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Double layer baskets, any good?
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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?
 

Hey all,

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)?
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NobbyR
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NobbyR
Joined: 10 Jul 2011
Posts: 2,052
Location: Germany
Expertise: I love coffee

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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.

 
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"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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peteinthelight
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Joined: 4 Aug 2012
Posts: 7
Location: Newcastle
Expertise: Just starting

Posted Sat Aug 4, 2012, 3:49am
Subject: Re: Double layer baskets, any good?
 

Hah, yeah, had a feeling it could only be something like that. Noticed that bubbling with the crema too, none too impressive. Thanks for the reply.
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