Big take away for me is that the 9 bar shot still had decent complexity and cup quality while having the most body. This is why it is always the standard for shops due to all the milk drinks they are churning out at 12 to 16 oz. For a specialty shop not exceeding a 10.5 oz beverage 7 bars might be worth trying out.
That’s an interesting way to look at it. I often just look at it in such a straight forward perspective, so that’s a good point. Plus, I usually don’t make anything over 8oz haha.
@@Sprometheus i don't even go over 6 oz flat whites tbh. 8 would probably be pretty good but I don't have 8 oz cups, only 6 and 10 and 10 is way too dilute.
SPROMETHEUS!!!! You changed my coffee life with this video!!! I have a rocket Giotto rotary pump… for years I’ve been using it 9 bars. And I truly thought my espressos were awesome!!! Now let me tell you after watching this video I have it a shot, and lowered my pump to 7 bars added filter paper and and over my puck…. And let me tell you! The difference in flavor in espresso is heaven and earth…. I am blown away!!! I never had such a good shot in my life!! It’s like I added some sugar to my shot (in a good way..;) and the complexity of the flavors is huge!!! Thank you so so so soooooo much!!! ❤
Oh and I forgot add that I do 10 seconds of in line pre infusion (my machine is plumbed to 3 bars of I line pressure…) With IMS basket and screen. 18g in 36-37g out
Question: is calibrating to a specific set of parameters (including ratios and pull times) the best way to go in this sort of subjective comparative test? I do get the appeal, but wouldn't it be better to just dial in each pressure by taste to its fullest and then highlight what can/cannot be achieved? Like "at 9 bar I couldn't ever make it clear. At 3 bar I couldn't ever make it sweet" (or whatever). Maybe 9 bar goes better in a 1:2 ratio while 3 bar lends itself better to 1:3 on a longer pull (again, or whatever). Making it too homogeneous can by design favor some type of shots and/or some target pressure, no?
Exactly what I thought, although still an enjoyable watch. In some ways all this shows us is that for a 25 second shot 1:2, 7 bar was best. In fairness you'd get through a lot of coffee to dial in 7 different brew pressures and some serious taste bud fatigue
@@81caasi He ground finer in order to achieve the same recipe: X grams in Y seconds. That's not dialing in, because that flowrate probably benefits certain pressures to begin with
This is the single best and most helpful espresso video I have ever watched. Been pulling 6 to 7 bar shots on my Flair 58 for the past week, and they are golden. The espresso almost comes out in globs. The body is so rich and creamy. Literally been fighting nine bars for the last year and a half.
@@Yirgamalabar I pull down to slowly go from 2 to 4 bars maybe 2 to 3 seconds until the entire portafilter bottom is saturated and starting to drip….then I pull to about 6 bars about 1 second later…..the I maintain around 6 bars mainly applying pressure based on what I’m visually seeing and the resistance I’m feeling rather than staring at the pressure gauge. 1Zespresso JK Pro also on the grinder. 1.4.0
At home, I run 7bars and I feel like it brings out a lot of complexity and it's very clean. I thought I was alone in this feeling. Interesting to see the same results from others.
@@4wallscoffee coarser seems to work, too, if you're lowering the flow rate to achieve a specific pressure; that's all that's behind a turbo shot, after all. Interesting that when you can control the flow rate to maintain a specific pressure you can adjust grind to effect how even the flow and efficient the extraction is, but when you have a constant flow rate the grind size directly correlates to pressure and even flow by way of resistance short of breaking the puck.
I do a 10 sec pre infusion on 3 bar, ramp up slowly to 9 bar then drop to 6 bar to end the shot. Works amazing for me! Great shots! (The shot is within the 28-32 second range.)
Having seen your video, I tested the 7 bar shot on my Bianca today, and really liked the results. Similar body compared to the 9 bar shots I usually do but much more interesting and pleasant flavor-wise. Will definitely pursue this path (and adjust the rotary pump pressure accordingly). Thank you!
@@DavidDarrow For my first tries, just the paddle. Now I also adjusted the pump pressure down to around 8 bars, and bizarrely haven't been able to get the same results, using the same coffee.
