Is it necessary to make espresso powder? Is it necessary to use coffee cloth powder dispenser?

The process of making espresso is weighing powder, cloth powder, pressing powder and extraction. Among them, the powder represents the accuracy of the data, and the pressing powder (powder hammer filling) also plays a decisive role in "winning or losing with one stroke". To be honest, if you skip the step of pressing the cloth powder directly after grinding the weighing powder, it is even difficult to tell whether there has ever been a cloth powder.

Extract to uncover the fig leaf

Maybe this will fool our eyes, but not the espresso machine. First do a small test, continuously extract 10 cups of espresso, weigh the powder and then directly fill it, skip the powder step, and check to make sure the powder is smooth before the buckle is boiled.

The result was that there was gushing in 6 cups, the flow rate in 7 cups was too fast (including gushing), the extraction in 2 cups was normal, and the liquid came out after 10 seconds in 1 cup.

Although this data sample is too small, it is easy to deviate. But at first, it can be seen that skipping cloth powder is easy to appear "channel effect", of course, there will be a chance of success, but the probability is low.

Cloth powder is still necessary.

From the above small test, cloth powder is still very necessary, after all, one step can greatly reduce the principle cost and time cost. The biggest function of cloth powder is to make coffee powder evenly distributed in the powder bowl, reducing the risk of "channel".

Of course, sometimes because of changes in the environment, such as high humidity in rainy days and frequent static electricity in winter, coffee powder will agglomerate, and cloth powder will also shoulder the task of breaking up these "small gangs" to achieve "equality of powder" in the powder bowl.

Is the cloth powder easy to use?

In fact, cloth powder is really popular in recent years, until then, hand cloth powder has been the mainstream of making espresso, but also one of the necessary skills of baristas. Of course, the development of cloth powder can not completely replace our hands, of course, in some ways it is better to use than hand cloth powder. Next, let's take an inventory of the advantages and disadvantages of the powder dispenser.

The weight of the powder distributor itself is full, and the common powder distributors are plane type, one-word paddle type, three-blade type and four-blade type. Although they are different in shape, they work on the same principle, that is, they squeeze the coffee powder in the powder bowl by their own weight, and then flatten it by rotating the pulp leaves. Compared with the hand cloth powder of an old barista, the quality of the cloth powder is definitely inferior. But for beginners, it's a blessing.

Although the powder distribution effect of the powder distributor has some disadvantages compared with the hand cloth powder, the extraction in the Italian concentrator will not produce much difference in flavor and taste.

Therefore, the stability of the dispenser does not vary from person to person, and it is more stable than the skill of using hand cloth powder. Now a large part of the reason why many coffee shops choose powder dispensers is to eliminate the differences between technologies. The second is that the cost of learning is low. In the past, baristas spent a lot of time on powder pressing to train 1st Skill, and the emergence of powder dispenser realized "corner overtaking" in a sense! But Qianjie still has to repeat the old saying, "the cloth powder can be used, and the hand cloth powder must also be used." "