Light filling or heavy filling? How to choose the fineness of grinding? How to avoid Coffee Channel effect

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Why does espresso taste sour? Talking about the extraction Standard of Italian espresso

At the same time when the coffee starts to flow out, and other factors remain the same-- grind gently, press vs, grind and press heavily-- which kind of extraction do you think tastes better?

Personally, I don't feel professionally

Fine powder + light filling pressure = extraction complete = good and bad depends on whether this bean has so much rich flavor.

Coarse powder + re-filling pressure = extraction part = good and bad depends on whether the bean tastes better in front of it.

But under the premise, can you stabilize all your variables?

In the end, how many pounds is stable for each light filling?

Where is the heaviest limit of refilling pressure?

If you are afraid of the channel effect, then don't knock on the side and don't do the second filling.

Directly drop powder and fill with pressure extraction (the less the concept is reduced, the more stable the cause is)

Otherwise, it's all luck to get something good to drink.

So find the right way to fill and determine the taste you want.

Every way has its own advantages and disadvantages. Isn't that the secret of coffee, XDD?

I don't see the Douda PTT (because I can't use it or I must push the idea of Douda Supergod)

In Italian machines (in this case, machines that can be pressed to a certain level by the standard)

When the powder is fine to a certain extent / the same gram / the same volume (pressed powder thickness)

The weight of packing is no longer the key to the overall extraction (Coffee Bible-by Liu Jiawei)

Of course, this kind of extreme requirement is difficult to measure, so we don't have to study it in detail.

In my experience,

Heavy baked / fresh beans should be ground thicker + lightly pressed.

Beans baked / cooked for a period of time can be ground finely and re-filled.

The reason is that re-baked / fresh beans will exhaust and expand when they come into contact with hot water, and if they are re-filled and pressed, the density will be high and the air will form a channel, which can be seen in the film of Italian extraction.

Https://www.youtube.com/watch?v=VCfUzBxPzgk

(sorry, there is no side film. I have seen one before, but I can't find it.)

They are using the filling table on the component to do the filling pressure.

Just fill it gently.

Bake this medium to deep baking

At the same time, it is also a favorite flavor baking degree in Taiwan.

Light filling with fine powder has a soft, delicate and high sweetness.

The powder is fine and the taste is strong, low, bitter, and exquisite.

Coarse powder, light filling and thin water extraction is not complete.

The flavor performance of the coarse powder refill is weak, and the body is thin but not too bad (moderate route)

It is a very important concept that the thickness of powder particles is more important than the arrival of filling pressure.

But poor packing can still make the coffee very bad.

It is not entirely good to say that the fine powder should be filled lightly, because if it is not controlled, it will cause many holes to be extracted incompletely.

* there is a great relationship between acidity and bitterness and baking degree-water temperature.

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