What should I do if the powder sticks to the coffee maker? What is the use of the pressure relief function of the coffee maker? Why does the espresso machine know how to fry it?
I wonder if my friends have ever encountered this situation: when we took off the handle and buckled it on the powder bucket after we had extracted the espresso, there was no expected sound of pressed powder falling from the powder bucket. Looking back, I found that pressed powder was adsorbed on the brewing head of the coffee machine.
In the coffee circle, such a situation is not pleasant, and is even classified by many baristas as "one of the" nightmares "in the process of work. Then the question arises: why is pressed powder attached to the coffee machine after the extraction is completed? And why is the emergence of such a situation so unpleasant? Listen to Qianjie and explain it online!
Why is pressed powder attached to the coffee machine? It is well known that Italian coffee machines are basically equipped with a pressure relief function to remove the pressure from the powder bowl after the extraction of espresso is completed. In this way, the phenomenon of blowing up the plane will not occur due to the existence of pressure when we take off the handle (as shown in the figure below).
That pressure relief will also produce a suction, which will take away the hot water left in the powder bowl. And it is this force that causes pressed powder to stick to the head. Under normal operation, the suction produced by the pressure relief is not enough to cause pressed powder to be adsorbed on the cooking head. If we see pressed powder adsorbed on the watershed, it means that we may be using a little too much coffee powder.
The reason why part of the water remains in the powder bowl when the coffee extraction is completed is that there is a certain distance between the normal pressed powder and the water diversion network under the recommended amount of powder, that is, a blank space. The existence of this part of the space is destined to mean that when we end the extraction, some of the hot water will remain in the powder bowl because the coffee machine stops pressurizing and cannot seep out. But when we fill too much powder, this part of the space will be reduced, and then the distance between pressed powder and the water diversion network will be shortened. Naturally, there is less hot water left in the powder bowl at the end of the extraction. Then when the suction produced by pressure relief can not absorb the hot water, it will begin to act on pressed powder. This situation is the main reason for pressed powder adsorption on the water diversion network, and then on this basis, there are two other factors will increase the trigger probability of pressed powder adsorption. One is that when the coffee powder is filled too much, the handle is not removed for a long time after the extraction is completed. The pressed powder that was originally attached to the watershed may be shocked back into the powder bowl when we disassemble it, but if we do not remove the handle for a long time, then the pressed powder that is already glued to the watershed will be dried and absorbed more firmly.
There is also a situation where we hit the handle after filling the coffee powder! Tapping the handle will create a gap between the pressed powder originally filled in the powder bowl and the powder bowl, not only will it be more easily adsorbed on the coffee machine after the extraction is completed, but also more likely to produce a channel effect in the process of coffee extraction. and then affect the flavor of the coffee. So in this case, it is necessary for us to pay attention to the action after filling the powder bowl to avoid the uneven extraction taste of the coffee.
What is the negative impact of the adsorption of pressed powder on the powder water network? Except for the channel effect triggered by the last case mentioned, none of the other reasons will affect the extraction of coffee, so we don't need to worry too much (instead, it is a proof that the coffee machine is working properly). And the reason why this situation is not pleasant, mainly because many times, coffee people find that the opportunity of pressed powder is not to lean down to see pressed powder on the brewing head, but the sound of pressed powder falling from the brewing head to the sink because of the weakening of adhesion.
If it is connected to the sink like the coffee maker on the front street, it will be a lot of trouble for the pressed powder to be cleaned. It's hot! It's strange to be able to please! -END-
- Prev
How to make volcanic eruptions among the three genres of Japanese hand-brewed coffee? What are the famous brewing methods in Japan? How to make a volcano boiling method?
This brewing method has been shared with Qianjie no less than three times. Why? Because this method is indeed different from traditional ones, not only is the deep-roasted coffee brewed full of sweetness, but the entire brewing process also has a very excellent ornamental character. In the past, Qianjie always shared how to use this method, so today, Qianjie will come to analyze
- Next
Why does salty taste appear in coffee? What is the reason why the brewed coffee is salty? What does under-extracted coffee do?
Sour, sweet and bitter are the three most common flavors we drink in a cup of coffee. Because these three flavors are very important to the composition of a cup of coffee, the theme of the article often revolves around the three flavors. However, in addition to these three flavors, coffee actually hides another flavor, that is-salty. coffee
Related
- The more you look at it, the weirder it becomes?! Lucky linkage cup print three-eyed Tom Cat!
- Self-delivery modification was rejected! Customers come to the door and throw coffee angrily?!
- What degree of grind should I use to make coffee by hand? How fine should the coffee powder be ground with cold ice drops? What is the No. 20 screen? How fine are the grains of fine sugar? What is the appropriate grind for the espresso?
- Why is coffee bean watches always oily? Are the oil out of the coffee beans stale? Are oily coffee beans of higher quality? What is the difference between deep and light coffee?
- How long is the taste period for coffee? How long is the best time to finish your coffee? How long can coffee stay in a thermos cup? What is the best degree of hand-brewed coffee?
- Pour out all the raw materials! Many Lucky products are off the market!
- "Haidilao in the milk tea industry" Kawangka quietly increases its prices again! Netizen: No more drinking!
- Ask for 20,000 yuan! Coffee shop managers trick employees into fake marriages?!
- Milk tea takeout "strong" with 10 packs of tissue?! User: No collection or delivery
- Which is sour, deep-roasted or lightly roasted coffee? Do people who know coffee want light or deep roast? What is the difference in the degree of roasting coffee? What is the difference between lightly roasted coffee and deeply roasted coffee?