Proliferator

This blog really wants to stand at a bar and drink his espresso.

Preinfusion

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This from more discussion with one Martin S., who stated that the results of experimentation with preinfusion on a Synesso Hydra were “reduced bitterness in the crema”. This got me thinking. Assuming that a puck/cake/whatever-you-want-to-call-it consists of interlocked coarse and fine particles, completely soaking both those types of particles before beginning full pressure extraction would lead to a more even extraction. Without preinfusion, the fines extract faster (because the coarse particles are not fully wetted), and reaching the same average extraction ratio would consist of overextracting the fines and underextracting the coarse particles.

If anyone is actually reading this, do you agree?

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Written by Nick

14 February, 2009 at 7:48 pm

Posted in Coffee

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