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SCG Experiments: Pressurized vs. Non-Pressurized Portafilter with Older Coffee

One of the benefits of using a pressurized portafilter or filter basket is that you can generally use coffee that isn't super fresh and still produce a serviceable shot. Is this best practice? Well, maybe not ... but a lot of people who are making lattes and adding syrups and sauces might not really notice a big difference in the shot's flavor as the coffee ages.

We wanted to find out how much of a practical difference one might be able taste if we opened up a bag that had been sitting around, sealed up for several weeks. We dialed it in for both non-pressurized and pressurized extractions on the Saeco Poemia, then tasted the shots to see how they compared. Find out what we learned in this fun video experiment.

2 thoughts on “SCG Experiments: Pressurized vs. Non-Pressurized Portafilter with Older Coffee”

  • Bob Carroll

    Here's a blog post that is important. I live in the capital of California, Sacramento, and no one here can fix a Gaggia. Be careful what you buy and make sure you can get service without expensive shipping costs..... BC.

    • Kat

      Definitely is worthy of reminding folks -- we often talk to people about the repair / service requirements of different kinds of gear and that some manufacturers have better support than others. The long term life of the machine -- and who can work on it, if you can get parts, etc. -- should be considered before pulling the trigger.


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