Portafilter Bottomless for FAEMA Espresso Machines

Key features

• E.S.E. Standard

Bottemless Portafilter There is a relatively new phenomenon among coffee enthusiasts that is not only a great Barista training tool, but is also beautiful. It is commonly referred to as a Bottomless Portafilter. Usually a bottomless portafilter is “chopped”, or cut off, so that the entire bottom is visible. This also allows the Barista in training to see the bottom of the portafilter basket, since this is where the coffee will start it’s journey into the little espresso cup. Furthermore this allows the espresso gourmet to extract the shot more hot into the cup since the espresso extract does not get funneled through the spout of a regular portafilter which is on less temperature than the espresso shot. First some common terms without using a bottomless portafilter: Extraction is the act of forcing hot water from the boiler though ground coffee, which in turn "extracts" flavors, oils, colloids, lipids and other elements that turn water into brewed coffee or espresso. Crema is one of the sure signs of a properly brewed shot of espresso (in non crema-enhancing espresso machines) and is created by the dispersion of gases— air and carbon dioxide —in liquid at a high pressure. The liquid

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