Introduction of Italian coffee machine; answers to questions such as disassembly of water distribution network of FaemaE61 coffee machine

Recently, E61 coffee machine has become an important reference value of semi-automatic coffee machine. This E61 coffee machine and that E61 coffee machine are flying all over the sky. Winnie Town feels that E61 has been deified. Today, I will talk to you about this thing that makes the head boiled.

The E61 head first appeared on the Faema E61 coffee machine in 1961. It is an exquisite design and has become a classic of the Italian coffee machine. Nearly 50 years after its birth, there are still many Italian coffee machine manufacturers assembling this kind of head on some models of machines.

What are the advantages of E61 boiled head to make it popular for such a long time? Here we quote the materials on home-barista.com to make a brief introduction to E61 cooking, hoping to be helpful to those who want to understand the structure and principle of E61 cooking head.

First of all, let's take a look at the section of E61.

Unlike the ordinary cooking head, the E61 is connected to the boiler (or heat exchanger) with two water pipes, the upper one is called the inlet and the lower one is called the backwater outlet. The hot water in the boiler enters cavity 1 from the inlet and heats the boiling head. after exchanging heat, the temperature of the hot water decreases, and the density of the cooled hot water increases and has a larger gravity, so it flows downward and flows back to the boiler from the backwater outlet. Hot water circulates naturally in the pipeline system composed of boiler and cooking head, which is called thermosyphon effect. Use the heat of the boiler to hedge the cooking head for heating and heat preservation, which is one of the major functions of E61.

E61 another function praised by the world is the automatic prepreg function. The hot water pressure of making espresso is equivalent to 8: 10 atmospheric pressure, and if the water under such high pressure is applied to the surface of the coffee cake at once, it is not very beneficial for coffee extraction, so engineers who design and make coffee machines should try to avoid it. On E61, an expansion cavity (cavity 4) is designed to slow down the pressure establishment process. In addition, hot water from the boiler through the inlet to cavity 1, cavity 2, cavity 3 and then to the water distribution network, it has to go through tortuous and narrow pipes, which play a good role in limiting current. Therefore, for the E61 head, the hot water pressure is slowly established, and this pressure establishment process is called preleaching.

Source:

Winnie's old blog.