portafilter

It is the receiver for the removable portafilter (or group handle).

Then it's time to lock the portafilter and brew.

E-61 is a class of espresso machine, defining a standard size and fitting for the portafilter which holds the ground coffee.

The portafilter (or 'group handle') contains a metal filter-basket and holds the ground coffee.

Another method is to fill your portafilter halfway with ground espresso bean, add a packet or tablespoon of sugar in the raw.

To ensure heat retention and lasting quality, the Silvia features a forged marine brass portafilter, group head, and boiler.

The portafilter forms a seal with the espresso machine's gasket, and directs high-pressure hot water through the coffee puck.

Doppio in espresso is a double shot, extracted using a double coffee filter in the portafilter.

A bottomless portafilter is one tool baristas use to analyze the quality of the coffee grind and the evenness of the extraction.

(Baristas in training use a digital scale to weigh the portafilter, which holds the grounds, to make sure they are dosing it perfectly.)

Mr. Nye encourages his baristas-in-training to practice tamping espresso grounds into the portafilter on a bathroom scale so they know what 30 pounds feels like.

Unlike other manufacturers of espresso machines Elektra is still not producing super-automatic machines, but only machines with manual portafilter.

Traditional Cuban-style espresso is made by adding demerara, or raw cane sugar, to the portafilter, or container used to pour an espresso.

Some home espresso machines come with a pressurized portafilter that is designed to make it easier to brew espresso with crema for novice users.

For both pump and steam models, you need to measure coffee grounds, fill a portable filter holder (often called a portafilter), and then tamp or press down the grounds.

It is generally made out of stainless steel or plastic, and has a sturdy bar known as a "bash bar", against which a portafilter is tapped to release the puck.

A portafilter (or group handle) attaches to the group head of semi-automatic and piston-driven espresso machines, and carries a tamped puck of coffee grounds within its basket.

The grouphead contains many holes that attempt to distribute the pressurised water evenly over the surface of the grinds in the portafilter basket and thereby achieve an even cross sectional flow.

Today the doppio is the standard shot, and because solos require a different filter basket, solo shots are often produced by making ("pulling") a doppio in a two-spout portafilter, but only catching one of the streams (the other stream may be discarded or used in another drink).

By the time I got to the espresso glossary, which defined a portafilter sneeze as "the instant release of pressure in the brewhead," which occurs on pump and piston machine that doesn't have a pressure release system, I knew that here I would find the definitive answer to any coffee query.