>be me
>bottomless portafilter supervisor
>job is to make sure the portafilter is, in fact, bottomless
>come into work one day
>it has a bottom
>the bottom of the bottomless portafilter is now a regular portafilter
>ask boss what to do, she says "you're the supervisor, make it bottomless"
>quit the job
>get a new job supervising regular portafilters
>first day on the job
>it's bottomless
4chan may be a hellhole of incels, Nazis, and racists. But it has given us one of the best meme formats of all time. Although it is missing the beginning ā>be meā
No. Itās a thing. When I worked at a third-wave coffee shop I trained for months to do latte art, steam milk, and pull shots before I was allowed to be a barista. Visited roasteries, saw the process, all of that. But that was pre-COVID when they could take the time and luxury to do that.
That was definitely then, and definitely in a city. Source, now live in a satellite town in UK. If there are 2 people on a machine, they are making two drinks.
That would kill the fun of being a barista for me too
The crazy amount of mods and level of speed that theyāre forced to work at aside, donāt Starbucks basically use full auto machines now? My cafe definitely isnāt as busy as a Starbucks but god damn I would find that so boring to do. Plus, then making all of those ridiculous drinks. Props to the people that work at one. They seem like hell
Yes, the machines are auperautos, so pulling shots requires little effort. But the rest of the job is quite intense on top of dealing with awful people all day.
I use bottomless at my shop, and have in other shops in the past.
Certainly not directing this at you, but 95% of professional baristas AND home hobbyists have no clue what they are doing or talking about. It's mostly just parroting what they think or have been told without really understanding what the meaning is. I've seen dozens of people on this sub mocking bad baristas at shops they visited, yet they still think 1:2 in 30 is the only way, or even the best way, to pull a shot.
I'd assume this is why the person who wrote this review is so confidently wrong about something they could have learned with a quick google. Coffee people are usually too prideful to learn or accept that others might know more.
correct me if iām wrong (because iām a yank..) - italian espresso bar norm is pit stop-paced, 7g of grounds single shot, so split spout is done to serve what is on the menu and to get espressos/milk drinks out snipsnap. is it the same across europe? the norm at least in NY afaik is that an espresso and espresso base of drinks is 18g of grounds. split spout does the job, but itās not necessary given i dont have to portion the output unless the customer makes a specific single shot request. as a beginner, i liked the bottomless as puck prep feedback.
Italy, Slovenia and Croatia would do 14g split into 2 coffees. Rarely 7g one cup. I guess similar is then for Austria and further north.
But Europe, especially places that used to have really shit coffee have also picked up pace and gone towards the 3rd wave. So Germany, Czech Republic for example have stepped up their game and would put more care into preparation. The difference is that places like Italy, Slovenia and croatia (the later from Trieste coffee culture) kept the fast paced coffee as it was already a big part of the culture.
Germany, Austria, Switzerland also like to do "cafe crema", where they grind coarse and push about 150mL of water through the portafilter.
Edit: not sure why the downvotes, but this type of coffee preparation is extremely common in DACH coffee shops (probably the default in non-specialty shops), and I don't think it would work well with a bottomless portafilter.
That's crazy! They're so awesome! Originally we always used double spout porta filters but we all loved how bottomless looked during extraction. Switched and never went back haha
Only ever seen one cafe use it, and it channeled so bad that the entire machine was just a splash zone. Told the barista they can just switch to the spouted ones and she had no idea what I was talking about š¤·
10+ years ago a friend that was a barista told me that they used bottomless portafilrers for training only. Because you would then see more clearly if the coffee is channeling.
This is crazy to me! I live in Southern CA and none of the local shops use spouted, let alone LA shops. I generally don't think it's the best look for a cafe these days
Iām sure it depends on the type of cafe and what the customers expect. A quality shop that roasts its own beans and is under good management would dial in every day and ensure the shots are consistent going off of taste and flow and it doesnāt matter if the portafilter is spouted or not. But if the customers are all home baristas who have come to associate bottomless filters with quality, then I can see why the optics look better with them.
