What is the channel effect of Italian coffee? Italian concentrated Italian extraction

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Channel effect in Coffee extraction

The heated water comes at a certain pressure and moment by pre-pressing the necessary mass and density and volume of coffee pressed powder, and the liquid is melted, which we call "espresso". The so-called "channel effect" is simply when espresso is extracted. The channel through which water flows is affected by coffee powder grinding particles, cloth powder, pressing powder, and even the beating powder used by great masters before, the balance level of the coffee machine, and even the average degree of water out of the water cloth, and so on, resulting in the phenomenon of extraction espresso impregnation, we can call it the channel effect.

As for the channel effect in coffee extraction, because water is inert, it will choose the path with the least resistance when it passes through the coffee powder.

Espresso1: its coffee powder is evenly arranged, and it can be evenly extracted by water when it is extracted by a coffee machine.

Espresso2: there are gaps in the arrangement of its coffee powder. When it is extracted by a coffee machine, the water will choose to pass through more empty places, while in some places, the coffee powder will not be extracted by water, resulting in excessive extraction of some blocks with more water, and insufficient extraction with less water.

So what is the cause of the gap in espresso?

Bean grinder: bean grinder due to the grinding uniformity / shape is too low so that the coffee powder can not be very well together, there are large and small coffee powder.

The process of making coffee powder: why does the process of coffee cloth powder cause gaps? it is easy to understand that although the molecular structure of coffee powder is very large, it will cause uneven distribution in the process of adding coffee powder.

But does the channel effect only occur in espresso?

In fact, when hand flushing, we are also prone to channel effect, such as injecting water to the edge of the border between filter paper and coffee, causing the injected water to flow directly through the filter paper to the sharing pot after passing through the coffee. Or in the water injection circle when there is no uniform circle, the injection point is on one side, will also lead to the occurrence of the channel.

Generally speaking, what is the channel effect in coffee extraction is actually caused by our negligence in making coffee, as long as we pay attention to avoid this problem in our future work.

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