9바 고정 머신 쓰던 사람들이 결국 유량 제어로 넘어가는 이유

"For espresso, you must always brew at 9 bar." Have you perhaps been relying solely on this formula and fixating on the numbers on the pressure gauge until now? In reality, even with the exact same 9-bar setting, the 'amount of water per second (flow rate)' expelled from the group head varies completely depending on the machine's design and internal structure. Some machines pour out 8g per second, while others pour out 10g or more. Ultimately, behind the 9-bar number we see on the gauge, the key variable that truly distinguishes the character and flavor of the coffee was precisely this 'flow rate.' In today's video, we examine the limitations of machines with fixed pressure and delve into the essence of why home baristas and the specialty scene are currently so enthusiastic about 'flow rate control.' In particular, we conducted a practical test using the 'Wenduje Lita,' a machine that replicates the low-flow pre-infusion extraction profile—previously only possible on high-end commercial machines like the 'Slayer'—within the home price range. ** Watch the video to see for yourself how the acidity, sweetness, and body of your espresso magically change depending on the flow rate per second (4g / 7g / 10g) and pre-infusion settings, even with the same beans and dosage! #Wenduzy #WenduzyRita #RitaMachine #EspressoMachine #HomeCafe #HomeBarista