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Pressure profiling with dark roast. Worth it?


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I have an ECM Synchronika and I am pondering wether to install the kit for pressure profiling.

I am hesitating because I mostly drink medium-dark roasts and I’m wondering wether it would be a waste of time and money to do the upgrade. 
 

What’s your take on this?

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I take it you are talking about the paddle that goes on the group head., 

This would be flow profiling , not pressure profiling - pump stays at constant pressure, needle valve alters flow of water to puck , pressure at the puck is registered by the manometer there. 

I suppose the question is are you unhappy or feel that your current coffee is lacking 

What grinder are you pairing it with ?

 

Edited by Mrboots2u
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@Carlo -I quite like the option of using a lower flow/pressure with darker roasts, find the results can be a fair bit nicer using say 6-8 rather than 9bar.

Not an essential but easier than adjusting the OPV etc., the paddles are easier.

Maybe look at the coffee sensor one, the ECM version has a ball for the adjuster which is right hand threaded so comes undone a bit during use.

Edited by Northern_Monkey
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46 minutes ago, Mrboots2u said:

I suppose the question is are you unhappy or feel that your current coffee is lacking 

What grinder are you pairing it with ?

 

 

I am happy with my coffee, but of course the question is always : can I extract it better? Can it be better?

I have a Monolith Conical MC3

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47 minutes ago, Northern_Monkey said:

@Carlo -I quite like the option of using a lower flow/pressure with darker roasts, find the results can be a fair bit nicer using say 6-8 rather than 9bar.

 

 

I was under the imprtession that pressure/flow profiling is mainly used with light roasts that are somewhat more challenging to extract

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I used to experiment with profiles on some darker roasts when I had the V.

Worked well - especially the lever profile. Better mouthfeel, less bitter, more enjoyable

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@Carlo - Not all the time, used to tweak it for a better taste. Darker roasts can extract too much of the bad stuff as well.

Brew guide below from black cat coffee twilight blend:

Espresso - 18g in 36g out over 32 seconds. If you can adjust the temperature take it down to 90c. If you can pressure profile then start at 9bars and decline steadily. 

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Medium dark....is that where they get oily or start to get oil on the surface, divots from second crack. Or are we talking just somewhere between first and second? 

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Controlling the pressure (or flow) I think helps with any roast. I don’t drink dark so can’t speak there, but otherwise a declining profile works for most. I have an L1, a Vesuvius and a Decent and use a modified lever profile on the V and Decent. As the puck degrades unless you reduce pressure, the flow will increase extracting flavours you might not want. Light roasts are different in as much a higher flow rate seems more desirable with maybe a shorter total shot time. Plenty of examples and work on the Decent  forum on this very subject (Allonge from Rao). I never profile, or drink, a flat 9 bar, as in my opinion, the alternatives just taste better. I think the upgrade will definitely be worthwhile. You can always leave it and pull at 9 bar if you prefer but I don’t think you will.

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8 hours ago, Rob1 said:

Medium dark....is that where they get oily or start to get oil on the surface, divots from second crack. Or are we talking just somewhere between first and second? 

A mix of the 2. I like some oily ones passed second crack, but mostly between first and second crack 

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Do you ramp up up slowly as well? I find that if I preinfuse with about 1 bar I have to ramp up pretty fast to 9 bar before coffee starts spewing out. It's like there a danger zone where it is fully saturated and will channel unless the pressure is high enough to recompress the puck.

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