coffeekid wrote:This may be incredibly naive, but have there been any attempts to make a pressurized immersion brewer, with a targeted volume similar to espresso? I have imagined a brewer that has a 60 - 90ml chamber, creates 4 - 12 bars of pressure, agitates the grinds while under pressure, and then releases them. Conceivably, this would render water flow with even the finest uniform particle distributions a non-issue, would eliminate several other issues around consistency of distribution and tamping, and could allow for high and even extractions.
I've jumped on the extraction bandwagon lately. I became a pro (opened a roastery) 4 months ago and amid learning everything non-coffee about running a business, I've also gotten to invest in some new coffee tools.
Until this past week, my seminal espresso experience was a shot of heartbreaker espresso from cafe grumpy about 7 years ago. Cafe grumpy was good, but Heartbreaker was roasted by Novo (those guys know coffee - they stopped roasting and started 90+).
Anyway, my new high water mark was a shot of espresso that I made off our current washed ethiopian. One of the investments I made was in a series of IMS single baskets - These are the first singles baskets I've used that I can get a non-channeling shot on. I pulled a ristretto single using only 10g of the coffee. I finally tasted a light roasted espresso that was properly extracted. Not sour. Sweet. Super sweet. I mean 1 and a half teaspoons of sugar sweet.
I know this isn't new for some folks, but I've been most places and tasted many shots (stumptown/portland scene, NY scene, intelly, DC scene, bird rock, handsome) and EVERYONE underextracts the lighter roasts. (underextracted? - some of my visits were years ago). I'm sure most of that was because it's a cafe and who is gonna train baristas to pull good singles? I bet the owners/roasters/managers messed around with properly extracted singles in the back and on off times. But this was my first experience of this. And it's possibly the biggest moment in my coffee journey to date.
It's an oversimplification, but right now it seems extraction unifies so many disparate variables. Temperature. Time. Grind size. Dose. Put them all in the framework of extraction, then play around with them.
So this whole thread has been my questions over the past month. Let's sieve - OK, that won't work. Now what about this "static" espresso suggestion that I quoted - I started thinking about that maybe a week ago. But flow rate has got to act as agitation - so we obviously need to agitate if we won't have flow. Or do we, because immersion brewers don't need the agitation that pourovers provide. So can we make an "immersion" espresso machine, in contrast to the "pourover" models we use now?
One thing I've learned (and proven, by finding this thread) is that someone else has almost always thought of and tried my "good ideas." Saves me time and money, so I don't mind. But that's why i'm quoting this question, and bringing it back up - anyone done what coffeekid asks?