Naked Portafilter (Faema E-61) Espresso -- Second Use

Naked Portafilter (Faema E-61) Espresso -- Second Use
Compare to the prior video!
I ground some of yesterday's roast and let it sit for two hours to speed the CO2 off-gassing -- it made a dramatic improvement in the crema (less foamy), as expected.
It will be even better, tomorrow or the next day after more CO2 has had a chance to off-gas. =D
#CaffeLatteArt #CafeLatteArt #CoffeeArt
#Espresso #coffee #coffeeroasting #espressoroasting #homeroasting #coffeegeek

[@garrettkuracka2277]

That’s....not at all what it’s supposed to look like.

[@BroncoBill321]

This shot would go straight down the sink

[@mariamabdulaziz5156]

50% coffee 50% soap 🌚

[@LeonShaner]

Mariam Abdul Aziz no, really the coffee was too freshly roasted, full of CO2 and the water was too hot. I have since learned to run the water until the steam is minimized, THEN pull the shot and above all wait a minimum of 24 hours after a roast to use the beans for espresso.

[@redz4688]

TOOOO MUCH SOAP

[@stephencantnmbrs]

LMAOOO

[@slvrbach]

@@LeonShaner yeah that's exactly what I thought.. Did you JUST ROAST those beans? 😉 In general, I believe it's best to wait about a week post roast before using beans to give them enough time to "settle"

[@karlkarlng]

100% why the shot was clean

[@willkurr]

I never knew this is how much crema you could get if you don't degas the beans for a few days... My eyes have been blessed.

[@lielastrong2026]

What does this mean, degas the beans?

[@sofakingraw4149]

Can you explain this please

[@taplubambhos2869]

@@sofakingraw4149 degassing means when you roast the beans , some people say youre supposed to let the gases escape for a few days before using it. Not sure its speculation or actually true.

[@joshlieuallen3447]

@@taplubambhos2869 YES you want to degas for at least a week, maybe more depending on the roast.

[@Avarage.Joe-David]

Usually two weeks for light roasts up to maby three weeks on dark roasts. The CO2 hast to get out of the beans before you use them. Otherwise you produce more cream than espresso and the taste ist not really good

[@kas4751]

Is this an espresso machine or a soft-serve ice cream machine?

[@movoyemickele]

Can't stop watching it, replay it over and over again. Fucking impressive.

[@alaamasaud468]

looks like a scene from silent hill

[@alanz90]

This is like the messed up bizarre fetish porn of coffee. It's like that portafilter had a prolapse

[@OnaiculIhcsalez]

this looks really coarse and fast, am i misunderstanding something ?

[@LeonShaner]

This is what happens when the beans were just roasted and still contain too much CO2. I had made a video just before this where the beans were immediately put to use and it was much worse. In this video I ground them and let them sit for two hours and the result is improved, but still way too overly frothed up. The only way to get the proper result is to let the CO2 off-gas for at least 36 to 48 hours before grinding and pulling the shot.

[@LeonShaner]

*Naked Portafilter (Faema E-61) Espresso -- Second Use* Compare to the prior video! I ground some of yesterday's roast and let it sit for two hours to speed the CO2 off-gassing -- it made a dramatic improvement in the crema (less foamy), as expected. It will be even better, tomorrow or the next day after more CO2 has had a chance to off-gas. =D #CaffeLatteArt #CafeLatteArt #CoffeeArt #Espresso #coffee #coffeeroasting #espressoroasting #homeroasting #coffeegeek

[@TheVirtualTim]

The shot pull is very long -- but this was pulled more to watch what the portafilter does and not for drinking. In reality, we'd stop the brew cycle as soon as we see the color starting to go light. ...but it sure does look good!

[@LeonShaner]

I didn't realize that KZbin didn't include the description when it posted the video to G+, so I just went back and pasted it above.

[@bikestergrist7595]

Hi Leon! Miss You! Hope u had a great summer!

[@cultistaautista]

- How rich of a crema do you like on your espresso? - YES

[@LorenMaryBethNoyes]

Looks like it should be pouring into an ice cream cone

[@blizzbee]

Chocolate mousse ice cream...

