Common sense of espresso about the temperature of Espresso

A perfect Espresso usually affects its taste and aroma expression due to changes in temperature. So, we have a debate about how to preheat the handle and the filter screen in the extraction of Espresso, but how much does the temperature of the handle and filter affect the Espresso? how much will the Espresso cool down? Here, I'm going to do a little test, hoping to know one or two of them.

In order to facilitate a single comparison, let's leave out other factors such as human, powder, coffee machine stability and so on for the time being. At the same time, the situation on the day of the experiment is as follows:

Weather: thunderstorm, high air humidity; room temperature: 22 degrees (air conditioning temperature); test machine: Rancilio Class10 (G1); extraction time is the same

First of all, the effluent temperature of G1 is 88.1 degrees Celsius measured by electronic thermometer.

After that, through the test, the following conclusions are drawn:

Water temperature 88.1 degrees 88.1 degrees

Handle condition hot water over room temperature

The filter is scalded with hot water at room temperature.

Measuring cup temperature hot water over room temperature

Espresso 75 degrees 69.5 degrees 67.2 degrees 61.6 degrees

The above test results show that when all the appliances maintain a certain high temperature during the Espresso extraction process, you will get an Espresso of 75 degrees, but

When our handle is cold, even if the cup is heated, the Espresso will cool down 5.5C directly. If we don't do all the preheating and start the extraction directly, then the temperature loss will be as much as 13.4C. The influence of temperature on the aroma, flavor, acidity and mellowness of coffee will become very big here. Therefore, how to maintain the temperature of coffee should start from the second before making coffee, rather than simply warming the cup.

Remarks:

1. Because human factors and other factors will more or less affect the actual measured temperature, so here, we only understand the problem of "a certain point". If other people get different values when doing similar tests, it is understandable, because the only purpose of doing this experiment here is to prove that the temperature in the extraction has begun to affect the temperature of Espresso.

2. At the same time, it is not convenient to discuss whether the warm filter screen should be used and how to preheat the handle here, otherwise it will bias the topic that needs to be verified in this test.