On the influence of machine difference and filter bowl difference on coffee

In fact, there are two broader issues involved.

1. How to control the flow rate on different machines

two。 How to control flavor on different machines

The first problem is easy to solve, while the second problem is a little complicated. But the process of operation is by no means so sophisticated. To put it bluntly, I just keep trying. Of course, there are some prerequisites.

First of all, the first question, I asked XLW2007 a question, that is, what is the powder limit of Astoria. If you really want to compete, you should seriously criticize XLW2007, because in fact, you haven't done enough homework. Here, I would like to take a good doll, but also another student who is about to be a caretaker to set an example.

Since I also know the parameters this year, so will Mr. Mi. So we actually started to understand the parameters of this machine a long time ago. A very important parameter in this is how much powder a 53mm caliber filter bowl can hold. Classmate Mi, he gave me a picture and text, and a measured data report was given to me. I intercepted a piece of text he gave me here, and the reply to me was as follows:

It's serious! Let's take the case of this machine as an example, because that machine can't get power for a variety of reasons. However, according to all aspects of the index, the most can be buckled with no more than 20g of powder. Generally speaking, about 18-19g powder is considered to be quite full. If I compete, it will give me some information. If I make coffee from a marzocco or wega machine, then I first have to reduce the amount of powder to reach the extraction rate I need, and my grinding degree should be adjusted accordingly. (fine-tuning)

In fact, even if it is the same caliber filter bowl, different machines need to be adjusted. I will elaborate on this reason later. Because if in order to achieve the desired flow rate, using the XLW1007 case, the original drop can not come out, then it is obvious that it is necessary to gradually reduce the amount of powder or thicken to achieve the desired effect. As you adjust the thickness of the grinding degree, you need to empty some powder to achieve it, so I suggest gradually reducing the amount of powder to adjust it. It will eventually reach the speed at which you want to go.

So, to be more straightforward, you don't even need to care whether it's 53 or 58, just assume it's a different machine with a slow flow and gradually reduce the amount of powder.

In the process of adjustment, there are several major premises

1. You can only change one variable at a time. Although it is sometimes possible to adjust the grinder and control powder at the same time through experience. But it is not recommended at first. Here is a very important hint: can you ensure that the amount of powder and pressing powder are exactly the same when adjusting the grinding degree, and the basic skills are the same?

two。 Do not adjust the range too much every time, otherwise there will be the problem of overcorrection at any time.

3. The adjustment is found to be normal and needs to be repeated twice to ensure its consistency.

I found that many baristas are in a hurry, and a big move is almost used to test their luck. And a panic, the amount of powder is also high and low, and finally do not know which link changed the final result.

I believe that according to this model, there will eventually be a satisfactory flow rate, but a reasonable flow rate may not bring the right flavor. This will be the next step, what is the impact of different machines on coffee?

I always like to be interspersed with topics when discussing these issues. Today, let me cite two examples. My roaster, for example, Bruno, is not only a baker, but also a member of the Australian Fine Coffee Association. What I admire him most is that he can match and bake the desired style according to the customer's flavor, and the second is his almost abnormal sensory acuity.

However, he also has the helplessness, that is, he does not know what the flavor of his coffee beans will be on all different machines. So there are two days in his bakery with a completely different coffee maker, an expo business machine (completely different from our home), and a marzocco linear. Ah... no, no, no. Can you imagine me in this non-air-conditioned room in the summer, and the two 60kg roasters are rolling, operating coffee.

Indeed, it is not the baker's responsibility. In theory, when the coffee is roasted, the baton will be handed over to the barista.

In the high-end training of baristas, take veneziano as an example, we need to find not only the best flow rate but also the best flavor point in about 15 minutes without knowing what kind of beans its coffee beans are. There is an amazing thing here. Many good baristas adjust to the same point at the end. (this is also a very important direction in which we will talk about the taste framework in the future.)

So, to get back to the point, will the differences in coffee makers make a difference in flavor? To simplify the problem, we assume that the temperature of each machine is the same and relatively stable. In this way, we can look at the problem more specifically.

1. Water output per unit time

This is understandable. We can compare the outlet to the change of taking a bath. If there are many holes in the effluent and the diameter is large, then the coffee powder bed will have more chances to receive water. Naturally, the flavor will be different.

two。 Effluent pressure

It's also easy to understand. When the pressure of water is high, the rate of absorption of water in the powder bed will increase.

3. Coffee contact surface

This involves the mutual problem between 53 and 58mm. If you watch patiently, I mentioned the flashback http://www.douban.com/group/topic/27371197/ about espresso. It will be found that if the area of the powder bed (58mm) is large, the probability of absorbing flavor at the initial time is increased. But a large area of powder bed also means a reduction in its thickness. Therefore, we may continue to extract at a later stage, if it is the same quality of coffee, the color will change faster, which means that the plumpness will be reduced accordingly.

It should be mentioned here that the thickened coffee pressed powder also reduces the channel effect accordingly. Because the probability of a hole to the end is reduced. Let's not talk about the fact that new coffee will swell in the presence of water.

Yes, I may be a little dizzy at this point. In fact, this is the conclusion that I try to compare the same bean on 53mm's dalla corte and 58mm's la marzocco. Although dalla corte is a household machine, I have tried many times and found that the flavor of coffee is completely different from that of marzocco. The former has low acidity, but I can make it very mellow, while marzocco has a richer and unrestrained taste.

To be honest, I gave a lot of information about the second question that is not very useful. Because it's just an empirical judgment of mine. It is not necessarily an axiom. And there may be other dominant factors, such as the temperature stability of dc, the pretilting function of dc is completely different from that of marzocco, and the design of filter bowl, and so on.

So what is really meaningful is to try to control the senses on different machines, and I am afraid this link is not as straightforward as described online.