What is the reason why espresso powder is wet? The flow rate of coffee extraction is very slow and no liquid can flow out. What is the reason for water accumulation in the powder bowl?

Normally, after we have extracted the coffee, pressed powder will be in a relatively dry state, knocked out will be a complete lump. But very often, we will find that a lot of water has been accumulated in the powder bowl after the handle of the extracted coffee is removed. The pressed powder is moist and loose, and the knocked pressed powder cannot be lumped.

Although the concentration of the extract is not necessarily bad, the probability of bad taste is still high. Therefore, we need to find out where the problem lies and correct it in time! Let's first take a brief look at the operation of the espresso machine! When we close the handle and press the extraction key, the coffee machine uses a pressurized water column to extract pressed powder. When the extraction is finished and the extraction key is closed, the pressure relief valve will be opened to form a reverse pressure inside, and the excess hot water in the powder bowl will be discharged through reverse suction.

If there is stagnant water in the powder bowl, it means that the coffee machine has not been able to absorb the excess hot water in the powder bowl, so after we remove the handle, we can see that there is a lot of stagnant water in the powder bowl. Then there are three reasons for this situation, the first two are considered to be more common types in Qianjie, they are too fine grinding and too little powder respectively!

When the grinding degree is too fine, the speed of hot water passing through the powder bed will be greatly slowed down, because the particles become smaller so that the gap through which hot water can pass is also reduced. If the grinding is fine to a certain extent, the coffee liquid will even be released in the form of dripping.

A situation like this will cause hot water to accumulate in large quantities in the powder bowl after the extraction is over. Because after we stopped the extraction, a lot of hot water had too little time to pass through pressed powder, and without pressure assistance, they could only stay in the powder bowl and could not absorb it completely, which left a lot of stagnant water on the handle. Then, because the water content in the pressed powder is extremely high and the stability decreases, it will only be very loose after it comes out. In other words, the finer the coffee powder is ground, the more likely it is to accumulate water. when the stagnant water occurs, we can observe the extraction time of the coffee liquid to see if it is due to the fine grinding.

With too little powder, each powder bowl will have different optimal carrying capacity because of its different capacity. When the coffee powder we use is much lower than the recommended amount of coffee powder in the powder bowl, pressed powder will distance itself from the water diversion network because of its lack of thickness.

When pressed powder is too far away from the water distribution network, it will not only increase the difficulty of extraction, but also make it impossible for the water distribution network to absorb all the hot water in the powder bowl when relieving pressure, because there is too much hot water! This led to the emergence of this situation. Therefore, Qianjie recommends that when you extract coffee, the amount of powder you use should fluctuate in a small range of the recommended amount in the powder bowl.

Third, the deficiency of insufficient pressure often appears on some household machines! Because the pressure supply of many household machines is unstable. Although a high pressure can be given at the beginning, it will drop sharply in less than a while, just like a roller coaster. The pressure determines the strength of the anti-suction, the lower the pressure, the weaker the anti-suction, naturally can not suck up all the hot water in the powder bowl.

In addition, the pressure of the coffee machine will also be unstable when it is turned on. But this is a regular phenomenon, and it only takes 20 to 30 minutes to preheat the pressure to stabilize.

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FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。

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