Hi All, just wondering how the newbies like me are getting on with the Vesuvius?! I found an interesting article on pressure profiling written by a cafe somewhere, see link below.
https://www.branchstreetcoffee.com/acidity-extraction-espresso/
They have about 3 relevant articles there actually if you keep an eye for the preceding and succeeding article links at the bottom. I am back at factory settings at the moment because I found the slower pump speed never really hit the pressure setpoint in a multi pressure profile. I’m also on a light roast and am following the experiment profile detailed on this article- 8sec@2bar,5sec@10bar then ramping down to 5 bar. I’m trying this as this bean is very fruity and similar sounding to that in the article so experimenting to see how it will work! Factory settings seem to work fine to achieve this. For a simple 2 bar preinfusion followed by 9 bar extraction I guess a slower speed would work if you wanted that slower more gradual transition from one pressure to another. How are you finding it?
