Vent: My buddy said to skip the pre-infusion on my espresso machine

I got a new machine last month, a Gaggia Classic Pro, and my friend Dave told me pre-infusion was just a gimmick. He said to just flip the switch and let it run for 25 seconds flat. First few shots came out bitter and sour at the same time, real confusing. I watched a video from a cafe in Portland and tried a 5 second pre-infusion by opening the steam valve partway. Night and day difference - got this thick, sweet crema and the shot balanced out perfect. Dave still swears by his method but his espresso tastes like burnt tires. Has anyone else run into bad advice like that from someone who thinks they know it all?

2 comments

2 Comments

lucas_grant8320d ago

Pre-infusion is a game changer for dialing in lighter roasts, helps avoid that sour-bitter combo you got. Dave's stuck in 90s espresso where you just pulled and prayed, but modern beans need that pre-wet step. Keep doing the steam valve trick til you save up for a PID kit, it's a solid workaround that beats his burnt tire shots any day.

claire95820d ago

Dave's missing the point because pre-infusion is just letting the water soak the grounds first so you don't get channeling or uneven extraction. That 5 second trick you found is basically what the expensive machines do automatically, just with a valve hack instead of a solenoid. Sounds like Dave's stuck on old school methods and doesn't realize coffee gear has moved past flipping a single switch.