I agree you will always notice a few spays here and there but as long is it's not a mess and the flow is one smooth stream and extraction time is around 25seconds you are doing it right
@@espressodoctor I thought I was doing something wrong, always have one little squirt with few drops no Mather what I did and have all this tools except puck screen :) I measure when I ground coffee not beans and the best way is to measure output, is , direct on output but on my icona there is no space to put scale. Sometimes my coffee tasted bitterish with 16gr and 25sec output.
I always put the portafilter back into the grouphead after throwing away the puck and flush it. This way my grouphead and my portafilter are always clean for the next espresso
@@espressodoctor thanks, will do. gave the filter a thorough rinse this morning but still spluttered everywhere! i'll try those other tips and be more careful with my measuring and tamping
Hello and great video. I have the barista touch and wanted to get a bottomless pf. I got the normcore 54mm and it seems way bigger and my puck is always soaked where as before it was completely dry and hard. I tried to add more coffee 19 and sometimes. 20 instead of 18. I was going to return this porta. What do you think?
Try 20.5g or 21g and 1 setting finer than what you would usually do with the regular portafilter for that specific coffee and then try adding half a gram but i doubt it should require more than 22. For me its usually 20.5g
I have the same machine and cannot get more than 15g into the stock portafilter. I often hear it should take over 18. What am I missing? I'm also just generally having a lot of trouble pulling a decent shot. I think I've just gotten used to really bad espresso at this point...
That's impossible, you must be grinding your coffee too course, what setting are you grinding your coffee on? Maybe watch this guide could help you ruclips.net/video/BnIzjrVnlgc/видео.html
@@espressodoctor I know it depends on the beans, but I’m usually grinding espresso roast coffee on between 4-6 on the dial. Looks like you’re on 10! I’ve never been even close to that. Anything coarser than 6, it just runs through way to fast. I’m weighing, declumping, carefully tamping, etc. I’m going through this meticulous process every time, and it’s always bad. My wife just rolls her eyes and asks for a pour over. 😂
Isnt 10 going to be finer? Qre you sure youre going the right direction on the nunber scale? Coarser grind will make it harder to put more than 15 grams the double basket also has walls that go straight down and not angled @bradharman3055
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I think the channeling is always on, in few o r huge ammount :L but always exists . great video! :D
I agree you will always notice a few spays here and there but as long is it's not a mess and the flow is one smooth stream and extraction time is around 25seconds you are doing it right
@@espressodoctor I thought I was doing something wrong, always have one little squirt with few drops no Mather what I did and have all this tools except puck screen :) I measure when I ground coffee not beans and the best way is to measure output, is , direct on output but on my icona there is no space to put scale. Sometimes my coffee tasted bitterish with 16gr and 25sec output.
I always put the portafilter back into the grouphead after throwing away the puck and flush it. This way my grouphead and my portafilter are always clean for the next espresso
That's acceptable, if your portafilter is clean and your group head is clean don't see why not
very helpful tip, thank you!
Glad it was helpful! You are welcome :D
Neat video, thanks for the tips - will try those out. Seems I need to get myself a couple of new tools!
@@HKCanary glad u found it helpful let me know how it goes
@@espressodoctor thanks, will do. gave the filter a thorough rinse this morning but still spluttered everywhere! i'll try those other tips and be more careful with my measuring and tamping
@@HKCanary I think the volume and the grind size makes the most difference
Do you have a link for that espresso tamper stand? Thank you.
Yep here you go amzn.to/3XXLYDn and a couple of alternatives amzn.to/4ega8yI amzn.to/3Zytj2a
Hello and great video. I have the barista touch and wanted to get a bottomless pf. I got the normcore 54mm and it seems way bigger and my puck is always soaked where as before it was completely dry and hard. I tried to add more coffee 19 and sometimes. 20 instead of 18. I was going to return this porta. What do you think?
Try 20.5g or 21g and 1 setting finer than what you would usually do with the regular portafilter for that specific coffee and then try adding half a gram but i doubt it should require more than 22. For me its usually 20.5g
I have the same machine and cannot get more than 15g into the stock portafilter. I often hear it should take over 18. What am I missing? I'm also just generally having a lot of trouble pulling a decent shot. I think I've just gotten used to really bad espresso at this point...
That's impossible, you must be grinding your coffee too course, what setting are you grinding your coffee on? Maybe watch this guide could help you ruclips.net/video/BnIzjrVnlgc/видео.html
@@espressodoctor I know it depends on the beans, but I’m usually grinding espresso roast coffee on between 4-6 on the dial. Looks like you’re on 10! I’ve never been even close to that. Anything coarser than 6, it just runs through way to fast. I’m weighing, declumping, carefully tamping, etc. I’m going through this meticulous process every time, and it’s always bad. My wife just rolls her eyes and asks for a pour over. 😂
Isnt 10 going to be finer? Qre you sure youre going the right direction on the nunber scale? Coarser grind will make it harder to put more than 15 grams the double basket also has walls that go straight down and not angled @bradharman3055