by the_deal_maker on Mon Dec 29, 2008 5:18 pm
No details so far, just had the chance to read their flyer. What would you expect in terms of pressure profiling? Just influencing the pre-infusion phase and the subsequent ramp-up to 9.x bar? Oh, I'm sorry you are calculating in psi - right? 9.x bar = 130.0 psi?
We currently have a discussion within the German coffee board about pressure profiling. While it make sense to influence the pre-infuse phase (duration and pressure) and the subsequent period until brew pressure is reached, we are not sure about "real" profiling incl. slow ramp-up to brew pressure etc. Some folks are very confident, that after the infusion time, the ramp-up to brew pressure should be as fast a possible.
Best,
- Malte