Spring lever and lighter roasts - leveling up - Page 3
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espressotime
Can' t you run the Lambro at a lower boiler pressure?NelisB wrote:I am using a ACS Vesuvius Evo Leva. The Lambro hits the coffee with 100⁰C/212F. With that temperature you will dissolve nasty substances from light roasts. With a longer roast those substances have undergone a (chemical) process that changed the taste. Anyways, this is how I see it.
I run mine at 1.3 bar.Never measured temperaure but I estimate the water hits the puck with 96 degrees.
There' s plenty room for lowering the prussure.I ranmy Pompei at 1.3 bar too.Did measurements at the puck and the puck was 96 C at the beginning of the pull.
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NelisB
I had boiler pressure from the Lambro at 1.1 bar. You can tell from the bubbles coming from the group the water is 100⁰C. You wont be able to lower it under 90 in the coffee. Same for Londinium.
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DenisSabou
There was a study I found one year ago (I did not save it and can't find it maybe someone can, please) where it showed that in coffee the most acids extracted in the ±94C spot. I think it was 94 to 96C, of course if the beans have acids in them. I found myself many times that increasing the temp with light roasts increases the acidity not sourness but fruity acidity.
In our cases our machines are delivering most of the time a 92-94C brew water at the exit of the group but the puck has a room temp and it's temp will not be 92-94C but less. Hitting the puck with 100C or steam will extract those acids with a much higher intensity in the cup.
When I want to get more acidity out of my brews (cause now i'm only doing drip) I use a higher temp. When I want a more lingering finish with sometimes fruit paste/smoothie I decrease the temp. Body perceived while brewing is higher at 92C than at 100C. The 100C has sharp notes, with a lot of acidity and florals notes.
In our cases our machines are delivering most of the time a 92-94C brew water at the exit of the group but the puck has a room temp and it's temp will not be 92-94C but less. Hitting the puck with 100C or steam will extract those acids with a much higher intensity in the cup.
When I want to get more acidity out of my brews (cause now i'm only doing drip) I use a higher temp. When I want a more lingering finish with sometimes fruit paste/smoothie I decrease the temp. Body perceived while brewing is higher at 92C than at 100C. The 100C has sharp notes, with a lot of acidity and florals notes.
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Mad Scientist
The OP has a Londinium L1 Legacy model 2016 .This is the brew temperature decline from a Scace Device demonstrated by Andy Schechter (200.6 ° F to 190°).
“You haven't lived until you've lived with a cat.” Doris Day
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jpaulm
This is all very interesting to me.
The early learning rule-of-thumb is that if the coffee is sour, extract more - hotter temperature, more water, longer contact time, etc.
Often this will indeed take the sourness away. But in my experience it may also increase the sharpness and intensity, which may not always be pleasant. It gets very complicated quickly!
Perhaps there is an important distinction that has to do with what kind of acidity we want to extract.I found myself many times that increasing the temp with light roasts increases the acidity not sourness but fruity acidity.
The early learning rule-of-thumb is that if the coffee is sour, extract more - hotter temperature, more water, longer contact time, etc.
Often this will indeed take the sourness away. But in my experience it may also increase the sharpness and intensity, which may not always be pleasant. It gets very complicated quickly!
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NelisB
I know Decent guys who extract light roasts on max 85 to 76 C, max 5 bar, SSP HU. I had some extractions from the guy who bought my EK43. He extracts filter roasts only. They were delicious. No sourness. No edginess. Lots of fruit. Juicy. Very different from classic roasts. But true espresso, if you ask me.
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