Understanding Espresso

Hydrostatic Water Pressure vs Compressive Stress

While not quite constant throughout the puck, traditional espresso extraction usually occurs at anywhere between 6 to 9 bars of 'hydrostatic' water pressure. Although this pressure is necessary, it is not sufficient for excellent espresso. Much more important is the compressive force (or stress) puck layers experience. It's this compressive force that reduces water channel gaps between coffee grounds in the mid to lower layers, which in turn forces more water to flow through the interior of the grounds as opposed to by-passing them.

The issue with traditional espresso is twofold. Firstly the generation of this necessary compressive force, is strongly dependent on a sufficiently fine enough grind size of the top layers. Secondly the top layer itself does not experience much compressive force at all.

Why Compression is Important

VFiPP Redefines Exceptional Espresso

In traditional espresso the top layers are extracted in a high pressure immersive region similar to a pressurized portafilter basket. It's only by the saving grace that the middle to lower layers are compressed by the top layer (if and only you hit the right grind size) that we get good forced extraction in a significant majority of the layers, recovering taste. This requirement for compression by the top puck layers and the fact that the right amount of compression can only be achieved with the right grind size; mandates a "dial-in" process.

With VFiPP ALL layers are reliably compressed, forcing water to flow through ALL coffee particles. As such VFiPP shots offers a boost in vibrancy even against the best traditional espresso shots.

Pressurized Portafilter Baskets

Traditional Espresso Extraction

Forced VFiPP Extraction

Coarse Grind

Similar Flow

Fine Grind

Variable Force

However, apart from a small boost in vibrancy, VFiPP technology offers one huge main advantage over traditional espresso; it doesn't matter if the grind is slightly too course or slightly too fine; a VFiPP plate automatically provides the right amount of compressive force to achieve an ideal flow and a perfect espresso each time, hence the allowable grind size is much broader.

iso-Compression

Say goodbye to fancy distributors

Lastly, apart from vibrancy and the lack of a dial-in process, VFiPP offers another large advantage over traditional espresso; iso-compression of the puck's surface means a VFiPP shot will almost never channel, since iso-compressive forces hold fines in place and prevents then from being flushed out - which would otherwise result in water channels and a poor under-extracted sour shot.