That is about a great job articulating the difference. I only thaw enough beans for one day at the time so my grinder changes are tiny day to day anyway.
So one picture with the spouted and one with my bottomless. Both are 18g dose and 36g yield and from the same batch of beans. The spouted took me just a couple of seconds longer to snap the picture fumbling with my iPhone but you can see the line on the shot glass before the collapse started. So the spouted shot was about 25% crema by volume and the bottomless about 80%.
I know i prefer the spouted and always assumed it was the crema head but heck it could be the temp. One of my deadbeat buddies borrowed my fluke so i can't test the temp thing but I will when i get it back.
(Click for larger image)
Yes i have a reason for leaving SCG off my list, yes it is my opinion, yes it is subjective as opinions are by definition, no don't start a flame war because you disagree.
Posted Sat Feb 16, 2013, 8:52pm Subject: Re: Does anyone still use their spout PF?
I use the naked pf essentially 100%. Occasionally I'll use my really nice LM spouted, but even though I take care of my gear I always think the floor of the PF isn't clean enough. It's more work for me as I'll remove the basket between shots and make sure there's no coffee residue below the basket. It's not a good use of my time... Try stirring your espresso so you don't feel the need to use a spout for no real reason at all... Spouts are only useful if you're going to actually split the shot...
Interesting, I use the spouted PF, but the spouts are off, so just a central spout. It gives me a bit more room. I will get a pull with mostly crema that then settles, more like the illustration with with the naked above than the spouted. Perhaps you have given the reason.
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