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Discussion in 'After Hours Lounge (Off Topic)' started by Jim_F, Jun 13, 2006.
What advantage is there to brewing at 15 bar vice 9?
I'm curious as well. Because the "new hotness" (admitted a few years old now) is pressure profiling. That is varying the pressure throughout the shot. But it usually involves a slower ramp up to 9 bars, and an overall longer extraction than the old chestnut of 9 bars for 27 seconds yielding double the weight of liquid to beans you used (i.e. 17g of grind = 34g of espresso).
So pressure profilers will experiment with, say, 5 seconds at 3 bars, 10 seconds at 5 bars, 10 seconds at 9 bars, 5 seconds ramping back down, etc. I haven't seen someone experiment with going all the way to 15 bars (but I also haven't done an exhaustive deep dive on the matter).
Jeez, brewing a cupa joe is more complicated than building a home theater.