Excellent presentation. I have been brewing with 6-7 bar for about a week and getting the best shots ever. I roast my coffee on the darker side and use a nano tech shower head as well a flow control as well as targeting a 46 gram shot.
yes at max flow rate in my bianca, i just blast through the puck, and a lot of fines get included, when I tried a middle flow rate (6-7 bars) better flow rate, smoother presso shots overall. thanks for sharing
On my flair 58 im only brewing at 6-7 bar max on light and medium roasts with a few seconds of pre infusion and i do consistently get better shots. Also less chance of channeling at lower pressure.
Well…. I just “accidentally” brewed at around 6-7bars while playing with my profitecs pressure lever,…I thought it was a ruined shot but I was curious so I added some steamed milk and gave it a sip,…..oh boy THAT was really Good! It was less bitter and the flavor and aroma of the coffee is a lot more pronounced.
Achievement Unlocked! Perfect Cup of Coffee with Rocket Mozzafiato R! Set my brew pressure to 7, and it's nothing short of a miracle. First time my cup tasted exactly as described on the package. Huge thanks to Wide Awake PH for the guidance-my taste buds are awake! Almost settled for mediocrity, but this revelation was worth the journey. Don't give up on your coffee quest! #CoffeePerfection #RocketMozzafiatoR #BrewingSuccess
6 bar of pump pressure is actually less than 6 bar brew pressure on the group head as pressure decreases while traveling to the group head and brew pressure actually depends on flow-rate and puck resistance, which cannot be adjusted. As long as you don’t have a flow control paddle and a group pressure gauge, I'd recommend to not use a pump pressure lower than 7 bars on a vibratory pump. From my own experience, with my static pressure set to 6.5 bar, shots had almost no body and no crema at all. This might be okay with light roasts, but other than said in the video, you're limiting yourself to light roasts only, while darker medium roasts tend to extract a lot more bitterness.
Ask a dozen people get a dozen different answers. There are some Australian folks here, respected baristas, they did very involved tests on pressure and swear by 9 bar, POSSIBLY leaning even a bit or more higher than 9. For us 10 years & less home baristas, this really makes it difficult to sift through the opposing opinions. I guess I’ll have to wrench on my machine & see what I find.
I’m not sure how you are basing the idea that it follows that lighter roasted coffee needs lower pressure. Lighter roasted beans are generally more dense, and require more work to extract the flavors. If you are referring to dropping your pump pressure down to 6 bar for your extractions, I have heard of people doing that with great success. Even with the lowering of the pump pressure, the grouphead pressure will still rise to 9 or 10 bar. Just looking for clarity regarding the pressure to which you refer.
How can pressure at the pump be lower than the pressure at the group when they're both part of one pressurized whole without valves between them? That's like saying a balloon experiences different atmospheric pressure on the top compared to the bottom and that's not possible.
More work doesn’t necessarily mean blasting the coffee with pressure. Lowering the brew (not just pump!) pressure to 6 bars allows you to change other parameters to extract the coffee properly. Lower brew pressure also doesn’t compress the puck as much and allows better flow of water through the coffee.
@@TheGroundedCoffee even with a very low pump pressure if say 2 bar, the water coming out of the pump is very little. The water flow to the group head will slowly accumulate, slowly raising the grouphead pressure to, say 8 or 9 bar, due to the resistance of the puck.
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Excellent presentation. I have been brewing with 6-7 bar for about a week and getting the best shots ever. I roast my coffee on the darker side and use a nano tech shower head as well a flow control as well as targeting a 46 gram shot.
yes at max flow rate in my bianca, i just blast through the puck, and a lot of fines get included, when I tried a middle flow rate (6-7 bars) better flow rate, smoother presso shots overall. thanks for sharing
On my flair 58 im only brewing at 6-7 bar max on light and medium roasts with a few seconds of pre infusion and i do consistently get better shots. Also less chance of channeling at lower pressure.
