What is the role of the secondary water distribution network? Is the bomber's secondary water distribution network easy to use? How to solve the problem that the extracted coffee cake is too wet and does not form?

As we all know, there are always some "physical plug-ins" in the coffee industry from time to time, which will help us to make a better cup of high-quality coffee in different ways. For example, in the field of hand-brewing coffee, there are Lily beads and dripping filters. In the field of espresso, there are cloth powder needles, bottomless handles and so on. So today, what Qianjie wants to share is an auxiliary tool of the fire some time ago! It is a small piece of iron that claims to make coffee extraction easier, and it is the secondary water distribution network!

Maybe many friends are a little strange to hear this name, it doesn't matter! In front of the street, let's first introduce what is the water diversion network, and then it is not difficult for us to get to know the secondary water diversion network.

What is a water diversion network? We can see a mesh area in the brewing head of the coffee machine, which is the outlet of the coffee machine, which is also what we often call the water distribution network (which can be removed and cleaned).

The water diversion network is the place closest to pressed powder in the coffee machine during the extraction of espresso. The hot water we use to extract pressed powder is extracted from the water tank of the coffee machine, and then transported by the pipeline to the water distribution network, and then the water is "separated" by the water distribution network, and then evenly drenched on the pressed powder for extraction. So we can know that the main function of the water distribution network is to disperse the hot water and evenly apply it to pressed powder! Then people found that some coffee machines can not evenly apply water, or there are often friends because of uneven distribution of powder, resulting in frequent channel effects, resulting in differences in extraction! As a result, the secondary water distribution network appeared! As long as you add it to pressed powder, you can redistribute the hot water dripping from the head diversion network, ensuring that pressed powder is balanced, the extraction is more uniform, and the probability of making a good espresso is greatly improved.

In addition, it is spread on the Internet that it can make the tapped pressed powder more complete, which is a great blessing for obsessive-compulsive disorder! So is this really the case? You might as well do an experiment on Qianjie to see if the secondary water distribution network really has these effects.

Extraction experiment so this time, Qianjie still uses warm sun blending to carry out the experiment. The extraction parameters are the same, and 20g powder is used to extract 40ml coffee liquor. the difference is that one is conventional extraction and the other is extraction using secondary water distribution network.

Very good, because the distribution of powder is very uniform, so there is no channel effect in the process of extraction. The time used for conventional extraction is 30 seconds, while that for concentrated extraction with secondary water distribution network is 33 seconds. Here, it can be seen that the concentration extraction time using secondary water distribution network has been increased to a certain extent.

After tasting, Qianjie found that there is a very obvious difference between the two, that is, the espresso added to the secondary water distribution network has an obvious superior taste in taste! The concentration meter helps us to verify this view, and its extraction rate is a whole point higher than that of conventionally extracted espresso.

In fact, Qianjie has predicted this result before drinking it! Because when clasping the handle, the share that joined the secondary water distribution network conveyed an obvious sense of resistance. In other words, even if this secondary water distribution network is as thin as paper, it will still occupy a certain amount of space. Therefore, its existence is tantamount to adding powder to pressed powder, which increases the overall resistance of pressed powder, and the coffee machine needs to exert more pressure to extract and concentrate. As a result, coffee pressed powder was subjected to a higher extraction efficiency, the extension of extraction time, the increase of pressure, and finally led to the extraction of bitter taste that should not have been extracted.

So Qianjie regrouped and cut 0.4 g of powder. Sure enough, the coffee extraction time returned to normal, and the extraction rate was modified. Of course, the liquid weight is also relatively reduced. Then from the uniformity of the color distribution of pressed powder, we can know that the hot water is evenly distributed, and the extraction of coffee is more uniform than that without secondary powder. Most importantly, because this secondary water distribution network first bears the hot water impact with pressure during the extraction process, and then exerts uniform pressure on pressed powder, so that the surface of pressed powder will not be washed away by concentrated hot water, and further stabilized. Knock out is indeed very complete, really can be described as the obsessive-compulsive disorder gospel!

The water diversion network on the head was also unable to contact pressed powder because of the existence of the secondary water distribution network, and kept it in a relatively clean state after pressure relief. But you still have to wash it! )

To sum up, the secondary water distribution network can indeed play the role of rumors: to make the extraction more uniform and knock out the perfect pressed powder. However, what we need to know is that if we decide to add the secondary water distribution network for extraction, then when we adjust the espresso, we need to add the secondary water distribution network and debug it, and then after the extraction is finished, we still need to take the risk of hot hands to recover the secondary water distribution network on pressed powder, and finally we have to do more cleaning. Something is really useful, but the operation process it brings is also relatively more tedious. You can't have both a fish and a bear's paw. If you want to make a more refined espresso, then the addition of the secondary water distribution network is really a good choice, and if friends want to simply make a good cup of espresso like in front of the street, then it is more appropriate to focus on pressing the powder and adjusting the concentrate.

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