Loading…
16
That foam purge startled me, but I think we go too far with pre-infusion
Watched a barista at a local shop in Portland skip pre-infusion entirely and just slam the pump on for 18 seconds. Everyone in the cupping group gasped like he insulted their grandmother. I get that pre-infusion can help with even extraction, but for lighter roasts I've found it sometimes makes things sour and drawn out. Anyone else feel like we've turned a simple shot pull into a science project with timers and scales? Has anyone tried just going straight pressure and actually liking the result?
1 comments
Log in to join the discussion
Log In1 Comment
valgibson28d ago
Sounds like you've actually played with this on lighter roasts, so what grind and dose were you running when straight pressure worked for you?
3