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Question about pre-infusion after talking to a barista at a shop in Denver
He said my 10 second pre-infusion was way too long for light roasts and now I'm wondering if I've been ruining my shots for the last 6 months has anyone else adjusted their timing based on bean type?
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ryanprice11h ago
Ha, I gotta push back a little here. 8-12 seconds has always worked fine for me on light roasts too, honestly sounds like that barista might just be used to a specific machine or water temp.
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the_phoenix12h ago
We way too long for light roasts" - man, I gotta disagree with that barista. I've been pulling light roasts for years and my pre-infusion is usually 8-12 seconds. Light beans are dense, they need that extra time to saturate before you hit full pressure. If you go too short you get channeling and sour shots every time. I'd say try both ways side by side and see what your taste buds tell you. That barista might be onto something for their specific setup, but blanket rules like that rarely work across different machines and grinders. Trust your own results more than some random shop advice.
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