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How much preinfusion is enough?

Postby denniskeating on Thu May 28, 2009 4:07 pm

Hello, I am using a Brewtus 1 converted to a rotary pump offering manual preinfusion with the middle position of the E-61 lever. Although I really prefer to just start the pump and not use it, I know it can help my shots, but how much preinfusion is needed? Should I preinfuse until some coffee appears at the bottom of the basket? Or, is lesser amount, wetting the surface of the puck acceptable?
Also, when preinfuse starts it would first take some seconds to fill up the chamber of the E-61 head before water hitting the puck - is that correct?
I run about 20 lbs inlet pressure to the pump.
Thanks, Dennis
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Postby another_jim on Thu May 28, 2009 4:28 pm

Nobody's used the middle postion preinfusion on an E61 since around 1961. You have the 8 to 10 second progressive infusion created by the cylinder in the brew head. This is the very thing everyone else is trying to emulate with line pressure preinfusion. Doing the middle leva position preinfusion on an E61 is redundant.
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Postby erics on Thu May 28, 2009 5:22 pm

denniskeating wrote:Hello, I am using a Brewtus 1 converted to a rotary pump offering manual preinfusion with the middle position of the E-61 lever.

Greetings Dennis - is this because you adjusted the brew switch to achieve this?
Should I preinfuse until some coffee appears at the bottom of the basket?

That's the "instructions" in at least one lever machine operator's manual I read (Rancilio).
Also, when preinfuse starts it would first take some seconds to fill up the chamber of the E-61 head before water hitting the puck - is that correct?

No, both events are occuring simultaneously. I'm not too sure that 20 psi is sufficient but that would be easy to observe, i.e. can you take a nap or do you need to watch the basket?

Should you run any taste tests, be sure to stick to the same bean.
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Postby denniskeating on Thu May 28, 2009 8:11 pm

When I switched over to an external pump & motor and plumbed it in. The factory adjusted brew switch worked that way - allowing mains pressure to flow thru the head w/o the pump on. Actually, it will flow
out the shower screen as soon as I lift the lever to the mid position, so there is no delay to prefill the cylinder first.(simultaneous, as you noted)
I was under the belief that using this feature was better, and didn't realise the stock E-61 chamber did the job so well. I only run the mains input pressure at 20 lbs, because I am afraid of more pressure forcing it's way past my water solenoid and overfilling the steam boiler - then out the vacuum breaker on top to flood the kitchen. I probably should put a solenoid on the pump & motor, but that would eliminate the manual preinfuse feature.Abe Carmeli's machine is set up like that.
It took about 35 seconds to show any drops on the bottom of the basket. Yawn - that is why I never have liked to use this, and then only 10 seconds worth.
The reason I'm considering different techniques is my new versalab M3 grinder has distribution problems.
The coffee comes out the front half of the basket first. Even though I had a level machine, I releveled.
Yesterday, I took the portafilter out and rotated the basket 180 deg before loading it into the group.
That time, the coffee started out the backhalf of the basket. Gotta be the versalab!
I thought if I put more preinfusion into it, that may help, but it did not - I preinfused till drops showed on the basket and the pour still started out the first half of the basket. Thanks- Dennis
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Postby Marshall on Thu May 28, 2009 8:18 pm

denniskeating wrote: The reason I'm considering different techniques is my new versalab M3 grinder has distribution problems. The coffee comes out the front half of the basket first.


It's not your grinder. This is a very common problem with E-61's. Water enters the E-61 brewing chamber from an inlet on its rear side. So, the water jets forward and tends to infuse the front of the puck first. When I had an E-61, I used to front-load the puck a bit to partially overcome this. You can also reduce the effect by installing a smaller gicleur (I did this, too).
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Postby erics on Thu May 28, 2009 9:56 pm

Image
Water flow in the typical E-61 grouphead is pretty even. The average flow in the passageway leading to the dispersion screw is truly snail's pace, especially under brew conditions. The dispersion screw has two drilled holes perpendicular to the thread axis and one central hole aimed directly at the "button" of the dispersion screen. As best I could measure (and remember long ago), the area of the two horizontal holes was equal to that of the central hole. Once water exists the dispersion screw and hits the button, we are at very low velocities. The effect is very similar to the water from your bathroom faucet hitting the slightly elevated drain stopper.

The holes in a typical basket are another story altogether. I don't have the data handy and, unfortunately, no pics but I would say that it is a good idea to soak your baskets in descaling solution every so often. Observing the basket holes (or lack thereof) through a high power stereo microscope was very revealing.
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Postby denniskeating on Thu May 28, 2009 10:45 pm

I just looked at my baskets thru the ceiling light, and saw two plugged holes, but that was all. I rinse and dry them right away after brewing a shot and have gotten out of the need to soak them like I used to. They looked pretty clear though.
Eric, thanks for your detail on the water distribution.
I enjoy the fast flow of my pump = 130 ml in 10 secs. I have a needle valve on the pumps output side, but usually leave it open. I can adjust the flow down to around 100 ml in 10 secs, then the valve is pretty limited. At either flow rate my brew pressure stays the same at 8.5 bars.
Can adjusting the needle valve accomplish the same results as installing a smaller gicleur?
Perhaps my pump is too frisky, and my extractions would benefit from less water debit.
I screed the coffee in four directions to fill up the center hole the m3 leaves, for uniformity, and tried overfilling the center and front area. Thanks, Dennis
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Postby erics on Thu May 28, 2009 11:02 pm

Dennis - Assuming you can replicate this flow anomaly, take ONE of your baskets and soak it for an hour or so in descaling solution or simple white vinegar. It would be interesting to hear if the flow distribution improves with the "clean" basket. I can only say that viewing under the stereo microscope was quite revealing and showed visible evidence of calcification. Now I have no clue as to the effect all of this might have had and time does a good job of scrambling my memory.

I may need to lease you, for some outrageous sum, :D a gizmo for measuring the true pressure as seen by the puck.
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Postby denniskeating on Fri May 29, 2009 2:56 pm

Hello, Today I played with the pump needle valve adjustment and attached a p/f pressure gauge (flow controlled). Full flow 125 ml/10sec = 4 sec pump up to 8.5 brew pressure
Reduced 85 ml/10sec = 10 sec " " " " " "
Does this directly affect the length of time for preinfusion?
If so, I could benefit from a slower flow rate. I can still regulate it down to about 40 ml/10sec - that takes over 20 sec for the pump to pressure up.
Is my needle valve an adjustable gicluer? Thanks, Dennis
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Postby erics on Sat May 30, 2009 7:45 pm

denniskeating wrote:Does this directly affect the length of time for preinfusion?

For sure, I would think so but you would be the best judge of that with the stopwatch "at the ready" and the bottomless PF in place.

Is my needle valve an adjustable gicluer?

Yes, sorta similar to the original E-61 patent which displayed an adjustable gicleur but I don't BELIEVE it was ever put into practice. IMO, your BEST BET would be to adjust your water pressure regulator on the inlet side of the pump to AROUND 35 psi and play with pre-infusion at the brew lever.
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