{"id":47001,"date":"2022-04-12T12:11:43","date_gmt":"2022-04-12T10:11:43","guid":{"rendered":"https:\/\/www.ranciliogroup.com\/?p=47001"},"modified":"2022-04-22T12:48:22","modified_gmt":"2022-04-22T10:48:22","slug":"como-regular-la-extraccion-del-espresso-utilizando-la-pre-infusion-y-la-post-infusion-con-la-rancilio-specialty-rs1","status":"publish","type":"post","link":"https:\/\/www.ranciliogroup.com\/es\/como-regular-la-extraccion-del-espresso-utilizando-la-pre-infusion-y-la-post-infusion-con-la-rancilio-specialty-rs1\/","title":{"rendered":"Como regular la extracci\u00f3n del espresso utilizando la pre-infusi\u00f3n y la post-infusi\u00f3n con la Rancilio Specialty RS1"},"content":{"rendered":"<p><em>La pre-infusi\u00f3n es uno de los pasos clave para conseguir un buen espresso y, si se utiliza de forma correcta, permite resolver los problemas que pueden surgir durante la extracci\u00f3n. Carles Gonz\u00e1lez &#8211; Director del Departamento de Coffee Competence del Grupo Rancilio &#8211; nos cuenta cu\u00e1les son estos problemas y c\u00f3mo se pueden solucionar o prevenir mediante el uso apropiado de las funciones de regulaci\u00f3n de la pre-infusi\u00f3n y post-infusi\u00f3n de las que est\u00e1 dotada la m\u00e1quina de caf\u00e9 espresso profesional Rancilio Specialty RS1.<\/em><\/p>\n<p><strong>En primer lugar, \u00bfcu\u00e1les podr\u00edan ser estos problemas?<\/strong><\/p>\n<ol>\n<li>Ausencia de consistencia entre las extracciones.<\/li>\n<li>Canalizaci\u00f3n y sabor \u00e1spero debido a este fen\u00f3meno.<\/li>\n<li>Diferentes vol\u00famenes entre las extracciones.<\/li>\n<li>Compuestos insuficientes en la taza; la percepci\u00f3n de que el caf\u00e9 tiene poco cuerpo, poca complejidad y un gusto poco intenso.<\/li>\n<li>Una concentraci\u00f3n excesiva, con una saturaci\u00f3n de compuestos que producen un exceso de amargor y astringencia.<\/li>\n<\/ol>\n<p>Y ahora vamos a descubrir juntos lo que la pre-infusi\u00f3n y la post-infusi\u00f3n pueden hacer para resolver o prevenir estos problemas.<\/p>\n<p><u>Ausencia de consistencia entre las extracciones.<\/u><\/p>\n<ul>\n<li>El grupo se llena r\u00e1pidamente cuando comienza la pre-infusi\u00f3n, por lo que se ha eliminado la c\u00e1mara de pre-infusi\u00f3n del grupo.<\/li>\n<li>La pre-infusi\u00f3n se produce a baja presi\u00f3n y el tiempo se ajusta para alinearse con la m\u00e1xima saturaci\u00f3n del disco de caf\u00e9 antes de que comience la extracci\u00f3n. Esto da lugar a una acci\u00f3n capilar y a una saturaci\u00f3n r\u00e1pida y uniforme.<\/li>\n<\/ul>\n<p><u>Canalizaci\u00f3n y sabor \u00e1spero debido a este fen\u00f3meno.<\/u><\/p>\n<ul>\n<li>Tras la saturaci\u00f3n, en el momento en que se supera la resistencia al movimiento del agua a trav\u00e9s del disco de caf\u00e9, la presi\u00f3n aumenta y se evita la canalizaci\u00f3n.<\/li>\n<\/ul>\n<p><u>Diferentes vol\u00famenes entre las extracciones.<\/u><\/p>\n<ul>\n<li>El aumento de la saturaci\u00f3n y el tiempo de pre-infusi\u00f3n regulado con una presi\u00f3n baja permiten una mayor precisi\u00f3n en la fase de extracci\u00f3n.<\/li>\n<li>Durante la extracci\u00f3n, la velocidad del flujo aumenta linealmente y se mantiene constante mientras el agua permanece en contacto con el disco de caf\u00e9.<\/li>\n<li>La presi\u00f3n tambi\u00e9n ha sido limitada para no superar la presi\u00f3n m\u00e1xima establecida.<\/li>\n<li>Los perfiles de presi\u00f3n tratan de simular este efecto, pero \u00fanicamente son eficaces si se ajustan a la resistencia del disco de caf\u00e9.<\/li>\n<\/ul>\n<p><u>Compuestos insuficientes en la taza; la percepci\u00f3n de que el caf\u00e9 tiene poco cuerpo, poca complejidad y un gusto poco intenso.<\/u><\/p>\n<p><u>\u00a0<\/u><\/p>\n<ul>\n<li>Adaptar la fase de pre-infusi\u00f3n y aumentar la saturaci\u00f3n debido a la baja presi\u00f3n permite que una mayor superficie entre en contacto con el agua, lo que conduce a una mayor extracci\u00f3n.<\/li>\n<li>\u00a0Debido a la saturaci\u00f3n y la difusi\u00f3n, el agua que pasa por el disco de caf\u00e9 transporta m\u00e1s compuestos solubles e insolubles a la taza, logrando un sabor con m\u00e1s cuerpo, mayor complejidad e intensidad.<\/li>\n<\/ul>\n<p><u>Una concentraci\u00f3n excesiva, con una saturaci\u00f3n de compuestos que producen un exceso de amargor y astringencia.<\/u><\/p>\n<ul>\n<li>La fase de post-infusi\u00f3n hace que la eficacia de la extracci\u00f3n disminuya hacia el final.<\/li>\n<li>La fase termina utilizando de nuevo agua a baja presi\u00f3n.<\/li>\n<li>Como resultado, la extracci\u00f3n es menor, lo que reduce la presencia de compuestos que aportan sabores amargos y astringentes.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>M\u00e1s informaci\u00f3n sobre <a href=\"https:\/\/www.ranciliogroup.com\/es\/specialty\/rs1\/rs1-2\/\">Rancilio Specialty RS1<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La pre-infusi\u00f3n es uno de los pasos clave para conseguir un buen espresso y, si se utiliza de forma correcta,&#8230;<\/p>\n","protected":false},"author":5,"featured_media":58207,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[889],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - 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