@@choisyaternata8050 thanks for the info. I’ve always suspected a small variation on mine between the gauge on the pump vs the one on the group head. Wonder if you might have the same and that’s what’s causing your inconsistency? Just a thought. Thanks again. Looking forward to experimenting with this.
On the lower pressure needing a finer grind thing.. this is also a good way to save a shot if you’ve gone too fine on the grind. I’m talking an everyday morning shot where you just want a flat white and not concerned about optimal quality. Pulling back the pressure if you’ve noticed it’s choking will allow more flow and less extraction. It’s the difference between a drinkable coffee and a shot you have to make again. For example, I might see nothing is accumulating at the bottom of the basket during a 1bar pre infusion. I’ll push it up to 1.5bar for the pre infusion to try to wet everything, then rise to 6-7 bar to get some body out of it, but pull back to maybe 3 to 4bar or until I have a half decent flow rate. Higher pressures will push the coffee into itself and make it harder for water to get through.
I love it when I open up RU-vid to research a specific topic, and you’ve literally just made a video answering all of my questions. Spro Sage strikes again!! 🎉
Since getting my flair 58, I have found myself liking the 3 bar pre-infusion and ramp up to 6 bar shots. Seems to provide the ideal balance of sweetness and acidity for me. The 9 bar shots that I have pulled on the flair have been too acidic for me.
I third this 2-3 bar preinfusion and then ramp to 6 has been my go to. Haven’t tried anything other than light roast tho. Just like everything in coffee, im sure some varieties, regions, or development level might be better at different pressures just like some are better with conical or flat. I guess thats the fun and frustrating rabbit hole of coffee lol
Be careful though: From my understanding, the pressure you measure in the flair is not the same that you measure in the electric machines. In the flair the gage is directly in the brew chamber, which should be about half a bar lower. I mean, 9 bars in the flair is probably closer to 9.5/10 on a normal machine.
I do like the 2bar preinfusion, 8bar to 6bar declining pressure shots that I do on my robot. I feel like this gives me really good shots each time. And then a straight 6 bar for turbo shots.
A quick play at 7.5 bar baseline (the OPV on my ECM Classika doesn't go any lower) and it is immediately obvious, sweeter and more complex. Maybe slightly less body than 9 bar but not really easy to pick out. Definitely a better shot. I have flow control and pull "raining blood" shots (yes I did steal this from your Slayer shot vid, which no one in the comments seemed to pick up).
A bit more experimentation, the OPV adjustment isn't necessary as I can get a great and consistent 7 bar shot just by controlling the pressure with the flow control. I'm really enjoying the effects of the lower pressure, quite a different shot to 9 bar, but I still need to dial in some more to really get the best out of it.
I would have liked to see 10, 12 and 14 bars as well given that most Breville's are using max pressures of 14 bars out of the box at times depending on how the OPV is set at the factory. This would shed light on the necessity of lower pressures closet to 9. Great video though!
Yeah I considered going higher as well. When I tried 10 bar just for fun it was kind of inconsistent, and messy so I decided to stick with the 9 bar “ideal” as the top. It may be something worth re-visiting at some point though. Thanks for watching and the thoughtful comment.
Yeah, Gaggia also has been well known for the use of higher pressures out of the box to allow pod and pressure baskets to make an "easy" experience for new buyers.
RE: Gaggia: Marc over at Whole Latte Love was responding to a lot of comments on a Gaggia Classic Pro video of theirs about brew pressures. He said they've tested the pressures at the group head and on the Gaggia Classic Pro it is nowhere near 14 bars of pressure when using non-pressurized baskets. He said the small vibratory pump is simply incapable of producing that much pressure when using a non-pressurized basket and therefore it's not necessary to change the OPV spring on them. With that in mind, I don't understand why the new Gaggia Classic EVO Pro has a 9 bar spring installed from the factory. That's counter to the argument that a 9 bar OPV spring isn't needed. Maybe it's so the pressurized basket is at 9 bars?
