I have been having conflicting thoughts about whether to leave spent espresso in the portafilters or be sure to dump them out after each pull. I know for competition sake we are allowed to keep spent espresso in to control the temperature of the portafilters. But, when considering to make this a practice at our 8 retail locations, I become hesitant. What if it is a slow night and the espresso ends up sitting in the portafilter for 10 minutes or longer? Will the portafilter become saturated with nasty oils?
What do ya'll think? Should we continue emptying the portafilters after each pull? (We don't have many problems with this procedure)
OR
Should we begin to keep the spent grounds in the portafilter??
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