Just curious. So you pre-infused for about twenty seconds and then extract about 30 seconds for your espresso, right? How does the timing affect the taste?
high pressure 9-bar profiles for 30 seconds will typically maximize what you can get out of light roasts. It depends on the beans but quite acidic outcome usually. I'd typically go for a declining profile which sadly the Slayer can't really do. The long pre-infusions will yield more extraction because it allows you to grind the beans much finer without clogging the machine.
She purged it twice before steaming and wrapped the damp cloth around it right away. She will be making another drink immediately and presumably will purge it twice again. What's the problem? This is a shop, they don't have the luxury of taking three and a half minutes to make a drink.
re: I know a lot more than you think I know I used to own one... but I’m still trying to understand the purpose of your question “how long do you aim for pre-infusion?”
And I noticed she didn't distribute and tamp the coffee ground as what it should be... Quite an unusual technique right there but seems like it is a standard process across the %Arabica outlets.
Yeah, they’re using a technique where they preinfuse until they see it dripping and then put the full 9bar pressure on, if they’re not measuring the output they kinda just stop it whenever, probably a really nasty shot.
