[original] on the influence and importance of fixed powder quantity on Italian concentration quality!

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What comes to mind today is a question related to powder quantity.

In the daily production operation, we generally can not guarantee that the powder quantity is consistent every time. Even in the quantitative mill, there has been a test that the maximum and minimum errors can reach as much as 2g. If the non-quantitative mill is experienced enough or knows the usual bean grinder like the back of its hand, it is also possible to produce an error of ±1g. We may not have that much time to weigh the powder each time, so when you have the same amount of extraction in each cup, because the powder error makes the Italian concentrated product with more powder, obviously less than the amount of powder, it is not enough to extract. And your inadequate extraction is likely to make the coffee a lot sour.

We simply take strong, obvious, general and weak as the four basic recording trends.

Use bean grinder: Pegasus 900N

Use Italian machine: Pegasus E78

Or our old friend ~

Experiment 1:

19g powder extract 40g liquid:

Acid: general

Sweet: weak

Bitter: obvious

Miscellaneous: obvious

Experiment 2:

20g powder extract 40g liquid:

Acid: general

Sweet: obvious

Bitter: weak

Miscellaneous: general

Experiment 3:

Extraction of 40g liquid with 21g powder:

Acid: weak

Sweet: strong

Bitter: weak

Miscellaneous: weak

In the case of changing the amount of powder without changing the weight of the extraction liquid, we can see that the sour, sweet, bitter and mixed taste obviously increases and decreases, from the increasing amount of powder, the bitterness becomes less, the sweetness increases, and the acidity weakens. If there is a trend diagram, it can be seen that there is a linear change with the increase of powder content. On the contrary, with the reduction of the amount of powder, the same amount of liquid will be over-extracted, such as the 19g powder group shown above, that is to say, the amount of extraction is easy to produce obvious bitterness, and bitterness will also bring a sense of astringency with the increase of the amount of extraction. if you increase the amount of powder here, it will make the coffee that was overextracted become a proper extraction. In addition, when the weight of 40g coffee was guaranteed in the three groups at the same time, the concentration could not be consistent.

Daily Italian concentration, generally speaking, we will have a fixed ratio of gouache to powder, so when we debug, we are basically adjusting the thickness of the grinding powder, and it is also good for you to extract a good cup of coffee through other appropriate adjustments. after all, every time we adjust the grinding degree, we need to empty the powder that previously existed, one is trouble, the other is a waste of time beans. From the above point of view, the amount of powder has occupied a very important position in the quality of Italian concentration, if the scale can be adjusted together with the amount of powder, I believe it will have more control over the quality of the product.