The Perfect Pour

by Byron on Aug 25, 2007 at 8:33 AM

By removing the spouts from the bottom of an espresso group with “lasers”, the pour is all creme …

creme.jpg

Using a bottomless portafilter is like mainlining, freebasing, or the crack of caffeine and it takes practice. I blew threw a pound of beans working on the right grind, tamping, and fill. Occasionally channeling will occur, that’s the…

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