Daily Archives: March 27, 2013
To pre-infuse or not to pre-infuse? If Shakespeare had an espresso machine a few hundred years ago, Hamlet would have most certainly been pondering just such a question. But maybe you're not really sure what exactly pre-infusion is, or how it works, or why one might want to consider it?
The third video in our series with Bill Crossland covers all of this -- and more! Learn about pre-infusion from a mechanical perspective, including how it even came to be to begin with.