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Æ 6.08 Pressure Profiling

Pressure profiling involves varying the brew pressure throughout the shot. In its simplest form, the shot is divided into a number of stages, with a different pressure for each. Machines…

PC 3.03 Temperature and Time

Some fermentations last as little as 6 hours — some last as long as 72 hours. The time frame depends a lot on the temperature as well as the thickness…

PC 3.02 The Fermentation Process

On a purely practical level, the reason a formal fermentation phase was ever introduced into coffee processing is that it was the cheapest way to remove the mucilage from the…

PC 2.09 Recap and Glossary

Coffee processing needs to commence within a day of the harvest being taken in.  Winnowing, sifting, and flotation are methods employed to ensure the only products to move into the…

Æ 6.07 Preinfusion

So far in this chapter, we’ve been talking about pressure as a fixed variable. Some machines have the ability to alter pressure during a shot, which can have benefits to…