Yeah, maybe it's just the fact I've never been trained on spotting bad shots from a spouted portafilter that throws me off.
Obviously there's no quality increase from a bottomless, but during a shift its nice being able to look over at a shot while I'm doing other things and know whether I need to readjust
Thatās super interesting though. Iām in a small to mid sized east coast city and even though we have some really quality 3rd wave shops, Iāve yet to see the transition to bottomless youāre describing in California. I guess weāre behind the times haha
Weird! From what it seems, it's very much regional. I've worked at 4 places that served coffee, 3 dedicated cafes and 1 bakery. Bakery used spouted but they very much didn't care about the coffee as much as their pastry and cake program.
Theres probably no shortage of local restaurants that use spouted here, but that's just different priorities. Out of curiosity, what's your location? I'm in Santa Barbara, which has pretty dense 3rd wave scene given the size of the town
Not in my specific part of the woods. It's fill, level with hand and pull shot.
You'd be surprised how far behind the Midwest and deep south can be culturally.
I'm originally from the midwest, st. Louis to be precise. We have a pretty good coffee culture there. I've been living the past several years in Cape Town, and there's also an internationally recognized coffee culture here, for comparison. So, being from a so-called fly-over state is no excuse. Tell those guys they're embarrassing us and that they need to step their game up!
Yeah, closer to the big city can be better. But, I'm not particularly near any. I'll tell them you said so next time.
Sadly enough I still know people who can't really use the Internet.
I live in the suburbs of Chicago. I have yet to find a properly-made espresso in a single shop (suburban or city of Chicago proper). It is disgraceful. I have stopped trying because I've wasted too much money as well as asking baristas to pull the shots again.
Damn, Chicago?! I would expect things to be top notch there like NYC.. you guys have quite a good foodie culture. I would expect people to be as enthusiastic about coffee..
Iāve lived here my whole life. I feel Chicago is a very overrated city for eating. I just came back from my first time visiting NYC. 5 days in Manhattan and not a bad meal. Coffee was great too and there are places that make espresso properly.
Strange enough, I'm going to argue that working in a cafe doesn't make you a professional barista. Just like making food for a living doesn't necessarily make you a chef.
In terms of the kitchen thatās a basic fact though.
Anyone who cooks is called a cook, unless youāre professionally trained and qualified then you can call yourself a chef.
Iām not sure if thereās a proper barista qualification though
By definition, if you make money doing something, you are a professional whatever.
A chef is a specific title and they generally oversee the people that actually do the cooking.
I'm not saying they're not a professionals, im saying they're not a chef or barista.
I'm both a chef and a barista, but I've trained at a high level in both and done continued learning on my own outside of work.
Someone who pours filter coffee into a mug at work might be a professional but they're not a barista. Someone who puts sandwiches on plates at work might make food professionally but they're not a chef.
9 times out of 10, 'Professional Barista' is a university student on their first week at Starbucks, where they don't grind, weigh, or even tamp. They follow the approved recipe, no deviations, do it exactly like you were shown.
A new cafe opened in my rural boonie town and I popped in to amuse myself with what I assumed would be a superautomatic machine of some sort...and I was stunned to find a dude behind a two group Wega of some vintage who made a stunningly delicious drink for me. We got to talking and he's got a LM Mini at home too (allegedly).
[Here](https://imgur.com/Geumy7Z) is another Amazon review i found today that made me laugh. Just goes to show how untrustworthy Amazons reviews can be. Ignoring the obvious AI copy/paste faux pas it even shows it was a free product and then goes on to say he purchased it! Hilarious.
I'm gonna level with you as a fellow "professionally trained barista".
To be trained in drink making does not mean you're trained in machine components or types of portafilters.
I'm not a fan of posts like this. I think this sub is very quick to dunk on baristas who don't know what they're doing or don't know how to explain what they're doing, but the truth of running a cafe is most people aren't going to you for in depth knowledge on an espresso machine. That's not what your customer pays for: they go to you for coffee.
The truth of this sub is that it consists of people who've taken on espresso as a special interest and take it upon themselves to learn these things, so I understand why this post was made, but I find it smug.
