Re: Question about espresso process again.
- From: Moka Java <rtwatches@xxxxxxxxx>
- Date: Thu, 20 Sep 2007 11:03:04 -0400
Crabman wrote:
If I took fresh grounds, put them in a boiler with 1.0-1.5oz of circulating water and pressurized it to 200psi for 25-30 seconds, Would I make espresso? I'm beginning to think I would.
The reason I ask is I keep hearing people talk about closing the outlet hole to build pressure to 200psi while extracting. That is essentially the same as what I described above. If it works that way, then I now fully grasp the espresso PROCESS.
Clay
I don't know. It would be something of an elaborate and expensive experiment to try but certainly not impossible. You might end up with coffee mud or do you plan on letting the water out during your proposed process or is this just an infusion that you propose? Do you plan on heating the water? Any reason you picked 200 psi? 9 bar is ~130 psi so I'm wondering if the added 70 psi has anything to do with you proposal. Do you think the flow of water through the grounds might have something to do with the extraction? But what I'm really wondering is how would this allow you to "fully grasp the espresso PROCESS"?
So set up your contraption, take good notes, pictures, videos and report back as soon as you can.
R "a great fan of science" TF
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