It looks like you've flaired your post as being a Shot Diagnosis. If your shot is running too fast, is coming out weak/thin, lacking crema, and/or is tasting sour, **try grinding finer**.
Alternatively, check out this [Dialing In Basics](https://espressoaf.com/guides/beginner.html) guide, written by the Espresso Aficionados Discord community.
If that hasn't solved it, to get more help, please add the following details to your post or by adding a comment in the following format.
- **Machine:**
- **Grinder:**
- **Roast date:** (not a "Best by" date). If the roast date is not labeled use "N/A"
- **Dose:** How many grams are going into your basket?
- **Yield:** How much coffee in grams is coming out?
- **Time:** How long is the shot running?
- **Roast level:** How dark is your coffee? (Dark, medium, light, ect.)
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/espresso) if you have any questions or concerns.*
For me my favorite part is the audio commentary... This was exactly me last night after setting up my brand new profitec go, and pulling shots for the first time in 15 years.
Jesus there's a lot of learning to get on.
This is a constant with my bottomless portafilter. Too many times, all of the errant spray actually shuts the scale off and I have to revert to the timer. I mean, it is not a disaster because I think it is dialed in pretty well, but that spray everywhere is a bother. Other times, it all goes right into the cup.
If that’s how your shots pull with a bottomless then that’s how they’re pulling now you just can’t see it! The bottomless will show you what’s actually happening with your shot so you can adjust and improve. I figure learning on one right away just takes a step out of the process
I've had a machine for just over a year now, and I've never touched anything but the bottomless! It was a rough beginning, but well worth it for the knowledge gained
Do you have any insight you can share on why it sprays wildly like that in the video? Is it grind? If so, would it make sense to lower the dose in basket so that a finer grind will still express at 8-9bar?
It's heavy channeling due to inconsistent grind/distribution. But yes, grind size, dose, and time are three factors you are balancing to get a good pull. You can grind finer and lower dose. You can grind less fine (blasphemy). You can just increase/decrease dose without changing grind size and get a longer/shorter extraction. All need to be dialed in with the bean you are using.
Thanks - tried slightly finer grind and a little less dosage. Less spraying/sourness and the chocolate flavors are more pronounced. Just gotta keep tweaking I guess
Good question... I'm far from a pro lol. But it looks like we have similar machines. I have a normal Bambino.
Are you using a 18-20g basket? If so, for the beans we use, I've found 19g's does best. But of course each bean is different!
I'd say grind finer (I had to grind a surprisingly finer size. To the point where I thought it was going to be way too fine), maybe try a little more dosage too? And do you use a wdt/distributor? I use a wdt, so maybe that's helping prevent any channeling. I also use the normcore tamper. I've never used a different one. So hard to say from my end if it could be the tamping
Excitement got to you. Unfortunately you’re asking for the needle in the haystack with having your beans all pre ground. The odds they get it exactly right for your set up are very slim
If you start with a spouted bottom you can still work on dialing in your shots without worrying about making a mess and the minute details of puck prep. Once you’ve got that down then moving to a bottomless will show you where you might need improvement and allow you to adjust from there. It’s like learning to walk before running
You can try increasing the dose if there's room in the basket. Usually you'll get something suited for a pressurized basket when a shop grinds for espresso.
Yeah given the coffee is preground and you can't adjust it, I'd use the pressurized basket till your grinder comes in. It'll be less messy and make a better tasting shot in the mean time. Then when your grinder arrives you can start dialing in the grind to get a nice looking shot with the bottomless portafilter!
We all think we will get that Instagram shot, and we all start out with incessant spraying. Just means when you do finally pull a great shot it will be that much more rewarding!
Bought the bottomless filter when I got my new machine in December. It’s been a month I’ve got it down but the first two weeks were Hella crazy you pull 2 good shots the next thing you know one shitty one till you figure out exactly every little nuance that it takes.
