious about good coffee, I don't recommend a home espresso machine: I recommend a french press, or a good drip coffee maker. But I will recommend you look into a good grinder, no matter how you make your coffee.
imagine being that excited about coffee
What's your hobby? Just asking so I can take the piss out of you as well
please do a whole coffee video!
Haha the hate would be immense I think based on the feedback we've had online for this video on different channels 🤣We love it though!
Nice keep doing what you do and ik youll get big
Not just that it is easier to clean compared to the oils that build up in the twin spout portafilters that are annoying to clean
So true! I cleaned out our OG portafilter and the build up in there is annoying
What is the Brand of the Portafilter? Thank you
Just Temu! I kept the basket from the Breville - 54mm - and it went perfectly with the bottomless
@@DanegerAndStacey thank you 🙏 will try it with my Sage.
Uneven extraction not evenly distributed across the Porto filter this means that you need to break up your coffee grounds more and tap them at an even distribution maybe you’re slightly at an angle and that’s why first dissolving one half of the puck first, which is also leading to premature blonde Ing and overextraction in areas you can see once it finally starts to come out of all of the holes or most of them… Areas are dark and others are almost translucent, all you need to do is make sure you polish off a very Flat puck preparation and make sure you distribute the grains evenly before pressing and your shots will come out even creamy won’t be under or overextracted you’ll be sweet
Haha I love this. This short copped a bit of hate, but for anyone just trying to understand dialing in or getting a bottomless this is PERFECT advice. I filmed this ages ago and just didn't upload, looking back over it the other day I noticed all the same - you can definitely see the uneven extraction... but it was literally my first pull. Better WDT, improved grinder, more even tamp, dosage corrected all turned this hobby into a daily science experience that I (and Stace) love.
@@DanegerAndStacey hell yeah I think we've all been through it lol it's a daily practice but once it gets dialled in man it's satisfying. it's so crazy that probably six or seven months ago I had no idea what the hell was even happening or what it referred to but now I can see a video and I can almost distinguish what it would taste like based upon watching it. you can tell when someone has a great coffee by the certain distinguishing markers that show how they prepped it but yeah they open Portafilter and a little tiny mirror watching it is the best way to learn
@@DanegerAndStacey you might be into the flair pro 2. That's what I started on, it's really amazing, because it gives you the options of coming up with your own Shot pull profiles. You can experiment at lower pressures or ramp up and hold or do descending profiles, and you get in touch with the machine and the pressure. I'm seeing a lot of high-end technical espresso machines trying to emulate that now digitally, some of them have two phase pressure dials on the head. But you don't need all that stuff stuff you can do it all just from feel.
Woah!
❤️
Jesus Christ all that work for half a sip
Haha that's 40grams of liquid gold right there
Why so dramatic 😂 It’s just a coffee
Let him have his hobby. The little joys in life are what make it worth living.
@@palmolive4541 it must be a parody
It is NEVER "Just Coffee".
It does not matter if you are thinking about the cup of remote gas station pot of coffee that was brewed who knows when, or the cup from a starbucks. It doesn't matter if it's the cup of coffee at a restaurant after a meal, or the cup you make in the morning: It's never JUST Coffee, like it's never JUST tea.
This drink, is a part of a cultural ritual - and Coffee is very much tied into the fabric of our cultural history in the West, as the Introduction of Coffee paved the way to shifting from an alcohol beverage - to well, Coffee, with the opening of Cafe's and the sharing of information in these common places.
So no: It's never JUST Coffee, no matter how much you might take it for Granted.
Oh, and good home espresso is absolutely, 100% a rabbit hole. If you aren't serious about good coffee, I don't recommend a home espresso machine: I recommend a french press, or a good drip coffee maker. But I will recommend you look into a good grinder, no matter how you make your coffee.
@@formes2388 yeh, but I don’t blow my beans in orgasmic ecstasy when I pull my Flair for an espresso 😂
But that first time you unboxed it, pulled your first shot and showed your significant other you definitely did. Judgey judgey.