16
That foam purge startled me, but I think we go too far with pre-infusion
Watched a barista at a local shop in Portland skip pre-infusion entirely and just slam the pump on for 18 seconds. Everyone in the cupping group gasped like he insulted their grandmother. I get that pre-infusion can help with even extraction, but for lighter roasts I've found it sometimes makes things sour and drawn out. Anyone else feel like we've turned a simple shot pull into a science project with timers and scales? Has anyone tried just going straight pressure and actually liking the result?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.