{"id":46996,"date":"2022-04-12T11:57:41","date_gmt":"2022-04-12T09:57:41","guid":{"rendered":"https:\/\/www.ranciliogroup.com\/?p=46996"},"modified":"2022-04-22T12:25:15","modified_gmt":"2022-04-22T10:25:15","slug":"comment-regler-lextraction-du-cafe-expresso-en-utilisant-la-pre-infusion-et-la-post-infusion-de-rancilio-specialty-rs1","status":"publish","type":"post","link":"https:\/\/www.ranciliogroup.com\/fr\/comment-regler-lextraction-du-cafe-expresso-en-utilisant-la-pre-infusion-et-la-post-infusion-de-rancilio-specialty-rs1\/","title":{"rendered":"Comment r\u00e9gler l\u2019extraction du caf\u00e9 expresso en utilisant la pr\u00e9-infusion et la post-infusion de Rancilio Specialty RS1"},"content":{"rendered":"<p><em>La pr\u00e9-infusion est l\u2019un des passages cl\u00e9s pour la pr\u00e9paration d\u2019un bon expresso et, utilis\u00e9e correctement, elle permet de r\u00e9soudre les probl\u00e8mes pouvant se pr\u00e9senter pendant l\u2019extraction. Carles Gonzalez, Coffee Competence Manager de Rancilio Group, nous explique quels sont ces probl\u00e8mes et comment les r\u00e9soudre ou les pr\u00e9venir gr\u00e2ce \u00e0 une utilisation correcte des fonctions de r\u00e9glage de la pr\u00e9-infusion et de la post-infusion dont la machine \u00e0 caf\u00e9 expresso professionnelle Rancilio Specialty RS1 est \u00e9quip\u00e9e.<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Tout d\u2019abord, quels pourraient \u00eatre ces probl\u00e8mes ?<\/strong><\/p>\n<ol>\n<li>Manque de consistance d\u2019une extraction \u00e0 l\u2019autre.<\/li>\n<li>Formation de canaux et saveurs \u00e2pres dues \u00e0 ce ph\u00e9nom\u00e8ne.<\/li>\n<li>Volumes diff\u00e9rents d\u2019une extraction \u00e0 l\u2019autre.<\/li>\n<li>Insuffisance de compos\u00e9s dans la tasse : la perception que le caf\u00e9 a peu de corps, peu de complexit\u00e9 et un go\u00fbt faible.<\/li>\n<li>Surconcentration, avec une saturation de compos\u00e9s qui produisent un exc\u00e8s d&#8217;amertume et d&#8217;astringence.<\/li>\n<\/ol>\n<p>Maintenant, d\u00e9couvrons ensemble les solutions offertes par la pr\u00e9-infusion et la post-infusion pour r\u00e9soudre ces probl\u00e8mes ou les pr\u00e9venir.<\/p>\n<p><u>Manque de consistance d\u2019une extraction \u00e0 l\u2019autre.<\/u><\/p>\n<ul>\n<li>Le groupe se remplit rapidement au d\u00e9but de la pr\u00e9-infusion, la chambre de pr\u00e9-infusion du groupe a donc \u00e9t\u00e9 supprim\u00e9e.<\/li>\n<li>La pr\u00e9-infusion se produit \u00e0 basse pression et sa dur\u00e9e est param\u00e9tr\u00e9e pour s\u2019aligner \u00e0 la saturation maximale de la galette de caf\u00e9 avant le d\u00e9but de l\u2019extraction. Ceci provoque une action capillaire et une saturation rapide et uniforme.<\/li>\n<\/ul>\n<p><u>Formation de canaux et saveurs \u00e2pres dues \u00e0 ce ph\u00e9nom\u00e8ne.<\/u><\/p>\n<ul>\n<li>Apr\u00e8s la saturation et \u00e0 partir du moment o\u00f9 se produit la r\u00e9sistance du passage de l\u2019eau \u00e0 travers la galette de caf\u00e9, la pression augmente et la formation de canaux est \u00e9vit\u00e9e.<\/li>\n<\/ul>\n<p><u>Volumes diff\u00e9rents d\u2019une extraction \u00e0 l\u2019autre.<\/u><\/p>\n<ul>\n<li>L\u2019augmentation de la saturation et le param\u00e9trage de la dur\u00e9e de la pr\u00e9-infusion \u00e0 basse pression permet d\u2019obtenir une extraction plus pr\u00e9cise.<\/li>\n<li>Pendant l&#8217;extraction, la vitesse du d\u00e9bit augmente lin\u00e9airement et reste constante tant que l&#8217;eau est en contact avec la galette de caf\u00e9.<\/li>\n<li>La pression est elle aussi limit\u00e9e pour ne pas d\u00e9passer la pression maximale programm\u00e9e.<\/li>\n<li>Les profils de pression visent \u00e0 imiter cet effet, mais ils ne sont efficaces que s&#8217;ils correspondent \u00e0 la r\u00e9sistance de la galette de caf\u00e9.<\/li>\n<\/ul>\n<p><u>Insuffisance de compos\u00e9s dans la tasse : la perception que le caf\u00e9 a peu de corps, peu de complexit\u00e9 et un go\u00fbt faible.<\/u><\/p>\n<p><u>\u00a0<\/u><\/p>\n<ul>\n<li>En adaptant la pr\u00e9-infusion et en augmentant la saturation due \u00e0 la basse pression, on obtient une plus grande surface expos\u00e9e au contact avec l\u2019eau et donc une meilleure extraction.<\/li>\n<li>\u00a0En raison de la saturation et de cette diffusion, l\u2019eau passant \u00e0 travers la galette de caf\u00e9 transporte dans la tasse plus de compos\u00e9s solubles et insolubles, cr\u00e9ant une saveur plus riche, plus complexe et plus intense.<\/li>\n<\/ul>\n<p><u>Surconcentration, avec une saturation de compos\u00e9s qui produisent un exc\u00e8s d&#8217;amertume et d&#8217;astringence.<\/u><\/p>\n<ul>\n<li>La phase de post-infusion permet de r\u00e9duire l\u2019efficacit\u00e9 de l\u2019extraction dans la partie finale.<\/li>\n<li>La phase se termine en utilisant \u00e0 nouveau de l&#8217;eau \u00e0 basse pression.<\/li>\n<li>R\u00e9sultat : moins d&#8217;extraction, donc r\u00e9duction de la pr\u00e9sence de compos\u00e9s \u00e0 l\u2019origine des saveurs am\u00e8res et astringentes.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Pour en savoir plus sur <a href=\"https:\/\/www.ranciliogroup.com\/fr\/specialty\/rs1\/rs1-2\/\">Rancilio Specialty RS1<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La pr\u00e9-infusion est l\u2019un des passages cl\u00e9s pour la pr\u00e9paration d\u2019un bon expresso et, utilis\u00e9e correctement, elle permet de r\u00e9soudre&#8230;<\/p>\n","protected":false},"author":5,"featured_media":58202,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[968],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - 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