Profiling

C-man

My understanding is for each bean there is a certain combination of:

pressure
temp
and flow, that brings out the best extraction (for espresso anyway)

Is that correct?

I do know that one bean I have really likes a lower temp, and some like a long pre infusion and some shorter.

C-man

I am guessing that a lighter roast would like a longer pre-infusinn time?

Koffee_Kosmo

C-man wrote:

I am guessing that a lighter roast would like a longer pre-infusing time?

To a certain degree that is a yes If one treats coffee as a living thing and every day it's changing then you are getting closer That's when a good operator with a great palet comes into his/her own The process even changes with the weather conditions It's not a thing that can be done with a press of a button KK

C-man

Well the coffee certainly changed today with the rainy weather. I am not much of a button pusher anyway.

Brett_H

On certain machines one can pressure profile. Manual levers and the Rosco..? have this ability as well as some very expensive commercial machines. Add that to ya list also Presso-owner!! :stir

C-man

I do it all the time with the Presso What if I use my espresso machine and just extract for 10 seconds the turn it off? wait 20 seconds then turn it back on?

C-man

Check this out. http://www.home-barista.com/espresso-machines/pressure-profiling-with-vibration-pump-t18860.html

Brett_H

Wow, great thread there. Look at all those unshielded terminations on the electronics. Thankfully there's no water involve.... :🙂

C-man

I think he just had it out to show I read about some guys controlling the pump speed with much less electronics just a light dimmer.