[@CERiess-hq8iu]

For some reason I am searching for espresso disasters and well, I wound up here.

[@Mearcliff]

This has happened to me too, the water is way too hot and you just need to flush it for a few seconds before pulling the shot.

[@Luforge]

"i want too shower in that Crema"

[@mtcalqarni]

Guys relax. The vibrating pump was shaking the camera making the visual shot look weird. Also its slow motion thats why it looks like an ice cream pouring out lol. Otherwise great extraction I'd say.

[@scottscottsdale7868]

That is the CO2 from ex very fresh roasted beans.

[@jk12324]

Coffee go brrrrr

[@terria.lucrisia8876]

The reason it looked like that is because it was sit in SLOW MOTION! speed.

[@LeonShaner]

Well for sure. Thanks for noticing! =D =D =D But it's also way too hot and way too full of CO2, since roasted just the day before. I've since blown off the excess heat by running enough water out for the steam to stop, then letting the brew group recover to temp, and only then pulling the shots. The dramatic Uber-Crema effect is greatly reduced to normalcy as a result. =D

[@Sirsonia]

horrible shot, please tell me this was all for show and that you are not serving ur customers that lol

[@AZEOforreal]

They pulled their shot a lot hotter than it should be. Its gonna be more acidic, but you can obviously see its in a shop. Grow up

[@Sirsonia]

HYPERSze that shit is trash

[@AZEOforreal]

@@Sirsonia they were still learning. Check out their other videos.

[@alessandrofinocchi5608]

They said it was freshly-ish roasted coffee, it's obvious it's going to have too much CO2, and that's why it looks like this. In a shop, they usually let the beans 'sit' for, at least, a week, up to 2 weeks. This is mostly to show how it would look, not to make the best tasting espresso ever.

[@MrBahBZ]

@@alessandrofinocchi5608 No one lets beans sit for "at least a week up to two weeks". Quit making stuff up. If you want to reduce an overabundance of crema you can wait two days with the beans in their degassing bag. What you wrote was pure nonsense.

[@Baiano29]

I didn't knew KZbin allowed porn.

[@savestheday258]

Hahaha so I'm not the only one who enjoys just watching shots being pulled on KZbin.... I can watch for hours, different machines.... Different beans.... Naked portafilter or non.... Lol. Thanks for the post. I bet the shots pulled nicely after a couple days. Was there a follow up video?

[@domipanda8872]

This is more torture as porn....

[@beachdays561]

Portal to another dimension!

[@nopy99]

Is this the trailer for the next aliens movie?

[@PhilippeCarphin]

That crema is INSANE!

[@abdulrahmanalzhrani2541]

Fresh roasted beans + high temperature group head = burnt + acidic taste

[@jolevalot]

God damn Leon got ectoplasm on tap! Who you gonna call?

[@LeonShaner]

Haha! =D

[@cango5679]

ice cream machine!

[@dennisawalsh]

That don't look like a Faema e61 to me.

[@amysdaddy1]

Wow! I'm kind of like it.

[@AcornFox]

Dalgona coffee on tap?

[@adamhartman4312]

I wonder what it would taste like though

[@ismaelvinoya7070]

Might have a bit of steam going down with the water.

[@thamtham4924]

Van Goh Screams when he see this!

[@kakaocoffee5366]

WHAT DO YOU CALL THIS KIND OF SHOT? plz tell me. because mine is same. i want to know this is good or bad!

[@LeonShaner]

Rhymes with, "spit." As mentioned I had allowed the machine to get too hot and should have run out water until it stopped steaming, then waited the few seconds for the warming cycle to finish, then pull the shot.

[@robertdascalu2816]

Did you degas the beans at all?!

[@drawingmasterclass4979]

did you pour soap to the water tank?

[@berkylmaz316]

needs a flood control better than flow 🙂

[@benmulleady7266]

You put egg white in with the coffee? That’s not just coffee

[@Gernatch]

Dawn dish shot.

