Did you know you can #pressureprofile a Gaggia Classic Pro (or the new Pro Evo)?
There's videos out there showing you how to do a #preinfusion hack with the Gaggia Classic pro (open the steam wand to reduce the grouphead pressure at the start of a shot).
But you can also use the same trick to lower the ENDING pressure on your shot pulls, much like a spring lever machine.
In fact, a deft hand can really control a declining pressure for better espresso shots. Own one? Try it!
@olaf When you pull a shot, the quality of the extraction degrades over the entire shot pull (plus more astringent bitters extracted at end); lowering pressure reduces that degradation (so does reducing the temperature during the shot pull).
How do I know? Real world taste tests, using this shot segmenter: pulled shots sliding this across drip tray, 5ml per shot glass. Tasted each segment. Experimented at different temps, declining temps, declining pressure.
@robert@olaf I joined a coffee discord group once, only to have several anonymous people constantly telling me I don't know what I'm talking about :( It wasn't a pleasant experience.
I do not mind at all debating coffee, and certainly do not know anywhere near everything about coffee. But these were kind of vicious attacks. So I've shied away since.
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