Shot by Nick

Toffee, apple, and maple.
Frozen on the 6th. Defrosted on the 15th.

Nice. The idea here was to get a high-flow water slam and then a gentle preinfusion with a pressure exit ramp. The premise is that a gentle preinfusion the whole way can just mess with puck integrity but it’s hard to know when to end a pressure based pre-infusion instead of a flow one.

This was good although slightly too bright, a slightly longer ratio will probably fix it but I’m looking to try it with a higher exit pressure which should get us up to the 2.3ml/s on the pouring step faster.