Quote:
Originally Posted by cafe22
I start the timer when I activate the pump. A lot can happen during the first 5-8 seconds so it is good practice to time it to ensure the pre-infusion is consistent.
Adjustment in pre-infusion time has been the latest 'trend' in coffee the past couple of years. Some are going for 30+ second preinfusion followed by a slow ramped extraction. It's great for light roast and delicate coffee (e.g. geisha).
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This.
Extraction time starts once water hits the puck so preinfusion would be factored in. Highly debated topic though.