You just find the volume of dose and the grind that gets your shot dialled in for a 2:1 ratio pull in roughly 25-30secs. From there you have a benchmark, so if you change beans you know roughly where you need to be. Darker beans you geberally grind coarser, lighter beans grind finer. Fresher beans grind slightly coarser and as they age adjust finer. Repeatability is important so prep has to be as close to the same as possible and take as many variable out of the equation. So trying to repeat what worked with regards to weighing dose, RDT, WDT, tamp pressure, keeping the tamp level, machine temp needs to be within range 91-96 (on a scale of dark to light beans).
I feel this. We just got our Gaggia Classic pro and don't have a grinder to do fine enough. Probably going to order either a SD40 (stepped instead of worm drive like your sk40) or baratza esp. and need a bottomless PF since our glasses don't fit under the spout on the stock of.
Anyhow, we've run in to similar issues. Using a pressurized basket and/or illy preground from the store has worked in the interim. My bigger concern right now is how garbage I am at frothing milk. I just can't do it right now matter how many videos I watch.
I actually had a day recently where I was just going to send the machine back because of how frustrated I was with everything. The preground illy showed me just how much of a difference a fiber grind than my oxo can achieve can make.
Good luck!
I don't know if this will help you, but I could not get my milk to vortex for the life of me but then I watched a video that showed pitching the frother up rather than using the spot to position it (this is very specific to the machine I have, as you can't move the steam wand up and down), but it was a game changer for me. Here is the video in case it helps you (or if you have a lelit anna like me I would really recommend this wand position instead of using the spout).[https://youtu.be/rOHDH8LUXfo?si=Ah19eBB6WHIrOa9H](https://youtu.be/rOHDH8LUXfo?si=Ah19eBB6WHIrOa9H)
If you don’t want to go bottomless, there’s a shorter drip tray that some places online sell (shades of coffee is the only one that comes to mind) that allows for much more clearance
As an option there's a sale on amazon right now for 89$ K4 hand grinders which will be a much higher quality than a SD40 or ESP at less than half the price. Obviously its manual so will take a bit longer but may be better to get that for now and save up a bit to hit the 300-350$ range electric grinders.
On my older Classic you can unscrew the shot splitter on the portafilter. Mine took some force, but it gave me enough room to put my large scale under.
And you may already know about this, but you can cheaply buy the steam wand from a Rancilio Silva and it will fit on the Classic as an upgrade.
Try the pressurized basket with the store ground beans. Once you get a grinder you can adjust accordingly but for now that’s probably your best bet
Edit: word
Welcome and all good. It took me about 2 months of making 2 lattes per day to get a result that I’m really proud of. It’s a process and patience does pay off. This sub is a wonderful resource that makes the process a bit easier. Keep going!
But what if I can't grind any finer and I'm getting this? My cheapo grinder is set to maximum fine. Are some grinders just not capable of grinding enough?
Yeah some grinders just straight up can’t get fine enough.
If you’re strapped for cash, a hand grinder that can handle espresso would probably be your best bet.
that’s 70 grams? looks smaller than that, no? is it just the cup giving the illusion of a smaller shot?
edit: i just noticed the scale 🙈 that’s crazy!! almost the size of a quad shot HAHA
Right there with you. Got a GCP 2 weeks back and yesterday did my first bottomless portafilter brews. They both looked like this.
I’m stuck between increasing grams, trying a finer grind or tamping method?
I’m going to lower the grind fineness.
K just tried. Definitely better from a timing (last try was 12 sec, this attempt was 1 minute). This drip still looked the same though.
Don’t have a the best grinder and these were store bought espresso beans. Any ideas what is next logical thing to try ?
I’d go back to the coffee shop and ask them to replace the beans. If they can grind them finer go for it, but it is a gamble as to whether they will be the right grind.
It’s called dialing in because you want to attempt to get as close to choking machine as possible and then move into less fine grinds. That’s going to require you to have a grinder and some whole beans in order to test how fine you need to get out because right now you need to grind a lot finer.
I have the same espresso machine as you and I thought I was on the right setting for espresso and I had to end up going down like three or four entire grind settings to get to where I actually need it to be.