I've only been making home espresso since Christmas time, but I have found that I liked to keep the gauge on my flair around 6-7 bars. That just seems to be where the fruitiness of my favorite coffees pop.
I've been holding off for several years on following through with drilling a hole in the side of my Izzo Alex Duetto III case because the pressure control adjustment is underneath the cover in the back side (resolve in the Duetto IV with a predrilled hole). I think this and several other videos lately around adjusting bar pressure is pushing me over the edge though. Experimentation will prevail!
Great timing! I have been thinking of trying pulling shots with 6 bars on my profitec 600 but I’m waiting on my flow control device to arrive. Thanks for the video man
I think it depends on the grinder and the profile of coffee particle sizes it creates. If you want to take this a step further you would try different grinds for every pressure. If anyone thinks espresso is easy... think not.
IMHO, different beans probably require unique extraction pressure to achieve the desired flavor and texture. You change the beans, the same extraction pressure will play out differently.
Very interering test. I reduced the pressure down to 7 bar (I usually used 9.5 bar). Taste is much more smooth. Regarding to the test procedure, may I ask if you only adjust the pressure while keep other figure (grind setting, temperature..etc) the same? Thanks.
Happy to see a Bianca on the channel. A barista at the roaster I have been going to for about 7-8 years now has always sworn by 6 bar shots, whether on the Slayer or LM machines.I might try setting my pump lower with SO Ethiopian I have right now and see what that does to the taste and shot quality.
I'm a little confused. Pressure is a result of flow and resistance. You have to increase either to increase pressure. I'm not familiar with the rotary pump in the machine you are using but it's likely an OPV you are adjusting right? So adjusting that for a lower pressure just means you are diverting the flow through the pump into the OPV instead of through the puck. Grinding finer will bump the pressure up again for the same flow rate. But then again there are factors like the "water hammer". A high initial flow or onset of pressure will compress the puck and increase the resistance of it. A low flow shot with either OPV or paddle set to restrict will allow the puck to expand more, almost like a blooming espresso or Slayer shot. What I'm saying is I don't think you are changing pressure on its own, you are changing the flow of water that is directed through the puck at a given pressure. When the puck "pushes back" with 6 bars, all water above that is in surplus to the water actually going through the puck is going through the OPV. Not sure if it matters in practice but it might be good to consider for people wanting to experiment. Pressure is resulting force of two other factors.
(Apologies, wall of text) So. I think you're missing something in here and that's that pressure doesn't look like a flat line, but rather a curve. You have to ramp into your pressure and as the puck degrades you fall out of that pressure. The Decent does the best at displaying it, but it happens on all machines, even machines with static pre-set pressure. What you're kind of isolating with the Bianca is what the bulk of the time of extraction pressure is at prior to puck degradation. What is really hard to measure on something that's not a Decent (again this isn't a quality thing it's just a display and tracking thing) is the time duration of each segment of the curve. That time really, really matters in my experience, especially with what you do with a preinfusion. On more modern style light roasted coffees i tend to do what some might call obscenely long preinfusions (often 10-14 seconds) followed by a ramp into 6-7 bar for the shot, leading to a very long extraction time, but resulting in a lot of complexity in the cup. I love that we can now play with these variables and repeat them, though we could always do this on lever machines in the past.
That was super interesting and turned out to be a game changer for me. For some time now I have preferred the sweeter taste of my Picopresso to my ECM Synchronika. Brew pressure was running 9.8 bar and after a quick youtube video on how to adjust (shout out to WLL), I brought it down in stages. Around 7bar gave me the sweet balanced taste that I really like and the best shots I have had from this machine.
Great tests! I recently got rid of my espresso setups and have been focusing on and making videos utilizing filter brews only, however when I still had my Flair 58 i always preferred shots in the 6-8 range.
This is very informative. Have you experimented with 6 bars of pressure pulling ristretto? I have an odd way to enjoy my coffee. I use 20 grams of coffee grinds at 9 bars in order to extract 45 grams in about 27 seconds. However, I hold a warm teaspoon under the basket in order to catch the first 5 ml of coffee, which is very viscuous oily liquid, that to me is coffee nirvana. I call it a very short ristretto. I use the rest of the pull for cappuccino, which is forgiving. I am curious how pressure affects viscosity, and whether you have an opinion on it.
