| Well, Now I'm Curious. What's the best way for those of us with no tools or skills to use them to get hold of a high-quality crotchless PF? Or does someone have the tools to make one from a standard and is that someone willing? Mark ------- If you wish to make an apple pie from scratch, you must first...Invent the Universe -Dr. Carl E. Sagan All outgoing E-Mail from this address is scanned for viruses by AVG Anti-Virus. |
| I have heard that NW Espresso Parts is modifying PF's to be crochless. It isn't that hard to do Mark. Find someone with a drill press and 2 inch hole saw bit. Mine was 2 1/8th. The spout hole makes a great guide. I simply put duck tape around the pilot bit until it fit snug in the spout hole. It was about a 5 min job total time! Les Mark Tosiello wrote: Well, Now I'm Curious. What's the best way for those of us with no tools or skills to use them to get hold of a high-quality crotchless PF? Or does someone have the tools to make one from a standard and is that someone willing? Mark ------- If you wish to make an apple pie from scratch, you must first...Invent the Universe -Dr. Carl E. Sagan All outgoing E-Mail from this address is scanned for viruses by AVG Anti-Virus. |
| Ask Dr. Crema (Les). He is graciously doing the operation for me. The crotchectomy. Sometime around 08:34 AM 9/2/2004, Mark Tosiello typed: <Snip> -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/ |
| This is a multi-part message in MIME format. Ouch! |
| This is a multi-part message in MIME format. I am staying out of this conversation. ginny From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Oaklandguy Sent: Thursday, September 02, 2004 8:28 PM To: homeroast Subject: RE: +Crotchless Portafilter Ouch! |
| First post here! I hope this works... For the "crotchless" mod to your PF: Go to TerryZ at EPNW. They will modify your existing extra PFhttp://home-espresso.com/product/F_NKDPFCheers,">http://home-espresso.com/product/F_PFMODOr you can just order a new "crotchless" for most machines here:http://home-espresso.com/product/F_NKDPFCheers, JonR10 Message: 1 Date: Thu, 02 Sep 2004 20:05:21 -0700 To: homeroast From: AlChemist John Subject: Re: +Crotchless Portafilter Reply-To: homeroast --=====================_260191312==_.ALT Content-Type: text/plain; charset="us-ascii"; format=flowed Ask Dr. Crema (Les). He is graciously doing the operation for me. The crotchectomy. Sometime around 08:34 AM 9/2/2004, Mark Tosiello typed: <Snip> -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/ --=====================_260191312==_.ALT Content-Type: text/html; charset="us-ascii" Ask Dr. Crema (Les). He is graciously doing the operation for me. The crotchectomy. Sometime around 08:34 AM 9/2/2004, Mark Tosiello typed: Well, Now I'm Curious. What's the best way for those of us with no tools or skills to use them to get hold of a high-quality crotchless PF? Or does someone have the tools to make one from a standard and is that someone willing? Mark ------- If you wish to make an apple pie from scratch, you must first...Invent the Universe -Dr. Carl E. Sagan All outgoing E-Mail from this address is scanned for viruses by AVG Anti-Virus. |
| Would it be advisable to make a crotchless adjustment to a Solis SL70 portafilter? Thank you, Dave Echelbarger |
| Good Question! I don't see why it wouldn't work! Your machine takes a 53mm basket, so you would want about a 45-48 mm hole. Les DEchelbarg wrote: Would it be advisable to make a crotchless adjustment to a Solis SL70 portafilter? Thank you, Dave Echelbarger |
| Gin, The crotchectomy was a successful operation! I am looking forward to hearing from Alchemist John on the outcome of the operation in terms of performance enhancement! Dr. Crema (Les) gin wrote: v\:* {behavior:url(#default#VML);}o\:* {behavior:url(#default#VML);}w\:* {behavior:url(#default#VML);}.shape {behavior:url(#default#VML);}st1\:*{behavior:url(#default#ieooui) } I am staying out of this conversation… ginny --------------------------------- From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Oaklandguy Sent: Thursday, September 02, 2004 8:28 PM To: homeroast Subject: RE: +Crotchless Portafilter Ouch! |
| A heavy Pyrex type glass bottom for the portafilter could work pretty good. No off flavors ..... no tamping on tile. Rob |
| At 05:25 AM 9/3/2004, JonR10 wrote: <Snip> THANKS. I put one on order for my Silvia. I can't wait -- well, yeah, I can. I opted for UPS, not FedEx. This is already designated a "birthday present." I just hope I don't have to wait until my birthday to use it! Terry Terry Stockdale -- Baton Rouge, LA My redesigned website: http://www.terrystockdale.com |
| Chris & Zoka have a convert here. You will not be disappointed. I pulled another two shots this morning. The first, my grind was off, sprayage/channeling everywhere. The taste was an ok shot. I dialed on down to my typical ristretto, and pulled again. No spray. Picture perfect and the taste is probably the best shot I have ever pulled. I wanted to just keep at it, but could not after two 16 oz mugs of coffee and two double shots. This is a great learning tool, and likewise, very unforgiving. Where before if your technique was not quite right, the PF hid the fact and you "just" got an ok shot. Here, the whole world knows you blew it. But I like it. Sometime around 07:58 AM 9/4/2004, Terry Stockdale typed: <Snip> -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/ |
| This is a multi-part message in MIME format. I can't imagine sending one to Les for the surgery w/o also asking for a = new handle, too. . . Jean :~) |
| There is that... Sometime around 06:52 PM 9/4/2004, Jean typed: <Snip> -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/ |
| This is a multi-part message in MIME format. Congratulations! -c |
| Thanks! Would not have done it without you. And just because I can show offhttp://www.chocolatealchemy.com/crotchless.php(a little slow to load, but lots of detail) I love the sparkles. If ANYONE says espresso is black tar, show them this. Granted, I would like a little less of the very light stripes, but hey, I just now have to tools to really start my espresso pulling training. Sometime around 08:15 AM 9/5/2004, Chris Tacy typed: <Snip> -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/ |
| John and the rest of the crotchless: Have you been going entirely crotchless. Cold Turkey? No more regular portafilter? I hate to toast a $55 portafilter just on a passing fancy. Bob On Mon, 06 Sep 2004 07:50:24 -0700, AlChemist John wrote: <Snip> |
| Bob: My guess is that soon we will have the string and bikini portafilers as well... ginny |
| Next on Geraldo: Thong portafilters? Topless poppers? Shudder! :) Brent <Snip> |
| WOW!! those beans are SMOKIN HOTTIES!!!!;) Dennis Parham On Sep 6, 2004, at 10:13 AM, Oaklandguy wrote: <Snip> |
| That was my "spare" PF I used for backflushing, but I see no reason to go back. The espresso is better, it shows immediately if my technique is off (and thus lets me improve it) and it is very cool looking. Besides, it doesn't really toast it. It is still fully usable. Worst case, throw a blank in it and use it as a backflush PF. Anyway, I have never been one to follow the crowd just for fashion sake. I have never gone to a PID or Variac for either my roaster or espresso maker. I just really like this PF. And, yes, I went cold turkey. Sometime around 08:01 AM 9/6/2004, Bob Baker typed: <Snip> -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/ |
| Don't knock it if you haven't tried it... Sometime around 08:05 AM 9/6/2004, gin typed: <Snip> -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/ |
| NICE NICE!!! I am reading the email and enjoying a fine Ristretto of Kona. SWEET BUTTERY and knock your socks off flavor! and yes it was done crotchless! Les AlChemist John wrote: Thanks! Would not have done it without you. And just because I can show offhttp://www.chocolatealchemy.com/crotchless.php(a little slow to load, but lots of detail) I love the sparkles. If ANYONE says espresso is black tar, show them this. Granted, I would like a little less of the very light stripes, but hey, I just now have to tools to really start my espresso pulling training. Sometime around 08:15 AM 9/5/2004, Chris Tacy typed: Congratulations! -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/ |