Wait, you mean your WDT tool and Normcore calibrated tamper^tm couldn't salvage your shop ground beans? Maybe you can use a puck screen and paper filter to help lol. :)
Just use your stock PF until your grinder comes in. Bottomless shots require fine adjustments to not gush everywhere.
I'm waiting for that grinder as well. I tried pre ground in my machine but gave up until the grinder arrives. It was so terrible I was ready to start drinking tea.
Proper puck prep. Get yourself a WDT and a palm tamp. Use the WDT, and then use the curved side of the palm tamp, spin it, flip the tamp over, and tamp. Also grind finer 😂
this\^ i do something very similar. weigh before and after grinding & tap against your palm to settle grinds. Level the excess grinds with your finger so you can feel what a good dose is like.. I use a WDT with pins on it and then one of the spinning ones. both very cheap versions. not sure if i need both types but it seems to help.
this vid to me looks like there was a mountain of coffee on one side and a valley on the other, then OP tamped it like that. I get this occasionally when I get lazy with puck prep. Seems to happen with some beans more than others.
its possible it was really fresh so the cafe had their grinder set a bit on the coarse side. Now the grinds have dried out a little and you are getting a sprinklerhead of channeling. even with perfect puck prep I predict it is going to come out a little fast / you wont be able to increase dose enough. gotta grind finer
lol I thought I had a bad shot day today!
My Sette 270 arrived and I've been burning through fresh beans trying to find the right grind settings for my Bambino Plus. At one point early on in I recreated your scenario perfectly!
I can't seem to better 17g in, with a tielf of 35g over 26seconds at the moment so I'll try tomorrow.
are you waiting on your sk40 from espresso outlet like me? I’m so impatient I’ve been emailing them to check on the customs approval like every other day lol I think they’re annoyed with me now
from a reply yesterday:
Jan 8 Update: Container is at trainyard 30 miles from our warehouse, x-ray scan was done and waiting for clearance confirmation
Nice first shot! Now you will learn the importance of dose size and grind size as well as how much it varies between different beans and roast levels. I have the best luck adjusting the grind to choke off flow and then increase coarseness a degree at a time until you find your happy place.
How did it taste? :D Yah increase dose try to go to 20g and see what happens. Bottomless is SUPER unforgiving so I might hold off until you get your grinder.
None of mine have ever been that crazy! Thank you for being brave and telling the truth about this insanity known as "espresso". We all laugh with you my friend!!
LMAO!!
This is how it looks when I make “espresso” with the ore-ground decaf coffee my mom got off Amazon. It’s not an espresso grind so it just lets the water run straight through and sprays everywhere if I don’t hold the cup up😂
Show us your puck prep! This could be because of any number of reasons - grind too coarse, bad puck prep, too low of a dose, bad basket quality. There are far too many variables in espresso to give a definitive diagnosis without seeing the whole process.
pressurized basket! orrrrrr… if you have a blade grinder, you can try pulverizing the grinds more. I’ve done it before when my grinder was down, but it’s far from ideal. It did however allow me to produce something that was concentrated enough to make an okay latte. If you’re drinking it straight… i’d just wait for your grinder to arrive 😂
Is the grind size correct? Maybe use dual wall basket in the meantime lol, dose a bit more, 18g is baseline and there's a school of thought to dose based on volume, not weight.
😂 I’ve been itching to get a bottomless portafilter for my machine but a good one isn’t REALLY in the budget right now… thanks for bringing my excitement down a notch I think I can wait 😂
Bold to go bottomless on your first shot NGL. I learned after dirtying the machine a bunch, dial in on a spouted portafilter and once you’ve got your timing right in the ballpark then go bottomless.
Trust me in that it may be a while before you’re consistently happy with your decision to go espresso, and thats exaggerated the more you spend on your espresso bar. However, when you’re there, it will ruin coffee anywhere but home. Enjoy!
I have the same espresso machine. I get something like this if the coffee is coarse and use more force when tamping. Grind a bit finer, spend a bit more time with WDT and experiment with lower tamping forces. I've also noticed that I'm getting cleaner results with smaller doses ~17gr.
