AlanRicky Senior Member Joined: 17 Mar 2007 Posts: 4 Location: UK Expertise: I love coffee
Posted Tue Apr 24, 2007, 3:10am Subject: Difference between "Pre-infusion" and "Infusion" and a proposed definition
I get the impression that most people who use the word "pre-infusion" in the epresso world mean "infusion". The New Oxford Dictionary defines infusion as "process of preparing a drink ... by soaking the leaves of a plant or herbs in a liquid".
Being logical, if you use the prefix "pre-" then you are saying that "pre-infusion" is something that is done before infusion. However everytime I see the word "pre-infusion used in the epsresso world, people seem to be referring to soaking or wetting ground coffee prior to the extraction phase. In the espresso world we should just say "infusion" for this.
Now, in the filter coffee world, it would be correct to describe the wetting of the coffee for some seconds as "pre-infusion", because what comes afterward is "infusion".
I propose the following definitions:
wetting of ground coffee for a short period of time in filter coffee processes: "pre-infusion"
wetting of ground coffee for a short period of time in espresso coffee processes: "infusion".
pstam Senior Member Joined: 27 Jan 2004 Posts: 2,312 Location: Beijing Expertise: Professional
Espresso: ECM, SAN MARCO, EURO 2000 Grinder: MAZZER Vac Pot: YES Drip: YES Roaster: YES, HOME STYLE
Posted Mon Jun 18, 2007, 10:39am Subject: Re: Difference between "Pre-infusion" and "Infusion" and a proposed definition
AlanRicky Said:
I get the impression that most people who use the word "pre-infusion" in the epresso world mean "infusion". The New Oxford Dictionary defines infusion as "process of preparing a drink ... by soaking the leaves of a plant or herbs in a liquid".
Being logical, if you use the prefix "pre-" then you are saying that "pre-infusion" is something that is done before infusion. However everytime I see the word "pre-infusion used in the epsresso world, people seem to be referring to soaking or wetting ground coffee prior to the extraction phase. In the espresso world we should just say "infusion" for this.
Now, in the filter coffee world, it would be correct to describe the wetting of the coffee for some seconds as "pre-infusion", because what comes afterward is "infusion".
I propose the following definitions:
wetting of ground coffee for a short period of time in filter coffee processes: "pre-infusion"
wetting of ground coffee for a short period of time in espresso coffee processes: "infusion".
As described in the article, there is some water first to wet the coffee ground w/o pressure, and pause for a second and then start again the normal infusion or extraction procedure. then, espresso comes out.
Peter in Beijing ------------------- http://www.kaffa.cn/ ------------------- I am looking for the way and the place to extend our trainning courses.
Posted Wed Jun 20, 2007, 7:37pm Subject: Re: Difference between "Pre-infusion" and "Infusion" and a proposed definition
Pre infusion with respect to espresso extraction to my understanding is a valid term. From what I've read and experienced it's the period of time water is introduced to packed grinds under low pressure to saturate the grinds before full pump pressure is applied. It's a feature of the e61 designed group which has a chamber that fills up when the pump is activated. During the preinfusion time fresh grinds have the chance to expand or bloom which helps pack them tighter into the basket and seal them in. It's been attributed to the forgiveness factor of e61 extractions since this initial period of blooming reduces the possiblity of premature channelling under full pump pressure which could spoil the extraction.
pstam Senior Member Joined: 27 Jan 2004 Posts: 2,312 Location: Beijing Expertise: Professional
Espresso: ECM, SAN MARCO, EURO 2000 Grinder: MAZZER Vac Pot: YES Drip: YES Roaster: YES, HOME STYLE
Posted Sun Jun 24, 2007, 3:36am Subject: Re: Difference between "Pre-infusion" and "Infusion" and a proposed definition
mrgnomer Said:
Pre infusion with respect to espresso extraction to my understanding is a valid term. From what I've read and experienced it's the period of time water is introduced to packed grinds under low pressure to saturate the grinds before full pump pressure is applied. It's a feature of the e61 designed group which has a chamber that fills up when the pump is activated. During the preinfusion time fresh grinds have the chance to expand or bloom which helps pack them tighter into the basket and seal them in. It's been attributed to the forgiveness factor of e61 extractions since this initial period of blooming reduces the possiblity of premature channelling under full pump pressure which could spoil the extraction.
Posted Sun Jun 24, 2007, 5:50am Subject: Re: Difference between "Pre-infusion" and "Infusion" and a proposed definition
I get the impression that most people who use the word "pre-infusion" in the espresso world mean "infusion". The New Oxford Dictionary defines infusion as "process of preparing a drink ... by soaking the leaves of a plant or herbs in a liquid".
The writers of the New Oxford dictionary have no idea of high-espresso making or what an E-61 group really is, (in terms of function and effect on taste). In our discussions of our specialized vocabulary they have no authority. The do not set the standard among espresso afficionados. Communities do.
I believe that, in espresso making, pre-infusion is wetting the grounds at minimal pressure, and infusion is exposing the grounds to the full pressure of the brewing process usually 9 ATM. This can be accomplished through a variety of methods (e.g manual (lever on the e-61 or mechanically (Nuova Simonelli).
Radical redefinition is usually best left to those who have a prominent influence on the state of the art.
Posted Sun Jun 24, 2007, 9:20am Subject: Re: Difference between "Pre-infusion" and "Infusion" and a proposed definition
quote303813]
AlanRicky Said:
I get the impression that most people who use the word "pre-infusion" in the espresso world mean "infusion". The New Oxford Dictionary defines infusion as "process of preparing a drink ... by soaking the leaves of a plant or herbs in a liquid".
Could be just trying to shorten preinfusion to 'infusion. With respect to espresso, extraction could be more applicable than infusion by definition.
Yes, pre-infusion with respect to wetting the puck before full pressure is applied can be done in different ways. With a lever just holding the piston in a position that opens the water inlet introduces water at boiler pressure for as long as you want to. I think some even mod their pumps to have direct control of pump output and can control not only time but the pressure of preinfusion. With a semi automatic lever activated pump machine pulling the lever just 1/2 way opens the water inlet but doesn't activate the pump, from what I've read, so that's another way to fool around with pre infusion if you want.
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