| i personally would LOVE to try it but Pasquini wants WAY too much for the Livia 90s SPECIAL portafilters...85bucks and interior not as nice = as other commercial ones..it is rough finished.. i use a custom made portafilter with very fine smooth interior bottom... the rest of the machine is FANTASTIC an commercial quality Italian for home use....plenty of power for shots and froth same time with heat exchanger.... im considering having a custom grouphead locking part so = it can fit all the rest of the handles out there! it would improve design tremendously!! i love the machine! just not the portafilter....if they did not want a freakin 85$ for a less finished out portafilter... I would buy 2 more.... Samolini ( however you spell) has a SUPER SWEET portafilter comming out = that is VERY similar.. with tabs at 1 O'clock and 7 O'clock but the tabs will nee about 1.5mm shaved off width..and 1mm off thickness....and they are 10000 times nicer and 20 bucks cheaper!!!! my = hand is preveting me from working on one...but OH..I will!!! I think portafilter = handle and basket holding head... grouphead is what it locks into on the machine... brewgroup is all of it.... I think Espresso machine terminology 101 Dennis Parham On Sep 6, 2004, at 10:59 AM, AlChemist John wrote: <Snip> <Snip> <Snip> <Snip> |
| --Apple-Mail-6-216097285 Content-Transfer-Encoding: quoted-printable Content-Type: text/plain; charset O-8859-1; format=flowed Les.. which Kona!!!! that is exactly what i want!!! Dennis Parham On Sep 6, 2004, at 11:14 AM, Lesley Albjerg wrote: <Snip> Ristretto of <Snip> was <Snip> <Snip> --Apple-Mail-6-216097285 Content-Transfer-Encoding: quoted-printable Content-Type: text/enriched; charset O-8859-1 Les.. which Kona!!!! that is exactly what i want!!! Dennis Parham On Sep 6, 2004, at 11:14 AM, Lesley Albjerg wrote: NICE NICE!!! I am reading the email and enjoying a fine Ristretto of Kona. SWEET BUTTERY and knock your socks off flavor! and yes it was done crotchless! Les AlChemist John < wrote: Thanks! Would not have done it without you. And just because I can show off = 0000,0000,EEEhttp://www.chocolatealchemy.co=m/crotchless.0000,0000,EEEEphp (a little slow to load, but lots of detail) I love the sparkles. If ANYONE says espresso is black tar, show them this. Granted, I would like a little less of the very light stripes, but hey, I just now have to tools to really start my espresso pulling training. Sometime around 08:15 AM 9/5/2004, Chris Tacy typed: = ArialCongratulations! -- John Nanci < AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalt = 0000,0000,EEEhttp://www.dreamsandbones.net/blog/= 0000,0000,EEEhttp://www.chocolatealchemy.com/= --Apple-Mail-6-216097285-- |
| Bob, I will never go back! This is the only way to fly. Les Bob Baker wrote: John and the rest of the crotchless: Have you been going entirely crotchless. Cold Turkey? No more regular portafilter? I hate to toast a $55 portafilter just on a passing fancy. Bob On Mon, 06 Sep 2004 07:50:24 -0700, AlChemist John wrote: <Snip> |
| Ginny don't knock it until after you try it. I was making these kinds of comments about profiling roasts and had to eat my words. The only good thing about eating them is that I could wash them down with better tasting coffee! Les gin wrote: Bob: My guess is that soon we will have the string and bikini portafilers as well... ginny |
| I decrotchified my PF this morning. Used a 2" hole saw. VERY cool. I thikn the espresso is sweeter and watching the stream is super cool. The main reason i did it was becuase i didn't like hte idea of all the coffee oils on the inside of the PF. Now they don't build up, and i thikn this is what made the biggest difference with the flavor. The fresh coffee isn't flowing over old gunky oils (i soak my PFs twice a month in cleancaf..but in between the oil build up visibly). The way i look at it, is that i have another PF to use for 2 spouts or as a backflusher...Very glad i performed the crotchectomy. jason --- AlChemist John wrote: <Snip> |
| It isn't one of Tom's. In staying with the rules of the list, I was vague on purpose. It is Koa Mountain. Mike McKoffee has me hooked on having at least 5-8 different Konas in the stash. Besides, my wife LOVES Kona! All of them! They are here favorite. On the next round this AM she is going to have another Kona Cappo, I am have a Ethiopian Sidamo DP Ristretto. Les Dennis Parham wrote: Les.. which Kona!!!! that is exactly what i want!!! Dennis Parham On Sep 6, 2004, at 11:14 AM, Lesley Albjerg wrote: <Snip> |
| There is a real good reason not to go crotchless! You can't hid you mistakes! I had some channeling with Becky's second round. My first shot with the Ethiopian Sidamo was way too short. I made an adjustment and WOW want a good looking and sweet bold shot! Two big lessons learned to this point. (1) It doesn't pay to over stuff the portafilter. The grind is much more sensitive that I thought before going crotchless. I had to move 4 notches courser with the Ethiopian vs the Kona. Les |
| I just had the most perfect shot with some Maui Moka (I think that is the name), the most tiny peaberries I have ever seen (thanks Scott Jensen, care package during the fire some months ago). So small I was able to roast 230 g (195 g is my usual max) without hardly any tilting. The shot formed absolutely symmetrical out of the basket, forming into the slowest moving single spout I have ever seen. Rich red and browns, 23 secs, just at one ounce. Wow. I have found that "rolling" the tamper to set the edge has really made a difference in my consistency and elimination of channeling. Would not have even known I was channeling without going crotchless. Sometime around 09:30 AM 9/6/2004, Lesley Albjerg typed: <Snip> -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/ |
| Well, so much for the theory that massive portafilters are the way to go because of the heat-holding abilities of all that brass. I was never one to believe that one, even though I went ahead and bought the "pro" model for my Silvia,.I think the best thing about it is the feel of the handle. I didn't notice any improvement in the shots. Maybe, I don't have as fine-tuned taste buds as many who swore by the heavy PF's. I wonder how long the crotchless phase will last before some other money-eating "mod" will appear? Do I sound too cynical? Ciao, Angelo Of course, I will try this, since I now have two PF's :-) |
| hhehehe... well.. that is IF it has a bottom..lol Dennis Parham On Sep 6, 2004, at 1:56 PM, Angelo wrote: <Snip> |
| Alchemist I just rolled my tamper on my last Kona for the day! What a difference! It looked like a tornado dropping down to the cup! Rich thick brown and mahogany crema dropping in the cup! I can't believe you had some of those carmel wonders left (Maui Moka)! I hear they are cultivating them again. A small grower has taken over some of the farm, so they may be back again! Les AlChemist John wrote: I just had the most perfect shot with some Maui Moka (I think that is the name), the most tiny peaberries I have ever seen (thanks Scott Jensen, care package during the fire some months ago). So small I was able to roast 230 g (195 g is my usual max) without hardly any tilting. The shot formed absolutely symmetrical out of the basket, forming into the slowest moving single spout I have ever seen. Rich red and browns, 23 secs, just at one ounce. Wow. I have found that "rolling" the tamper to set the edge has really made a difference in my consistency and elimination of channeling. Would not have even known I was channeling without going crotchless. Sometime around 09:30 AM 9/6/2004, Lesley Albjerg typed: It isn't one of Tom's. In staying with the rules of the list, I was vague on purpose. It is Koa Mountain. Mike McKoffee has me hooked on