What is Pre-Infusion?

LUCCA M58 by Quick Mill Espresso Machine

After you’ve spent all of 5 minutes in the world of coffee you’ll start to hear a myriad of terms and techniques thrown around. It can feel like you’re learning a new language. One of the first words you’re bound to learn if you’re focused on espresso is “pre-infusion.” So what does it really mean? Watch below to find out. 

Full video transcript below:

Pre-infusion refers to the process of gently soaking the puck of ground coffee in your portafilter before applying the full desired brewing pressure. The goal is to ensure that water evenly penetrates the grounds to ensure that the entire bed has the same amount of water flowing through it once extraction begins. In practice, this works quite well. When we’ve tested shots pulled with pre-infusion vs shots pulled without we notice significantly fewer instances of channeling – that’s when water finds a path of low resistance and flows through it, avoiding nearby grounds. This over-extracts that channel and leaves surrounding areas under-extracted.

This benefit is just as handy to new baristas as it is to professionals. If you’re just starting out it helps to have something that evens out any inconsistencies in the distribution of grounds in your portafilter. Even once you’ve spent years as a barista there’s no reason not to employ a technique that helps ensure you get a consistent extraction every time. In fact, many home baristas and shops graduate to more complex forms of pre-infusion.

You’ll find pre-infusion at its simplest in machines with the classic E61 group head design, like our LUCCA M58. By lifting the brew lever part way, the path between the machine’s water inlet and the group head is opened – but the key here is that the pump is not turned on. This allows the passive line pressure of the water line to push water from the boiler to the puck of coffee at the group head. This line pressure is much less than the 9 bars that the pump will apply, evenly and gently saturating the puck. Most baristas will apply pre-infusion for somewhere between 2 and 8 seconds before lifting the lever all the way, engaging the pump.

That method only works for direct plumb machines. Reservoir machines, without the benefit of line pressure, have to use different methods to accomplish pre-infusion. Take, for example, the LUCCA A53 Mini, one of few reservoir machines with pre-infusion. It uses a specially designed chamber with a piston and spring that attaches like a dead-end to the route between the boiler and group head. When you start your shot the path between the boiler and the group head is opened and the pump turns on to begin pushing water. Some of that water will head down the dead end and push against the piston, diverting some of the pump’s pressure away from the puck of coffee. When the pre-infusion timer ends that dead end is sealed off and full pressure is then directed toward the pump. While the method here is quite different, the end result is the same gentle pre-infusion you’d get with a direct plumbed machine, with the added benefit of being able to digitally program the duration.

Beyond pre-infusion lies a world of complexity and experimentation. Things like “flow profiling” or “pressure profiling” can be seen as the next step in the evolution of pre-infusion. We’ll have more on that in a future video.


  • @Hans Shrader
    Preinfusion does indeed let your water run faster, which then you’ll need to grind finer to compensate for. The issue sounds like it’s coming from your espresso machine’s pressure being set too high. I’d reach out to the manufacturer directly for help with adjusting the overpressure valve, which will stop the pump from reaching over 9 bar.

    August with Clive Coffee on

  • I am pre-infusing on an Ascaso PID for 3 sec. I am finding that my shots are coming rather fast (16g to 38g in like 18 sec). When i move to a finer grind, i can extract in the desirable 25sec range, but at around the very high 15 bar. I am trying to ignore this but am constantly reminded about the high bar on each shot. Does pre-infusion affect shot timing? Any ideas on why i would need such a high bar to have my timing right? I am using dark beans roasted about two week earlier and a high quality grinder.

    Grateful for guidance!

    Hans Shrader on

  • @Daniel THomas
    It sounds like your grinder might be set too coarse. Preinfusion typically causes the water to flow more quickly through the bed of coffee, so grinding finer is often necessary.

    August with Clive Coffee on

  • Hi, I have a Sage Barista Express, as i am extracting the shot i am having a constant flow through during its Pre-infusion stage? Can anyone help me with why this is?

    Thank you

    Daniel THomas on

  • Just discovered Clive Coffee from a referral by Ike at St Anthony’s. I live in MD.