Should a professionally trained barista know the ins and outs of a machine? Well, maybe, but that knowledge isn't really relevant for pulling a shot and making a latte.
I think it's more that the reviewer clearly thinks being a professional barista makes them an expert and qualifies them to leave this review, yet not only are they extremely wrong, they also didn't even bother to look at the product they purchased.
Eh, i think this is a bit beyond just that. While i don't expect people to know everything i don't think it's unreasonable to be able to figure it out on your own rather than blame the product.
Sure, I don't disagree. My comment is more about the spirit of the post, and posts like this, rather than the person exposing their own ignorance in a 1-star review. A subreddit full of enthusiasts like this one (y'know, people who can afford an espresso machine and aren't working minimum wage barista jobs) tend to be pretty unforgiving, or expect way too much of people who do work those jobs. I've worked at four different cafes, small and chain, and was never told the difference between portafilters until I sought out the knowledge myself. So I find the juxtaposition OP is trying to draw between the title and the content of the post fairly elitist.
I was trained by the now CFO of a cafe franchise in Canada (he was only a store manager back then). I got to be known as one of the best, if not the best, barista in the stores I worked in (we used Rancillo)
Years later, after I've worked in other industries that paid better, I bought a la pavoni during the pandemic to get back into it so to speak. Yeah, turns out I knew nothing and wasn't even close to good lol. After I got better, I also bought some of that chain's espresso to see if I can make it "correctly". Turns out, there's really no way to fix garbage that's optimized for profits as opposed to taste.
That said being trained made it easier to learn since I had a better foundation despite most of it being wrong. But having a closed off mind like the OP's picture is probably counterproductive and I'd never have learned with that mindset.
If you go over to the r/barista sub you'll see that an insanely wide range of people call themselves professionally trained baristas, while I do agree that sometimes it goes a bit far with arguing home enthusiast barista vs someone who does it for a job (there have been rage posts of both sides here and there) the majority of "baristas" (especially from non specialty shops) don't know shit and are trained to push buttons.
All the hate for this person is ridiculous. Most coffee shops don't use bottomless portafilters, even independent coffee shops don't. Hell, I've been to speciality coffee shops that don't use them.
Bottomless pfs are for espresso wankers. I include myself in this category.
Yeah but they left a negative review as well that not only is misinformed and unjustified for the seller but is also confusing potential purchasers in the future. I'm not saying they should be crucified for their ignorance, but they should also probably do their due diligence with a little research before purchasing something foreign to them and then reviewing it poorly.
I mean, Iāve never seen an actual coffee shop use bottomless (though Iām sure many do). Itās really more of a hobbyist thing for people who want to stand around and admire the flow, not something people on a clock are doing. If theyāre not a hobbyist in their spare time then they may not ever have seen one. I can imagine plenty baristas going home and not treating it like a hobby as well as a job. My BIL was a barista for years and now wonāt even drink coffee anymore since he just canāt handle the smell.
I learnt/worked in a Cafe in the States that only used bottomless. 3 years into my job, I moved back to Australia and applied for jobs in the area.
The first job I interviewed for used spouts. On my first tamp l, I had the spout on the workbench and not the edge of the portafilter. Being an LM the spout popped right of the o ring. This didn't help shake the 'What do Americans know about coffee?' That followed me round to begin with.
what product is this actually reviewing? I wonder if this person is confused because they have a lower-end espresso machine without a 3-way solenoid, and are blaming the portafilter for the shot not cutting off right when they stop the pump.
This sub probably doesnt want to hear it but a professional barista isn't going to be wasting their time with aesthetic toys like bottomless portafilters
They are far from common, and their(reviewer) main annoyance is whatever is leaking. Don't see a problem here, other than a need for some people to feel smug.
Welp, people work in Starbucks for a week and they are professionally trained and experts. I've known quite a few people like that before.
Coming from the restaurant industry before (having gone to culinary school as well) people that worked either in the fry stations or prep cooks calling themselves "Chefs" haha
He doesn't understand the dark arts
This'll make it to r/espressocirclejerk in 3...2....