having at least 5-8 different Konas in the stash. Besides, my wife LOVES Kona! All of them! They are here favorite. On the next round this AM she is going to have another Kona Cappo, I am have a Ethiopian Sidamo DP Ristretto. Les Dennis Parham wrote: Les.. which Kona!!!! that is exactly what i want!!! Dennis Parham On Sep 6, 2004, at 11:14 AM, Lesley Albjerg wrote: > NICE NICE!!! I am reading the email and enjoying a fine Ristretto of > Kona. SWEET BUTTERY and knock your socks off flavor! and yes it was > done crotchless! > > Les > > AlChemist John wrote: > Thanks! Would not have done it without you. > > And just because I can show off > >http://www.chocolatealchemy.com/crotchless.php(a little slow to load, > but lots of detail) > > I love the sparkles. > > If ANYONE says espresso is black tar, show them this. Granted, I > would like a little less of the very light stripes, but hey, I just > now have to tools to really start my espresso pulling training. > > Sometime around 08:15 AM 9/5/2004, Chris Tacy typed: > > Congratulations! > > > -- > > John Nanci > AlChemist at large > Zen Roasting , Blending & Espresso pulling by Gestalt >http://www.dreamsandbones.net/blog/ >http://www.chocolatealchemy.com/ > -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/ |
| Angelo wrote: I wonder how long the crotchless phase will last before some other money-eating "mod" will appear? Do I sound too cynical? YUP! Ciao, Angelo Of course, I will try this, since I now have two PF's :-) |
| It's kind of funny what a difference that little roll can make. And thank MM. I saw him doing it at the PNWGII and decided what the heck. Sometime around 12:35 PM 9/6/2004, Lesley Albjerg typed: <Snip> -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/ |
| This is a multi-part message in MIME format. AlChemist John wrote: <Snip> I wonder if my concave Thor Tamper has the same effect as rolling the tamper. Oh boy, an experiment. Michael <Snip> |
| --- AlChemist John wrote: <Snip> I'm completely sold on the idea. Just the beauty of the pour... Now, who's gonna be first to chop their Solis M5K? Wandering John, oh fearless leader? Rick?--you have two... Or Scott J, you espresso warrior you?? Can't adjust the tamp (as far as we know, so far) but the grind... Charlie ===== Brick Oven Roasting in British Columbia Do you Yahoo!? Win 1 of 4,000 free domain names from Yahoo! Enter now.http://promotions.yahoo.com/goldrush |
| My thinking is that the crotchless bikini will be easer to make. Rather than drilling a hole down through the holder, just slice the bottom half off from the front back to the handle support. Jim Gundlach On Sep 3, 2004, at 6:43 PM, Lesley Albjerg wrote: <Snip> to <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> -Dr. Carl = E. Sagan <Snip> My thinking is that the crotchless bikini will be easer to make. Rather than drilling a hole down through the holder, just slice the bottom half off from the front back to the handle support. Jim Gundlach On Sep 3, 2004, at 6:43 PM, Lesley Albjerg wrote: Gin, The crotchectomy was a successful operation! I am looking forward to hearing from Alchemist John on the outcome of the operation in terms of performance enhancement! Dr. Crema (Les) gin < wrote: = Arial0000,0000,8080I am staying out of this conversation…= = Arial0000,0000,8080 = Arial0000,0000,8080ginny = Arial0000,0000,8080 = TahomaFrom:<= /fontfamily>Tahoma homeroast-admin [mailto:homeroast-admin] On Behalf Of = Oaklandguy= = TahomaSent:<= /fontfamily>Tahoma Thursday, September 02, 2004 8:28 PM = TahomaTo:Tahoma homeroast = TahomaSubject:Tahoma RE: +Crotchless Portafilter Times New = Roman Comic Sans = MSOuch! Tahoma-----Original Message----- = TahomaFrom:<= /fontfamily>Tahoma homeroast-admin [mailto:homeroast-admin] On Behalf Of AlChemist = John = TahomaSent:<= /fontfamily>Tahoma Thursday, September 02, 2004 8:05 PM = TahomaTo:Tahoma homeroast = TahomaSubject:Tahoma Re: +Crotchless Portafilter Times New RomanAsk Dr. Crema (Les). He is graciously doing the operation for me. The crotchectomy. Times New RomanSometime around 08:34 AM 9/2/2004, Mark Tosiello = typed: Times New RomanWell, Now I'm Curious. What's the best way for those of us with no tools = or Times New Romanskills to use them to get hold of a high-quality crotchless PF? Or = does Times New Romansomeone have the tools to make one from a standard and is that = someone Times New = Romanwilling? Times New = RomanMark Times New = Roman------- Times New RomanIf you wish to make an apple pie from scratch, you must first...Invent = the Times New = RomanUniverse Times New = Roman = = -Dr. Carl E. Sagan Times New RomanAll outgoing E-Mail from this address is scanned for viruses by = AVG Times New = RomanAnti-Virus. Times New = Roman= __ Times New Romanhomeroast mailing list Times New = Roman0000,0000,FFFhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroast Times New RomanTo change your personal list settings (digest options, vacations, unsvbscribes) go to = 0000,0000,FFFhttp://sweetmarias.com/maillistinfo.ht=ml#personalsettings Times New = Roman-- Times New Roman John Nanci < Times New RomanAlChemist at large Times New RomanZen Roasting , Blending & Espresso pulling by Gestalt Times New = Roman0000,0000,FFFhttp://ww=w.dreamsandbones.net/blog/ Times New = Roman0000,0000,FFFhttp://ww=w.chocolatealchemy.com/ = |
| Great. The other thing (I keep finding reasons I like this mod:-) is that cleaning is a snap. I can wash both side of the basket now, don't worry about temperature drops in the PF, and can see if I have all the grounds out of the holes. And yes, there is definitely something different there in the flavor. I don't know if it is real or just the higher emulsification. I am starting to think it is like the difference between bottled and draft Guinness. The draft just has something more. 'yes, I'd like a draft espresso please...' Sometime around 09:24 AM 9/6/2004, jason molinari typed: <Snip> -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/ |
| The other reason not to is that these shots are just too good. I am consuming more than I really should and need to back off a little. Sometime around 10:09 AM 9/6/2004, Lesley Albjerg typed: <Snip> -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/ |
| Sometime around 11:56 AM 9/6/2004, Angelo typed: <Snip> I had heard about that and wondered too. <Snip> Pretty cheap for a money-eating mode. <Snip> Not too bad this time :-) <Snip> Of course. That was my main deciding factor (and that Les could do it for me). <Snip> -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/ |
| Is the tamper itself round bottomed or concave? I can never remember if a concave tamper IS concave or makes the grounds concave. I would expect a concave tamper to do the same. Sometime around 03:18 PM 9/6/2004, Michael Guterman typed: <Snip> -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/ |
| Sometime around 03:27 PM 9/6/2004, Oaxaca Charlie typed: <Snip> Yeah, it is a beauty. I wish I or someone to get a same video of it. The stills don't do it justice. It looks like flowing burnished meringue. <Snip> Do the automatics have a chopable PF or is there further tubing the espresso has to run through? I am still waiting for a negative report. With Chris all positives with almost a 100 tastings, I wonder if there is a down side to this mod? <Snip> -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/ |
| On Sep 7, 2004, at 8:45am, AlChemist John wrote: <Snip> is <Snip> <Snip> John Blumel |
| Makes sense that if you pull the pants off a portafilter to make it 'crotchless', there would definitely be a 'draft' . ********************* Ed Needham "to absurdity and beyond! ed at homeroaster dot com ********************* |
| On Sep 7, 2004, at 8:45am, AlChemist John wrote: <Snip> <Snip> Nitrogen. The cans with the Nitrogen capsule inside are actually very close to the draft. John Blumel |
| Not me Charlie! That's the beauty of the SM5K, I don't have to do any of this work stuff to get a great cup, and that's the way I like it! :) No way I'm going to mess with the one thing around here that works consistently!! Scott <Snip> |
