hello james,
the thing with pre-infusion is, that there's little pressure. coffee
extracted without pressure but with hot water (say, drip coffee) takes
several minutes. it's the pressure that sets espresso apart, and makes
the extraction time so short compared to other methods.
so in this respect, your idea of not counting pre-infusion makes sense.
but, i think a pre-infusion time of 6-8 seconds is nothing out of the
ordinary. with a manual lever machines, this is what you aim for as a
starting point, say somewhere between 4 and 8 seconds. with other
machine i've worked with, inclusing the industrial pavoni's they have at
one place where i work, espresso often takes about 5 seconds to start
flowing. even if you added a second or two for your brewtus, you will
still likely to end up in the 25-30 seconds range.
and here's where i am not sure, but i suppose that (a normal)
pre-infusion time was accounted for when setting these 'standards'. as
far as i know, most barista's do count the pre-infusion time. the clock
starts when they switch the machine's lever or hit the button.
i have thought about this subject with my brewtus iv vibrational pump
machine, which extends the pre-infusion time beyond any other brewtus
machines, it actually doubles this time more or less. i might or might
not have to add about 5 or 6 seconds extra to my timing to extract the
same amount of coffee without increasing the flow rate compared to other
machines with a more normal pre-infusion time. but this is no issue for
the other brewtus machines.
have a great weekend,
guido.
Hello everyone, and apologies if this has been discussed before. I've
been wondering about the magic mid-20's number for shot timings, when
different machines operate in a different manner. This is noticeable
when you consider the instant pour of many machines with the almost
zero pressure of the Brewtus for the first 6 or so seconds. Do these
seconds count, or do E61 users ignore the preinfusion timing?
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