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Topic: My shots (7 msgs / 136 lines)
1) From: Jared Andersson
The thread about why people like espresso along with the great
descriptions of peoples style of drinking espresso raised a few
questions for me.  On my Isomac Tea I usually pull the lever part way
to preinfuse for about 4 to 6 seconds and then pull the lever all the
way to start the pump.  When the coffee starts to come out the bottom
of the portafilter I start my timer for the approximately 25 second
pull.  How long should I be preinfusing and when people time a pull is
it from when the pump starts or when the coffee starts to flow?
By the way I absolutely love my naked portafilter.  It is such a treat
to see the coffee coming out all the wholes in the filter then uniting
into what John calls "flowing burnished meringue."  Jared

2) From: R.N.Kyle
Pre infuse 5 to 8 sec. I time my shots as soon as the pump starts, and shoot
for a 25 to 30 sec pull, counting the pre infusion time of 5 sec.
RK

3) From: John Blumel
On Jan 2, 2005, at 8:49am, R.N.Kyle wrote:
<Snip>
I don't manually 'preinfuse' on my Millenium, which is internally 
similar to the Tea. The water dumps from the grouphead when you lift 
the lever, whether you hold it there or not, and, since the pressure 
builds up slowly, the machine itself has a sort of automatic 
preinfusion designed in. I've tried it both ways and I didn't notice 
any consistent differences in the shots.
However, I believe the preinfusion time should be added to the total 
shot time. At least that's how I did it when trying it.
John Blumel

4) From: Jeff Braman
"I don't manually 'preinfuse' on my Millenium, which is internally 
similar to the Tea. The water dumps from the grouphead when you lift 
the lever, whether you hold it there or not, and, since the pressure 
builds up slowly, the machine itself has a sort of automatic 
preinfusion designed in. I've tried it both ways and I didn't notice 
any consistent differences in the shots."
I don't "pre-infuse on my "Tea" either. Like John, have tried both
ways; believe that the "Tea" automatically pre-infuses, due to design;
at any rate, didn't notice any
difference...................................time is perhaps
important, noting color change to "lighter" or whiter is significant
IMO as well.
-- 
Jeff
jeff.braman

5) From: AlChemist John
Sometime around 20:20 1/1/2005, Jared Andersson typed:
<Snip>
With help of Les' method, I "pressurize" the filter bed for 2 seconds, hold 
2, preinfuse for 5 seconds, then pull for 23.  I start my timer at the 
begin of flow, not the start of the pump.
<Snip>
:-)
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

6) From: Jared Andersson
Although you guys all pull the shot slightly different it sounds like
you all time for about 25- 30 seconds.  And with the exception of
Ron's preinfusion time you start your timer from the first point water
touches the grounds.  I have been timing from when the coffee starts
to flow and will change to timing from when the water hits the grounds
so as to more accurately learn from your posts and hopefully to be
able to add any gained knowledge and experience using your same
meaning for a "pull".  I am excited to try the Les is more technique. 
 Thanks for your detailed pull info I hope people keep describing
their techniques this accurately.  It has really helped my coffee
quality.  Jared
On Sun, 02 Jan 2005 08:21:54 -0800, AlChemist John  wrote:
<Snip>

7) From: Ben Treichel
Jared Andersson wrote:
<Snip>
I've started with a manual pre-infuse on my Faema now. However I have to 
keep it to 1 - 2 seconds, or else the 3-way valve kicks in. Then wait 2 
-3 seconds. After that I time ~ 26 seconds from pump on. (Still ~ 5 
seconds before I see the stream)
My theory is that the pre-infuse allows the coffee to expand, and 
therefore ups the initial pressure of the extraction. I've had to move 2 
-3 clicks courser on the grinder to hit the 2 oz mark, so I figure that 
this is some proof of what my theory is.


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