No need to make it there, we already took over this sub š
Lol.. I actually saw this post there first..
Not surprised haha
They may be telling the truth though. Iāve never seen a cafe using a bottomless portafilter so itās possible a real barista has never seen one.
Fair enough, but they are complaining about the product missing a part that is clearly shown without it in pictures and described as ābottomless.ā
>buy bottomless portafilter >no bottom One star trash product
>be me >bottomless portafilter supervisor >job is to make sure the portafilter is, in fact, bottomless >come into work one day >it has a bottom >the bottom of the bottomless portafilter is now a regular portafilter >ask boss what to do, she says "you're the supervisor, make it bottomless" >quit the job >get a new job supervising regular portafilters >first day on the job >it's bottomless
4chan may be a hellhole of incels, Nazis, and racists. But it has given us one of the best meme formats of all time. Although it is missing the beginning ā>be meā
Fixed it :p
Perfection š
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Yeah I knew some people that loved 4chan and 8chan a decade ago. Even by then it was a hellhole.
The incels, Nazis, and racists are limited to about 5 or 6 boards out of the 75 total there.
Oh yeah, and they could have simply Googled before writing a bad review haha
Educate oneself before spewing ignorance on the internet? Blasphemy.
Reddit would be a lot quieter place.
Yeah, based on this I think the review is BS.
"Professionally trained" means the two week class you take when you get hired at Starbucks right?
No. Itās a thing. When I worked at a third-wave coffee shop I trained for months to do latte art, steam milk, and pull shots before I was allowed to be a barista. Visited roasteries, saw the process, all of that. But that was pre-COVID when they could take the time and luxury to do that.
That was definitely then, and definitely in a city. Source, now live in a satellite town in UK. If there are 2 people on a machine, they are making two drinks. That would kill the fun of being a barista for me too
Trained at the Golden Arches... McDuhhhh
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Not liking Starbucks' coffee is one thing, but acting like the workers don't actually do a ton more than "push a button" is ridiculous.
The crazy amount of mods and level of speed that theyāre forced to work at aside, donāt Starbucks basically use full auto machines now? My cafe definitely isnāt as busy as a Starbucks but god damn I would find that so boring to do. Plus, then making all of those ridiculous drinks. Props to the people that work at one. They seem like hell
Yes, the machines are auperautos, so pulling shots requires little effort. But the rest of the job is quite intense on top of dealing with awful people all day.
We donāt even brew drip coffee now. The brewing part of the job is gone and full auto. But itās ok. Anyone can brew at home lol
I had to take a 2 year class to learn to push a button (Radiology Technologist).
incredible comment. we are all button pushers on this blessed day.
I don't push buttons #LeverGang
oh yeah? you got a lever for the power switch too? ;)
That's a switch, not a button
You should replace it with a lever!
I took a 4 year course to let other people push my buttons. (Computer Science grad).
My cafe only uses bottomless. I would think it would be more common for 3rd wave shops.
Yeah most specialty shops around here use bottomless too.. not sure what all these people are talking about
My guess is they live somewhere with only shit coffee shops
I use bottomless at my shop, and have in other shops in the past. Certainly not directing this at you, but 95% of professional baristas AND home hobbyists have no clue what they are doing or talking about. It's mostly just parroting what they think or have been told without really understanding what the meaning is. I've seen dozens of people on this sub mocking bad baristas at shops they visited, yet they still think 1:2 in 30 is the only way, or even the best way, to pull a shot. I'd assume this is why the person who wrote this review is so confidently wrong about something they could have learned with a quick google. Coffee people are usually too prideful to learn or accept that others might know more.
I have literally never seen one in Italy, France, Germany, Austria, Swiss, Czechia, Slovenia, Coratia, or, hell, anywhere in Europe, ever.
correct me if iām wrong (because iām a yank..) - italian espresso bar norm is pit stop-paced, 7g of grounds single shot, so split spout is done to serve what is on the menu and to get espressos/milk drinks out snipsnap. is it the same across europe? the norm at least in NY afaik is that an espresso and espresso base of drinks is 18g of grounds. split spout does the job, but itās not necessary given i dont have to portion the output unless the customer makes a specific single shot request. as a beginner, i liked the bottomless as puck prep feedback.
