Thanks for the speedy reply post. I considered the plumbed in version but the thought of drilling through the granite counters and running plumbing lines to my new machine was a bit too daunting. Hoping to own this machine for a long time and am planning to move it with me wherever I go next.
I'm really excited about getting the new machine! Do you use the portafilters that come with it? Or have you opted for the bottomless portafilter? If the latter, does it make a BIG difference in the quality of the shots?
Un-plumbed
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Weska
I've got original portafilters and a bottomless not made from a La Spaziale. The bottomless is a diagnostic tool for me. I periodically go back to school with it when I feel my technique could use some touching up, or whenever a lot changes occur (new batch of beans, new grinder or roaster) so that there is a dialing in process.
People have preferences about whether to use bottomless or spouted pfs as the standard. You could argue either way. Generally, I feel that the exposure to cool air chills the shot on the way to the cup more than passing it over heated metal for a third of the trip. Is that good? I don't know. If you can notice the difference, then you might prefer to start with a cooler, more readily drinkable cup or you might want yours piping hot.
Many others prefer the influence of the path the coffee takes either through the air or over the spouts on the quality of the crema. I can't say I've been able to notice this myself.
If you have doubts about distribution and tamping, then get a bottomless and use it until you are pretty steady in your technique. Beyond that, you will have to depend on personal preference.
People have preferences about whether to use bottomless or spouted pfs as the standard. You could argue either way. Generally, I feel that the exposure to cool air chills the shot on the way to the cup more than passing it over heated metal for a third of the trip. Is that good? I don't know. If you can notice the difference, then you might prefer to start with a cooler, more readily drinkable cup or you might want yours piping hot.
Many others prefer the influence of the path the coffee takes either through the air or over the spouts on the quality of the crema. I can't say I've been able to notice this myself.
If you have doubts about distribution and tamping, then get a bottomless and use it until you are pretty steady in your technique. Beyond that, you will have to depend on personal preference.
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JohnB