Coffee extraction powder filler and Italian espresso extraction
Extraction rate:
The real purpose of judging the cooking equipment by the extraction rate is not to get a higher extraction rate, but to extract more evenly. The more uniform the extraction, the higher the extraction rate.
Under the premise of fixed cooking parameters (including bean mill calibration), whether using Robur or EK43, the extraction rate with Pergtamp is 1% higher than that with 58.35mm filler. In other words, Pergtamp can bring more uniform extraction, whether it is to challenge the limit extraction rate, or to achieve the same extraction rate with a thicker scale, it is not difficult.
Another experiment on the difference in the shape of the bottom of the filler. Five parts of espresso were extracted with five types of fillers, and the extraction rate was measured. The average data are as follows:
American Curve 58mm: 16.9%
C-curve 58mm: 16.8% (minimum 16%)
Flat 58mm: 17.5%
Flat 58.35mm: 17.8% (maximum 18.2%)
Pergtamp: 18.9% (between 18.7% and 19.1%)
The hole at the bottom of the VST filter cup is relatively wide, so the water flow through the powder layer is more uniform, and the water at the edge of the filter cup is more than that of the other brand filter cup. If the central force is greater than the edge, the pressed powder at the edge will be softer than the center, and the water will flow through the edge easily, resulting in uneven extraction and lower extraction rate, resulting in Pergtamp > Flat > Curve.
Other:
The slightly tapered base will not jam the filter cup as easily as other 58.35mm fillers, and it is more convenient to make nutating.
Instructions for the use of the powder filler:
Do not collide with hard objects, otherwise it is easy to deform the edge of the base. It is not only easy to jam the filter cup, but also reduce the effective filling area.
After filling and pressing, please take out the filler carefully and slowly. If it is too intense, it will easily damage the surface of pressed powder and even affect the structure of pressed powder. By the same token, when using the handle, you should be careful not to hit the coffee machine or brew the head, so as not to damage the pressed powder structure.
Pergtamp applies only to VST filter cups.
Be sure to mix the powder evenly and smoothly. Tapping the handle of the filter is far more uniform than other powder blending techniques (such as stockfleching) or powder blending tools.
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Anatomy of roasted curved coffee flavor coffee beans
Now when it comes to the same baking color, the baking effect can not be determined what the reason is: 1. The air in this seam has a different thermal conductivity from the beans outside. If it will cause the two temperatures to be different. Most of the problem is that the air inside is much hotter than beans. For example, the oven is too hot, or the beans are not thoroughly dry. You will see that the middle is more scorched than the two sides. General
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The structure of coffee beans what are coffee beans like
The structure of the berry from the outside to the inside is the pericarp: the pericarp of the berry is tight and thick, which can bite through the fruit: mainly water and sugar, the fruit of the berry accounts for almost 80% of the coffee harvest and is often reused by the fertilizer mucus of the coffee producing area: a sweet, sticky, honey-like substance that covers the skin of the coffee bean: a thin white sheepskin paper layer, similar to peanuts.
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