peteinthelight Senior Member Joined: 4 Aug 2012 Posts: 7 Location: Newcastle Expertise: Just starting
Posted Sat Aug 4, 2012, 1:21am Subject: Double layer baskets, any good?
Just want to know if there are any opinions floating around about double-layer baskets (the ones that pass the espresso through a second single hole layer). Seem to give more consistent crema but is this just compensation for an unskilled barista (aka. myself)?
NobbyR Senior Member Joined: 10 Jul 2011 Posts: 2,021 Location: Germany Expertise: I love coffee
Espresso: Poccino Opus One, Ariete Grinder: Eureka Mignon Istantaneo Vac Pot: N/A Drip: Melitta Linea Unica de Luxe Roaster: N/A
Posted Sat Aug 4, 2012, 2:04am Subject: Re: Double layer baskets, any good?
Filters with a double bottom (like the new Gaggia perfect crema system) mean a pressurized portafilter, something that is generally frowned at on this forum, because it rather creates foamed espresso (coffee mixed with air) instead of a real crema (an emulsion of coffee and coffee oils that form tiny boubles around carbon dioxide released from freshly roasted and ground coffee beans when extracted at around 9 bar and the right temperature). It may look like the real thing, but it certainly doesn't taste like it. The espresso usually lacks body.
A pressurized PF is for people who don't want to be bothered with correct grinding and tamping. You get seemingly good results that are actually a fake.
*** "This drink of the Satan is so delicious that it would be a shame to leave it to the infidels." (Pope Clement VIII on coffee, when he was urged to ban the beverage)
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