What's wrong with the uneven effluent during extraction and concentration? What is the difference between a bottomless handle and a shunt handle?
Before the invention of the bottomless handle, baristas used brewing handles with flow guides when extracting espresso. There are two main types of handles, one is a one-way diversion handle for holding a single serving of powder bowls, and the other is a diversion handle for holding two serving of powder bowls. The so-called diversion handle is the handle with two flow nozzles shown in the figure below. It can divide the extracted coffee liquor into two and is very practical!
Even today, the diversion handle is still the focus of many merchants, because coffee combination packages have become popular, and the diversion handle can better complete the work of separating coffee liquor. But occasionally, we will encounter uneven shunt from the handle. Simply put, the amount of coffee liquid flowing out from both sides is inconsistent, with more on one side and less on the other. Or more extreme, one side has it and the other side has it.
Although this phenomenon does not occur frequently, as long as it is used for a long time, it can still happen occasionally. So today, Qianjie is here to share the reasons for this phenomenon, so as to avoid people not knowing how to improve it when things happen. There are two situations that will lead to uneven diversion of liquid. The first one will be more than everyone imagined. Even simpler, the coffee machine is not flat!
When the level of the coffee machine is crooked, it will affect the uniformity of the distribution of coffee liquor. Because coffee liquor will flow towards places where it is easy to flow during diversion, when the coffee maker tilts to the left, more coffee liquor will flow out from the left diversion port, and vice versa. This situation is very common. In addition to the coffee machine not being placed flat at the beginning, there are also some levels that are caused by depressions caused by the table that cannot withstand years of pressure. In this case, the solution is very simple. I believe there is no need to explain too much on the street. We just need to use a horizontal ruler to correct the level of the coffee machine ~
The second is caused by the channel effect! When the extraction state is normal, the coffee liquor will converge towards the center after being pressed out of the powder bowl, forming a liquid column that will drip downward, just fall into the diversion pipe in the center of the diversion handle and then be diverted; However, when the channel effect occurs, the coffee liquor may not gather into a liquid column in the center, but may leak out concentrated in a certain channel, which will then lead to unevenness during diversion.
Solutions to this situation have been shared a lot in front of the street. To put it simply, it is necessary to evenly distribute the powder and then uniformly apply force to fill the pressure. Because the channel is created because the distribution/pressure of the coffee powder is not uniform enough. The density and amount of coffee powder are inconsistent everywhere, which makes the powder cake have channels where hot water can easily flow. Of course, in addition to this, there are also lumps of coffee powder caused by static electricity, which will also cause differences in density around the powder cake. Therefore, before filling, we had better first break up the agglomerated coffee powder, and then fill it with cloth powder. This can effectively reduce the generation of channels and make the coffee liquor more uniform when shunting.
But in fact, the uneven flow of liquid from many friends is mainly caused by level problems, because today's flow handles always have a small platform in the position before the flow, and the coffee liquor will first contact that platform after dripping., and then be diverted. Because of this, the problem of uneven diversion caused by the appearance of channels has been effectively reduced, so Qianjie said that it was more caused by level problems ~
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