Mypressi twist preinfusion - Page 2

#11: Post by **leopolis** » June 21st, 2012, 4:58 pm

Five month update...

Since my original post in this topic, I've made pulling shots on the Twist with the flapper valve removed my standard routine. Because the hot water is poured more or less directly onto the coffee puck, I've seen no need to try other means of pre-infusion.

Frankly my main reason for eliminating the flapper valve was to get free of the annoyance of the thing leaking water all over the counter during pre-heat. I'd gone through several leakers, and finally just chucked it. It's been Twist espresso bliss since... and a dry counter top.

My method for pre-heating without the flapper valve is described earlier in this thread, so I won't repeat, but thought I'd let anyone who's interested know that it has become a completely satisfactory and trouble-free procedure. The shots have been as good or better than before.

#12: Post by **yakster** » July 5th, 2012, 7:51 pm

What did you use to block the holes of the ESE Pod basket? I thought about doing a flapper-less pre-infusion today as I noticed some water on the counter while pre-heating the twist. I also choked the twist due to having the grinder set wrong and wonder if the pre-infusion would change the grind sensitivity of the Twist in any way.

#13: Post by **jedovaty** » July 5th, 2012, 11:07 pm

When I pre-infuse, I notice the shot takes about twice as long versus no preinfusion (using a double-trigger pull, instead of the other flapperless method). I've been having difficulties with my vario-w dialing in lately, so cannot comment on what happens when I losen up the grind (I kind of like it when it takes longer and slower).

#14: Post by **jedovaty** » July 10th, 2012, 1:03 am

I've been trying out double-pull preinfusion vs. none the past few days with Bird Rock's "Liquid Sunshine" espresso blend, I picked up a couple bags recently on a trip to San Diego.

Noticing very little difference in taste, despite having a longer shot pulled with the double technique. Maybe a little stronger, but that's it.

Perhaps the beans involved will have some impact? I certainly noticed differences over the last month and half using SOs from the local roaster, Kean and Portola.

#15: Post by **leopolis** » July 10th, 2012, 3:57 pm

yakster wrote:What did you use to block the holes of the ESE Pod basket? I thought about doing a flapper-less pre-infusion today as I noticed some water on the counter while pre-heating the twist. I also choked the twist due to having the grinder set wrong and wonder if the pre-infusion would change the grind sensitivity of the Twist in any way.

Haven't checked here for a while... Chris, to answer your question: I use those little 1" yellow sticky dots from Office Depot to plug the ese pod basket (inside...). I had a bunch on hand. Yes, they're just paper, but they work fine and last through a lot of shots... I've lost count. When it finally goes south, I just scrub it off and stick on another. There are probably little vinyl dots available as well...

I have not made any notable change in grind or routine... extraction proceeds as it always has.

I usually do two preheating cycles. After my final preheat, I dump the water in the sink, remove the water chamber, tip the ese basket out into the sink, insert the prepared regular basket, fill to the bottom of the indicator thing, and pull my shot as usual. Takes longer to write it than do it. SOP for me now; I don't miss the flapper valve at all.