- NEW STUFF !
- Coffee Beans
- Coffee Makers
- Cold Coffee Making
- Coffee Grinders
- Machine Cleaning
- Coffee Accessories
- Coffee Machine Spares
- Bottomless Filters
- Water Filters
The baskets that come with the bottomless are usually 14 – 16 Gram capacity doubles. They are interchangeable, that is you can use your existing compatible single and double versions without any problems. It should be noted that singles do not work very well, with the exception of the Marzocco single basket which works extremely well, subject to compatibility, those of which are known being Iberital, Faema and Rancilio.
Using these Portafiltas will give you more height to work with when making coffee, this is another advantage gained by not having any spouts, you have more room between the chassis and the machines group head to work with, this is particularly useful if you want to use a taller or 'takeaway cup' to serve your drink into.
If you get the tamp right the pour from the bottomless will resemble a cone shape, this is what you should be aiming for.
About Bottomless Portafiltas.
These filter holders are in many respects the same as the standard ones that you get with any coffee machine, except for the fact that they do not have a spout attached to the bottom, not only do they not have a spout attached, as the underside is non existent.
Although this may seem a little insignificant, this small change makes a big difference and when it comes to making coffee, this tool changes everything, it's coffee like you have never tasted before.
The coffee pours straight from the basket into the cup, this results in the coffee having less contact with solid objects, such as the internal wall of the Portafilta and the spout, as a result the coffee is extracted in a more direct and natural way.
This results in the temperature being maintained and consequently you get a thicker and tastier Crema layer, Crema is the result of oils from the coffee beans being heated up, which is why it floats, in theory the more heat you have the better the Crema, the less disruption this has on the journey the thicker it comes out.
However it should be noted that if the water is too hot it will nuke the coffee resulting in less taste.
So now you know the theory behind the concept, what else do you need to know? Well the fundamental difference between a good bottomless and a bad one is the build quality.
There are some available that are 'modified from standard'. These are standard items that have been crudely chopped horizontally along the centre leaving a nasty sharp or ragged edge. So not only do they look a bit tatty but they could also prove to be dangerous.
The ones we supply are the best we have seen. They are specifically cut and then chromed afterwards and that is the important thing to watch out for. Our models are smooth and properly finished in the factory, so you can be sure that when you buy this product from us you'll get the best there is.
A Great Barista Training Tool.
In order to get the best out of these you really do need to tamp straight. Failure to do this will result in channels of coffee shooting off in odd directions. For that reason it is now recognised as one of the best training tools for a barista available.
Don't let that put you off , the benefits of use far outweigh the down side. The bottomless can be laid flat on a tamping mat because it has no spout connected to the base, using your arm with the elbow above and in-line with your wrist, allows you to easily tamp straight, imagine your arm and coffee tamper in unison acting as a piston and you're half way there already.
It really does not take that long to master the technique and it's like riding a bike, you will never forget how to do it and you will be pleased you took the time to learn something new and useful.