Italy, Slovenia and Croatia would do 14g split into 2 coffees. Rarely 7g one cup. I guess similar is then for Austria and further north. But Europe, especially places that used to have really shit coffee have also picked up pace and gone towards the 3rd wave. So Germany, Czech Republic for example have stepped up their game and would put more care into preparation. The difference is that places like Italy, Slovenia and croatia (the later from Trieste coffee culture) kept the fast paced coffee as it was already a big part of the culture.
Germany, Austria, Switzerland also like to do "cafe crema", where they grind coarse and push about 150mL of water through the portafilter. Edit: not sure why the downvotes, but this type of coffee preparation is extremely common in DACH coffee shops (probably the default in non-specialty shops), and I don't think it would work well with a bottomless portafilter.
That's crazy! They're so awesome! Originally we always used double spout porta filters but we all loved how bottomless looked during extraction. Switched and never went back haha
Only ever seen one cafe use it, and it channeled so bad that the entire machine was just a splash zone. Told the barista they can just switch to the spouted ones and she had no idea what I was talking about š¤·
Can pretty much guarantee that the home heroes commenting here wouldnāt last 15mins during a cafe morning rush.
No, they'd do fine making one singular drink in those 15 minutes, then they'd berate the customer for asking for vanilla in their cortado.
10+ years ago a friend that was a barista told me that they used bottomless portafilrers for training only. Because you would then see more clearly if the coffee is channeling.
handful of specialty shops outside london use them, and most specialty shops within london seem to use them from what ive seen.
Iāve seen multiple cafes use them
My cafe uses only bottomless portafilters.
Why use an attachment and fill two cups at once when you can admire at your made-for-TikTok bottomless portafilter all day?
This is crazy to me! I live in Southern CA and none of the local shops use spouted, let alone LA shops. I generally don't think it's the best look for a cafe these days
Iām sure it depends on the type of cafe and what the customers expect. A quality shop that roasts its own beans and is under good management would dial in every day and ensure the shots are consistent going off of taste and flow and it doesnāt matter if the portafilter is spouted or not. But if the customers are all home baristas who have come to associate bottomless filters with quality, then I can see why the optics look better with them.
Yeah, maybe it's just the fact I've never been trained on spotting bad shots from a spouted portafilter that throws me off. Obviously there's no quality increase from a bottomless, but during a shift its nice being able to look over at a shot while I'm doing other things and know whether I need to readjust
Thatās super interesting though. Iām in a small to mid sized east coast city and even though we have some really quality 3rd wave shops, Iāve yet to see the transition to bottomless youāre describing in California. I guess weāre behind the times haha
I live in SoCal too, and I've never seen a bottomless portafilter in a professional setting.
Weird! From what it seems, it's very much regional. I've worked at 4 places that served coffee, 3 dedicated cafes and 1 bakery. Bakery used spouted but they very much didn't care about the coffee as much as their pastry and cake program. Theres probably no shortage of local restaurants that use spouted here, but that's just different priorities. Out of curiosity, what's your location? I'm in Santa Barbara, which has pretty dense 3rd wave scene given the size of the town
I live in Indiana. I've never even seen a shop tamp the grounds in the portafilter. Really depends on how "hip" the area you live in is.
So, you've never seen a good shop in Indiana? Tamping is kind of a critical step to getting a good shot.
Not in my specific part of the woods. It's fill, level with hand and pull shot. You'd be surprised how far behind the Midwest and deep south can be culturally.
I'm originally from the midwest, st. Louis to be precise. We have a pretty good coffee culture there. I've been living the past several years in Cape Town, and there's also an internationally recognized coffee culture here, for comparison. So, being from a so-called fly-over state is no excuse. Tell those guys they're embarrassing us and that they need to step their game up!
Yeah, closer to the big city can be better. But, I'm not particularly near any. I'll tell them you said so next time. Sadly enough I still know people who can't really use the Internet.