Well…. I just “accidentally” brewed at around 6-7bars while playing with my profitecs pressure lever,…I thought it was a ruined shot but I was curious so I added some steamed milk and gave it a sip,…..oh boy THAT was really Good! It was less bitter and the flavor and aroma of the coffee is a lot more pronounced.
Achievement Unlocked! Perfect Cup of Coffee with Rocket Mozzafiato R! Set my brew pressure to 7, and it's nothing short of a miracle. First time my cup tasted exactly as described on the package. Huge thanks to Wide Awake PH for the guidance-my taste buds are awake! Almost settled for mediocrity, but this revelation was worth the journey. Don't give up on your coffee quest! #CoffeePerfection #RocketMozzafiatoR #BrewingSuccess
Hi, can't agree more !!! Do you pre infuse (with pause ?) ? Or straight 6 bars shot ? Thanks.
just the default pre-infusion of the E61
3:24 9bar 보다 6bar 가 맛있음 , 4:00
good beans for sale, good quality videos 🔥🐐
6 bar of pump pressure is actually less than 6 bar brew pressure on the group head as pressure decreases while traveling to the group head and brew pressure actually depends on flow-rate and puck resistance, which cannot be adjusted. As long as you don’t have a flow control paddle and a group pressure gauge, I'd recommend to not use a pump pressure lower than 7 bars on a vibratory pump. From my own experience, with my static pressure set to 6.5 bar, shots had almost no body and no crema at all. This might be okay with light roasts, but other than said in the video, you're limiting yourself to light roasts only, while darker medium roasts tend to extract a lot more bitterness.
Hi, i drink most medium roast and sometimes medium to dark roast, i found 7 to 8 bar is a good spot on my lelit Mara X
Interesting commentary, I will try this soon!
Ask a dozen people get a dozen different answers. There are some Australian folks here, respected baristas, they did very involved tests on pressure and swear by 9 bar, POSSIBLY leaning even a bit or more higher than 9. For us 10 years & less home baristas, this really makes it difficult to sift through the opposing opinions. I guess I’ll have to wrench on my machine & see what I find.
I believe I saw a video about lower pressures decreasing EY. Now EY isn't the end-all-be-all metric, but it does matter.
Great explanation!
Glad you think so!
I have a Breville Barista Express machine. Have no idea how to get 7 bars of pressure. Don’t think this machine can be programmed for that
What is the point of decreasing the pressure so much vs just using an aeropress? Isn’t the point of using an espresso machine to hit higher pressure?
I’m not sure how you are basing the idea that it follows that lighter roasted coffee needs lower pressure. Lighter roasted beans are generally more dense, and require more work to extract the flavors. If you are referring to dropping your pump pressure down to 6 bar for your extractions, I have heard of people doing that with great success. Even with the lowering of the pump pressure, the grouphead pressure will still rise to 9 or 10 bar. Just looking for clarity regarding the pressure to which you refer.
How can pressure at the pump be lower than the pressure at the group when they're both part of one pressurized whole without valves between them? That's like saying a balloon experiences different atmospheric pressure on the top compared to the bottom and that's not possible.
The OPV was adjusted and the brew pressure was lowered to 6-7 bar
You can this article out for more info: climpsonandsons.com/blogs/journal/exploring-low-pressure-extraction-9-bar-vs-6-bar-espresso
More work doesn’t necessarily mean blasting the coffee with pressure. Lowering the brew (not just pump!) pressure to 6 bars allows you to change other parameters to extract the coffee properly. Lower brew pressure also doesn’t compress the puck as much and allows better flow of water through the coffee.
@@TheGroundedCoffee even with a very low pump pressure if say 2 bar, the water coming out of the pump is very little. The water flow to the group head will slowly accumulate, slowly raising the grouphead pressure to, say 8 or 9 bar, due to the resistance of the puck.
you should remember to wipe down the machine before playing the videos. 😂