Espresso Pre-infusion Part 1 - Flow Rate Pressure Profile

[@GeelongVic7140]

Thank you for a very straightforward, informative and enjoyable tutorial.

[@neyor4921]

Cant wait for the part 2 and part 3 before im gonna ask some questions

[@goldfish8196]

loved the video. wish there was no background music. Made it very hard to watch

[@ersatemek9052]

Such a nice video. If you add sections, and keep the gaps in between talks shorter, the videos will be reaching a larger audience. Very informative, interesting video.

[@NguyenVan-vd2xg]

Wow, make me so want to have a Mina now! Absolutely interesting and useful info.! Thanks Caden!

[@cadenlee2365]

Consider if open cafe, haha. Home use there's still many choice of machine

[@phanhieu.barista1578]

I will watch all 3 episodes, then ask questions, thanks mr Caden Lee

[@cadenlee2365]

yes, i will try to finish the next 2 episode soon ~

[@yangng]

Hi Chea Hong, hello from Penang! Remember me?? Shee Yang from TheOne🙂 Hope to visit ur Cafe & taste ur coffee after the pandemic. Cheers.😋😋

[@cadenlee2365]

Yes yes, very long time no see. Let me know if you come Hanoi after pandemic, haha. I'll give you best hospitality 😁

[@yangng]

@@cadenlee2365 looking forward🥰🥰

[@zulhilmiabdulrahman543]

Very informative and interesting video. What is your opinion on this machine compared to R9one from rocket? Cheers Caden!!

[@cadenlee2365]

Hello, thanks for watching. For my opinion Mina is controling flow rate to adjust the pre-infusion & extraction pressure, while rocket R9 one is controling the pump pressure to adjusting the extraction pressure. in result they show's a big different in body of coffee. most of the flow control machine give you thinner body but more higher clarity in flavor and aftertaste, while pump pressure profile give you more thick body and more complex flavor. You can check my part 2 video, I'm demo with a machine call Opera and the machine using pump pressure control like R9 one. Personally my taste is more towards flow profile because most of the time i drink single origin and i would like to have more clarity of flavor from different origin.

[@LongDrinkCoffee]

That is acaia scale? It look like lunar but bigger? :D

[@cadenlee2365]

Oh yes, it's from acaia making for sanremo opera. Last time when you buy opera 2.0 2 group head, they will give you 2 scale. They are connected to the group head by Bluetooth so you can set your brew ratio of will automatic stop.

[@fredwilson1191]

I don't understand your flow rates. You said you do a pre-infusion at around 2gps until pressure builds then increase the flow to around 8gps, however your total output is around 30-32 grams in 30 seconds. The flow of 8gps would yield around 240 grams in 30 seconds, so confused I am.

[@cadenlee2365]

The flow rate of machine mean you limit and control the maximum water per sec that machine can supply, the coffee output supply will slow down when pressure is built up. So in pre-infusion step I use low flow because I want to whole head space between shower screen and coffee puck to fill up slowly and built up pressure slowly, when getting up to 9 bar pressure I push my flow rate to 8g / sec but the actually coffee flow through coffee puck at that time is 0.9-1 g /sec but it will slowly increasing. If I keep it 2g / sec instead of 8g / sec the coffee pressure might be drop because when the water open up channel within the whole coffee puck with coffee out flow rate is beyond 2g/sec, my water supply can't built pressure anymore, that why I need to push the supply flow higher than the out flow to keep the high pressure extraction. Of course if I want my post extraction low pressure I can reduce my flow rate and pressure of coffee will drop because supply flow not enough to built pressure if output flow is close to supply flow.

[@sontungangnguyen1021]

I wonder if we use fine robusta (medium roast) for épresso. How does it taste?

[@cadenlee2365]

It will be less bitterness, more perceivable acidity and sweetness

[@makeme.coffee]

I wonder if espresso taste any different with and without pre-infusion?

[@cadenlee2365]

Let's say medium roast coffee with bright acidity, without pre-infusion will be higher acidity and slightly lower body than pre-infusion espresso comparing in the same machine