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  • #16
    Originally posted by potentialfig View Post
    Thanks for the thoughts guys. with so many variables it seems there are infinite ways to skin this cat.
    Ok, now I have a computer in front of me and not a mobile phone I can give a little more detail.

    I'm running a 3x volumetric machine, would have loved a paddle, but the machine was ordered before I found this place (and yes the owner would have got a 2x volumetric, 1x paddle if I asked). I am running a relatively sweet blend from 5 senses which I am dosing at 23g for a 9bar extraction to get enough body to push nicely through milk. I have a three grinder setup for (at the moment) just one blend and decaf. Primary is an auto Robur, with a auto kony(?) as my play time grinder.

    When I am experimenting I isolate one group and dial in my second grinder, its a good luxury to have because I don't have to worry about feeding the customers random stuff. I am trying to leave dose and temp constant to remove some variables. And for the sake of repeatability everything is weighed and recorded.

    So far I have found that introducing a ramp down to 7 bar for the last 5-7 seconds of extraction seems to, as far as flavour is concerned balance out some of the inconsistencies that the automatic dosers on the mazzers have, giving me a broader range of extraction times that still taste awesome.

    Will keep everyone posted as I keep going.
    Ive had similar experiences with the end of brew ramp down stage. Also we started out with a very similar setup from five senses. Two roburs and a kony, 3 group hydra (paddle, vol, vol) and a custom houseblend. We've since started roasting our own coffee, but i still notice the same thing in regards to that ramp down. It tends to remove inconsistencies between each coffee i make and coffees other baristas make. Too long and it can start to lose a bit of intensity. If i push that ramp down to 5-7 seconds i notice a bit of unpleasant acidity starting to shine through. I'm not saying my method is correct as there are a bunch of other factors, but my sweet spot has been to ramp down after 92% of the shot is complete.

    Its useful for 'saving' a shot of espresso too, if you're using a paddle. If you can see that the shot is going to blonde early for whatever reason, you can ramp the pressure down for the last 7-10 seconds and still have a drinkable shot of espresso. Its still better to just sink it and prepare another though, heh.

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    • #17
      Re: Pressure profiling

      Originally posted by Dragunov21 View Post
      Oh, of course, I forgot about the 3way valve... Might rig up a pump bypass switch for testing... Vib pumps ramp up pressure over a period of a fair few seconds though (from what I've measured on my machine), don't they? So it should be fairly gentle.
      The BES820 has a 'preinfusion phase', where it cycles a few times before pausing, and then going to full flow. If you hit the brew button again, just before this phase ends, and then once again quickly, you can repeat this phase again without the machine purging. It will purge if you're too slow turning it back on. :thumbdown:

      Results in the cup are not definitive

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      • #18
        Originally posted by MrJack View Post
        ...........Results in the cup are not definitive
        And totally irrelevant once the espresso base is turned into a milk drink which is what the majority of clients buy, especially in takeaway sized containers which are also a high proportion of what the clients buy.

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        • #19
          Originally posted by Zaneus View Post
          I also have a 7 second preinfusion at 7 seconds and a ramp up to 7bar for a further 3 seconds (though i dont really believe thats necessary) then full pressure. Preinfusion helps with consistency as well but i notice a decrease in body.
          Tried this, 7 second preinfusion and 3 second ramp up. Set the ramp down to 95%. Crema so thick it can barely escape the basket. delicious full flavoured through milk, a little acidic black. Amazing. Just amazing.

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          • #20
            Originally posted by potentialfig View Post
            Tried this, 7 second preinfusion and 3 second ramp up. Set the ramp down to 95%. Crema so thick it can barely escape the basket. delicious full flavoured through milk, a little acidic black. Amazing. Just amazing.
            I'm not too familier with Hydra's what effect does 95% ramp down have on the pressure profile/curve?

            Any theories on what it's doing to the coffee to make it taste like this?

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            • #21
              you can set the ramp down to happen after a certain amount of the shot has been brewed. So he's dropping his pump pressure to (what i assume?) is 7bar after 95% of the shot has brewed. So it's only really dropping down for the last two or three seconds.

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