| --- Scott Jensen wrote: <Snip> You're right, of course. The SM5K can't be chopped this way, anyhow. I just bought an espresso machine, and I'm looking for my 2" hole saw now. Charlie <Snip> <Snip> ===== Brick Oven Roasting in British Columbia Do you Yahoo!? New and Improved Yahoo! Mail - Send 10MB messages!http://promotions.yahoo.com/new_mail |
| This is a multi-part message in MIME format. there is, without a doubt, a downside... any mistakes in your technique become glaringly obvious. -c |
| This is a multi-part message in MIME format. I've been playing around with different roasts and blends for the = bottomless portafilter. I'm finding that the traditional blend/roast is perhaps less ideal for = this method. The changes in intensity and mouthfeel and perceived = sweetness indicate some changes for the beans. For example... single origin Harar taken to a Full City Plus tastes = *dramatically* different with the two methods. I get way less berry and = more chocolate and spice from the bottomless portafilter - and the = balance is better. Interesting... -c |
| This is a multi-part message in MIME format. Why do you suppose that is? Was the contact with the PF metal bottom = creating a chemical reaction? I've been playing around with different roasts and blends for the = bottomless portafilter. I'm finding that the traditional blend/roast is perhaps less ideal for = this method. The changes in intensity and mouthfeel and perceived = sweetness indicate some changes for the beans. For example... single origin Harar taken to a Full City Plus tastes = *dramatically* different with the two methods. I get way less berry and = more chocolate and spice from the bottomless portafilter - and the = balance is better. Interesting... |
| This is a multi-part message in MIME format. Honestly, I don't know. I do know that brass is horrible, and even 45 minutes will result in = contaminants being evident in the flavour. But it's possible (and has been theorized) that it could be any of (or = any combination of) such things as contaminants, chemical reactions and = mechanical reactions (turbulance, back pressure, over-saturation, etc.). -c |
| This is a multi-part message in MIME format. Another possibility is ..... once extracted, the shot may prefer to fall = away and drop a several degrees rather than hang out for a few seconds = on the approximately 200° PF bottom. |
| This is a multi-part message in MIME format. That's interesting and has merit, too. We know that preheating grounds = destroys flavor. We know that flavor is heat sensitive -- after all, we = surf to get just the right temperature -- so its conceivable that an = extra few seconds of applied heat is the culprit. Dan Another possibility is ..... once extracted, the shot may prefer to = fall away and drop a several degrees rather than hang out for a few = seconds on the approximately 200° PF bottom. |
| This is a multi-part message in MIME format. "Flowing burnished meringue." - What a BEAUTIFUL description! Jean :~) |
| And I was going to surprise everyone with the finished link, but I am putting together a small video of a pour. THAT is amazing. Hopefully next week. Heh, quick question. How many people are on DSL vs dialup? The reason I ask is that the base file is 8 MB and took nearly 1/2 hour for me to upload on dial up. Is that considered large for a video file. Would people download it. It is not like it is business, just fun. Sometime around 08:27 PM 9/9/2004, Jean typed: <Snip> -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/ |
| This is a multi-part message in MIME format. John, I'll be really interested in seeing this - it's really nice of you. Just don't get hurt doing it! As to your question, 8MB is a lot of data for a dial up. It's even large for email - there are still plenty of email servers wouldn't accept a file that large. For DSL or cable hookups, viewing the file would not really be a problem, though. Your time to upload the file sounds about right for dial up connections. To view it with a dial up connection could take longer depending on variables like quality of connection, line noise, etc. I'll look forward to seeing your home movie! Brent |
| John, I'm on satellite, it takes about six second to down load a meg. Are you thinking of another Isle of Jura order. My father-in-law is recovering for a quadruple bypass operation, I think he would appreciate another couple of bottles for this Christmas. Jim Gundlach On Sep 10, 2004, at 7:43 AM, AlChemist John wrote: <Snip> <Snip> Hopefully <Snip> <Snip> <Snip> just <Snip> it. <Snip> |
| This is a multi-part message in MIME format. Broadband John. RK |
| John, I had a similar question, when I digitized a news broadcast where our Cajun Clickers Computer Club was featured. I used Windows Movie Maker (free, from Microsoft) to resize the MPEG files that I created. My original mpg file was 80 MB. Using Windows Movie Maker, I converted it to a 5.3 MB file Windows Media Player file for broadband and a 640 KB version for dialup. You can see these on my website ( http://www.terrystockdale.com) in the right-hand column of the main page, labelled Clickers on WAFB's "Tumey's Travels" "broadband" and "dialup". One of the interesting aspects of the show was that I was interviewed in it! If you need any help, let me know. Terry At 07:43 AM 9/10/2004, you wrote: <Snip> Terry Stockdale -- Baton Rouge, LA My redesigned website: http://www.terrystockdale.com |
| John...sounds like you might know a touch about Boudin ;) and cracklins!! Dennis Parham On Sep 10, 2004, at 3:59 PM, Terry Stockdale wrote: <Snip> |
| I don't know about John, but I've run into them a few times . Terry At 04:33 PM 9/10/2004, you wrote: <Snip> -- Terry Stockdale -- Baton Rouge, LA http://www.terrystockdale.com |
| Broadand here too.... Link to it and they will download... At least I will... -------- R.N.Kyle wrote: <Snip> |
| And so have I, but what makes you say that? Sometime around 03:08 PM 9/10/2004, Terry Stockdale typed: <Snip> -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/ |
| Sometime around 11:16 AM 9/10/2004, Pecan Jim Gundlach typed: <Snip> Well, it is up, so there you go. <Snip> Since I lost mine in the fire, lets talk off list...anyone else interested in single malt scotch purchases are welcome to email me also. <Snip> -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/ |
| John, I presumed that Dennis responded to my message, since he quoted my message and I'm the one in Baton Rouge. But, if so, he called me "John." You wrote the earliest message in the string of quotes. Terry S. At 10:53 PM 9/10/2004, Alchemist John wrote: <Snip> -- Terry Stockdale -- Baton Rouge, LA http://www.terrystockdale.com |
| OOPS!! yes!1 Terry!! lol Dennis Parham On Sep 12, 2004, at 8:11 PM, Terry Stockdale wrote: <Snip> |
