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Experimental coffees and research

03. Our Research

Experiment #140

Brewing|Sep 10, 2016

Pre-infusion and it's impact on espresso

This week we will take a look at pre-infusion (pre-brew) and it's result in the espresso. Pre-infusion can come in many forms, from soft infusion to hard infusion to variable pressures and different lengths of time. We will be testing multiple pre-infusion techniques over the coming weeks but first, let's define some of the different pre-infusion variables that are commonly used in the coffee industry.
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Experiment #141

Brewing|Oct 11, 2016

Putting it together: Pre-infusion on a low overall brew pressure

We've tested different brewing pressures, we've tested different pre-infusion timings and pressures; now it's time to put them all together! These days, we pull our espressos with a pre-infusion between 9-16s and full brew pressure at 7 Bars at the shop. Does pre-infusion at this lower brew pressure setting make a difference in extraction percentages? Or will it prove to be equally insignificant as compared to the standard brew pressures?
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