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
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
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
"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
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/
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>
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.