Why is the first concentration of power-on extraction poured out? What will be the impact of the first concentration?
In order to ensure the stability of the product, the first task of most baristas every day is to adjust and concentrate. However, there are different opinions on whether the first cup of coffee machine extraction should be concentrated, drank or poured out.
Some friends think it needs to be poured out, because the first cup of concentration is not good, and the reference value is not great, while others think that it is not necessary, and a simple cup of coffee does not need too many complicated procedures. Why should the first concentrate be poured out? First, the coffee shop will clean the coffee machine when the coffee shop closes every day. Among them will use strong decontamination cleaning powder (used to deal with ugly stains super easy to use! ), the specific operation is to replace the hole powder bowl on the handle with no hole, then pour an appropriate amount of cleaning powder into the head, press the extraction switch to let it extract for 10 seconds, and then repeat the extraction process three times to complete the cleaning of the coffee machine.
In this case, the ordinary behavior of releasing water is not guaranteed to remove the residual powder in the head, so a pressed powder is needed to put pressure on the coffee machine to "force" the powder hidden in the gap between the head. So, just let the cleaning powder clean the coffee machine, don't let it clean your stomach.
Some of my friends may wonder if they need to concentrate even if they don't use cleaning powder.
Second, the powder residue of the bean grinder after the first day of use, some coffee powder will be left in the channel of the Italian bean grinder, even if the surface is very clean as shown below, but there is actually a lot of powder inside.
After being placed overnight, these coffee powders have drained the gas out of the body and turned into a powder with a slight coffee smell. At this time, it is very different from the unground coffee powder in the bean barn. Not only there is no aroma, but also because of the discharge of carbon dioxide, the extraction time has changed, which does not have much reference value. Coffee machine needs transition. we know that the water temperature and pressure of the coffee machine will reach the set standard in about 15 minutes after the machine is turned on. But at the very beginning, its probe can't detect accurately, just like the feeling that your "good friend" suddenly pulls you out of your sleep. The person is confused, and so is the machine.
For example: the probe may measure 94 degrees, but the actual water temperature is not reached. When you use this temperature to extract an espresso, you are likely to get an espresso that is underextracted.
In fact, not only Italian concentration, but also the roaster of raw coffee beans, its first pot of roasting is also full of unstable factors, such as the boiler temperature can not meet the measured standard, the measured temperature is 200 degrees, in fact, it may only be 150 degrees. As a result, the roaster has to extend the time of the heat engine to ensure the accuracy of the temperature.
So we can see that whether it is an Italian coffee machine or a coffee roaster, the first portion / pot of each is screened in order to make the subsequent production more accurate and stable. -END-
Front Street Cafe
No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province
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