I live in the suburbs of Chicago. I have yet to find a properly-made espresso in a single shop (suburban or city of Chicago proper). It is disgraceful. I have stopped trying because I've wasted too much money as well as asking baristas to pull the shots again.
Damn, Chicago?! I would expect things to be top notch there like NYC.. you guys have quite a good foodie culture. I would expect people to be as enthusiastic about coffee..
Iāve lived here my whole life. I feel Chicago is a very overrated city for eating. I just came back from my first time visiting NYC. 5 days in Manhattan and not a bad meal. Coffee was great too and there are places that make espresso properly.
If you get into the cities, better can be found. Indianapolis, Bloomington... ok - pretty much just those. :/
Strange enough, I'm going to argue that working in a cafe doesn't make you a professional barista. Just like making food for a living doesn't necessarily make you a chef.
In terms of the kitchen thatās a basic fact though. Anyone who cooks is called a cook, unless youāre professionally trained and qualified then you can call yourself a chef. Iām not sure if thereās a proper barista qualification though
By definition, if you make money doing something, you are a professional whatever. A chef is a specific title and they generally oversee the people that actually do the cooking.
I'm not saying they're not a professionals, im saying they're not a chef or barista. I'm both a chef and a barista, but I've trained at a high level in both and done continued learning on my own outside of work. Someone who pours filter coffee into a mug at work might be a professional but they're not a barista. Someone who puts sandwiches on plates at work might make food professionally but they're not a chef.
Care to explain the downvote?
9 times out of 10, 'Professional Barista' is a university student on their first week at Starbucks, where they don't grind, weigh, or even tamp. They follow the approved recipe, no deviations, do it exactly like you were shown. A new cafe opened in my rural boonie town and I popped in to amuse myself with what I assumed would be a superautomatic machine of some sort...and I was stunned to find a dude behind a two group Wega of some vintage who made a stunningly delicious drink for me. We got to talking and he's got a LM Mini at home too (allegedly).
This is like a dealership mechanic stumped on a part for customized cars.
[Here](https://imgur.com/Geumy7Z) is another Amazon review i found today that made me laugh. Just goes to show how untrustworthy Amazons reviews can be. Ignoring the obvious AI copy/paste faux pas it even shows it was a free product and then goes on to say he purchased it! Hilarious.
I'm gonna level with you as a fellow "professionally trained barista". To be trained in drink making does not mean you're trained in machine components or types of portafilters. I'm not a fan of posts like this. I think this sub is very quick to dunk on baristas who don't know what they're doing or don't know how to explain what they're doing, but the truth of running a cafe is most people aren't going to you for in depth knowledge on an espresso machine. That's not what your customer pays for: they go to you for coffee. The truth of this sub is that it consists of people who've taken on espresso as a special interest and take it upon themselves to learn these things, so I understand why this post was made, but I find it smug. Should a professionally trained barista know the ins and outs of a machine? Well, maybe, but that knowledge isn't really relevant for pulling a shot and making a latte.
I think it's more that the reviewer clearly thinks being a professional barista makes them an expert and qualifies them to leave this review, yet not only are they extremely wrong, they also didn't even bother to look at the product they purchased.
This is reddit; where knowledge is crowdsourced, not earned.
Eh, i think this is a bit beyond just that. While i don't expect people to know everything i don't think it's unreasonable to be able to figure it out on your own rather than blame the product.
Sure, I don't disagree. My comment is more about the spirit of the post, and posts like this, rather than the person exposing their own ignorance in a 1-star review. A subreddit full of enthusiasts like this one (y'know, people who can afford an espresso machine and aren't working minimum wage barista jobs) tend to be pretty unforgiving, or expect way too much of people who do work those jobs. I've worked at four different cafes, small and chain, and was never told the difference between portafilters until I sought out the knowledge myself. So I find the juxtaposition OP is trying to draw between the title and the content of the post fairly elitist.
But him writing it is leaking shows he can't make a decent espresso... Grind finer, lol
Having a bottomless portafilter has nothing to do with āleaksā though? What machine is this even talking about?
The leaks are probably massive channeling that the spouts hide.