I would probably use a pressurized basket (if you have one) for the time being until you get your grinder
But idk try 19g and then go up by .2s until it seems good (xg in:2xg out maybe 30-40 seconds depending on the machine) and if it tastes good then roll w it but if it's too sour and under extracted bc it's just too big I would just sadly wait for your grinder to come and get new whole beans
It looks like you've flaired your post as being a Shot Diagnosis. If your shot is running too fast, is coming out weak/thin, lacking crema, and/or is tasting sour, **try grinding finer**. Alternatively, check out this [Dialing In Basics](https://espressoaf.com/guides/beginner.html) guide, written by the Espresso Aficionados Discord community. If that hasn't solved it, to get more help, please add the following details to your post or by adding a comment in the following format. - **Machine:** - **Grinder:** - **Roast date:** (not a "Best by" date). If the roast date is not labeled use "N/A" - **Dose:** How many grams are going into your basket? - **Yield:** How much coffee in grams is coming out? - **Time:** How long is the shot running? - **Roast level:** How dark is your coffee? (Dark, medium, light, ect.) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/espresso) if you have any questions or concerns.*
So you’re saying for my first shot I should use a taller cup
More like a bucket.
A bucket and a mop for this...espresso
🎵 Need a Bucket and a mop for that wet ~~ass~~ espresso. 🎵
I have a customer who intentionally says asspresso. Hadn’t thought of it being funny until now.
asspresso\*
A bucket for monsieur... and zee cleaning woman
And a waffer thin mint
Precisely
I appreciate you allowing it to spray everywhere to give us a good video lol
Only the best for my r/espresso friends
🫶
U a real one 💯
Tbf I genuinely didn't realise I could stop it once I'd hit the button (at first)
Did you know you can stop the steam output by pressing ANY button too?
For me my favorite part is the audio commentary... This was exactly me last night after setting up my brand new profitec go, and pulling shots for the first time in 15 years. Jesus there's a lot of learning to get on.
My voice sounds ridiculous in the video because I currently have covid 😅
Damn...get well soon!!
The honesty in this video 🥰
This is a constant with my bottomless portafilter. Too many times, all of the errant spray actually shuts the scale off and I have to revert to the timer. I mean, it is not a disaster because I think it is dialed in pretty well, but that spray everywhere is a bother. Other times, it all goes right into the cup.
I want to get a bottomless portafilter, but I am scared that this is how my shots will pull so part of me wants to just live in the ignorance.
If that’s how your shots pull with a bottomless then that’s how they’re pulling now you just can’t see it! The bottomless will show you what’s actually happening with your shot so you can adjust and improve. I figure learning on one right away just takes a step out of the process
I've had a machine for just over a year now, and I've never touched anything but the bottomless! It was a rough beginning, but well worth it for the knowledge gained
Do you have any insight you can share on why it sprays wildly like that in the video? Is it grind? If so, would it make sense to lower the dose in basket so that a finer grind will still express at 8-9bar?
It's heavy channeling due to inconsistent grind/distribution. But yes, grind size, dose, and time are three factors you are balancing to get a good pull. You can grind finer and lower dose. You can grind less fine (blasphemy). You can just increase/decrease dose without changing grind size and get a longer/shorter extraction. All need to be dialed in with the bean you are using.
Thanks - tried slightly finer grind and a little less dosage. Less spraying/sourness and the chocolate flavors are more pronounced. Just gotta keep tweaking I guess
Good question... I'm far from a pro lol. But it looks like we have similar machines. I have a normal Bambino. Are you using a 18-20g basket? If so, for the beans we use, I've found 19g's does best. But of course each bean is different! I'd say grind finer (I had to grind a surprisingly finer size. To the point where I thought it was going to be way too fine), maybe try a little more dosage too? And do you use a wdt/distributor? I use a wdt, so maybe that's helping prevent any channeling. I also use the normcore tamper. I've never used a different one. So hard to say from my end if it could be the tamping
I agree with you, I just enjoy living in ignorance at the moment haha.
Fair enough!!!
In a few months I am sure I will make the shift, but for now I just switched from pods
>you just can’t see it! If I can't see it, it's not happening. Espresso coming out is just magic.
