Chào mr Lee Chea Hong, Thank you for sharing the pressure chapter My espresso machine can't do this experiment, so I haven't gotten to the pressure chapter yet. I study by myself. In theory Pressure affects extraction time ? Thnaks You
Pressure affects extraction rate from coffee ground but extraction time mostly affected by the machine flow rate itself with the resistance (grind size more finer more resistance) if your machine group head supply water 10g/ sec maybe about 5-6 second you can hit 9 bar with first drop of espresso come out, with the same grind size, if you have flow rate 5g/sec maybe your extraction hit 9 bar on 7-8 seconds which mean extraction time will increase because the water supply also slower.
@@phanhieu.barista1578 no problem, self taught or learning from course is doesn't matter, important is how's your attitude, passion and mind set. We need a more open mind to learn more also right attitude about learning. Even me, I'm still learning, I really thanks for so many years people that are sharing and helping me until today.
@@phanhieu.barista1578 about this yes, if you reduce the pressure too much, the flow will reduce. I'm change from 9 down to 6.5 so I'm result the flow of espresso didn't change too much. But if I reduce down to 3 bar, it will obviously slow down
Hello Mr Thieu, I have not specific study about that yet. But I'll try to find out more. For the instant understanding of mine, there's many fines are stay with the crema and mostly I found roasting flavor in the crema like smoky.
Very interesting!!! I would be so glad to see more videos as you go deeper into experimenting with the Mina. Flow curves and so on. Thank you!!!
Thanks for the very informative video!
Very good
great video
I have heard this topic a lot but i can't afford to verify. This video is verry helpful
Thank you for sharing a really good experiment. Let me share it with more audiences.
Thank you Mr Hung.
Big like for Latte’s voice 🥰
haha, training her to talk this opening for me XD
Chào mr Lee Chea Hong,
Thank you for sharing the pressure chapter
My espresso machine can't do this experiment, so I haven't gotten to the pressure chapter yet.
I study by myself.
In theory
Pressure affects extraction time ?
Thnaks You
Pressure affects extraction rate from coffee ground but extraction time mostly affected by the machine flow rate itself with the resistance (grind size more finer more resistance) if your machine group head supply water 10g/ sec maybe about 5-6 second you can hit 9 bar with first drop of espresso come out, with the same grind size, if you have flow rate 5g/sec maybe your extraction hit 9 bar on 7-8 seconds which mean extraction time will increase because the water supply also slower.
@@cadenlee2365 When I reduce the pressure, the flow also decreases.
conclusion when i reduce pressure increase extraction time.
@@cadenlee2365 I know how to make coffee but I don't understand coffee.
I'm on a self-taught journey about coffee.
thank you mr Caden Lee
@@phanhieu.barista1578 no problem, self taught or learning from course is doesn't matter, important is how's your attitude, passion and mind set. We need a more open mind to learn more also right attitude about learning. Even me, I'm still learning, I really thanks for so many years people that are sharing and helping me until today.
@@phanhieu.barista1578 about this yes, if you reduce the pressure too much, the flow will reduce. I'm change from 9 down to 6.5 so I'm result the flow of espresso didn't change too much. But if I reduce down to 3 bar, it will obviously slow down
Hi Mr. Caden, What factors cause the bitter taste of crema? Thank you.
Hello Mr Thieu, I have not specific study about that yet. But I'll try to find out more. For the instant understanding of mine, there's many fines are stay with the crema and mostly I found roasting flavor in the crema like smoky.
Reall Latte’s voice???
Yes, how's my training? Haha