just curious if anyone has developed any guidelines for the use of pre-infusion;
in my own use, i found that several coffees did show more improvement from pre-infusion than others, but was wondering how often, if at all, people were using the pre-infusion feature, what line pressure was being used, how many seconds of p.i. people were using generally or on various coffees and how this affected the overall shot timing and volume and if people found that certain coffees (i.e. blends or s.o.)benefited more from p.i. than others
If you want to generally discussion the merits of preinfusion or have any other generic question about preinfusion post it here. Please use the specific Progressive Preinfusion or Programmable Preinfusion forums if your topic specific to those solutions.
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