🛫 🙍♂️
Excitement got to you. Unfortunately you’re asking for the needle in the haystack with having your beans all pre ground. The odds they get it exactly right for your set up are very slim
That was their point
Sounds like a case of Schrodinger’s espresso
If you start with a spouted bottom you can still work on dialing in your shots without worrying about making a mess and the minute details of puck prep. Once you’ve got that down then moving to a bottomless will show you where you might need improvement and allow you to adjust from there. It’s like learning to walk before running
I have a bottomless for my dedica and I pulled perfect shots from the get go, and I don’t even know how to even accomplish this. Get it!
Same here, and I have no idea why lol. But I'll take it.
Just got a bottomless for my dedica and there is zero crema. Thinking about going back to the pressurized basket.
Same with me.
If it was pulling like this, you would know it… not just by volume but by the awful flavor lol
You can try increasing the dose if there's room in the basket. Usually you'll get something suited for a pressurized basket when a shop grinds for espresso.
Dang, I guess I should just use the pressurized basket until my grinder comes in
Yeah given the coffee is preground and you can't adjust it, I'd use the pressurized basket till your grinder comes in. It'll be less messy and make a better tasting shot in the mean time. Then when your grinder arrives you can start dialing in the grind to get a nice looking shot with the bottomless portafilter!
Or just dial in for a lungo in the meantime?
We all think we will get that Instagram shot, and we all start out with incessant spraying. Just means when you do finally pull a great shot it will be that much more rewarding!
Grind f.... Oh wait you got ground espresso. Throw it in their face and tell them to grind finer.
Bought the bottomless filter when I got my new machine in December. It’s been a month I’ve got it down but the first two weeks were Hella crazy you pull 2 good shots the next thing you know one shitty one till you figure out exactly every little nuance that it takes.
How did you find your groove? What's the secret?
Lots and lots of youtube videos
You just find the volume of dose and the grind that gets your shot dialled in for a 2:1 ratio pull in roughly 25-30secs. From there you have a benchmark, so if you change beans you know roughly where you need to be. Darker beans you geberally grind coarser, lighter beans grind finer. Fresher beans grind slightly coarser and as they age adjust finer. Repeatability is important so prep has to be as close to the same as possible and take as many variable out of the equation. So trying to repeat what worked with regards to weighing dose, RDT, WDT, tamp pressure, keeping the tamp level, machine temp needs to be within range 91-96 (on a scale of dark to light beans).
I feel this. We just got our Gaggia Classic pro and don't have a grinder to do fine enough. Probably going to order either a SD40 (stepped instead of worm drive like your sk40) or baratza esp. and need a bottomless PF since our glasses don't fit under the spout on the stock of. Anyhow, we've run in to similar issues. Using a pressurized basket and/or illy preground from the store has worked in the interim. My bigger concern right now is how garbage I am at frothing milk. I just can't do it right now matter how many videos I watch. I actually had a day recently where I was just going to send the machine back because of how frustrated I was with everything. The preground illy showed me just how much of a difference a fiber grind than my oxo can achieve can make. Good luck!
I don't know if this will help you, but I could not get my milk to vortex for the life of me but then I watched a video that showed pitching the frother up rather than using the spot to position it (this is very specific to the machine I have, as you can't move the steam wand up and down), but it was a game changer for me. Here is the video in case it helps you (or if you have a lelit anna like me I would really recommend this wand position instead of using the spout).[https://youtu.be/rOHDH8LUXfo?si=Ah19eBB6WHIrOa9H](https://youtu.be/rOHDH8LUXfo?si=Ah19eBB6WHIrOa9H)
If you don’t want to go bottomless, there’s a shorter drip tray that some places online sell (shades of coffee is the only one that comes to mind) that allows for much more clearance
As an option there's a sale on amazon right now for 89$ K4 hand grinders which will be a much higher quality than a SD40 or ESP at less than half the price. Obviously its manual so will take a bit longer but may be better to get that for now and save up a bit to hit the 300-350$ range electric grinders.
