Belgian kettle extraction coffee time and water temperature

Belgian kettle extraction coffee time and water temperature

The influence of extraction variables is definitely greater than the size of powder particles, but the size of powder particles is also important and can also improve the final quality of concentration. The amount of extraction can be regarded as coarse adjustment, while the time can be regarded as the final fine adjustment.

Take a chestnut, 20g powder, 25 seconds, extract 50g concentrated, taste light dead acid, indicating that this method is obviously inadequate, which can not be solved by adjusting the amount of extraction. Because increasing the amount of extraction will be lighter, reducing the amount of extraction will be more acidic. At this time, the use of finer powder will increase the concentration and extraction rate at the same time, reduce dead acid and enhance the thickness of alcohol. The final stage of fine-tuning is not only critical, but also can turn the corner.

Note that if it takes 25 seconds to die with obsessive-compulsive disorder, it may lead to extraction failure, and the time variable should be at the bottom!

There are twenty or thirty static variables that affect concentration and extraction. Although the roughness of grinding is also a variable, it is obviously not a basic variable. Only the amount of powder, extraction and time are the three basic variables. The fineness acts by changing the time variable. I hope you don't get confused. Of course, the actual situation must be much more complicated than this, and the thickness acts by changing the time. Strictly speaking, this sentence is problematic, but please note that here the author assumes that the amount of powder and extraction has been fixed, and adjust the thickness, that is, adjust the time. Because time can co-ordinate more variables, in addition to the thickness, but also because the baking degree and freshness lead to changes in the flow of water, all of which can be controlled in the time variable. Only three main variables are summed up, because the combination of these three variables basically solves the problem of concentration and extraction. If it is not necessary, do not add entities, simplify complex problems, is the direction to solve the problem, please clarify the relationship between them. ]

Adjust the degree of grinding

The adjustment of the bean grinder varies, but you will soon become proficient in how to adjust your bean grinder to slow down 2 seconds and increase the extraction time by 5 seconds.

If your concentration rate is too fast or too slow, you need to adjust the size of the powder. Before grinding, you need to clean up the residual powder, no matter what the bean grinder will leave the residual powder in the powder groove and the cutter head groove. In some cases, the residual powder of the bean grinder may be as high as 90 grams. Take Mazzer Robur as an example, you may find it wasteful to clean up 100g of residual powder, but in the end you can save the time and beans spent messing around. Powder comes out of the bean grinder, not first-in, first-out. In other words, it seems that the powder trough is full of new powder, but there are still a lot of old powder left in the powder trough.

Cleaning residual powder is like adjusting the water temperature when taking a shower, turning on the hot faucet, the hot water will not come out immediately, you have to walk in the tube for a period of time, if you are in a hurry to adjust it larger, you will be scalded. Quickly adjust the cooling, it will take longer. The same is true for adjusting the bean grinder, emptying the residual powder immediately instead of letting the new powder take away the residual powder bit by bit.

The same is true for electronically controlled grinding, the degree of grinding changes, the amount of powder should also be reset. If the thickness is changed, the powder output per minute of the electric mill will be changed.

The fullness of the bean bin also contributes to the accurate powder production of the electric mill. as the beans in the bean warehouse are reduced, the weight of the beans pressed on the knife head is reduced. For some bean grinders, it will speed up the flow rate of concentration, even if the degree of grinding and the amount of powder have not changed.

Never change the amount of powder to control the time, the more powder, the lower the flow rate, the less the powder, the faster the flow rate. But if you change it in this way, you will forget all the factors previously considered. Let's go back to my framework, the first is the amount of powder, the second is the amount of extraction, and then the time.