Another key of Espresso "grinding" blade selection does not need to select bean grinder

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The small boiler is buried in the large boiler, which is almost the common configuration of most commercial coffee machines, and some factory brands adopt the design of large and small boilers, but for the relatively small domestic use, the small boiler as high as 2-3 liters may be a pot of stagnant water that does not circulate at a constant temperature, which is also the reason why the vast majority of espresso coffee machine manufacturers do not use double boilers.

The same is the small boiler buried in the big boiler, but there is another mystery, this mystery is the key to quality!

The small boiler is buried in the large boiler, and the temperature of the small boiler is maintained by wrapping the hot water of the large boiler. This is the principle of indirect heating, so that the water of the small boiler has an independent source of water without overheating. It seems perfect in theory to control the small boiler through the temperature control of the large boiler, but the large boiler is not full. Water heating will produce water vapor, and water vapor will produce pressure, which must be stored. So the water level of the large boiler is only about 50% to 60% of the full water level, while most small boilers pass through the furnace body from the bottom of the large boiler and then pass through the top to the outlet head. In other words, the path of the small boiler, 60% is the hot water area of the large boiler, 40% is the steam area of the large boiler, the temperature difference between the hot water area and the steam area is about 10 degrees!

A difference of 3 degrees may be sour or unsour, scorched or uncharred, not to mention 10 degrees!

When we have been brewing coffee, the flowing water will narrow the temperature gap and can not feel the temperature difference, but as long as we brew coffee every five minutes, you will find that the water comes out with steam. The water with steam is not 100 degrees and is close to 100 degrees. If you use this water to make coffee, you can predict what will happen!

What shall I do? Let go of the first two cups of water and let the water flow to lower the temperature a little bit. Is it right? However, it is not always remembered to do this action, and it is troublesome to do it every time. As a result, some manufacturers use their brains on this small boiler to find ways to keep the water temperature of the small boiler stable so that it will not overheat in front and not enough temperature in the back.

The design of the pipe connecting to the outlet head of the small boiler is more or less the same, but the path and thickness of the pipe make the effect of heat preservation slightly different, but it is not easy to detect. But the design and construction of the small boiler of FAEMA and la CIMBALI is not the same as that of other brands, and the positions of the two brands of small boilers are also different. they add another valve on the water inlet of the small boiler to pull out another waterway, when there is no coffee, this additional waterway connects the water head pipe to make the water flow back to the small boiler to do a cycle, when you want to make coffee, press the switch to cut off the circulation. The circulating water is not only fresh, but also can effectively reduce the problem of overheating of the effluent, and after proper temperature control, the constant temperature control of machines of other brands can be more precise than that of machines of other brands. When you have the opportunity to see these two brands, you will find that their outlet heads are less likely to smoke when releasing water, while the first few cups of water of other brands usually bring steam smoke.

Fresh water is the basic condition for making coffee, and it has long been a big obstacle for espresso machines in the pursuit of quality. These two brands have made effective control methods, which may be the reason why they are more expensive than other brands! If you don't think the spread is worth investing, press the switch to drain the overheated water first.

Another key to Espresso is "grinding"!

Grinding is very important! Especially espresso! Under such great pressure, if the ground powder is uneven and the particles are of different sizes, the water will follow the shortest path, and the shortest path is the intersection of coarse and fine particles, and the part of coarse particles will be over-extracted. the part of fine particles may still be dry, so the focus of grinding is on uniformity and whether it can be evenly placed on the "blade"!

Some manufacturers will say that the horsepower should be enough, otherwise the machine will overheat after grinding for a long time! Some will say that the outlet path of the powder should be short, otherwise the powder will be silted up inside, and some will say that the speed should be slow so that the temperature of the powder will not be too high! Some will say that the disk diameter of the blade is larger, the 8 cm is better than the 6.4 cm, the area is large, the grinding is stable, and the grinding is good.... aah! aah!

I didn't say it was wrong! It's all right! But "even" comes from those "blades" on the blade! It has nothing to do with the above!

Let me put it this way! You've seen Crouching Tiger, Hidden Dragon! You must know the Qing Destiny Sword! "that is really a sword that cuts iron like mud"!

How can we "cut iron like mud"? If you cut the iron, you can't hurt yourself, and if you hurt your own blade, it can't be called "cutting iron like mud"!

"cutting iron like mud" comes from deep forging technology! This technology may cost more money!

I'm not saying that the blade can be cut like iron, and even the best blade can't stand the destruction of gravel and nails sandwiched in the beans! I mean the arrangement and level of blades on the blade is the key to "uniformity"! You can take apart the bean grinder to see what your blade looks like and what material it is made of, and then at the next food machinery exhibition, you can ask those manufacturers to open it. After comparison, you will know which kind of blade you want to choose (you should be able to buy only blades instead of bean grinders, but the size should be the right)!

Hey! "you don't have to choose a bean grinder to choose a blade"!