Optimal milk foaming occurs with boiler pressures over 1 bar Optimal extraction relies on consistency of brew time, grind, dosage, tamping and temperature. We attempt to control for these critical factors by using an espresso (infinitely adjustable) grinder, a gram scale to measure dosage, uniform tamping ( 30lbs), a timed brew ( the arc of a spring lever machine arm after pre-infusion) 25 to 30 seconds and accurate control of temperature - between 90 and 96°C (195/205°F) Starting with a pressure of .3 to .5 bar hot water cools to the proper infusion temperature through its interaction with the portafilter, basket and ground coffee. Microcimbali Cimbalino pressure gauge upgrade kit You can't get close if you don't have a manometer. https://www.ebay.com/itm/333755203863 |