Effects of brew pressure on taste of espresso - Page 2

Beginner and pro baristas share tips and tricks for making espresso.
User avatar
cafeIKE
Supporter ❤

#11: Post by cafeIKE »

innermusic wrote:Should I be calculating brew pressure or backwash pressure? (About 1/2 bar difference on my machine.)
If you don't know gauge accuracy, you're adjusting blind. When the gauge 'ages', you may adjust needlessly.
Lot's of experimenting w pressure, not profiling, many years ago led to the conclusion pressure is not crtical.
As Chris says, trust your taste.

PM me if you want borrow my gauge. You pay shipping & insurance. Both ways. :lol: .75kg

User avatar
innermusic

#12: Post by innermusic »

Didn't realize that gauge could be inaccurate - I figured a gauge measures pressure. Babe in the woods that I am. Anyway, this morning I dropped down to 8 from previous 9ish and the difference in taste was huge, and terrible. Then I pushed it up to 9.6 same coffee and tasted much better. Low pressure was more dry. Awful.
Steve Holt
Trent Hills, Ontario Canada
Vivaldi II, Macap MXK, Baratza Vario

User avatar
cafeIKE
Supporter ❤

#13: Post by cafeIKE »

8 on the gauge could be below 7 on the puck... yuck

User avatar
cannonfodder
Team HB

#14: Post by cannonfodder »

Machine gauges are notoriously inaccurate. The capillary tube that feeds the gauge connects pretty far upstream from the grouphead will also affect the reading. Before I had the scace I simply screwed a pressure gauge onto one of my spare portafilters. Do not take the onboard gauges as being an exact measurement, but a general reference point for changes. Adjust the machine to your taste.
Dave Stephens

User avatar
AndyS

#15: Post by AndyS »

cafeIKE wrote:8 on the gauge could be below 7 on the puck... yuck
Doesn't that pressure regime describe most lever shots?
-AndyS
VST refractometer/filter basket beta tester, no financial interest in the company

User avatar
HB
Admin

#16: Post by HB »

No doubt that it would describe the majority of spring-powered lever espresso machines. I certainly wouldn't describe the espressos they produce as "yuck". In fact, for some coffees, I think spring-powered levers produce more nuanced, flavorful espressos than those produced by pump-powered machines.
Dan Kehn

User avatar
cafeIKE
Supporter ❤

#17: Post by cafeIKE »

AndyS wrote:Does that pressure regime describe most lever shots?
Never measured pressure on lever.
Anything tried below 7 on a vibe pump was less than appealing.
Kinda a flat and 'oh so coffee'

The response was to a post with a vibe machine

User avatar
AndyS

#18: Post by AndyS »

cafeIKE wrote:Kinda a flat and 'oh so coffee'
Espresso that tastes like coffee? Disgusting.
-AndyS
VST refractometer/filter basket beta tester, no financial interest in the company

User avatar
aecletec

#19: Post by aecletec replying to AndyS »

I'm not sure about 'oh so' coffee (or what that is), but 'so so' coffee I can empathise with.

User avatar
HB
Admin

#20: Post by HB »

Split follow-on discussion to Brew pressure gradient of espresso.
Dan Kehn