Re: Pressure Profiling Update 3
- From: "gscace" <gregory.scace@xxxxxxxx>
- Date: 29 Mar 2007 18:47:53 -0700
On Mar 29, 7:42 pm, "Travesso" <cpaso...@xxxxxxxxxxx> wrote:
I tested my portable espresso machine --http://travesso.com/index-4.html
-- with Nick. He thought that it was possible that the reason our
simple little 4" unit was making such good espresso with a POD was
that we had complete control over the pressure curve. We have
complete control over the pressure curve, up or down, over the entire
brew time.
We did not show him the ground coffee version, but I really like
having full control over the pressure.
As a side, I think the Illy book states that at over 150PSI the coffee
stabilizes itself. I have found that to be somewhat true. From a PSI
of 180 to 250 (I went all the way to 1200PSI) I did not find a real
difference. Please note, that all water stopped when I did this with
ground coffee.
I read a paper that claimed the same thing as Illy. I didn't test
higher than what I mentioned in my diatribe because I didn't feel like
it was worth it. Taste was compromised. So I have nothing to support
or contradict Illy here. I suspect he's right enough, but the
conclusion is irrelevant. I think the 9 bar number does stand up to
scrutiny however.
On thing I like about Nick is that he's always interested in checking
out what folks are doing.
-Greg
.
- References:
- Pressure Profiling Update 3
- From: gscace
- Re: Pressure Profiling Update 3
- From: Travesso
- Pressure Profiling Update 3
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