I prefer the taste of C12H22O11
It’s hard to explain what the pr infuse does, by the looks
I have it across two forums all full of very knowledgeable people and there’s very little in the way of an answer.
Then you add a grinder as a variable, and roast etc
You could grind two batches of the same bean, same roast do the extraction identical and get different results
So is infusion under 3 bars just pre wetting and above extraction 🤷
For perspective 3bar is 3stone of pressure per square inch.
I kinda got lost down this when I was looking at difference in burrs