Ronin wrote:
For what its worth, I was at LTD brew bar in fortitude valley on Friday and Luke explained to me that his sweet spot for the beans he is using anyway, pressure starting between 2 & 3 bar then as it starts to drip ramp to 7.5 to 8 bar, then back down to about 2 to finish. He also suggests to forget the 30sec guide and proceeded to pull me the tastiest 50 sec shot I've ever had. Bloody beautiful dbl ristretto. If ever in that way drop in and pick his brain about it, he's more than willing to share knowledge and has lots off it. The LM Strada will max out at 12.2 bar. It's above my head by a long way but if fun to play with :thumb:
Interesting, thanks for the input Ronin, I feel I am out here all alone with this sometimes! I have used his exact same pressure profile with my soft beans, yes about 50 seconds with the pre-infusion is about same as me, I even switch cups at the end of an extraction and let it run into the new cup for 10 seconds before removing it and then shutting off just to taste the later extractions to know how long I can go at a low pressure. sometime 60 seconds is OK. It does not work on harder beans though, So I tried the higher pressure with the harder beans, my max pressure is 13 bar out of a 15 bar pump. I got mixed results then ran out of those beans. I can do amazing things with soft beans, but I am still undecided about the hard or even normal beans, I sort of stopped on the hard beans for a while just pulling normal 9 bar shots until I get more beans. when I get enough of the one bean roasted up I will start playing around again.