| --Apple-Mail-1--381286098 Content-Transfer-Encoding: quoted-printable Content-Type: text/plain; charset O-8859-1; format=flowed I have not jumped into the crotch-less cutting yet as Im not totally happy with my current portafilters ..( well the one I would cut up... it does not mount well.... I have a custom made one and I hate to cut it up as it uses my double spout... so... with that said... I thought of taking off my spouts and leave the hole at bottom open...WOW there is a difference there even! it is kinda a way to get the sensation of = how the bottomless wold feel and pull as a shot... try it out if you are not prepared to cut one up!! it really makes a difference...OH and = 1 GREAT thing! if you make americaos, cappas and drinks that require a = cup under portafilter and you do not have room.... TRY THIS!! you will = SEE how great decrotching is!! Dennis Parham On Sep 6, 2004, at 11:14 AM, Lesley Albjerg wrote: <Snip> Ristretto of <Snip> was <Snip> <Snip> --Apple-Mail-1--381286098 Content-Transfer-Encoding: quoted-printable Content-Type: text/enriched; charset O-8859-1 I have not jumped into the crotch-less cutting yet as Im not totally happy with my current portafilters ..( well the one I would cut up... it does not mount well.... I have a custom made one and I hate to cut it up as it uses my double spout... so... with that said... I thought of taking off my spouts and leave the hole at bottom open...WOW there is a difference there even! it is kinda a way to get the sensation of how the bottomless wold feel and pull as a shot... try it out if you are not prepared to cut one up!! it really makes a difference...OH and 1 GREAT thing! if you make americaos, cappas and drinks that require a cup under portafilter and you do not have room.... TRY THIS!! you will SEE how great decrotching is!! Dennis Parham On Sep 6, 2004, at 11:14 AM, Lesley Albjerg wrote: NICE NICE!!! I am reading the email and enjoying a fine Ristretto of Kona. SWEET BUTTERY and knock your socks off flavor! and yes it was done crotchless! Les AlChemist John < wrote: Thanks! Would not have done it without you. And just because I can show off = 0000,0000,EEEhttp://www.chocolatealchemy.co=m/crotchless.0000,0000,EEEEphp (a little slow to load, but lots of detail) I love the sparkles. If ANYONE says espresso is black tar, show them this. Granted, I would like a little less of the very light stripes, but hey, I just now have to tools to really start my espresso pulling training. Sometime around 08:15 AM 9/5/2004, Chris Tacy typed: = ArialCongratulations! -- John Nanci < AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalt = 0000,0000,EEEhttp://www.dreamsandbones.net/blog/= 0000,0000,EEEhttp://www.chocolatealchemy.com/= --Apple-Mail-1--381286098-- |
| I made the portafilter for the La Pavoni crotch-less. I have been able to substantially improve the shots from it. Athough they still are not as good as with Ms. Silvia. I have bought, and await delivery = of a second portafilter for Ms. Silvia. As soon as it arrives, out comes the Dremel and crotch-less it will be. Jim Gundlach La Place, Alabama On Sep 24, 2004, at 9:51 AM, Dennis Parham wrote: <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> Ristretto <Snip> it <Snip> <Snip> <Snip> I made the portafilter for the La Pavoni crotch-less. I have been able to substantially improve the shots from it. Athough they still are not as good as with Ms. Silvia. I have bought, and await delivery of a second portafilter for Ms. Silvia. As soon as it arrives, out comes the Dremel and crotch-less it will be. Jim Gundlach La Place, Alabama On Sep 24, 2004, at 9:51 AM, Dennis Parham wrote: I have not jumped into the crotch-less cutting yet as Im not totally happy with my current portafilters ..( well the one I would cut up... it does not mount well.... I have a custom made one and I hate to cut it up as it uses my double spout... so... with that said... I thought of taking off my spouts and leave the hole at bottom open...WOW there is a difference there even! it is kinda a way to get the sensation of how the bottomless wold feel and pull as a shot... try it out if you are not prepared to cut one up!! it really makes a difference...OH and 1 GREAT thing! if you make americaos, cappas and drinks that require a cup under portafilter and you do not have room.... TRY THIS!! you will SEE how great decrotching is!! Dennis Parham On Sep 6, 2004, at 11:14 AM, Lesley Albjerg wrote: NICE NICE!!! I am reading the email and enjoying a fine Ristretto of Kona. SWEET BUTTERY and knock your socks off flavor! and yes it was done crotchless! Les AlChemist John < wrote: Thanks! Would not have done it without you. And just because I can show off = 0000,0000,EEEhttp://www.chocolatealchemy.co=m/crotchless.0000,0000,EEEDphp (a little slow to load, but lots of detail) I love the sparkles. If ANYONE says espresso is black tar, show them this. Granted, I would like a little less of the very light stripes, but hey, I just now have to tools to really start my espresso pulling training. Sometime around 08:15 AM 9/5/2004, Chris Tacy typed: = ArialCongratulations! -- John Nanci < AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalt = 0000,0000,EEEhttp://www.dreamsandbones.net/blog/= 0000,0000,EEEhttp://www.chocolatealchemy.com/= |
| --Apple-Mail-2--375370085 Content-Transfer-Encoding: quoted-printable Content-Type: text/plain; charset O-8859-1; format=flowed Does your LaPavoni have a 58mm portafilter?? Dennis Parham On Sep 24, 2004, at 11:12 AM, Pecan Jim Gundlach wrote: <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> Ristretto <Snip> yes it <Snip> <Snip> <Snip> --Apple-Mail-2--375370085 Content-Transfer-Encoding: quoted-printable Content-Type: text/enriched; charset O-8859-1 Does your LaPavoni have a 58mm portafilter?? Dennis Parham On Sep 24, 2004, at 11:12 AM, Pecan Jim Gundlach wrote: I made the portafilter for the La Pavoni crotch-less. I have been able to substantially improve the shots from it. Athough they still are not as good as with Ms. Silvia. I have bought, and await delivery of a second portafilter for Ms. Silvia. As soon as it arrives, out comes the Dremel and crotch-less it will be. Jim Gundlach La Place, Alabama On Sep 24, 2004, at 9:51 AM, Dennis Parham wrote: I have not jumped into the crotch-less cutting yet as Im not totally happy with my current portafilters ..( well the one I would cut up... it does not mount well.... I have a custom made one and I hate to cut it up as it uses my double spout... so... with that said... I thought of taking off my spouts and leave the hole at bottom open...WOW there is a difference there even! it is kinda a way to get the sensation of how the bottomless wold feel and pull as a shot... try it out if you are not prepared to cut one up!! it really makes a difference...OH and 1 GREAT thing! if you make americaos, cappas and drinks that require a cup under portafilter and you do not have room.... TRY THIS!! you will SEE how great decrotching is!! Dennis Parham On Sep 6, 2004, at 11:14 AM, Lesley Albjerg wrote: NICE NICE!!! I am reading the email and enjoying a fine Ristretto of Kona. SWEET BUTTERY and knock your socks off flavor! and yes it was done crotchless! Les AlChemist John < wrote: Thanks! Would not have done it without you. And just because I can show off = 0000,0000,EEEhttp://www.chocolatealchemy.co=m/crotchless.0000,0000,EEECphp (a little slow to load, but lots of detail) I love the sparkles. If ANYONE says espresso is black tar, show them this. Granted, I would like a little less of the very light stripes, but hey, I just now have to tools to really start my espresso pulling training. Sometime around 08:15 AM 9/5/2004, Chris Tacy typed: = ArialCongratulations! -- John Nanci < AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalt = 0000,0000,EEEhttp://www.dreamsandbones.net/blog/= 0000,0000,EEEhttp://www.chocolatealchemy.com/= --Apple-Mail-2--375370085-- |
| I followed the same crotchless (hereafter, "chopped") pf route. First screwed off the spout on my Isomac Tea. Been using it this way for 2+ wks. Quickly became enough of a believer that I went out to my workshop to grab my dremel and get to work. Uh oh. I don't have a dremel. Don't have a workshop. Explored purchasing a chopped pf. Found one place. About $60! (At homeEspresso.com or somesuch?). Not to worry, it won't fit in the Tea which has too heavy a gasket (maybe). Found Brian at EspressoParts Northwest. $25 ahd he cuts my own pf. Sent him my extra Tea pf which is chopped and on its way back as I type along with a tripple basket that I'm eager to try. Will report. Martin On Fri, 24 Sep 2004 11:30:30 -0500, Dennis Parham wrote: <Snip> |
| I am so upset with my Silvia PF that came with the machine. I was all set to de-crotch it when I noticed that the handle screw comes in under the PF bottom, so that, in essence, if I cut straight down, I would be cutting part of the screw off. Now, I have to find a PF that just attaches at the side, like the Pro model for the Silvia. Btw, Jim, I was gonna bid on that PF you won, but I just couldn't do that to a fellow-list member. :-) It would have resulted in a higher price for whoever won it. Let me know if you see any more like that.... Ciao, Angelo <Snip> |