I was forced into this experiment when my last espresso machine got a fault. Not sure if it was the OPV opening too soon of my pump was failing, but either way it was making shots at low pressures... and they still tasted pretty good :)
Absolutely love this vid Spro, I love your honesty and humility to say you’re not a PHD in this, but yet you’re willing to go through rigorous testing to share your results and encourage us to do the same!! I’ve never wanted to mess with pressures more, and I just dimmer modded my little Bambino! Thanks brother, love your honest content and for who you are.
based on not knowing the grind size or lighter or darker roasts ..9 is the magic number..i can't yet check properly ...i will be able to soon ..big love and thank you.
I just bought a flair and had a lot of trouble balancing brew time with 9 bars of pressure. For some reason I assumed there was no choice but to go 9 bars. Armed with this video though, I've discovered 6 bars seems to be the sweet spot for the medium roast I'm dialing in right now!
If you have one of the models that has the 45mm portafilter/basket combo then also keep in mind the geometry of the extraction, and thus the resistance provided by the coffee puck, is all different and traditional recipes will lead you astray. Don't worry so much about hitting your times like you might with a 58mm machine. Of course, if you have a Flair58 then disregard all this lol
IMO, too biased on your own preferences in coffee. I would have used a blend not a single origin to better cover most coffee consumers. I've had a Decent Espresso for three years and no longer buy single origin or light coffee. I've settled on a particular blend from my roaster and use a modified lever profile from Damien. I always make a big cuppa a couple of times a day and I would guess 90% of my coffee is drunk cold. Works for me!
In your experience, does pre-infusion make a difference to the taste of the final cup when changing pressure? I.e. Is it made redundant or require less time at the pre-infusion stage due to a reduction in pressure to 6 bar?
Personally, I still find pre-infusion making a difference in the cup regardless of the peak pressure. For one it allows a slower, softer expansion of the puck, leading to an extraction less likely of having defects. But also, when it comes to lighter roasts, it just really takes the edge off of that up front punchy, or acidic bite.
@@Sprometheus Can you elaborate what PI settings you used? With my Bianca V3 I usually use 5 seconds PI at low flow mode followed by 5 seconds pause. Works well in most cases.
i think that doing all these tests with the same basket is only a starting point . but with new baskets having all kinds of hole sizes and resistance , there needs to be tests that take that into account . seing if a 10 bar shot with a basket that has alot of resistance vs low resistance tastes better , since the grind size will have to change with both of those examples .
After 17 years on my second machine, a Bezzera without pressure gauge, I am "learning" my new shiny dual boiler. In other channels, I only ever heard that raising the pressure will only get you so far - only hinting in the other direction. This video gave me confidence to check out below 8 bar.
how were you able to change the pressure lower than 9 bars? I found that if I go lower when turning that bolt at the bottom, I get a lot of leaking on the bottom of the machine and on the counter over time.,
Quick question, I found that my Bianca came out of the box adjusted to around 10bar out the box. What would you recommend the rotary pump pressure to be adjusted to?
Yeah mine came set to 10 bar as well. I set it to 9 bar, which gives me the ability to adjust manually up to 9 when brewing. But if you are using the pre-set modes I’d recommend toying around with a few pressures 7, 8, 9 and see which you like better as it will peak at those when using auto functions.
Thanks for your insight. I set mine to 9 bar, but have been running shots between 6-7 bar at the group, but I find the paddle is barely at 45% open to achieve that. Eh it’s fun to experiment with anyway. Thanks for your insight anyway!
Currently running a gaggia with 9 bar spring and now this is making me tempted to switch to the 6.5 bar spring. Just worried about effecting the steam since I usually make cortados.
