The world of specialty coffee is truly exciting, and brilliant minds are constantly devising new techniques on the path to the ultimate coffee experience. It's not unusual, then, that not all coffee is created equal. A beloved trend in the Third Wave coffee community is pre-infusion. But what exactly is it, and how does pre-infusion affect the flavor? Let's find out – enjoy!
What is pre-infusion?
Pre-infusion is a typical technique for preparing espresso with a portafilter, but it can also be used with other brewing methods. The coffee grounds are briefly moistened with hot water before the actual brewing process, causing them to swell. This all happens without pressure, which is only applied during the brewing process itself. The idea behind this is that the coffee puck is loosened by the swelling, allowing the water to flow evenly through the coffee grounds during extraction and preventing channeling. Channeling occurs when the water takes the path of least resistance through the coffee grounds, rather than completely saturating them.
Why is pre-infusion so important?
Uniform extraction:
During pre-infusion, the coffee grounds are evenly saturated with water, preventing channeling caused by compaction. Channeling leads to over- and under-extracted areas within the coffee puck and has an extremely negative impact on the flavor—so much so that the espresso becomes undrinkable! Pre-infusion significantly improves the espresso, resulting in a richer and more balanced taste.
Breaking up lumps:
Coffee grounds that haven't been separated with a WDT tool tend to clump. Pre-infusion breaks up these clumps, allowing the water to flow more easily through the coffee grounds during the actual brewing process.
Improved taste:
Pre-infusion releases particularly delicate and complex aromas, resulting in a complex espresso. Especially with very high-quality coffees, pre-infusion can make a significant difference.
How is the pre-infusion performed?
Many espresso machines have a dedicated button for pre-infusion, or it's done automatically—check your machine's manual for details. Alternatively, you can simply start the machine manually and stop it after a maximum of two seconds. Wait a moment, then start the actual brewing process. This is how pre-infusion works with an espresso machine. For pour-over methods like a French press or a manual filter, simply add a little hot water to the coffee grounds, wait only a moment, and then pour the water over the coffee.
What is the difference between pre-infusion and blooming?
Blooming involves rinsing the coffee grounds with water beforehand, so what's the difference between that and pre-infusion? The most obvious difference is that pre-infusion is typically used with portafilter machines. As already described, the coffee grounds are loosened to prevent channeling and release complex aromas. Blooming, on the other hand, occurs with pour-over brewing methods. A specific amount of water is poured onto the coffee grounds for a specific time, causing them to bloom. This releases CO2 and improves the interaction between the water and the coffee. It's a lengthy and almost meditative way of preparing filter coffee.
Conclusion
Pre-infusion is a clever technique in the world of specialty coffees. High-quality coffees, in particular, benefit from this brief steeping, allowing a wide range of aromas to emerge. Connoisseurs should definitely try this additional step when preparing an espresso with a portafilter machine to achieve an even more complex flavor from their favorite coffee. Have you ever tried pre-infusion, or can you not taste the difference?
Your SIMON&BEARNS Team
Pre-infusion - What is it?
The world of specialty coffee is truly exciting, and brilliant minds are constantly devising new techniques on the path to the ultimate coffee experience. It's not unusual, then, that not all coffee is created equal. A beloved trend in the Third Wave coffee community is pre-infusion. But what exactly is it, and how does pre-infusion affect the flavor? Let's find out – enjoy!
What is pre-infusion?
Pre-infusion is a typical technique for preparing espresso with a portafilter, but it can also be used with other brewing methods. The coffee grounds are briefly moistened with hot water before the actual brewing process, causing them to swell. This all happens without pressure, which is only applied during the brewing process itself. The idea behind this is that the coffee puck is loosened by the swelling, allowing the water to flow evenly through the coffee grounds during extraction and preventing channeling. Channeling occurs when the water takes the path of least resistance through the coffee grounds, rather than completely saturating them.
Why is pre-infusion so important?
Uniform extraction:
During pre-infusion, the coffee grounds are evenly saturated with water, preventing channeling caused by compaction. Channeling leads to over- and under-extracted areas within the coffee puck and has an extremely negative impact on the flavor—so much so that the espresso becomes undrinkable! Pre-infusion significantly improves the espresso, resulting in a richer and more balanced taste.
Breaking up lumps:
Coffee grounds that haven't been separated with a WDT tool tend to clump. Pre-infusion breaks up these clumps, allowing the water to flow more easily through the coffee grounds during the actual brewing process.
Improved taste:
Pre-infusion releases particularly delicate and complex aromas, resulting in a complex espresso. Especially with very high-quality coffees, pre-infusion can make a significant difference.
How is the pre-infusion performed?
Many espresso machines have a dedicated button for pre-infusion, or it's done automatically—check your machine's manual for details. Alternatively, you can simply start the machine manually and stop it after a maximum of two seconds. Wait a moment, then start the actual brewing process. This is how pre-infusion works with an espresso machine. For pour-over methods like a French press or a manual filter, simply add a little hot water to the coffee grounds, wait only a moment, and then pour the water over the coffee.
What is the difference between pre-infusion and blooming?
Blooming involves rinsing the coffee grounds with water beforehand, so what's the difference between that and pre-infusion? The most obvious difference is that pre-infusion is typically used with portafilter machines. As already described, the coffee grounds are loosened to prevent channeling and release complex aromas. Blooming, on the other hand, occurs with pour-over brewing methods. A specific amount of water is poured onto the coffee grounds for a specific time, causing them to bloom. This releases CO2 and improves the interaction between the water and the coffee. It's a lengthy and almost meditative way of preparing filter coffee.
Conclusion
Pre-infusion is a clever technique in the world of specialty coffees. High-quality coffees, in particular, benefit from this brief steeping, allowing a wide range of aromas to emerge. Connoisseurs should definitely try this additional step when preparing an espresso with a portafilter machine to achieve an even more complex flavor from their favorite coffee. Have you ever tried pre-infusion, or can you not taste the difference?
Your SIMON&BEARNS Team