Pressure Profiling Espresso Extractions with the La Marzocco GS3
HTML-код
- Опубликовано: 7 дек 2020
- Did you know that changing the water pressure applied to the bed of coffee when making espresso can dramatically alter the taste? In this video Luke is using the La Marzocco GS3 and varying the pressure profiles to see how it changes the flavor of coffee. He extracts coffee using 3 bar, 6 bar and 9 bar pressure on the GS3 and analyses how it tastes in both milk and espresso style coffee.
In his experiment he discovers some interesting findings in his results.
If you have any questions about pressure profiling or anything else coffee related please leave us a comment below.
🔔 Subscribe to our channel to join our growing community for lots more coffee and barista related videos.
☑️ Merch Store: artisticoffeeroasters.mysprea...
☑️ Website: artisti.com.au/
☑️ Instagram - @artisticoffeeroasters #artisticoffee #artisticoffeeroasters
☑️ Facebook / artisticoffee
👍Check out some of our other videos below!!!
WATCH 📺
La Marzocco GS3 coffee machine UNBOXING & REVIEW
• La Marzocco GS3 coffee...
WATCH 📺
Hot Tip for Great Tasting Coffee! - How to 'Season' the head/s on espresso machine after cleaning
• Dosing milk accurately...
WATCH 📺
Fundamental Latte Art Skills - MASTERCLASS Milk Series Part 3
• Fundamental Latte Art ... 
Хобби
Hit a thumbs up if you want to see more coffee related videos like this! Subscribe, become a part of our coffee community and help us keep doing what we love. Thank you :) 👍
Interesting experiment. Thanks for taking the time to share it with us.
Thanks for watching! Cheers luke
I have watched this several times and enjoy it and learn something each time. I have the same machine and have had it for close to two years. I have been focusing on grinding finer and extending the pre-infusion to about 15 seconds and then move slowly from 3 to 9 bar. I really like the depth of flavor and the mouthfeel with milk based drinks. Shots are so predictable and controllable with the GS3MP. I am going to try more straight 9 bar shots to see how they compare. Great presentation and valuable information. Thank you for sharing.
Thank you. The gs3 is great for a playing with the experience, a full 9 bar will give a typical LAMarzocco taste, it’s great sweetness, full body and it will increase the acidity a bit more over the lower pressure extractions this helps cut through the milk
Great video with some unexpected results - which proves there is nothing sacred about a nine bar pump setting - it depends..... on what you like, the coffee type and it seems some experimentation is worthwhile. I never expected the 3 bar result would be acceptable!
Also nice demo of the much respected GS3 with great shots being pulled even at low pressure!👍
That's a really good description of what the pressure does to the coffee! I really enjoyed watching and I will try on my own! thanks and keep going :-D
Let us know what pressure recipe you like
Thanks for making these great videos. I am like many others that picked up this hobby during the lockdown. Being a newbie, I have learned a lot from your channel and continue to enjoy watching you explain things. My setup is a double boiler (Izzo Alex Duetto IV) and a Niche Zero grinder. Maybe one day I will get into pressure/flow profiling.
Our pleasure, we love sharing. i have not used the Alex Duetto but have heard great things. the Niche is perfect! thanks for supporting us!
I have a Lelit Bianca and will be trying this simple way of getting different tastes and textures. Thanks for making it simple, since you can really make this complicated with changing grind dose etc. I find you can over complicate this very easy. Thumbs up to video. AWESOME
Thank you, we aim to keep our content relevant for everyone to grow and excel in coffee
Hey man , it is great video. Thanks for that video 👌👌
🤜🏻
Great video.. 🙌🏻
Just curious that this kind of pressure profiling did worked too for flair/ robot 😅
Good looking My G 💯
Again thank you for the review I have the same machine how the steamer should be mine right now is 124 c I should go up or down
Nice video.Hope you make a video on different pressure profiling with different roasting level..
Sure we can look to do this, I’ll put it on the shoot board. 👍🏻
Great video guys. Now that you started making videos on this profiling topic, I would like to ask you to make videos about flow profiling. I understand they have stable presure but the flow changes whereas with presure profiling as you don't open the valve completely, you affect both pressure and flow. I leave it as an idea, thanks!
Thanks. Flow is in on the list for sure. Stay tuned
Flow is determined from the pressure vs resistance in the system. Higher pressure, more flow. Its not two completely seperate ways of extracting, its controlling pressure vs controlling the resistance via a constriction (valve etc).
next up mix and match? start 9 finish 3 (or vice versa?)