| Nope, not sure what size it is but it is even smaller than the 53mm of = the old Solis SL-90. Jim Gundlach On Sep 24, 2004, at 11:30 AM, Dennis Parham wrote: <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> Ristretto <Snip> yes <Snip> <Snip> <Snip> Nope, not sure what size it is but it is even smaller than the 53mm of the old Solis SL-90. Jim Gundlach On Sep 24, 2004, at 11:30 AM, Dennis Parham wrote: Does your LaPavoni have a 58mm portafilter?? Dennis Parham On Sep 24, 2004, at 11:12 AM, Pecan Jim Gundlach wrote: I made the portafilter for the La Pavoni crotch-less. I have been able to substantially improve the shots from it. Athough they still are not as good as with Ms. Silvia. I have bought, and await delivery of a second portafilter for Ms. Silvia. As soon as it arrives, out comes the Dremel and crotch-less it will be. Jim Gundlach La Place, Alabama On Sep 24, 2004, at 9:51 AM, Dennis Parham wrote: I have not jumped into the crotch-less cutting yet as Im not totally happy with my current portafilters ..( well the one I would cut up... it does not mount well.... I have a custom made one and I hate to cut it up as it uses my double spout... so... with that said... I thought of taking off my spouts and leave the hole at bottom open...WOW there is a difference there even! it is kinda a way to get the sensation of how the bottomless wold feel and pull as a shot... try it out if you are not prepared to cut one up!! it really makes a difference...OH and 1 GREAT thing! if you make americaos, cappas and drinks that require a cup under portafilter and you do not have room.... TRY THIS!! you will SEE how great decrotching is!! Dennis Parham On Sep 6, 2004, at 11:14 AM, Lesley Albjerg wrote: NICE NICE!!! I am reading the email and enjoying a fine Ristretto of Kona. SWEET BUTTERY and knock your socks off flavor! and yes it was done crotchless! Les AlChemist John < wrote: Thanks! Would not have done it without you. And just because I can show off = 0000,0000,EEEhttp://www.chocolatealchemy.co=m/crotchless.0000,0000,EEEBphp (a little slow to load, but lots of detail) I love the sparkles. If ANYONE says espresso is black tar, show them this. Granted, I would like a little less of the very light stripes, but hey, I just now have to tools to really start my espresso pulling training. Sometime around 08:15 AM 9/5/2004, Chris Tacy typed: = ArialCongratulations! -- John Nanci < AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalt = 0000,0000,EEEhttp://www.dreamsandbones.net/blog/= 0000,0000,EEEhttp://www.chocolatealchemy.com/= |
| Angelo, Thanks for not bidding against me. There are three out there on eBay now, just search for portafilter. Jim Gundlach On Sep 24, 2004, at 1:09 PM, Angelo wrote: <Snip> |
| I know the rancilio portafilters well... just make a smaller hole! if you look at the pics of everyones crothcless... it still extracts through the middle ..... my 2 cents... other than that... get a modded LaMarzocco (non bent 15deg handle) from espressoparts and have them cut it out and mod to work in Silvia!!! SAWWEEET! Dennis Parham On Sep 24, 2004, at 1:09 PM, Angelo wrote: <Snip> |
| --Apple-Mail-5--366714171 Content-Transfer-Encoding: quoted-printable Content-Type: text/plain; charset O-8859-1; format=flowed yea... that might be why the Silvia does a better job... more grinds, more flavor ... hehehe Dennis Parham On Sep 24, 2004, at 1:31 PM, Pecan Jim Gundlach wrote: <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> I <Snip> --Apple-Mail-5--366714171 Content-Transfer-Encoding: quoted-printable Content-Type: text/enriched; charset O-8859-1 yea... that might be why the Silvia does a better job... more grinds, more flavor ... hehehe Dennis Parham On Sep 24, 2004, at 1:31 PM, Pecan Jim Gundlach wrote: Nope, not sure what size it is but it is even smaller than the 53mm of the old Solis SL-90. Jim Gundlach On Sep 24, 2004, at 11:30 AM, Dennis Parham wrote: Does your LaPavoni have a 58mm portafilter?? Dennis Parham On Sep 24, 2004, at 11:12 AM, Pecan Jim Gundlach wrote: I made the portafilter for the La Pavoni crotch-less. I have been able to substantially improve the shots from it. Athough they still are not as good as with Ms. Silvia. I have bought, and await delivery of a second portafilter for Ms. Silvia. As soon as it arrives, out comes the Dremel and crotch-less it will be. Jim Gundlach La Place, Alabama On Sep 24, 2004, at 9:51 AM, Dennis Parham wrote: I have not jumped into the crotch-less cutting yet as Im not totally happy with my current portafilters ..( well the one I would cut up... it does not mount well.... I have a custom made one and I hate to cut it up as it uses my double spout... so... with that said... I thought of taking off my spouts and leave the hole at bottom open...WOW there is a difference there even! it is kinda a way to get the sensation of how the bottomless wold feel and pull as a shot... try it out if you are not prepared to cut one up!! it really makes a difference...OH and 1 GREAT thing! if you make americaos, cappas and drinks that require a cup under portafilter and you do not have room.... TRY THIS!! you will SEE how great decrotching is!! Dennis Parham On Sep 6, 2004, at 11:14 AM, Lesley Albjerg wrote: NICE NICE!!! I am reading the email and enjoying a fine Ristretto of Kona. SWEET BUTTERY and knock your socks off flavor! and yes it was done crotchless! Les AlChemist John < wrote: Thanks! Would not have done it without you. And just because I can show off = 0000,0000,EEEhttp://www.chocolatealchemy.co=m/crotchless.0000,0000,EEEAphp (a little slow to load, but lots of detail) I love the sparkles. If ANYONE says espresso is black tar, show them this. Granted, I would like a little less of the very light stripes, but hey, I just now have to tools to really start my espresso pulling training. Sometime around 08:15 AM 9/5/2004, Chris Tacy typed: = ArialCongratulations! -- John Nanci < AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalt = 0000,0000,EEEhttp://www.dreamsandbones.net/blog/= 0000,0000,EEEhttp://www.chocolatealchemy.com/= --Apple-Mail-5--366714171-- |
| anyone know if any of the current crop of portafilters work in the pasquini Livia90?? they want a mint for them (85$) I think the Samonilli (something like that also has the tabs at 2 and 7 oclock but they are 1mm to wide and thick... Im thinking of getting one and filing it down... and maybe re-plate it... Dennis Parham On Sep 24, 2004, at 1:40 PM, Pecan Jim Gundlach wrote: <Snip> |
| This is a multi-part message in MIME format. might be for a Gusto 49mm RK |
| Dennis, What is the purpose of the bend in the La Marzocco and why is it not preferable? Angelo <Snip> |
| Angelo... I LOVE the bend!!! as long as you have the double spout on it! as it can sit perfectly level on the table as you tamp!! but if you decrotchify it... you will have a terrible time tamping!! lol other than that! it is the finest portafilter made!!!! i had one on my silvia and if I buy another silvia or machine that can use it I will buy 4!! my Pasquini does not fit since the tabs are in the wrong place!! :'-(((((( but for you.... SAWEEEET!!! :-D Dennis Parham On Sep 26, 2004, at 11:13 AM, Angelo wrote: <Snip> |
| I think you can get a strait handle version and that would work GREAT with decrotchify! Dennis Parham On Sep 26, 2004, at 11:13 AM, Angelo wrote: <Snip> |
| Dennis: My husband ground the "crotchless" portafilter I bought for an e61 machine down some and worked it so it works GREAT in my Livia 90. If you'd like, I could have him write to you and tell you what he did. The portafilter makes the greatest crema I've ever seen. Barbara On Sep 26, 2004, at 11:56 AM, Dennis Parham wrote: <Snip> |
| Barbara.... wow.. did he re-weld and machine the tabs in the new location?? Livia90 has tabs at 2 and 7 where the LaMarzocco and e61s are at 3 and 9 ...im very interested in knowing what he did and if it would work for me... if so... I would order another !!! can he send a pic?? Dennis Parham On Sep 26, 2004, at 12:22 PM, Barbara Greenspon wrote: <Snip> |
