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🎯 Reduce pump pressure, increase noms.


Barista Hustle

May 2 · Issue #65 · View online
Views and news about the brews. Unique and relevant information for coffee professionals and enthusiasts.

Reduce pump pressure, increase noms
🎯 You may have seen this strategy mentioned here and there across the internet over the last 6 months. It’s real. Improved flavour, less channeling, more consistent extractions. 
Have you tried it yet?
If not: hurry up.
Here’s what to do (super quick hack version):
  1. Make a few espressos at your current pressure.
  2. Loosen the lock nut on your pump
  3. Engage one of the groups without coffee or a portafilter in there (you’ll see the pressure dial hit ~9bar or whatever. Take note of this.).
  4. Use a flat head screwdriver to loosen the pressure screw, you’ll see the pressure gauge go down. Loosen until it hits ~5-6bar.
  5. Tighten the lock nut.
  6. Make some more espressos. You might need to coarsen your grind setting to hit the same shot time (but you’ll get consistently higher extractions!).
  7. Taste them side by side. Measure some TDS if you have a refractometer (hint: lower pressure will have lower variance).
  8. If you’re not convinced, repeat the same steps above but tighten the pressure screw until the dial reads whatever it did in the beginning. 
  9. Make sure the lock nut is tight at the end.
Your pump will no doubt be really similar to this.
Do all of this at your own risk. Don’t touch anything if someone might get mad at you. I refuse to be held liable if you lose your job etc.
Michael Cameron -elite BH Facebook Group and Slack member and all round good guy- wrote a great post on pressure reduction here: This Low Pressure Lark.
Speaking of Michael...
😎 He also wrote a massive body of work on how to get the most out of a Mythos One grinder on his personal blog Strive for Tone. It’s super thorough and no doubt contains useful nuggets for even the most advanced user.
The Facebook Group (is crushing it)
👨‍👩‍👧‍👦 At 4,500 members and growing, the FB group is turning into a great place to get in-depth answers on technical coffee things. Here’s some stuff that’s been covered recently and has lots of comments:
Discussion on The Grinder Paper that was featured in Nature last week!
Lower espresso pressures (see above!!).
These links require you to be a member to access. We accept everyone almost instantly so please don’t be put off by the ‘request an invite’ button. :)
See You Next Week!
As always, I super appreciate a share or shoutout for the email or blog. This is a free thing that pays for itself through the people I meet and talk to (you all know who you are!). The more the merrier! 

To the boundaries of coffee,
Matt Perger
Barista Hustle

PS there’s easy share buttons below! ⬇️⬇️⬇️⬇️
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