[@Gernatch]

Fast flow but that looks really cool...

[@LeonShaner]

It's a slo-mo. LOL

[@timothyj1706]

Too much CO2 in the beans...it is fun to look at though.

[@XeseKaiPese]

What kind of sorcery is this?!

[@endangered23]

It just like the coffee machine throw up the espresso...

[@MegaBIGDICK45]

I pull shots with beans directly out of the roaster, My shots look nothing like this at all much slower and far more controlled, no foamy crema either. Something is wrong here and its not your beans.

[@sacafoto]

how are you roasting your beans?

[@eriknovak5452]

fer real dude. something is waaaaay off with this shot. I work at a coffee roaster, I'm currently still learning espresso theory, but I've never pulled a shot that looked this frothy. Everything we serve is a light roast, and I've pulled shots from roasts that came out of the roaster within the hour just for poops and smiles. I imagine his grind is WAY too coarse, or this was filmed at a weird altitude. Regardless, I would not want to taste that shot.

[@LeonShaner]

Y'all know it's a slo-mo, right?

[@elpepelucho]

softserve portafilter ?

[@RcMicroFlyer]

OMG how cool is that :-D

[@robbiethemann]

Coffee windsock.

[@rickstokes2239]

Looks nice but way too much crema.

[@Roodsteam]

😮 brooo

[@MrTiotiokan]

excellent shot

[@DC-Aust]

Yeah, visually impressive but if you are using a naked pf in part as a diagnostic tool, there's a lot wrong. Leave those beans to sit for a week, grind coarser and kill that switch 40 seconds earlier.

[@LeonShaner]

Did you notice it's a slow-mo? 25 seconds top. There is no stop 40 seconds earlier. LOL

[@platinumdynamite]

Wtf? That's not a normal shot.

[@SirBender]

Looks like my dogs diarrhea

[@un-dprssre]

Not normal. But cool

[@Ivashism]

that was the creepiest shit I have ever seen

[@TheUn4givN]

Coffee is too freshly roasted, you have to wait at least 10 days after roast... combined with the fact that you ground it too coarse and the flow is too quick all you get is bunch of co2 and no developed coffee flavors

[@MrBahBZ]

This didn't extract from the middle of the basket, just the edges. Yikes.

[@ArgoBeats]

che creama, altro che le ciofeche che servono oggi nel 99% dei bar!

[@Mo3Tah]

I want eat that crema!

[@toanang5956]

😳 OMG

[@errflow]

beauty

[@LeonShaner]

Thx! =D

[@staenker1983]

too fast, too much robusta bean, will be sour…

[@geochafg]

that's not normal and you know it.The water is waaay too hot!

[@LeonShaner]

For sure, the water was too hot. I still struggle with a different problem in that very often I get single streams of hot espresso shooting sideways. Nothing I have tried stops it.

[@226557547]

Your machine is a heat exchanger. The water in the brew chamber keeps getting hotter, until it's as hot as the steam boiler. You just gotta release water just before the shot, maybe 2-4 seconds worth.

[@bbuildingmarch7060]

Despite how fast it was coming out, it looked like super good quality espresso. Not watery and diluted but nice and creamy.

[@MechEngRO]

@Leon Shaner , I have exactly the same issue at hand. Have you solved the ”big cone” problem? Thanks

[@LeonShaner]

Adrian Donca the issue was mainly that the machine hadn't been used for more than 20-30 minutes and the water was too hot and about half steam. The key is to run the water a few times until there is only a small amount of steam, then let the unit fully heat, pull the lever until the heating element comes on, close the lever, and THEN put the basket in and pull the actual shot. That way there isn't too much built-up heat AND the heating element is already running from the start of the shot, making for a much more even heating throughout the pull and not too much steam.