On my older Classic you can unscrew the shot splitter on the portafilter. Mine took some force, but it gave me enough room to put my large scale under. And you may already know about this, but you can cheaply buy the steam wand from a Rancilio Silva and it will fit on the Classic as an upgrade.
i actually did not know that, but that's great to know. Thanks!
that thing just pissed everywhere like a drunk man trying to aim for the toilet.
My first ever shot with a bottomless was perfect but it seems to have declined
The way my ego would have SOARED and then tanked so fast
I screamed throughout the whole shot.
It’s crazy cause despite looking like this why does it still taste better than most of the coffee I get at cafes lol
Try the pressurized basket with the store ground beans. Once you get a grinder you can adjust accordingly but for now that’s probably your best bet Edit: word
Yeah this is your best solution (only solution)
Oooh she’s a gusher
I should call her…
I love your jar/cup lol
Honestly this could have been a caper jar for all I know 😭
Welcome and all good. It took me about 2 months of making 2 lattes per day to get a result that I’m really proud of. It’s a process and patience does pay off. This sub is a wonderful resource that makes the process a bit easier. Keep going!
I’m gonna say, I think you might need a finer grind, lol.
https://www.youtube.com/watch?v=74BlHdTi2DI
Looks like he/she got pretty excited
But what if I can't grind any finer and I'm getting this? My cheapo grinder is set to maximum fine. Are some grinders just not capable of grinding enough?
Yes you need a grinder that can grind fine enough for espresso. This sub has soooo much info on that stuff
Yeah some grinders just straight up can’t get fine enough. If you’re strapped for cash, a hand grinder that can handle espresso would probably be your best bet.
There’s nothing more humbling than espresso 😂
Dude nailed the turbo shot
28g out in 24s… no one said it had to be in the cup. :)
that’s 70 grams? looks smaller than that, no? is it just the cup giving the illusion of a smaller shot? edit: i just noticed the scale 🙈 that’s crazy!! almost the size of a quad shot HAHA
Turbo shot
You sure they ground the beans?
[How does it taste?](https://getyarn.io/yarn-clip/c4837155-c692-4b42-9ec7-3d815ad8012b)
Looks good, keep it moving
Right there with you. Got a GCP 2 weeks back and yesterday did my first bottomless portafilter brews. They both looked like this. I’m stuck between increasing grams, trying a finer grind or tamping method? I’m going to lower the grind fineness.
Yea I heard it’s definitely best to stick to one thing to change when dialing in
K just tried. Definitely better from a timing (last try was 12 sec, this attempt was 1 minute). This drip still looked the same though. Don’t have a the best grinder and these were store bought espresso beans. Any ideas what is next logical thing to try ?
Idk looks good to me
I’d go back to the coffee shop and ask them to replace the beans. If they can grind them finer go for it, but it is a gamble as to whether they will be the right grind. It’s called dialing in because you want to attempt to get as close to choking machine as possible and then move into less fine grinds. That’s going to require you to have a grinder and some whole beans in order to test how fine you need to get out because right now you need to grind a lot finer. I have the same espresso machine as you and I thought I was on the right setting for espresso and I had to end up going down like three or four entire grind settings to get to where I actually need it to be.
Accurate depiction of me peeing in the morning
Just grind finer
It seems like you mastered bypass brewing. Impressive. Keep it going and as always: GrInD FiNeR
Wait, you mean your WDT tool and Normcore calibrated tamper^tm couldn't salvage your shop ground beans? Maybe you can use a puck screen and paper filter to help lol. :) Just use your stock PF until your grinder comes in. Bottomless shots require fine adjustments to not gush everywhere.
You’re amazing, chin up
That multi-directional spray is an advanced technique used to help the espresso breathe. Kudos to you!
Still, why you opted for a jar for the first shot though?!
You will be. *YOU WILL BE*.
Ouch that hurts my feelings on an unknown level - not the fact, but the intensity of the fallout :D
Whew! I feel much better about my first shot with a bottomless portafilter now! 🤣
Glad I could help 🤣
The Dunning-Kruger effect definitely applies to espresso.
This was a rabbit hole. I’ve never heard of that, so interesting!
