Espresso Flow Profiling Overview
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- Опубликовано: 23 июл 2024
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Very clear. Thanks! Happy New Year!
Fascinating. I have a semi automatic machine right now that doesn’t allow for this level of control, but great info to know for the future!!
Wonderful, way to think different with bar variation and controlling channeling
Thank you - I now know I need flow profiling on my yet to be purchased ECM Sync :)
I think flow profiling is THE way to go when it comes to making espresso.
Having some feedback (graph) is nice as well. And then programmable/ repeatable shots. Set it and forget it for each different coffee.
i would love to hear your thoughts/experience on profiling (and any specific starting points) for milk-based drinks, which are typically my go-to. i own a bianca myself and while there is great joy in experimenting with the paddle for straight-up shots, i have experienced an issue whereby a standard 1:2 brew ratio (which worked wonderfully on my older/way cheaper Breville, same beans and same dose) no longer "cuts" through the milk, resulting in a weak milky drink. a ~1:1 ristretto with paddle full open gave me much better results, but i feel like i have yet to maximise the potential of the beans. what are your thoughts on flow profiling/recipes for milk drinks? cheers.
I do wish you also did a comparison in steam pressure between the two machine as well.
Quick Mill offers the flow control add on for the Vetrano 2b Evo now. Given that the Lucca M58 is based on the Evo, it would be great if Clive offered that feature for the M58. Any plans to do so?
So, how does this differ from pressure profiling?
In addition, won't playing with pressure or flow impact the brewing temperature ?
Hi, does a flow control valve is of any value to milky drinks like Latte, cappuccino. corado, etc?
What do you think of flow profiling with Rotary pumps vs vibration pumps? Do you think a rotary pump is necessary for proper flow profiling?
I have a synchronica with flow control with a gauge at the brew head. There is a red line on the "6" and on the "8" Does that indicate the ideal place for the needle while pulling a shot is between the 6-8? (nothing in the manual on this). Thanks.
Another great video! Perhaps this is a dumb comment but I have found my e61 combined with an (inherently slower) vibration pump to provide a plenty slow ramp-up to eliminate channeling 99%!of the time. But the idea of controlling a ramp down is intriguing.
Not dumb at all, you're spot on! While controlling flow and pressure does open up a lot of possibilities, standard pre-infusion is quite effective at mitigating channeling.
- Charles
Will you folks be selling the Profitec Flow control kits?
What is the difference between controlling the flow and pressure? For example, my Profitec 700 doesn’t provide pressure control. So, if I install the flow control would it gives me same results as machine those have pressure control?
I just got my Lelit Bianca from Clive, and I’m not understanding what I’m doing wrong with that flow control paddle. I try to do some Preinfusion at the start with the paddle towards the left but even as I bring the paddle towards the center, it won’t even go to 2 bar. When I bring the paddle full right it only goes to about 8 bar (reading from the group head gauge).
What are your thoughts on the profitec pro 600 with the flow control?
Just purchased a Profitec Pro 600 from you guys and anxiously awaiting it's arrival. Will you be offering the Profitec Flow Control device that WLL is selling?
Just got a appia life compact for our cafe. It has sis ( soft infusion system). How ever it's flow rate is 500gm/30 sec. I heard ideal is 200-280. Will this flow rate matter for a machine that has sis? Shots are coming much better than our previous vbm
Hello there. I understood the concept of Flow profiling. But the machines don't have the flow profiling option, how can we get better result with those?
Taste comparison between these machines+ Slayer+Dalla Corte Mina+”Slayer Mod” Breville DB+Decent DE1+ Please (BTW I can flow profile with my modded Bezzera Strega) On casual research it looks like DC Mina is current state of the art?
First to comment, yay! Happy new year.
My question is does a barista at a cafe shop have time to do this? If not then why should I? What about automatics or semi-automatic machines that don't have flow control what methods do those machines use, for example the Lelit Victoria?
Hey, thanks for the great explanation. When you say you can ramp down at the end of the shot, do you mean, bringing the pressure down? Reducing the flow rate drops the pressure to 6 and below. Is that okay?
Yes! Ramp down means to lower the pressure. You can reduce the flow rate and drop pressure to 6 bar and below.
Like how technical do we really want to get?
Since I stirr my ground coffee with a paperclip, then tap the portafilter, then use a distribution tool and then tamp I have no longer visible channeling even though I am using lower doses (15-16g). When trying to experiment with an E61 group head, how long would you do the pre-infusion? I read on baristahustle that typically preinfusion makes sense until the first drop of coffee shows on the naked portafilter. For this to happen with a E61 grouphead I would grind drastically coarser and I am not sure if then the full pump pressure would not just cause the water to burst through the coffee bed. In short: how would you extend preinfusion on a typical E61 grouphead machine that is lever operated?
Is pre infusion opening it up to full pressure on your machine, or just exposing the puck to the non-pressurized water? Also doesn't E61 have passive pre infusion?
Just exposing the puck to non-pressurised water. That’s why I assume you would just wait a few seconds until the gap between puck and showerhead is filled, because I use doses of 1:2, which means the grind is so fine that water will unlikely run through the puck without pressure applied.
Have you experimented with the ECM Synchronika w/ flow profiling? How does it compare to the Bianca?
I don't really understand the pre-infusion thing. I mean surely the puck gets wet before the pump/group head builds pressure so it is ALWAYS pre-infused?
Hey there! Pre-infusion takes a little more time to completely saturate the grounds throughout the entire coffee bed. The puck might be slightly wet on top before the pump engages, but that does not aid in extraction.
Does a shot with PI and flow profiling need a finer grind?
It probably won't need a finer grind, but it may require a slightly longer shot time to achieve the same level of extraction.
- Charles
What’s your opinion on the add ons for Proitec/ECM?
Hi! For those who like to tinker and experiment, flow control is a phenomenal addition. If you prefer consistency and reliability, a traditional E61 is probably a better fit.
What is full time of your extraction with flow profiling? Do you still trying to be 30 second including slow preinfusion or just start time from first drop?
Great question. Generally, yes, we include our lower pressure/flow pre-infusion time as part of the shot time and shoot for the same total time. If we're doing a longer pre-infusion (more than about 8 seconds) we might increase the total shot time by a few seconds to account for it. This decision is usually made based on taste - if the shot tastes a little more sour than expected with pre-infusion + the standard shot time, we'll pull the next a little longer.
- Charles
And what about temperature profiling by Rancilio ?