[@MechEngRO]

@@LeonShaner , thanks for the answer. I tryed this morning a couple of shots with your technique. I have a Gaggia Classic. I ran out for aprox. 7 sec hot water (without the portafilter) accompanied by steam. The LED went off. I waited until the LED lid up again. I placed the portafilter with the puck in and pulled the shot (max 5 secs after the LED went on). A small improvement but the visual result is awful. I did not taste it :). While I was stairing at the shot I observed that the high volume of crema was due to a lot of air bubbles inside the crema. The final crema in the cup was fading as I watched. With the spout portafilter the results are much much better. Nice, dark brown, consistent, crema. I will keep trying.

[@LeonShaner]

Hi again, Adrian. Hmm. Another factor could be the fine-ness of the grounds. My burr grinder is on the second from finest grind. I very loosely fill the basket to the top, gently spreading the grounds around until they are flush with the lip and only then do I use a tamper and 40 lbs of pressure to compress the grounds. Finish with a twist or two to get the surface nice and smooth. Fiddle with the grind, finer / courser until a double shot pulls in roughly 25 seconds, no more than 30 seconds, using the technique I mentioned before so the water isn't too hot to begin with and the heating element is already on before you pull the actual shot.

[@MechEngRO]

@@LeonShaner Hi Leon, the last week I did some exps :-D. Let me share what i have learned. Used 100% arabica, roasted on the 7th of January, so 3.5 weeks old - kept in a sealed bag with the degas valve on. I used 18.4-18.6 grams / shot. Day 1: I grinded the coffee and let it rest for 10 min into the portafilter, no tamp. After 10 min I pulled the shot. This was to make sure I have no extra gas. Using a Gaggia Classic, I wanted to have the same pulling temp so, each time, I flushed the water for the temp led to turn off and waited all the way until was back on. Within the following 10 sec, I started to pull the shot. The size of the cone was half from what I experienced initially, but still large vs what you see on the web. Day 2: repeat for confimation. Was exactly the same. Day 3: After grinding, the coffee sit into the portafilter for a maximum of 2 minutes. What I changed now was the pulling temperature. After the temp led lit on (when in the first couple of days I was starting to pull my shot) I pressed the Brewing button and waited approx 4 secs: a large wave of steam was getting out. I turned off the button. Place the portafilter into it s spot and press the Brewing button. The cone size is much smaller, close to what you can see on the web. The crema is dense and dark brown. Really good taste. Day 4: repeat for confirmation. Evrika! Conclusion: the very large cone is generated when using a high pulling temp (1st) + to fresly roasted coffee (2nd). The downsizes for the days 3 and 4 method (I will use it for now) are: 1) after 20 sec of pulling, the temp led turns off = the water temp during the pulling has decreased over the limit. Maybe I should mount a PID. 2) I get 60-70 ml in 22 sec using really fine grinding. In my opinion, the flow is to fast. I apply roughly 15-18 kg force = 33 - 40 lbs. 3) Usually i use 18.5 gr and the yellow color of the extraction starts after 15 sec (out of 22). Today I increased the dose to 22.5 gr and it lasted for a whole 20 sec. How many grams do you use, Leon? I will try to grind even finer to see if I can slow down the flow. Thanks

[@momosimo9810]

Waw

[@chavitavb]

Lol!

[@7r-q828]

The grind needs to be finer than that and coffee needs to rest after roasting for at least 3 weeks as the more it rests the more it tastes better.

[@Orkunmovic]

wtffff lol

[@hanihaya6372]

와 이런 추출은 진짜 태어나서 처음 봄ㄷ

[@JamJamit]

뭘햇길래...?

[@josemarivictorsilayan9167]

Your machine is vomiting bro.😅

[@LumpyPancakes]

What the actual

[@0li986]

An insult to the coffee community

[@alkane2561]

The shot was a bit long seconds as opposed to the standard 20-25

[@LeonShaner]

Well, it is a slo-motion video. ;-) In reality it was < 25 seconds. =D

[@alkane2561]

Leon Shaner woah then that’s an epic shot!

[@user-ef3lx7mt3u]

Wtf...?

[@notyodaddy1499]

Fail

[@azizaj87]

This is horror !

[@user-sr6fh]

Очередной ужастик

[@Lorenzo1972.]

Awesome faked video. 👍🏻

[@jorjekarpo1492]

Fake !!!!!