improving taste and crema to espresso shot

[aloded0311]

hi,
i'm using a method to improve my espresso.
i use a stainless steel screen plate on top of the grounded coffee.
this ensure that the water penetrate the ground coffee evenly

i use this method with my espresso machine
so far very good results

i need youe opinions about this method

Look at my YouTube video please: [h=2]improving taste and crema to espresso shot[/h]
thanks
oded


[h=2][/h]

 

[John P]

I'm not exactly sure what you are trying to do. I took a look at your video, and your routine is solid, but it's an unnecessary piece of metal that may improve flow into the puck, but that issue has already been solved.

If what you showed is an improvement in your crema, I am wondering what it was before. It seems quite normal or maybe even a bit underwhelming. What is the freshness and quality of your beans? Are you trying to compensate for a different problem?

I pulled a shot just now, and I would argue the additional metal reduces actual crema.

 

[Musicphan]

Your espresso machines shower plate should be properly dispersing the pressurized water. I would think if anything this would hurt the quality of the shot.

 

[aloded0311]

Hi john,
A lot of crema is not a garantee for good taste of the coffee .
You can get a nice crema from a pressurized basket you no that.
But with this distribution plate the flavor is amazing from my experience.

I'm trying to get consistency .

 

[aloded0311]

The shower plate wont help you if your pack of ground coffee is not fine or not tampered the it should and the water will go through the soft spots and cracks.
And by that you are not using the all pack of coffee.
My intention is to join all the pack for the mission by giving them the same amount of water to complete the process

 

[Musicphan]

The shower plate wont help you if your pack of ground coffee is not fine or not tampered the it should and the water will go through the soft spots and cracks.
And by that you are not using the all pack of coffee.
My intention is to join all the pack for the mission by giving them the same amount of water to complete the process

So if I understand you correctly the "goal" of the screen is to properly tamp your portafilter?

 

[John P]

Pressurized portafilter does NOT create crema... it's a false or manufactured crema.

As both Musicphan and I noted, the plate is likely taking away crema... difference between bottomless and spouted portafilter.

As long as you have a pump driven machine and are using fresh beans, grinding, dosing, distributing and tamping correctly, then ... Any taste issues are bad coffee, improper technique, or a poorly calibrated machine.

 

[aloded0311]

John,
Take a look at this YouTube:
Espresso shot using ETP method
Improvement big one

 

[aloded0311]

this is it.
in progress .
not the final version.....

 

[aloded0311]

The big advantage we get from using this method is
to force the hot water to penetrate the ground coffee evenly across the contact surface.
The water flow is regulated true out all the brewing process

 

[mfortin]

An aeropress paper filter should do the same. I tried it but no noticeable palatable difference.

 

[mfortin]

Also, some suggest to use an aeropress paper at the bottom of the coffee puck in the basket (published in uk coffee forum). It is suppose to allow you to grind finer, avoiding basket clogging and increase the extraction. It reduces crema too.

 

[aloded0311]

Hello,
One more advantage witch for me it's a big one.
Now i use the same basket for single and double shot.
Just put the amount needed for single shot tamp and put on Top the ETP and enjoy ��

 

[ElPugDiablo]

have not post here for a long time....I believe there are after market screen with precision drilled holes that does the same thing. I use these in my shop, they are just tools, a skilled and caring barista still is needed to pull good espresso.

https://www.espressoparts.com/parts...eens-and-baskets-industria-materiali-stampati

 

[aloded0311]

not exactly the same.
A good screen won't guarantee you a good espresso.
It all depend on the air gap between the screen and the grounded coffee.
The screen designed to seat on top the ground coffee.
If you use less coffee in the basket the air gap is bigger.
In my ETP method the screen always seat on top the groundcoffee so you can use single shot in a double basket.
The ETP screen not attached the machine and that's why youget good coffee taste and crema almost every shot.