As someone who's just learning espresso, this was huge for me. I have a flair 58 and a niche and have been struggling. Getting the 9 bars is unrealistic for me to maintain, so I've been hovering at 5 to 6 bars teetering more towards 5 getting perfect brew time and minimal channels, but the taste has been a bit harsh. I've been having to grind extremely fine to get there as well. I'm going to revisit my prep and attempt a 7-bar shot and I'm excited about the results!
A little, but more so on the lower end. As I got to about 5 bar, I noticed the pressure in the group was peaking a little lower. So it took some trial and error to find the pressures that gave me the peak I wanted without using the paddle.
Thanks! Genius idea! The 7 bar shot taste a lot better than the 9 bar shot. I have two questions: how many bars is the difference between the pressure indicated on the standard pump pressure gauge and the pressure in the brew group? My second question is: is the rotary pump actually better than the vibration pump when it comes to the final result (especially the taste)? I have a EMC Classika PID. And it has a vibration pump. I hope it is good enough for quality espresso.
@@BigPoppa-t3z technology and coffee in general has come a long way since 100 years ago though. The coffee they would have been consuming is completely different to what it is today. I’ll bet that it’s absolutely disgusting as well compared to what we like today (that’s assuming it’s anything like traditional Italian coffee). Life’s too short not to experiment with things :)
@@BigPoppa-t3z 1920s coffee 9 bars lmaooooo gaggia wasnt even founded yet. Maybe if u had a pipe bomb of a percolator but theres no way 9 bar is 100 years old. Just keep making stuff up bro.
@@hagaymarom5190 even further. My Lelit Elizabeth had a pressure of 11bar on the gauge while extracting. Even of there is an offset of let's say 1bar if measured in the group head I would still have 10 bar. Yes, without perfect puck preparation there will be channeling. But after some "training", even with basic equipment I've had a very little chance of channeling. After lowering the pressure to around 9,5 bars in the blind basket I experience zero channeling anymore and the acidic taste of my current beans is also gone. Good preparation is always key. In my opinion: if there is channeling you cannot use this shot for comparison anymore. Make a new one. If you still get channeling: the pressure is either to high for being able to reproduce your recipe or the preparation is not accurate.
@@hagaymarom5190 Some coffees are more prone to it especially the lighter kind, also if ever used precision baskets you’ll know these micro channeling happens very easily not at least as we tend to grind very fine and the finer we grind the more we increase the chances of channeling. There is a reason you see these turbo shots as it can cure much of the issue with channelling with very fine grind.
thanks for the great content. I do have a question. To have the 6bar, is playing with flow rate paddle of bianca v3 enough or do we need to adjust it at the bottom?
Same question here. I think i ll try to flow control lever to reduce pressure than if it does not yield good results...i ll lower the pressure output on the pump. I am struggling with channeling.
I've got my Gaggia OPV set to 6.5 bars, was thinking about setting it even lower (Shades sends another spring at 5 bars) kinda glad you did the work for me analyzing this Real-Spro, cheers! 😆
@@ColdCoffeePhotography 6.5bar is very versatile with different roast profiles: Dark roasts are smooth, and importantly lighter roasts aren't too sour... also it's more forgiving on the tamp and less prone to channeling - I remember before the mod I have a naked portafilter and I had to hold my coffee up to the portafilter to catch the spray 😂 The only downside I've noticed is the body & crema seems slightly thinner... not a huge deal given the payoff IMO 👍🏻
My Lelit Mara X by default generates 10 bars -- not one of the levels you test. I suspect there is a way of changing that if I thought that pressure was a variable that could be independently extracted from all the others. It's -- to use an old fashioned and slightly de-contextualized word -- a gestalt. If the beans in any particular dose were always the same as the last or the next, I'd say, yes, there is a "correct" way of pulling a shot. But as it is, I'm inclined to just surrender to the joy and surprise of what results on any given day, at any given time from my more or less consistent method. Ten bars and declining over the 30 seconds of pull. Your work is thought provoking and I'm grateful for it. Thanks!
