Based on what Bill Crossland said on the above video, we always do pre-infusion on gaggia classic We should call soft pre-infusion the feature you are interested into. Pre-infusion at lower pressure and/or lower flow-rate than those provided in normal use. Does Gaggia Classic have Preinfusion? Based on what Bill Crossland said on the above … Read more
Whether or not you need a PID in an espresso machine is an individual matter If you are someone who values nuanced coffee flavors and aspires to brew better coffee, a pid controller will be an essential part of your coffee brewing set. It will afford you confidence in temperature stability and consistency. What does … Read more
Frothed milk has more volume, with significant amounts of foam. Steamed milk is heated and more delicately aerated, producing small amounts of microfoam Steamed milk is also more widely used in a variety of coffee drinks, while frothed milk lends itself specifically to foam-filled beverages. How do you use the gaggia classic steam wand? Place … Read more
Serving cold brew on tap also allows you to offer the increasingly popular nitro cold brew options to your lineup Cold brew infused with high-pressure nitrogen creates a spectacular upward cascading effect from the nitrogen bubbles coming out of solution in the lower pressure outside of the keg. How do you serve cold brew on … Read more
Pre-infusion is a key parameter that allows one to grind finer for espresso because it helps reduce channeling For those who don’t know, pre-infusion is letting water into the coffee puck at a lower pressure than normal. Typically, pre-infusion pressure is between 0.5 and 4 bars. 1 to 2 bars is typical. Is pre-infusion necessary … Read more
Typically, between 2 and 8 seconds is the ideal pre-infusion time before you start the higher extraction pressure. Should espresso shot time include pre-infusion? I’d include it If you start when you push the button it becomes more accurate and easier to track the time. Trying to start after pre-infusion requires timing, waiting and concentrating … Read more
Most baristas will apply pre-infusion for somewhere between 2 and 8 seconds before lifting the lever all the way, engaging the pump. How many seconds for pre-infusion? Controlling Pre-Infusion Pre-infusion directly affects the extraction and taste of an espresso, and can be added for long periods of time. We recommend trying 2-8 seconds. How long … Read more
Serving cold brew on tap also allows you to offer the increasingly popular nitro cold brew options to your lineup Cold brew infused with high-pressure nitrogen creates a spectacular upward cascading effect from the nitrogen bubbles coming out of solution in the lower pressure outside of the keg. What does cold brew on tap mean? … Read more
Less yield gets you less extraction, but higher strength But more water means more dilution, which makes the espresso weaker. Less yield means you’ve pushed less water through the coffee, extracting less flavour. Because you’ve added less water to the equation, the espresso isn’t diluted as much and ends up stronger. How do I increase … Read more
How important is PID in an espresso machine? PIDs can be very important in espresso machines as they provide temperature stability and consistency What temperature should I set my PID for espresso? The optimal temperature for espresso extraction is between 90 and 96°C (195/205°F) If you set a hotter temperature, it’ll result in higher extraction … Read more