PureBrew Technology's ingenious algorithm calculates the rate of the water pulses in the three different phases of espresso extraction, for the perfect result every time. The technology is very easy to manage too, the PBTech function is either on or off, so the barista can switch between the two and the algorithm does the rest in every phase.
Phase 3.
Phase 1.
Phase 2.
PREINFUSION Low frequency, low intensity pulses give the coffee puck time to absorb the water and the grind to stabilise fully. This stage is crucial and notoriously complicated as it’s very easy to begin the infusion process by washing out the flavour. We don't want that.
I NFU S I ON
POSTINFUSION The water frequency is reduced to minimise the extraction of negative compounds. These can give coffee ligneous, astringent notes which no one wants. Most coffee machines leave this aspect to chance. We don’t.
High-pressure (9 bar) frequencies squeeze out all the oils and flavours. To extract all the compounds of the coffee, the particles are tightly compressed and relaxed, providing the opportunity for the coffee to expand, increasing the efficiency of extraction. But just the right amount, underdo this process and you’re losing flavour, overdo it, goodbye flavour. No thank you.
020 BLACK EAGLE MAVERICK
BLACK EAGLE MAVERICK 021
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