Why is the first concentrate extracted by the coffee machine thrown away? What is the morning adjustment process in a coffee shop? What is the use of Italian cleaning powder?

As we all know, one of the things that coffee shops must do before they open for business is the morning adjustment of espresso. Because beans are changing all the time, they need to be debugged so that the espresso extracted today can keep the taste of yesterday. But do you know? The first cup concentrate during the morning adjustment, that is, the first concentration extracted by the coffee machine, is mostly faced with the end of entering the sewer! Why? Because there's a good chance they'll be thrown out!

Many friends may wonder why the first espresso was poured out. Isn't it espresso extracted with coffee powder in a coffee machine? Is it because it tastes too bad?

Oh, that's a bad thing to say! Although it may not taste very good, this is not the main reason why we have to dump it. There are three reasons for really dumping it. Listen to Qianjie for a good analysis.

First, after a day of use of the cleaning powder in the pipe, the pipe of the coffee machine is filled with coffee liquid absorbed by the pressure relief function, which will form dirt and stick in the pipe after the water evaporates. If there is no timely cleaning, then these dirt will pile up more and more, over the years, it will have a certain impact on the use of the coffee machine. Therefore, we need to use blind bowls and cleaning powder to backwash the coffee machine at the end of the day to ensure that the coffee machine can maintain "good health" for a long time. (mainly the health of the wallet

)

The cleaning powder, like coffee liquid, will have some residue in the pipe, and the ordinary behavior of water discharge can not remove these substances. So, at the start of the shift the next day, we can use this concentrated extract to remove the cleaning powder from the pipe, and this is the main reason for dumping this concentrate. Of course, even if the coffee maker had not been cleaned with cleaning powder the night before, the espresso could not escape being poured out. Because, it, the odds are not good.

Second, the coffee powder in the bean grinder residual bean grinder, as the name implies, is the machine that grinds coffee beans into powder. However, in each grinding, a certain amount of coffee powder will remain in the body, not only because of the quantitative limitation of the machine, but also because of the electrostatic adsorption of coffee powder. All in all, there is a certain amount of coffee powder more or less in the bean grinder.

After the coffee beans are ground into powder, carbon dioxide and flavor substances will be lost rapidly in a short time. Their loss will not only make the extracted coffee not so rich and full taste, but also because of the change of state, the extraction parameters can not be used as a reference.

For example, today's extraction goal is to extract 40ml coffee liquid with 20g powder. If this coffee powder contains the coffee powder that was left in the bean grinder yesterday, it may take about 25 seconds to extract 40ml coffee liquid. If it is freshly ground new coffee powder, it may take up to 30 seconds to extract 40ml coffee liquid. The huge time gap will mislead our adjustment judgment, so for the coffee shop, this concentration does not provide any value.

Third, the coffee machine needs transition, though! The water temperature and pressure of the coffee machine can climb to the set value soon after the machine is turned on. But! At the beginning of the boot, these numbers are not credible. For example, the coffee machine in the front street store, although the water temperature shown by the coffee machine is 94 °C, the actual measured water temperature is about 80 °C (normally around 85 °C), and there is pressure! Under the overnight placement, the pressure pump of the coffee machine seems to have entered a "dormant" state. In the face of the extraction with a long interval, it will not immediately exert its full strength, but it will take a while before it can be raised to the target pressure value.

Both water temperature and pressure are important extraction parameters of espresso. Therefore, we need to use a concentrated extract to "wake up" the coffee machine so that it can go to work immediately. To sum up, we can know that the reason for dumping the first espresso after the coffee machine is turned on is because of the combined effect of these three reasons! Although they can have relative solutions, why not do something that can be solved by concentration?

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