| Dennis, thanks for the info. As I tamp into the basket supported in a PVC reducer jig, I guess I don't need a bend :-) However looking at the supplied Silvia PF, it seems that part of the screw of the handle might have to be chopped in order for it not to interfere with the flow. I need to study this more :-) Angelo <Snip> |
| http://espressoparts.zoovy.com/product/MZ56R this is the one I had...and for the $$ ?? WOW!! I LOVED it with my Silvia!! and can hold a triple with room to spare! Dennis Parham On Sep 26, 2004, at 12:41 PM, Angelo wrote: <Snip> |
| Dennis: This is Tom's info for the question. Let us know if this leads to other questions: "The tabs at 3 and 9 don't seem to be a problem, other than getting used to the handle being at a different angle once the portafilter is mounted. So no, I left them in the same place! Our problem was that the portafilter didn't connect into the group head. I ground several modifications into the portafilter with a moto-tool, but I think the primary problem was that the tabs were too wide to begin with -- that is, they stuck out too far from the body of the portafilter and wouldn't allow it to rotate in the groove. I unfortunately modified the tabs (and the top lip) in other ways first, and this is what finally worked, so I'm not totally sure if that is the only necessary modification or if its some combination of what I did. If I were to begin again, I would start by grinding the outside edge of the tabs just a bit." On Sep 26, 2004, at 12:37 PM, Dennis Parham wrote: <Snip> |
| hmmm...... that seems it would get in the way of the hot water tap... you have a pic?? Dennis Parham On Sep 26, 2004, at 2:09 PM, Barbara Greenspon wrote: <Snip> |
| Hi Guys, Guess I am ready to try the next step. Know what the crotchless portafilter does but do not know how to go about getting one. Have a Delonghi Bar41? Is there someplace to purchase a crotchless portafilter? do you have to make your own modifications? if so where do I track down the best instructions? or do I have to get a different machine? All the questions from how to start to how to finish. Thanks, John |
| Hi John: Talk to Les, aka Dr. Crema at Thor Tanper.com and he will get you crotchless! ginny |
| On Mar 20, 2005, at 2:52pm, ginny wrote: <Snip> Wrong John. John Blumel |
| On Mar 20, 2005, at 2:57pm, John Blumel wrote: <Snip> Hmmm, maybe it was the right John. Went into my inbox rather than my homeroast folder for some reason. John Blumel |
| Dear John: It was the right John. Not the wrong John. John you are the John that simply john jumped! Pay attention John. ginny |
| I do do crotchless modifications however, I am at www.thortamper.com Les On Sun, 20 Mar 2005 12:23:49 -0800 (GMT-08:00), ginny wrote: <Snip> |
| Less, yoour not paying me enoughff to spell it properly/right/like you want. ginny |
| Hi Ginny, Yes you had the right John, the only problem was that I was in the john taking off the long johns so wasnt johnny on the spot to answer you. Now if I was only John Juan we could have real fun with that. Best |
| Juan John: Way cool dude, did it come out OK? ginnyjohn |
| Hey GinnyJohn Know you are down on the CA coast and was in San Luis O in 1969, staying at the Modonna Inn and had my first artichoke ever. Good memories from that area. Will not be making the gathering this year but think you all will have a great time. Keep it going girl. Best John |
| We will miss you John! Regards, Brett Anyone seen my Kayak? On Sun, 20 Mar 2005 16:29:04 -0800, john kahla wrote: <Snip> -- Regards, Brett Mason HomeRoast __]_ _(( )_ Please don't spill the coffee! |
| John, I have seen Les's work on portafilters and he does do a great job at a very fair price. If on the other hand you can work a drill and a dremel it is really very easy to accomplish. My portafilter (isomac) is thick brass (I think) and was super easy to drill a bunch of holes in. After I drew the hole I wanted in the protafilter with a marker I did the ruff cut with a bunch of drill holes. I then used a dremel cutting tip and sander to finish it off. It was kind of scary but looking back it was super easy. Then again Les does a great job. Jared On Sun, 20 Mar 2005 11:26:36 -0800, john kahla wrote: <Snip> |
| Aside from the crothectomy, he does beautiful PF handles which he can do at the same time. BTW, Les, that desert Ironwood burl is out of this world. The pictures are beautiful, but don't do it justice. Talk about a weighted nonweighted tamper! Sometime around 21:46 3/20/2005, Jared Andersson typed: <Snip> -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/ |
| I would suggest getting a hole saw of the diameter you need. Drill straight down into the portafilter. Brass is pretty soft metal and doesn't take long to give it up... A. <Snip> |
| Have already sent my portafilter to Les for his magic. Also already own one of his pens and tamper. Dont have a dremel and trust Les's work. Am saving my money now for an airbrush so I can do paint chip samples for a color kit and customization of espresso machines. Anyone want a machine with flames? Thanks for all the help. John |
| I have a question pertaining to the Crotchless portafilter .... Ok... we all learn to warm up our portafilter before pulling shot... makes 1/2 sense.... now for the problem... if you grind in a grinder that gets a little hot (whirly blade) it effects the taste of the beans in a negative way.... maybe... the reason (or a part of the reason) that a crotchless is better is because your grounds do not get dosed and tamped into quite as hot a portafilter???? Hmm..... Dennis Parham On Mar 21, 2005, at 2:27 PM, john kahla wrote: <Snip> |
| Angelo, Would that be the part of the purpose of the presoaks? I know it also prevents tunneling but does it apply to the temp as well? Angelo wrote: <Snip> |
| Dennis, I've never truly bought into the theory that a hot portafilter kept the temp stable. The portafilter is the last thing to get hit by the water -AFTER it goes through the grounds. If anything, it would be preferable to heat up the grounds a bit, so that there would be a stabilizing effect :-) Angelo <Snip> |
| well.... heating up the grounds is exactly what is not wanted in the grinder... that is where I have noticed the anomaly !! hmm.... Dennis Parham On Mar 22, 2005, at 10:47 AM, Angelo wrote: <Snip> |
| Maybe it's time to PID the whirly gig grinder.... Brett On Tue, 22 Mar 2005 11:34:35 -0600, Dennis Parham wrote: <Snip> -- Regards, Brett Mason HomeRoast __]_ _(( )_ Please don't spill the coffee! |
| So now we have to add a heat gun to our espresso machines? Actually, if strictly stable temperatures are responsible for great espresso, I could see where a blast of heated air to 'pre-warm' the grinds might eliminate water temp fluctuation. Some of the espresso gurus over on alt.coffee feel that a stable temp might not be the best brew profile. A hotter to cooler temp drop, which seems to occur naturally in many machines, is considered by some to possibly be better. I wish I had more specific information, but a Google on alt.coffee and temp stability would likely return a few good references. ********************* Ed Needham "to absurdity and beyond!" ed at homeroaster dot com (include [FRIEND] somewhere in the subject line of any email correspondence) ********************* |
| I have moved my entire espresso process into my double oven :o) Ed Needham wrote: <Snip> |
| Linux, I have no idea, never having done any presoaking. You'll have to address that question to the fans of presoaking.... I was being sort of facetious about heating up the grounds...I do think the "heat" generated by the grinding of 20grs of beans is negligible, considering they will soon have 200F water pushed through them....under pressure, yet. A. <Snip> |
| I can see where the temp drop might be preferable...If the more bitter oils tend to come at the end of the pour, it would be better if the extractional ability of the water was less. Hot water extracts more... A. <Snip> |