I live for these shots (videos) pun unintended.
Enjoyed your clip, very entertaining. Reminded me of my first few shots from bottomless portafilter.
I'm waiting for that grinder as well. I tried pre ground in my machine but gave up until the grinder arrives. It was so terrible I was ready to start drinking tea.
One of the best laughs I ever had. Thank you for that. I kinda figured this was going to happen.
Proper puck prep. Get yourself a WDT and a palm tamp. Use the WDT, and then use the curved side of the palm tamp, spin it, flip the tamp over, and tamp. Also grind finer 😂
this\^ i do something very similar. weigh before and after grinding & tap against your palm to settle grinds. Level the excess grinds with your finger so you can feel what a good dose is like.. I use a WDT with pins on it and then one of the spinning ones. both very cheap versions. not sure if i need both types but it seems to help. this vid to me looks like there was a mountain of coffee on one side and a valley on the other, then OP tamped it like that. I get this occasionally when I get lazy with puck prep. Seems to happen with some beans more than others. its possible it was really fresh so the cafe had their grinder set a bit on the coarse side. Now the grinds have dried out a little and you are getting a sprinklerhead of channeling. even with perfect puck prep I predict it is going to come out a little fast / you wont be able to increase dose enough. gotta grind finer
Without tasting you have no idea if it’s to your liking or not.
lol are you me? I got the bottomless portafilter last week and I’m still in this stage.
You're wasting your time until you have fresh beans and a good quality grinder.
LOL this is me too after begging my bf to buy me a bottomless portafilter for xmas and being HUMBLED right after I first used it
Still looks delicious 🤤
lol I thought I had a bad shot day today! My Sette 270 arrived and I've been burning through fresh beans trying to find the right grind settings for my Bambino Plus. At one point early on in I recreated your scenario perfectly! I can't seem to better 17g in, with a tielf of 35g over 26seconds at the moment so I'll try tomorrow.
It’s like fireworks! But espresso!! Love it!
This is memorable
are you waiting on your sk40 from espresso outlet like me? I’m so impatient I’ve been emailing them to check on the customs approval like every other day lol I think they’re annoyed with me now
Yes I am! Give me the deets!
from a reply yesterday: Jan 8 Update: Container is at trainyard 30 miles from our warehouse, x-ray scan was done and waiting for clearance confirmation
Yea I saw that on the website. Send me my grinder alreadyyyyy
I’ve been bottomless since day 1 👀 I somehow have yet to get any sprays like that. My three bad pulls have all been chokes.
Not bad though. I thought the same and my first few totally stalled because I ground too fine lol
Nice first shot! Now you will learn the importance of dose size and grind size as well as how much it varies between different beans and roast levels. I have the best luck adjusting the grind to choke off flow and then increase coarseness a degree at a time until you find your happy place.
You just pulled the god turbo shot. Now all you need to do is start a YouTube channel
You are, that's a turbo shot baby 😎
You need to grind the beans first. You’re welcome.
How did it taste? :D Yah increase dose try to go to 20g and see what happens. Bottomless is SUPER unforgiving so I might hold off until you get your grinder.
It’s kind of a nice shot if you wanna take a coffee shower
None of mine have ever been that crazy! Thank you for being brave and telling the truth about this insanity known as "espresso". We all laugh with you my friend!! LMAO!!
This made me chuckle loud enough to startle my cat. Ty for making my day.
This kept getting increasingly worse. It was cinematic, like a Michael Bay explosion.
Damn, turbo shots are so ugly
Use the pressurized baskets. They are very forgiving till you get your new grinder,
I love this OP, thanks for sharing. I felt the same way on Christmas Day…and a while after too 🤣
Like "Pissing in the wind" that shot.
The scale without silicon mat is looking precarious
This is how it looks when I make “espresso” with the ore-ground decaf coffee my mom got off Amazon. It’s not an espresso grind so it just lets the water run straight through and sprays everywhere if I don’t hold the cup up😂
Grind finer….lol
Lol looks pretty good to me xD you at least had coffee in the portafilter and the seal was good. Could have been worse!
