Posted Sun Jan 12, 2014, 4:46pm Subject: Gaggia classic pre infusion (steam wand open)
I would like to know who have already try this method. It consist to open the steam wand before the brew process to pre infuse the puck with low pressure flow.
This is what i do :
Hit the steam button for 5 sec (heating a little bit much because we loose water during the pre infusion) Load the portafilter Lock the portafilter Open the steam valve one quarter Hit the brew button with the valve open Pre infuse for 5/6 second ( at this point normaly the flow begin at 6-7 sec without the valve open but if i let the valve open i have no coffee before like 10 sec) Close the steam valve slowly (after 5/6 sec), the pump is now pushing more and more to finally have the normal pressure Let the shot finish, usualy the perfect time for this kind of coffee is 26/28 sec.
I taste it. The cup was great and everything seem seems balanced. I have to play with the method a little bit to learn everything but im verry satisfied with the shot quality !
Tell me your feedback with this method of pre infusion ! How many bar can i reach with the valve open ? Is this safe for the pump ? Do i have to grind finer because i pre infuse the puck ?
I hope we could have a nice discussion about that my friend :)
Posted Sun Jan 12, 2014, 6:02pm Subject: Re: Gaggia classic pre infusion (steam wand open)
I've been experimenting with this lately. You need to be careful about how much water you're letting out of the steam wand. I don't know the volume of your pulls, but if the total amount of water pumped starts creeping substantially beyond 60ml or so, I'd be concerned that the intra shot temp might drop drastically. Even more drastically than the classic normally drops during a shot.
I get that you're trying to correct for this by surfing with the steam switch. But as someone pointed out to me recently, starting too hot merely shifts the wide temperature swing up a few degrees -- there will still be a wide swing, and I'd be willing to bet that the temp at the end of the shot is still too low. It seems unlikely that you're going to get anything like an optimal extraction this way. BUT, as always...if the result tastes good to you, that's all that really matters.
Personally, I think this method shows some promise, especially for reasonably small doubles (maybe 40g or less brewed).
Posted Sun Jan 12, 2014, 6:20pm Subject: Re: Gaggia classic pre infusion (steam wand open)
Thank you Stanley,
Yep i agree with you the temperature will drop if the steam vlalve is way too open. I will check how much oz i will lost in hot water in the pitcher.
I have tested with 5 second and the amount seems "ok" to me. The temperature was like any other shot i can make with my classic ( cup preheat with temp surfing). The puck was tight, no chaneling and evenly saturate.
I think i will record my shot with and without the valve open with both same routine !
Symbols: = New Posts since your last visit = No New Posts since last visit = Newest post
Forum Rules: No profanity, illegal acts or personal attacks will be tolerated in these discussion boards. No commercial posting of any nature will be tolerated; only private sales by private individuals, in the "Buy and Sell" forum. No SEO style postings will be tolerated. SEO related posts will result in immediate ban from CoffeeGeek. No cross posting allowed - do not post your topic to more than one forum, nor repost a topic to the same forum. Who Can Read The Forum? Anyone can read posts in these discussion boards. Who Can Post New Topics? Any registered CoffeeGeek member can post new topics. Who Can Post Replies? Any registered CoffeeGeek member can post replies. Can Photos be posted? Anyone can post photos in their new topics or replies. Who can change or delete posts? Any CoffeeGeek member can edit their own posts. Only moderators can delete posts. Probationary Period: If you are a new signup for CoffeeGeek, you cannot promote, endorse, criticise or otherwise post an unsolicited endorsement for any company, product or service in your first five postings.