| This thread spurred me to finally head out to the garage the other night, rummage through my boxes of tools for my drill and hole saw, and take the bottom out of one of my portafilters. It was surprisingly easy to do the surgery. All it really takes is a bit of patience. What I've come to find as a result of going bottomless is this: the flavor and texture of the espresso has probably improved, but it's kind of difficult to know for sure since very little of it lands in the cup. If ever you need your espresso ego chopped down of few notches, go bottomless. Espresso spray hits the back wall of Silvia, it dribbles down the handle of the portafilter, into my eye, etc. I exaggerate, but only a bit -- the majority of the shot does in fact land in the cup, but it's usually not pretty and blonding is impossible to ignore. I had no idea how much my dosing/distributing/tamping technique sucked until this. Just a few days ago, if my girlfriend heard a loud "Ha!" from the kitchen, her expectation was that I was happy with the espresso pour and that she would shortly be enjoying a nice shot. Now when she hears "Ha!", it's likely because everything is going awry. It's both frustrating and supremely amusing when pulling a double is a complete and utter disaster. I suspect a bottomless portafilter is one of the best training tools around. Brown should be dropping off my PID and other junk to mod Silvia tomorrow. Now I'm thinking...why? I mean, I'm going to do the mod, but I don't think advanced temperature stabilization is going to prevent the cat from getting a spray of blonde espresso in the ear. When he's on the floor. Across the room. With his back to me. Time to get back to the basics of good dosing, distributing, and tamping. Go bottomless! John K - let us know what your experiences are when you get your portafilter back! -Steve On Wed, 23 Mar 2005 11:54:16 -0500, Angelo wrote: <Snip> |
| Hi Steve, Glad to see that someone else has made the plunge to the crotchless portafilter. Les should be getting mine today or Thursday so dont expect it back until the first of next week. Will let you know how it goes. Am going to be missing the espresso shots this weekend. John |
| It's on my list for this weekend. Got the 'spare' portafilter, now just need to hole saw. I'm prepared for some embarrassment when my dosing and tamping skills are on display - but I hope I learn quickly. Regards, Gary On Wed, 23 Mar 2005 10:16:48 -0800, john kahla wrote: <Snip> |
| Duh !!!! Now if I had gotten a spare portafilter before sending it to Les, I could enjoy some shots this weekend. Here I thought I was doing good getting it to Les asap. Thanks guys, now I do feel like the real newbie that I am. Spares, what will people think of next? Best, John |
| John, Not so much foresight on my part but that my machine came with two portafilters - one with the single spout and one with the double spout. And it's only a weekend ;) I'm sure all will be forgotten this time next week. Regards, Gary On Wed, 23 Mar 2005 14:25:42 -0800, john kahla wrote: <Snip> |
| Steve, you have so nailed that. Aside from being terribly amusing, it is so true. And the best tech and gadgets in the world will not help if technique is pour. It does get better though. I had only minor adjustments when I when crotchless in my double. The triple basket is another story - way more difficult. I had a good week of failures before Chris Tacy helped me with dosing and dose preservation. Now I hose up about 25%. :-) Sometime around 09:53 3/23/2005, Steve typed: <Snip> -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/ |
| Steve, you have so nailed that. Aside from being terribly amusing, it is so true. And the best tech and gadgets in the world will not help if technique is pour. It does get better though. I had only minor adjustments when I when crotchless in my double. The triple basket is another story - way more difficult. I had a good week of failures before Chris Tacy helped me with dosing and dose preservation. Now I hose up about 25%. :-) Sometime around 09:53 3/23/2005, Steve typed: <Snip> -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/ |
| I went portafilter-crotchless a couple months ago and pulled some really nice shots. I also peppered my counter with espresso droplets. Lastly, I have a water puddle in the portafilter, above the puck after every shot... After reading a while, I started trying to do espresso "right", and I am finding that my espresso maker is really an upside down garden fountain. I can now do light and water shows, if I would add colored lights and music. But I am struggling to get the tamp right, and pull some decent espresso with crema. I know crema isn't really the test, but a good indicater it is, and I think my wife wants the splatter on the counter cleaned up... John and Steve, you are right.... I did cut a small cross cut in the handle of the portafilter, so the runoff stops and drips at the cut rather than getting all the way down the handle... Modifying to fix my mess and lousy tasmp just doesn't sound right... Help Me, This is almost unbearable (I fear losing any CSA points I accumulated) Thx, Brett On Thu, 24 Mar 2005 05:21:01 -0800, AlChemist John wrote: <Snip> -- Regards, Brett Mason HomeRoast __]_ _(( )_ Please don't spill the coffee! |
| Well, job done. It took about 10 minutes all up. Hand-held drill, portafilter being held with the other hand on the grass (for some stability). About 5 minutes later the hole was cut. A quick file around the edge and one chopped portafilter is the result. I'm one of the least handy people I know but it was straightforward. Only pulled a couple of shots with it. No untoward sprays or noticeable distribution problems. Regards, Gary On Thu, 24 Mar 2005 08:59:37 +1100, Gary Bennett wrote: <Snip> |
| Congrats Gary. The only problem I now have with my crotchless is that I end up turning myself upside down each shot in excitement of seeing the flow of coffee. Jared On Fri, 25 Mar 2005 15:33:16 +1100, Gary Bennett wrote: <Snip> |
| I found the same side effect - strained neck syndrome... Brett On Fri, 25 Mar 2005 00:12:11 -0600, Jared Andersson wrote: <Snip> -- Regards, Brett Mason HomeRoast __]_ _(( )_ Please don't spill the coffee! |
| Jared, Me too. I've been thinking about mounting or placing a mirror, perhaps one of the magnifying ones, so I can see the flow. Too many projects, way too many. Jim Gundlach On Mar 25, 2005, at 12:12 AM, Jared Andersson wrote: <Snip> "The espresso machine is an accessory to the grinder, not the other way around." |
| Yeah, I was thinking about placing my coffee cart on cinder blocks just to make things easy (...not). Heck, throw in a lawn chair and park the truck in the kitchen and the scene is set. On a more serious and tasty note, I PID'd my Silvy last night and WOW! That was a fun and simple project. I only had time this morning to pull a couple of shots, and I have to say that there seems to be a significant improvement over temp. surfing. Granted, we're only talking two pulls here, but even though both we're slightly overextracted (a little slow), they poured smoothly and were chocolate heaven. I didn't have near the same amount of burping and spraying with the crotchless as I did before and I doubt my technique has dramatically changed overnight. Maybe Silvy was always running too hot despite my temp. surfing? I dunno. Things seem smoother now. Current chocolate espresso blend: 4 parts DP Brazil (either Dulce or 143) 3 parts Sumatran (3x Pick) 2 parts Central/S. American (Guatemala Barillas) 1 part M. Malabar Rested for at least three days. Yumyum. -Steve On Fri, 25 Mar 2005 07:18:27 -0600, Pecan Jim Gundlach wrote: <Snip> |
| Jim my year and a half old daughter Ella loves to watch the espresso flow and she is just the right height to see it all happen. She has also recently been putting one of her baby dolls in a chair and pushing her up to the machine for the show. It is nice to have a such a supportive audience for the drama of the espresso pull. Jared On Fri, 25 Mar 2005 07:18:27 -0600, Pecan Jim Gundlach wrote: <Snip> |