Just discovered this while looking up service parts for my group head. Looks interesting, has anyone got or tried one? https://coffee-sensor.com/product/co...61-groupheads/
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E61 group head manual pressure profiling
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First crack or nothing
- Nov 13
- 3440
- Sydney (West)
- Filter or long black: clean with crisp acidity
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There are a number of threads about it. The Lelit Bianca comes with a similar one as standard. ECM and Profitec make the same type of kit. They fit most E61s but not all.
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What would you like to know about it? A lot to machines have had these for years, it’s nothing new. They are a great bit of kit to change profiling for shots or merely having a pre-infusion without having to plumb the machine or have a machine that comes with a pre-infusion setup built in
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FilthySudo basically is it worth it, as in does it make any difference in taste or easier to get the "god shot" which doesn't always happen? I have always wondered if having a longer pre-infusion than what my current e61 group head provides with only an in built tank connection would help. Also being able to reduce the pressure as the shot comes to an end to limit blonding. More after taste and easier to get a great shot than just the fact it's pressure profile and something else to play with just cause it there.
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That’s a decision only you can make. I prefer having pre-infusion so I can have some deeper chocolate tones, and also the shot runs a lot smoother when the bed of coffee is pre-soaked in comparison to a full 9 bar of pressure, or even the fact you can pull your whole shot at 6 bar etc. for the price of it, I don’t see why you shouldn’t give it a try or see if a local roaster or dealer has a flow profiler machine so you can try it for yourself. It’s easy enough to just set the flow control on the stock pressure and not use it too
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You’re also able to manipulate the shot better when you have freshly roasted beans in comparison to if you pull a shot with 3-4 week old beans, you can dial the profile in to be able to pull both fresh or old with the same consistency. It’s all about working out what you like. A lot just like to pull the shot and be done with it, but trialing things is definitely something people enjoy, to experience something different, or experience different clarity or flavours in the same beans they wouldn’t have been able to notice without flow profiling
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