the water flow means controlling exactly how many grams of water per second
will pass through the coffee puck, so that the barista can target the ideal
recipe for any roasting type and coffee selection or create different coffee
profiles with the same beans.
This is why
Dalla Corte has chosen to develop a patented technology to regulate water flow,
the Digital Flow Regulator, available on commercial espresso machines Zero and Mina.
Let’s see a couple of recipes that can help us with our coffee!
- How can I fix old coffee using flow profiling?
consider coffee to be old when the roasting date is between 16 to 30 days
before extraction. If we were to use a traditional flow of 10 g/s - 10 grams of
water per second - for the entire extraction, the resulting cup would taste flat,
with low sweetness and a weak body.
improve old coffee by activating the first step at 7 g/s for 3 seconds and
ramping up the second step to a flow of 9 g/s for 7 seconds – this way we’ll
extract more body and more texture. Next, change the flow to 5 g/s till the end
of the extraction to reduce the risk of bringing oxidized flavours into the cup
and showcase the bean’s sweetness.
this can be done through the Mina app, while on Zero you can move the group’s lever
between the four preset flow rates.
– What if my coffee has just been roasted?
is roasted, there are gases (mostly carbon dioxide) that form inside the bean. If
your coffee was roasted in the last 5 days, a bulk of the carbon dioxide is
still leaving the beans, which would negatively affect the flavor of your
coffee and create an uneven extraction. If we were to use a traditional flow of
10 g/s on fresh coffee, we would extract bitter flavours, effervescent texture,
sharp acidity and underdeveloped sweetness.
fresh coffee we can start the extraction with a very gentle flow of 5g/s and hold
it for about 10 seconds. This will result in a slow and soft pre-infusion that
will bring clarity to the cup and develop sweetness without bringing carbonic flavours
into the cup. After that we still work with a low flow profile of 7 g / s till
the end of the extraction letting the acidity shine.
more guidelines to help you create your own flow profiling recipes! We’re going
to talk about light roasts and dark roasts, keep following us at