Great video guys! Which grinder(s) do you use to pair with your GS3 machine? Thanks!
We currently recommend the anfim best on demand, we use the anfim sp11+ in our commercial cafes so we love the build quality and design of them
Excellent video as always. Going to order the GS3 MP soon! By the way what is the name of the track right in the beginning of this video?
If your in Australia we can held you with the gs3. It sure if the name sorry. Just a track we have used for some time
Hi, Great video! What kind of dosing cup do you use? It's small and fits in a filterbasket, I like it!
We use the decor brand. They can come supermarkets with a lid in a 6 pack for $7
Would you recommend GS3 AV for a small Coffeeshop?
Can you try with 12 bar also?
Hey man,
Thanks for a informative video. Im wondering if you consider the natural difference within the same bag of coffee and how that affects the flavor you get from the extraction. How many shots did you do pr pressure profile?
We try avoid the bag differences by pre weighing into small pots, buying a smaller amount. But yes a bag ages like bread
great introduktion, will it work with a not plumbed gs 3 MP or is it diffrent because of reduced conduct pressure?
It’s still works with pressure profiling, the pressure just has to build up from 0-3 by the pump as mains is usually 3 bar. You can’t notice it either way. Cheers luke
Love your videos. I'm starting a small popup coffee bar in a friends wine bar. Which do you think would be better the linear mini or the gs3? I'm stuck with only a 110v plug so I cant get anything larger. Thanks
Oh, the 110v I’m not sure how that works as a difference in the models. Sorry. We are 240v. Best to contact a local agent and check the power requirements
@@ArtistiCoffeeRoasters Thank you I will.
What about pressure profiling in the shot? Ramp to 3 bar for pre infusion go to 9 bar and back down.
My local roaster gave me a shot at 15 bars. That's his go-to choice. Also La Marzzocco I hoped you'd go at least up to 12, even 15.
I wish you might have edited out more of the view of you recording on the paper.
Also, I understood a lot of people start at one pressure, then ease up or increase over the course of the shot. On purpose.
12 and 15 bar is really a lot of pressure, what equipment was that?
@@ArtistiCoffeeRoasters Some handmade La Marzocco machine, similar in width to yours. He likes that he produces a huge crema with it. The crema really makes up about 80% of the height of the double shot. Just a hint of slow sourness. The way a more traditional espresso has that good slight bitter bite at back of throat, but only a couple of seconds after taking the sip.
Next time I'm there I'll try to find out the model name/number. But he implied it was a custom build, last time.
Hey man, I was wondering what made you choose the GS3 instead of something like the Decent DE1+ when you went for a pressure profiling machine?
I use LM in the commercial world a lot. I love them as they are more interactive in the experience. The decent is amazing, I’ll probably end up with on one day, the tech is great. I’m just not willing to give up on the experience yet. 😂
@@ArtistiCoffeeRoasters haha, yeah fair enough. After battling with my Profitec for three months I’m starting to get better results a lower pressure. So I’ve been looking into the decent. I’m an it nerd so it would be the joining of two of my passions haha! Going to invest in another grinder first though.
@@canyouholdthisplease7023 try and get yout hands on a Niche Zero, for my taste its one of the best coffegrinders. I mean the monoloith might be a little better, but this thing costs a fortune... so :)
I was little confused , hope you can help me out.
Should I leave La Marzocco GS3 MP “on”
all the time 24/7 or leave on stand by mode when I not using it?
Thank you
You can do either, I have left all my machines on for years. My gs3 is plumbed and has been on for 2 years. If you want to save power put it in standby mode. If your not worried about power but want to keep the inside healthy leave it on
Better than slayer?
Different, better is subjective. The slayer tech is newer so the way it works by a variable system not a bypass valve is good.
@@ArtistiCoffeeRoasters which would u rather have in your kitchen?
I have the gs3 in my kitchen, i love LM gear as I have used them for all my career. So I just had to have the gs3. I looked to get the slayer, but it was another $3000 so maybe next machine on the list!
@@ArtistiCoffeeRoasters Thanks. I'm leaning towards the GS3 only because I think it will be a pain to setup the direct plumbing in my old house, which would be required for the Slayer. If I can pull great shots from either, I might just stick with the GS3 as well. But I heard they are coming out with a new design/updated model? Hear anything about that?
I’ll look into it, the gs3 just came out with the IOT, so wifi and Bluetooth connection, new installed steam wand. So that’s a out 3 months old.
FJDJDJCODO IS THE WORLD TO BE THE MOST POWERFUL AND THE EVENING AND THEN YOU