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My barista buddy swore by a 30 second pre-infusion, turned out to be 2 extra minutes of waiting for nothing
So my friend who works at a specialty shop in Austin kept telling me to do a long pre-infusion on my home machine. Said it would bring out all these fruit notes. I tried it for like 3 weeks straight with the same beans and honestly? The cup tasted identical to my usual 10 second soak. Maybe my grinder is too basic or my water is off, but I feel like I wasted a whole bag of Ethiopian beans chasing a difference that never showed up. Did anyone else get told this and find it actually helped, or is it just a shop routine that doesnt translate to home gear?
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lilychen1mo ago
Ha, that reminds me of my buddy who bought a fancy pressure gauge setup for his espresso machine and swore his shots were life changing after he "dialed it in perfectly". He made me taste test against his old routine and I honestly couldn't tell which cup was which. He sold the gauge a month later.
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