    I have a Rocket 58. Not plumbed to a pressurized water supply. For years, I’ve tried to do improve my extractions by what I convinced myself might be an alternative, partial pre-infusion technique.

    I’ve turned the Rocket off after Portafilter is in place and raised the lever for 6-8 seconds, turned the power switch back on, waited the second or two for circuits to allow the lever to energize the pump, then raised the lever to pull the shot. I get initial extraction drips in another 4 or 5 seconds.

    I experimented with the amount of time of unpressureized water from the brew head and how long before I energized the pump. 5-8 seconds in enough time to accomplish saturation to a depth of about 1/2 the puck. I’ve verified that water only permeates about 1/2 the depth of the puck (using 18g VST basket) unless I leave the water to permeate for way too long.

    I’ve assumed that some wetting of the upper 1/2 layer of grounds before 9 bars of pressure could help reduce channeling and begin extraction. Have I been deceiving myself that my procedure does any good? Doing harm to either extraction or equipment? No good but no har? I’d appreciate your unvarnished opinion.

    David on

  • Yes one can preinfuse with a non-plumbed e61! Simply raise the lever to start the pump, briefly then move it to the halfway point—the pump will go off but the e61 will not “sneeze”. About 5-seconds is a good starting point. If coffee comes out right away do it for a bit less time. After a few seconds a few drops of coffee will emerge. At this point you lift the lever to full up.

    Nunas on

  • @Bruno Ciancio: You can! You’ll just need the pre-infusion chamber which you can find here: https://clivecoffee.com/products/pre-infusion-chamber

    Charles with Clive Coffee on

  • I have a mini Vivaldi’s la spaziale can I do the pre infusion and how?

    Bruno Ciancio on

  • @Anonymous: The LUCCA A53 Mini is not capable of pre-infusion without the pre-infusion chamber.

    Charles with Clive Coffee on

  • Hi, I’m a bit confused. For the a53 mini with a Reservoir, is there any benefit to adding a pre infusion chamber if the machine natively supports preinfusion? If so what benefit is there?

    Anonymous on

  • My non-plumbed Alex Duetta IV Plus does provide pre-infusion. However, this only works if/when Steam Boiler is turned on

    stephen moretti on

  • Is there anyway one can ore infuse with a Rocket Mozzafiato v- non plumbed espresso machine?

    Robin Reiels on

  • @David: The M58 cannot pre-infuse unless it’s plumbed in. The E61 group head design relies on line pressure in order to drive water through the group head while the pump is off.

    Charles with Clive Coffee on

  • Does my Lucca M58 using the Reservoir Tank mode have the ability to pre-infuse?

    David on

  • @Angie: You’ll want to start your timer from the moment you hit the button to pull your shot. With any brew method, it’s best to start the timer when water hits coffee because that’s when extraction begins. As for how it should impact your desired shot time that comes down mostly to personal preference and what flavors you want to get out of the shot!

    Charles with Clive Coffee on

  • Does that affect shot timing? I have the Mini. Is it correct to start my timer when I hit the button to pull the shot or start when I see the espresso coming out? I had assumed it was the former and wanted to confirm.

    Angie on

  • @bzb: Your Synchronika isn’t able to pre-infuse without being direct plumbed, but lifting the lever part way will simply apply no pressure at all. The path to the puck of coffee will be opened but since there is no pressure being applied by either the water line or pump water won’t be pushed out. You’ll see a little trickle of water falling out of the group, but that’s just thanks to gravity.

    Charles with Clive Coffee on

  • So you’re saying that all non-plumbed, non-A53 owners CANNOT pre-infuse (I own a Synchronika)? So lifting the lever part-way applies full 9 bar pressure?


    bzb on

  • On the A53 Mini with the pre-infusion chamber installed it’s entirely automatic. On the direct plumb LUCCA A53, it can be programmed to pre-infuse for 0-8 seconds. We’ll have a video on that soon but in the meantime, we have this article explaining how the A53 can be programmed

    Charles with Clive Coffee on

  • How do you use the preinfusion timer on the Lucca A53? Does it happen automatically?

    Angie on

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