It’s a privilege to be part of the Presso family. Everyday there is always something new to look forward too. Even problems with Presso turn out to be opportunities because the people who use the presso are so passionate. Take Yvan for instance. Here is a man who has put his Presso through the paces everyday for a year and then suddenly had a small problem. No problem. After you read about his Extreme Espresso techniques you will understand.
On 03/12/2009, at 3:26 PM, Y MX wrote:
Thank you Greg, this is really appreciated.
I’m glad to see the commitment behind the product.
No problem I will return my unit as per your instructions.
Regarding the o-ring, I was surprised too but I have a quite elaborate process;
My Presso is extracting the finest blends and mostly single origins (George Howell and cup of excellence…) so I proceed with care!
I take preheating and temperature control very seriously, for each extraction I go through 3-4 preheat cycles re-boiling water each time (97 down to 85, 97 to 90 etc. – just before pulling my shot the body of the Presso is as hot as it can be (note this is done with the portafilter on without the basket, I found that this helps to conduct heat to the frame of the Presso, improving the overall thermodynamic of the extraction thereafter)
Temperature is crutial in espresso preparation so I use a digital thermometer during the procedure – when enough heat is accumulated the temperature will lower slowly, from 97′C to the desired extraction temperature (91-95′C).
While the Presso is preheating there is plenty of time to carefully prepare the basket…
I’m using a hand Zassenhaus Havanna mocca mill (very precise grind adjustment).
I’m weighting 20g of the finest coffee, precisely dialed-in grind. Taking care of tamping tight at 3 different levels, creating a very uniform puck and avoiding channeling.
I weight my empty preheated glass shot.
Remove the portafilter, wipe dry and load the basket.
Start to apply a low pressure (3-5 sec.) to pre-infuse then steady push down.
Wonderful rich and heavy extraction… 25-35 seconds.
I then weight my shot, 20g of grinds producing 20g of espresso = nice ristreto,
a longer shot producing 40g of espresso = what the Italians call a “normale”, I don’t ever extract more than 40g… over-extraction is releasing cafeine and bitterness.
Enjoy an amazing coffee…
Then I purge the remaining water through the used puck until its dry.
Finally I remove and clean the filter seal.
I will soon get a new camcorder, I have the intention create and post my technique on the web.
So for every shot there are 5-6 pressured movements, this machinery is very capable but is working hard believe me!
While I’m at it, why not also take the opportunity to share my wild Presso feature wish list:
Dual o-ring allowing higher pressure
Stronger teeth-hindges
Improved filter seal – increased number of perforations, stainless mesh, angle?
Brass or alloy piston and sleeve – for temperature stability
Some form of a pressure gauge, and why not a temperature gauge too!
Naked portafilter would be great – would help to better assess pre-infusion and basket distribution.
Thank you
Yvan