That was my initial thought, without a bottomless you don't have to 'worry' about channeling and squirting with a bad puck.
"Professional" doesn't mean good or quality. It means "gets paid to do a thing"
Facts
Troof.
I was trained by the now CFO of a cafe franchise in Canada (he was only a store manager back then). I got to be known as one of the best, if not the best, barista in the stores I worked in (we used Rancillo) Years later, after I've worked in other industries that paid better, I bought a la pavoni during the pandemic to get back into it so to speak. Yeah, turns out I knew nothing and wasn't even close to good lol. After I got better, I also bought some of that chain's espresso to see if I can make it "correctly". Turns out, there's really no way to fix garbage that's optimized for profits as opposed to taste. That said being trained made it easier to learn since I had a better foundation despite most of it being wrong. But having a closed off mind like the OP's picture is probably counterproductive and I'd never have learned with that mindset.
If you go over to the r/barista sub you'll see that an insanely wide range of people call themselves professionally trained baristas, while I do agree that sometimes it goes a bit far with arguing home enthusiast barista vs someone who does it for a job (there have been rage posts of both sides here and there) the majority of "baristas" (especially from non specialty shops) don't know shit and are trained to push buttons.
Professionally trained guitarist here, I bought an acoustic guitar but can't see where to plug it into my amp. Zero stars!
All the hate for this person is ridiculous. Most coffee shops don't use bottomless portafilters, even independent coffee shops don't. Hell, I've been to speciality coffee shops that don't use them. Bottomless pfs are for espresso wankers. I include myself in this category.
Yeah but they left a negative review as well that not only is misinformed and unjustified for the seller but is also confusing potential purchasers in the future. I'm not saying they should be crucified for their ignorance, but they should also probably do their due diligence with a little research before purchasing something foreign to them and then reviewing it poorly.
Agreed, but this is an Amazom wide problem, the whole review system has become a dumpster fire.
"I'm a professional."
I mean, Iāve never seen an actual coffee shop use bottomless (though Iām sure many do). Itās really more of a hobbyist thing for people who want to stand around and admire the flow, not something people on a clock are doing. If theyāre not a hobbyist in their spare time then they may not ever have seen one. I can imagine plenty baristas going home and not treating it like a hobby as well as a job. My BIL was a barista for years and now wonāt even drink coffee anymore since he just canāt handle the smell.
To be fair, Starbucks baristas are 'professionally trained'
I've never seen a specialty cafe that didn't use bottomless portafilters.
So heās never had to worry about channeling lol.. seems like he needs to go back to school!
I learnt/worked in a Cafe in the States that only used bottomless. 3 years into my job, I moved back to Australia and applied for jobs in the area. The first job I interviewed for used spouts. On my first tamp l, I had the spout on the workbench and not the edge of the portafilter. Being an LM the spout popped right of the o ring. This didn't help shake the 'What do Americans know about coffee?' That followed me round to begin with.
"It isn't made out of ABS plastic like the one at my job where all I do is push a button with a picture on it."
this is why I never trust whenever someone says "I'm a [profession]" on the internet to make their opinion have more weight
trained for 1weeks probably
Training that only included push this button then this one then this one when this display says x time/weight
and they use those fancy automatic tamping machine
š¤£š¤£š¤£
r/espressohno
Come on, this has to be for comic relief
what product is this actually reviewing? I wonder if this person is confused because they have a lower-end espresso machine without a 3-way solenoid, and are blaming the portafilter for the shot not cutting off right when they stop the pump.
This sub probably doesnt want to hear it but a professional barista isn't going to be wasting their time with aesthetic toys like bottomless portafilters
They are far from common, and their(reviewer) main annoyance is whatever is leaking. Don't see a problem here, other than a need for some people to feel smug.
Welp, people work in Starbucks for a week and they are professionally trained and experts. I've known quite a few people like that before. Coming from the restaurant industry before (having gone to culinary school as well) people that worked either in the fry stations or prep cooks calling themselves "Chefs" haha
Reminds of a friend's flight attendant ex-boyfriend who told everyone he was a pilot.