What is a pressurized filter, and should I use it for my espresso?
I've just started out really using my Gaggia Classic espresso machine, and so far I've been pretty satisfied with my results – but I'm no expert. Yesterday, I lost the black plastic thing that goes between the portafilter and the basket (is that the right terminology?), as shown below:
Now, when I tried to make espresso without it, I noticed that the liquid would spray from the portafilter and, well, ruin my kitchen. When I researched further, it seemed that I didn't even use a normal filter, but something called a "pressurized filter", where there's only one hole in the bottom for the coffee to come out.
Here's what I found out about it on coffeegeek.com:
[…] a crema enhancing device is built into the actual filter basket, usually through the function of channeling all the brewed coffee through a solitary pin hole. This action creates a jet-like effect that boosts crema production, even in stale coffee or coarse ground coffee.
People on the internet seem to hate this thing though, and I start wondering whether I should get a replacement for this bolt, or just buy a "normal" filter. Here are my questions:
What exactly is the purpose of this "enhancement"? How does it work?
Why should I use it, or why shouldn't I? Does it matter for me as a non-professional?
Best Answer
This is called a pressurized portafilter. As you found on coffeegeek, it is designed to enhance production of crema. The Coffee Geeks look down on this device, since it produces what is essentially "fake" crema - even with old, stale pre-ground coffee.
If all you want to drink are lattes, it does not make much difference. If you want to taste decent espresso, then you must use a non-pressurized portafilter - even if you are a non-professional.
Making espresso is not a slam dunk - especially with a consumer machine like the Gaggia. You will learn to improve your espresso shots by analyzing your technique. This often is based on the appearance of the crema during and after the shot is drawn.
Since the pressurized portafilter gives you misleading information on the actual crema, you will have difficulty learning how to make a good espresso.
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Quick Answer about "What is a pressurized filter, and should I use it for my espresso?"
Pressurized baskets have an internal screen that filters the coffee into a small holding area with a single tiny hole in the bottom. The espresso collects in the holding area and then the machine's pressure builds in order to force the coffee through this hole.Should I use a pressurized portafilter?
Pressurized portafilters are better for beginners because they are more forgiving with respect to grind size and tamping. To better illustrate the benefits of a pressurized portafilter, we have to quickly review how a non-pressurized basket produces espresso.Can you make good espresso with pressurized portafilter?
Pressurized portafilters were designed to produce a beautiful espresso shot with a thick layer of crema, even if your grind or puck preparation isn't perfect. According to the pros at Whole Latte Love, they're an excellent choice for espresso beginners.What is the difference between a Pressurised and non Pressurised portafilter?
When using a pressurised basket, the single hole creates a build up of pressure below the coffee which forces the espresso through. With a non-pressurised basket, there are multiple holes so the pressure is dependant on your grind size and tamp pressure.Pressurized vs Non Pressurized Espresso Filters
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Answer 2
i have given this topic much thought and research too..
at the end of the day, it depends on how you like your coffee, how frequent and how much you make weekly too..
if you go through the trouble of getting fresh beans.. freshly roasted... with a great burr grinder.. then sure it would be best if you had a non pressurized portafilter...
also u gotta ensure ur machine has consistent temperature.. pressure and a bunch of other technical stuff...
let's not forget the right steps to preparing and pulling a great shot! preperation, descaling etc etc..
on top of all that.. you need to use the beans you buy within weeks.. as non pressurized pf really exposes the beans qualities.. so if it's not fresh.. it's probably going to taste bad..
you finally end up with great espresso shots (hopefully).. and you can enjoy it black.. americano.. or a tiny bit of milk..
if you are going to milk it up.. and make lattes etc.. add sugar and syrups... then my suggestion would be to stick to a simple pressurized setup where u don't have to worry too much about age of bean (to a certain extent)... you also don't have to get the grind size perfect or the tamping...
anyways just my two cents..
i like a pressurized for a home setup.. and at work where i run restaurants we have professional machines to play with..
cheers! don't forget.. most importantly.. enjoy you coffee!
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