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Author Topic: Preinfusion  (Read 776 times)

West Village

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« on: 27/02/2018, 08:41 AM »
Does preinfusion have a better impact on lesser of softer tamped coffee?

My thought process being that the preinfusion may reach deeper into the puck as it saturates it due to less density of a softer tamp.

I have been playing around with much softer tamps I.e levelling coffee with a heavy tamper and then preinfusing for 6-8 secs and the shots appear to be a little better although I'd love some further validation given my uneducated palate.

Thoughts ?

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« Reply #1 on: 27/02/2018, 04:42 PM »
I guess it comes down to how each machine is set up as pump pressure and pre infusion amount and duration will vary from machine to machine in my experience pre infusion tends to produce a soggy puck and the shot can gush quite a bit but less water in the PF might level this out a bit

It's also a bit old hat now that folks are playing with varying pump pressure and temperature profiling throughout the shot but it does I think help to caramelise the fruit sugars and even out sweetness and consistency in the shot which can be a good thing I think especially in high volume venues and when there's a lot of different folks using the coffee machine

"The crema which dissipates is not the lasting crema..."



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