@DavecUK
Steam Pre-Infusion Questions
Lets assume that I set BLS1=3 and Total Pre-infusion at 10 (for coffee button 1). And EVS=1. And the steam boiler is on, and set above 115C; lets assume its set at 145C (293F). And that the coffee boiler is set at 93C with a 10C offset.
So during the first three seconds, the pump is on. Questions: What water is in contact with the puck during this 3 seconds? Coffee boiler water? At 93C? At what PSI? How do I control this PSI?
Then I presume that the pump stops and steam pre-infusion kicks in, for 7 seconds. If the steam boiler is at 145C (293F), am I correct in presuming the PSI would be 4 PSI? What temp would result in 3 PSI? What is the math formula?
Does any additional water enter the puck at this point (4 seconds in) or not? I presume that the now wet puck (from the prior water) is pre-infused by steam pressure at 4 PSI. Correct?
Water Bloom Pre-Infusion
Lets assume that I set BLP1=3 and Total Pre-infusion at 10. And EVS=1. And the steam boiler is OFF.
So during the first three seconds, the pump is on, right? Question: What water is in contact with the puck during this 3 seconds? Coffee boiler water? At what PSI? How do I control this PSI?
Then I presume that the pump stops and bloom pre-infusion continues for 7 seconds at 0 PSI, right?
A concern: I’ve shut the steam boiler off. If I am serving cappuccino, how long will it take the steam boiler to come back up to 145C? Would it be better to set EVS=0? If the steam boiler is on, and EVS=0, do I get a water bloom pre-infusion only (no steam)? Will the steam boiler function and generate steam through the steam wand, for milk froth?
Which pre-infusion technique pre-infuses the puck more fully but evenly? What would I use when? Will I need longer pre-infusion times without steam?
Sorry for the 20 questions. Your answers will be most helpful and appreciated.
Thankdf