Which is the better difference between the shunt handle of Italian coffee machine and the bottomless handle of espresso extraction?

Coffee machines purchased in the past are almost always coffee handles with diversion ports, and there are usually two, one one-way diversion handle with a single powder bowl, and the other is a shunt handle with two powder bowls, that is, there are two diversion nozzles. pour the coffee liquid into two cups of coffee.

At that time, 1shot refers to coffee liquid extracted by a single powder bowl, and if you need to produce more coffee at the same time, you need to use a shunt handle with a double powder bowl, which can extract two cups of espresso at a time.

But as some cafes tend to use a double powder bowl to extract an espresso, the one-way diversion handle is slowly sealed, and at the same time, a brand new handle appears, the bottomless handle, which opens the bottom directly. it's like a ring that holds the powder bowl.

Until now, there are still many old brands of coffee machines with only two diversion handles, requiring bottomless handles for extra money or extra rationing. Therefore, the shunt handle is still the type of handle used in most products. There are also some coffee shopkeepers who will buy bottomless handles or saw the handles of single diversion nozzles at the bottom to make bottomless handles. First of all, let's talk about the characteristics of each of the two. The shunt handle is closed at the bottom, and then there are two shunts. The most essential function is to divide a cup of coffee into two parts averagely. The effect of shunting is better than pouring out half of the coffee liquid in a cup of coffee, because the fat poured out by the latter is not necessarily uniform with the coffee.

Let's talk about why bottomless handles have sprung up. I will tell you bluntly that the difference between bottomless handles and shunt handles is that the bottom seal is removed and the powder bowl can be seen directly from the bottom. The advantage of this is that the outlet state of the espresso liquid can be directly observed, and the channel effect can also be effectively observed, because when the channel effect occurs, there will be a spray at the bottom of the powder bowl, and the bottomless handle can be easily observed. the shunt handle is difficult to see.

In addition, if you make layered coffee such as Dirty, bottomless handle is more convenient. Because some coffee machines have a limited position between the brewing head and the water table, if you use a shunt handle, you may not be able to hold a cup 7 centimeters high, while using a bottomless handle can save 4-3 centimeters of space.

However, if the espresso is connected directly with a cup, the effect of the shunt handle will be better than the bottomless handle, because there will be a height difference when the coffee liquid flows into the cup, and it is easy to splash after the coffee liquid flows into the cup. The shunt handle can simply put the shunt port on the wall of the coffee cup, allowing the coffee liquid to flow down the river, while the bottomless handle is very difficult to do this. If there is any carelessness, the cup may be covered with marks of espresso spatter.

Although there is no significant difference between the coffee liquid extracted with a shunt handle and a bottomless handle, some stores may use the two handles together, and there are a few differences to be noted. First, the time difference between the liquid and the liquid may also be used as a measure of the extraction parameter, so using the shunt handle to see the coffee liquid flowing out is generally 1-2 seconds slower than that of the bottomless handle, and the coffee liquid of the shunt handle can only come out through the shunt. So if the two handles are mixed, friends need to pay attention to this. Second, to preheat the handle, the question of whether the handle needs to be fastened to the cooking head to keep warm, generally refers to the shunt handle, because the shunt handle has a shunt for coffee liquid to flow through in addition to the powder bowl. Basically, the coffee powder bowl is relatively thin, generally hot water flushing the temperature up, do not always buckle on the brewing head to keep warm. But the shunt is different, its material is relatively thick, and far away from the cooking head, the heat time is relatively slow. So there is a handle to buckle on the head of the cooking to keep warm.

In fact, Qianjie still suggests that you should not put the handle on the cooking head for a long time in the non-extraction stage. if you want to preheat it, you can buckle the handle on the cooking head before the extraction is needed and preheat it with hot water. Third, cleaning bottomless handle is relatively simple in cleaning. Coffee stains produced by extraction can be cleaned directly without removing the powder bowl. But the shunt handle needs to disassemble the powder bowl to clean the shunt at the end of the daily extraction. Qianjie once came across a coffee shop. Because the shopkeeper was a novice, he had no idea that the powder bowl could be removed. After opening the powder bowl, the inside of the triage handle, which had been used for three months, was covered with a layer of brown and black coffee oil stains and gave off a foul smell.