The Perfect Pour

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 splashing you see on the Rancillio, but when you get it right, the perfect pour, it’s a cup of creme.



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