Post By LFM60
Londinium R Video - for those who haven't seen it
Most of you have probably seen this, but if not and you like a lever machine.......
In this one, he explains in the comment section why he doesn't apply much pressure when tamping.
Interesting theory about the light tamping being required. For my Galatea Domus I tamp normally with a firm palm but for my two levers, the Pavoni and the Ponteveccio I use two fingers only and just a very light press. The later are only 49 mm PFs. The light press gives a better ristretto. Still not sure if anyone really knows why.
"... you do not need to tamp hard. You want to allow the pre-infusion water to easily enter the puck so the puck gets 100% infused
effortlessly and in the pre-infusion seconds the puck transforms from a pocket of grinds packed together lightly into one complete
somewhat elastic body that can receive water under pressure from one side, oozing out delicious espresso on the other side."
quoted from the youtube link.
Originally Posted by speleomike
My thoughts are that preinfusion is a function of pressure v density v time and that it's possible to wet a puck in a number of ways...
Should keep a few CS'ers occupied for a couple of minutes- or years ;-)