The "handle" is the filter handle we use to extract Espresso.

You may be wondering if there are any cool coffee artifacts to improve your skills. Of course, there are everywhere powder presses and sexy electronic scales to measure the strength of powder pressing. If you are willing to revamp your espresso machine, keep reading.

There is a new thing in the coffee circle. It is not only a good barista training tool, but also has a beautiful appearance. It is called "bottomless handle".

Its bottom is removed or cut off, making the whole bottom visible, completely exposed to voyeurs. This will make it easier for baristas to see the bottom of the filter bowl and see how coffee drips from the coffee machine into the coffee cup during training.

Bottomless handle and standard handle

At first glance, bottomless handle is a new concept. Can it really help aspiring baristas train better?

Baristas dream of making coffee that not only looks good, but also tastes good. The perfect extraction is a hodgepodge of perfect grinding, loading and pressing, not to mention baking, water temperature, air pressure and PH value of water.

Ideally, the coffee powder should be the same thickness, and when loaded with powder, pressed powder should be the same compact in all directions. Of course, absolute perfection is impossible, and bottomless handle can help us judge: flow column, flow velocity, color, flow column stripes.

The "channel effect" makes it easier for water to flow through cracks and loose spots in pressed powder, which can cause coffee to be extracted unevenly, resulting in a bad cup of Espresso. The common reasons are uneven force when pressing powder, or too much powder (too much coffee powder).

Espresso extracted from one side

Whitening columns may appear when coffee is extracted, bringing a bad taste. It usually occurs at the end of the extraction, but not in the extraction.

The whitish Espresso is being extracted.

If the tiger pattern of the flow column is very uniform, it is a good sign, as long as the color of the stripes is moderately dark and the flow rate is not too fast or too slow. Most people think that a 2-ounce cup of double concentrated extraction time should be controlled between 22 and 30 seconds, but in the end, let the taste speak!

Nice tiger lines. Can you pick out any problems?

The bottomless handle allows the barista to clearly see everything under the coffee machine. The influence of the "channel effect" can be judged by the "spatter column" and the "intermittent column", where the coffee is spilled from different angles.

Multiple small flow columns tilting straight down may also be affected by the "channel effect", usually there is only one unified flow column. And suppose your coffee maker is completely horizontal, and if the uniform flow column is skewed to one side, it may be affected by the "channel effect" on the other side.

A perfect extraction will not occur in these imaginations mentioned. Of course, a good-looking Espresso may indicate that the barista is good, but no matter how good the concentrate looks, it has to taste good in the end!

The Espresso splashed out is white in color.

Espresso with multiple stream columns

When we capture a perfectly extracted Espresso, it's a great thing, and people call it an Espresso photo. The coffee liquid drips slowly and evenly like honey into a coffee cup, colorful columns gather and fall from the middle, and then there is a thick layer of "crema" floating on the coffee cup, which is the essence of coffee!

Eye-catching coffee liquid

Since coffee maker manufacturers like to create their own size, shape and construction, work with your favorite coffee parts supplier to match a perfect bottomless handle for your coffee maker.