emradguy wrote:Pre-heating the pf prevents it from sucking all the heat away from the water during the extraction...essentially helping you "brew" the espresso at the desired temperature (200 +/-~5F). It's a good practice to have. In my home, the only time a pf is not on the group is when I'm prepping a shot or cleaning it...whether the machine is on or off. Curious why it's about 3 minutes from prepping the basket until pulling the shot for you though?
Thank you all for your replies. I'm happy to know that I haven't been 'cooking' the ground coffee all these years.
In answer to everyone's question regarding the amount of time I take from grind to pulling the shot:
I have a bit of OCD, and I guess it extends to the way I prepare espresso. After I grind, I then use a stirrer to stir up the ground coffee in the basket, I then use an OCD style distribution tool (insert pun here
), and follow that with a tamp. Admittedly I devote a bit more attention and time to the process than I should - but you should see my cleaning regimen after each shot! Then again, you should see how spotless my equipment is, inside and out.