OK, more seriously: since the force on the puck of brew water at eight bars is approximately 3,000 times the force of gravity, I would say that extracting up instead of down would make no difference whatsoever.
As far as I know, the Franke Evolution works on that principle. Water flows through into the puck via a tube below and then up and out of the spouts. Maybe not the most ideal machine to experiment on, but it's a place to start if you have access to one, or to at least see a set up.
@ holly she's right it brews from the bottom of the chamber to a top piston and out. many super auto's brew up instead of down since when they grind the coffee they need it to fall into a chamber to brew, and if it brewed down the chamber would have to be higher therefor increasing the size of the unit.
what if... espresso were extracted at 0g instead of 1g?
ReplyDeleteTime to hook up a GB5 in a cargo plane and go divebombing to 0g. That sounds like a cheap test.
might reduce undissolved solids in the cup?
ReplyDeleteThere would be more uses of theoretical ladders. I think everyone should try and answer this.
ReplyDeleteRight now, in Australia, there are baristas extracting UP instead of DOWN.
ReplyDeleteOK, more seriously: since the force on the puck of brew water at eight bars is approximately 3,000 times the force of gravity, I would say that extracting up instead of down would make no difference whatsoever.
ReplyDeleteAs far as I know, the Franke Evolution works on that principle. Water flows through into the puck via a tube below and then up and out of the spouts. Maybe not the most ideal machine to experiment on, but it's a place to start if you have access to one, or to at least see a set up.
ReplyDelete@ holly she's right it brews from the bottom of the chamber to a top piston and out. many super auto's brew up instead of down since when they grind the coffee they need it to fall into a chamber to brew, and if it brewed down the chamber would have to be higher therefor increasing the size of the unit.
ReplyDeleteMocha Pot?
ReplyDeletemore metal through which the espresso must travel... no more bottomless portafilters... and, what AndyS said.
ReplyDelete