THANK YOU !!! Just tried 3 pressures on my Izzo Alex Duetto IV and WOWZA...on 3rd try I got THE ONE. Such phenomenal balance with touch of sweetness. I'm so happy right now! The machine came around 8.6 bar and I turned up to 9 bar. After your video I tried 7 bar, 7.8 bar, and landed at 8.1 bar. I make frothed milk drinks with 2:1 ratio between bean weight and shot weight. I almost always use a medium roast. My grinder is DF64 Gen2 with SSP Cast Lab Sweet burrs. I so appreciate this video for encouraging me to experiment. Better espresso than I even imagined possible. I thought I was there (already) when I upgraded from Breville to this semi-commercial machine! Trust me, that was a huge jump. But I've made another giant leap in taste today! Yay 🎉
Great video! Personally, I've always thought 9 bar was a value designed to cover for deficiencies in equipment and technique. Bad basket, poor grind consistency, clumpy grounds... just tamp hard and extract high. It wasn't until I got a spirit basket, WDT device and tamp pressure mat that I realized - ya, no. I'm at 6.5 bar with no preinfusion in the spirit and getting the best results ever.
La Pavoni lever here. I've been doing 6 bars for years. Actually, my La Pavoni has a hard time rising to 8 or above, even 7 is hard. So I developed a protocole (weight and grind) that works well at 6 bars, and I am extremely happy with the results. Semi dark roast, Tanzania Peaberry.
How is it that the original “espresso”, coined by Pavoni at the the 1906 world fair, only brewed at 1.5 to 2 bars, but now is not considered espresso? Hipsters need to go to Italy and tell average everyday Italian moms their Moka Pots are not “real espresso” and let us know how that works out for you…😂
Interesting, I only wish you'd have gone lower, say 2 and 1.5 bars. And then conclude that you can/can't make an espresso with an AeroPress + Joepresso. Also, I'm wondering why you didn't experiment with longer extraction time for lower pressure shots?
I may be a bit late to this rodeo, but I lowered the pressure on my Lelit Bianca to 6 bar and... I like it. I didn't read up much on it before, so I was shocked when my espresso was tasting really good at 50-60 seconds, but it seems that's how it's supposed to be. I am also grinding finer and getting less channeling. The shots I've been getting are incredibly slow, but very beautiful (visually). Another thing I noticed is the shots are less harsh on my Niche Zero. In a month I will be receiving my Lagom P64 so I will keep experimenting.
My ECM Classika PID won't go lower than 8 bar (I think). I run it at 8 but stock setting is 9. I turned it down only to reduce channeling and it worked. The stock basket is better for channeling than a VST 18g ridgeless, I think due to it tapering down to a smaller pin hole area. I highly recommend the stock ECM baskets to anyone struggling with channeling. It's yet another variable! I think that's why we love the espresso game, there's so much to play around with! It's like a metaphor for life, some days you get a poor shot, some days it's perfect, you fiddle about, pay more attention, work harder at it, and you get better shots more often! ✌️
There are several variables with a coffee bean. How much CO2 it produces. How quickly it absorbs water. How much and quickly it expands when it absorbs water. These variables change from day to day. Some beans are more prone to channelling than others because of all this. Putting 1g more or less coffee in the basket completely changes how these variables interplay.
I am just waiting for some grad student to do a study with multiple reps at each bar and put the extraction through a bunch of different tests (HPLC etc) to see what is different at different pressures. Total disolve solids is not going to give much breadth of information.
Ive been doing 6bar shots for a while. Well. 2bar preinfusion then slowly ramp up to 6bar. It eliminates harshness and increases clarity. It makes it more enjoyable and easier to taste the flavor notes. Some single origin, high altitude light roasts are undrinkable with a 9bar profile. At least to me. I prefer it for light roasts. They turned out very sweet and mellow. But 9bar is much better for milk drink or medium to dark roasts where body is really important.
I have noticed on my bianca v1 when setting the pump pressure whit closed paddle, the pressure increase 1 bar higher when the paddle is open. Same thing when pulling a shot: at first the pump is on 9 bar, but after the pressure in the grouphead has reach his maximum the pressure of the pump goes on 10 bar. In the 6 bar area when pulling a turbo shot it increase only 0.5 bar. Do you know why? And which pressure is the relevant one for the shot? First or second?
