Tonefish wrote:Seems to me that they'd be similar since the water penetrates the compressed puck only so fast under super low pressure anyway.
Have you tried both?
I have tried both. Been doing it for months now. And some coffees do better one way versus the other. But I don't know why. (I know this capability is still kind of new and not available to a wide audience yet). So I was looking for a generalization: "Soak and bloom tends to produce these
effects, and long low flow pre infusion tends to produce those
Anyway, as physical processes, there is a difference. Even at super low flow like 1.5'ish ml/s, pressure will still start building when all the spaces are filled. You can see this in a video of a Slayer shot. This is not the case when you stop the pump for a bloom. When I soak and bloom, pressure barely goes above zero until I turn the pump back on for the extraction.
For reference, our own Shadowfax's Slayer shot. You will see that even during low flow pre infusion, pressure eventually rises to near full extraction pressure before he hits it with full flow. I do the same thing when I'm not shutting off the pump entirely for a soak and bloom: