Hi,
Im not sure if this is a really stupid questions and I havent really found any other threads that discuss this.
Im quite new at coffee-making and am still trying out different things and improving my skills (btw, this forum has been great at helping me to learn many things...so many thanks to the people on this forum!). Ive read that pre-infusion is generally regarded as a good thing as it reduces the chances of channelling, etc. but the Silvia does not have this capability.
I was wondering if when you begin brewing the shot you have the steam valve fully open and slowly close it in maybe around 3 to 7 seconds and then let the shot go ahead as usual would accomplish a similar sort of thing to progressiove pre-infusion. Ive noticed that when the steam valve is on that much less water comes out of the brewhead so I thought maybe the first few seconds could be used to wet the puck before ramping up the volume of water... or is this a really silly idea?
Thanks,
Tim
Im not sure if this is a really stupid questions and I havent really found any other threads that discuss this.
Im quite new at coffee-making and am still trying out different things and improving my skills (btw, this forum has been great at helping me to learn many things...so many thanks to the people on this forum!). Ive read that pre-infusion is generally regarded as a good thing as it reduces the chances of channelling, etc. but the Silvia does not have this capability.
I was wondering if when you begin brewing the shot you have the steam valve fully open and slowly close it in maybe around 3 to 7 seconds and then let the shot go ahead as usual would accomplish a similar sort of thing to progressiove pre-infusion. Ive noticed that when the steam valve is on that much less water comes out of the brewhead so I thought maybe the first few seconds could be used to wet the puck before ramping up the volume of water... or is this a really silly idea?
Thanks,
Tim

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