Great, now Im going to crack open the synchronika, fix that buzzing and start adjusting pressure. Also Dark Horse is great stuff! even a bag of nearly stale Colombian was great.
Hi. I love the video. When creating your recipe for each bar of pressure. Are you keeping the time variable the same and just changing your grind setting as you adjust at each different bar of pressure? Or does time change during the extraction of each bar adjustment?? Flow/pressure profiling confuses me from the “standard” suggested roaster recipe recommendation. Thanks!
My machine was malfunctioning, avg pressure 3 to 4. I felt the shots were flat and bitter. Back to 9 bar: flavor and complexity returned! I will play with it. But high pressures are why I have the machine! Years of low cost “espresso” machines gave me a lifetime of flat coffee, thank you very much!
I can just imagine the average barista in any one of hundreds if not thousands of cafes in big and small towns in Italy watching this video shaking their heads saying "Mama Mia" why don't he just pull a shot of espresso. Last time in Italy exploring numerous cafes in multiple towns and big cities they just make great espresso with the standard machine setup and not thinking about bars, clarity, complexity, etc etc etc.
I swear I watched a video by you that swore that 9 bar was the sweet spot. As someone who has been doing this at home for a long time, but never feeling I’m where I could be, I really take the videos of people I think know what they are doing to heart. I guess I need to adjust *again*, now to 7 bar & see what the hype might be about.
I wonder how much of a difference the beans and roast profile makes. We are used to adjusting temperature, grind and dose to get the best out of a bag but perhaps machine should be allowing us to change pressure too and I don't mean flow control. I think it's important to distinguish here that this is "peak pressure" and not how pressure is profiled during the shot. Great video, been nagging you in the comments to reveal why you'd had the LMLM at 6 bar and if you'd done the same with the new LM. Now I see you were keeping it for a video! :)
I use the Profitec go and it was set to 10 bars stock. My shots tend to run a bit punchy and pungent. What is the likely pressure at the group head? I adjusted it to 9 bars and will try that out tomorrow and go from there.
Like your experiments, conclusions, open questions, guesses. Add to the complexity different roast degrees. Would be great to explore the respective taste profiles and compare different roast degrees with same bar levels with each other.
Espresso ist so interesting and cool. We are currently in an age where technological advancement allows us to challenge the traditional methods that have been preached for years and we have learned about for years. I am so looking forward to seeing what the "new normal" will be in the future !! Thanks Sprometheus for this exciting video !
You’re welcome Edin and thanks for watching! Absolutely, the norms of espresso and coffee brewing in general are consistently being challenged and it’s a lot of fun to be part of the generation of coffee enthusiasts blazing this new path!
worth mentioning is to change the bar isnt he changing grind size?? and therefore different coffee surface areas and shot time for each?? I would imagine those two virtually the sole reason for the different taste of each cup.
I have no idea what you are talking about. I pull down the lever, I let it there while it’s preinfusing, then I release the lever. Espresso comes out and I have no idea whatsoever what the pressure was :p
I would like to know how you work with less pressure grinding finer, since the pressure of the coffee maker is automatic depending on the thickness of the ground coffee. Thinner, more pressing generates more pressure, thicker generates less pressure.
Surely the variation could well be due to your grind adjustments as much as the pressure. So the reason you had a dip and a return to flavour between pressure tests is more down to grind adjustments not being as effective.
Relative newbie to home barista’ing. Have a GCP Pro/2019 Classic with SoC dimmer/9 bar/PID/gauge. Preference is long black/Americano. Was recently brewing using the bloom plus 6.5bar profile. Getting amazing tasting coffee. Tried a straight shot at 7 bar. Wow. Complex yet distinct notes. Even on older beans. Really enjoying these videos especially since I have a machine that opens up a whole new world of coffee experimentation.
That’s a good question. I think this is more or less anecdotal, I don’t have any evidence of it, but I would say yes it is correlated, even if only partially. I’d say temp and pre-infusion both make a difference as well.
