Bret wrote:I think it matters most that you are consistent in the method. I use the shot timer on my machine. If I pre infuse for 20 sec and then run a 32 sec shot, I write down 20PIF+32S. If not pre infusing, I just write the time down. When I cared about time to first drip, I would write it down too. I found fairly quickly that it didn't change much, and switching to a bottomless PF caused 'first drip' to not mean much. Now I just write down the initial peak pressure, time and weight.

For me, I've found that preinfusion doesn't do much for the more traditional roasts I use, so I seldom use it. But all the 'rules' about counting half the pre infusion time seem silly to me. I use a simple scale that works great for my purposes.

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