Should I focus my recipe for light roast with pre infusion from start?

MuddyOne

Profitec drive have active and passive pre infusion, can someone in simple words explain difference, manual and graphs were not really clear to me.

I wouldn’t like to make notes of my grind size with light roast and then add realise that I should have been using pre infusion from beginning and start everything again. But again I’m still learning and adding pre infusion is not going to complicate things even more?

MediumRoastSteam

They are just two types of pre-infusion. After spending 2 minutes googling around, the active pre-infusion seems to use the pump to deliver something like 4 bar, down to 2 bar pressure to soak the puck and infuse at a lower pressure. I’m assuming the passive pre-infusion is just water soaking the coffee on the portafilter without any pressure applied.

See what works for you, and let your tastebuds guide you.

Tal

I’ve not used pre infusion etc, but I’d be tempted to do it without while you learn your machine and grinder.

Once you’ve gotten used to how it performs and tastes, then start with additional variables like pre infusion. You want to minimise variation while you learn in my opinion, it’s hard enough getting started with the usual variables, such as grind size, dose, temperature, WDT, tamping, shot duration/yield (I.e ratio), all the beans on offer by various roasters, then learning how things should taste etc.

Pre infusion is just another you should probably not worry about for now.

MuddyOne

I did some research earlier about this without much success, it seems now that these two pre infusions work together and while active delivers water for chosen time 1-10s and low pressure, passive keeps grounds soaked for 1-60s and then full pressure kicks in. I will experiment with this.