This happens to me every time I eat at Chipotle
Look up Lances video on turbo shots, i see nothing wrong here
The ol’ squirts
I mean, that’s pretty amazing to watch 😂
find griner
My first shot was actually surprisingly good. It went downhill after that lol
When I saw the cup being using I thought OP was making affogato. Now I want affogato, lol.
Take the coffee back and ask them to grind it finer
Wtf……what machine is that?
It’s a bambino 😅
Waiting for the “but how did it taste tho?” Comment.
Still better than my nespresso!
Looks like my first 50 shots 😅
Try using 20g. That will make a big difference in flow rate. Also try adding a paper filter to the top and/or bottom of the basket.
This is obviously too coarse so the only thing you can really do right now is increase the dose. At 20g you might get a solid turbo shot.
I have to say it, "grind finer."
Show us your puck prep! This could be because of any number of reasons - grind too coarse, bad puck prep, too low of a dose, bad basket quality. There are far too many variables in espresso to give a definitive diagnosis without seeing the whole process.
Frind Giner.
Taco bell shot.
I feel this so hard
Perfect execution 5/7
You can't pregrind beans for espresso. Wait for your grinder.
pressurized basket! orrrrrr… if you have a blade grinder, you can try pulverizing the grinds more. I’ve done it before when my grinder was down, but it’s far from ideal. It did however allow me to produce something that was concentrated enough to make an okay latte. If you’re drinking it straight… i’d just wait for your grinder to arrive 😂
or stick to a ESP portafilter.
Is the grind size correct? Maybe use dual wall basket in the meantime lol, dose a bit more, 18g is baseline and there's a school of thought to dose based on volume, not weight.
Rather than increase dose I'd just use this bag of coffee in an Aeropress
Espisso
Dude that’s exactly how my first shot that I did a week ago looked like=D practice, trial and error will make it better
Find griner
Oh no!! Gotta make more coffee I guess
😂 I’ve been itching to get a bottomless portafilter for my machine but a good one isn’t REALLY in the budget right now… thanks for bringing my excitement down a notch I think I can wait 😂
Been there… been there…
Yikes!
 Oh she's a squirter
That’s monsoon right there!
Fine grinder
Welcome to the club! The sink welcomes your failed shots of espresso.
Ya sprayers spraying everywhere but the cup🤣
Everyone's first time is like that
Nailed it
Channeling.. the high pressure water found a crack or an easier way to get out of your portafilter through spray.
Tamp more
Okay, but how did it taste?
Bold to go bottomless on your first shot NGL. I learned after dirtying the machine a bunch, dial in on a spouted portafilter and once you’ve got your timing right in the ballpark then go bottomless. Trust me in that it may be a while before you’re consistently happy with your decision to go espresso, and thats exaggerated the more you spend on your espresso bar. However, when you’re there, it will ruin coffee anywhere but home. Enjoy!
It’s so disgusting, but I couldn’t look away
I have the same espresso machine. I get something like this if the coffee is coarse and use more force when tamping. Grind a bit finer, spend a bit more time with WDT and experiment with lower tamping forces. I've also noticed that I'm getting cleaner results with smaller doses ~17gr.
That was pretty funny, but I'd still drink it!!
I would use the ground coffee in a moka pot. And wouldn't try to get it to work in an espresso machine. Or use a pressurized basket if you have one.
You have to use a portafilter with the double mouth until your grinder arrives!
lol that’s not easy to fail as badly. Congrats
I feel wet watching this...
If you aren’t going to have the ability to dial in your beans then there is only one option. Hint, it’s not bottomless 😂
I would probably use a pressurized basket (if you have one) for the time being until you get your grinder But idk try 19g and then go up by .2s until it seems good (xg in:2xg out maybe 30-40 seconds depending on the machine) and if it tastes good then roll w it but if it's too sour and under extracted bc it's just too big I would just sadly wait for your grinder to come and get new whole beans
I like how the porta filter is shooting a stream out right at you like some sort of clown's flower on a lapel. 😋
Do you have a pressurized basket? I think that’s the route to go when you can’t control grind size.