Introduction to the process capacity Mode of Coffee extraction Grinding Calibration Variety treatment method

Introduction to the process capacity Mode of Coffee extraction Grinding Calibration Variety treatment method

Just imagine, boiled potatoes in a pot of boiling water, the whole potatoes, potato cubes, shredded potatoes, must be cooked first. Of course, if a whole potato is boiled, the longer it takes to cook, the more thoroughly it will be cooked. From the point of view of coffee, 10g coffee is put into 200g water, after the same time, the appropriate particle size can bring the appropriate extraction rate. Similarly, in the case of the same particle size, the extraction rate is related to the extraction time. In fact, as a flavor correction method, grinding is easy to grasp in immersion extraction. However, in pass-through extraction, many barista make mistakes in correction because of the relationship between time and extraction quantity.

For example, a store sets the extraction-18g in;36g out-based on the ebf 50% of a typical espresso. The grinding scale corresponds to the usual 28 seconds. Raise your glass and drink. Savor it carefully. The barista thinks that this cup of espresso can taste better, but the flavor may only develop to the second stage, the extraction is insufficient!

First of all: fine grinding, or 18g in,26s 27s 28s. . It will be more than 30 seconds, and the amount of extraction is less than 36g! The river was cut off in time to save the extraction time. Raise your glass and drink. Savor it carefully. Not as good as the first one! Combined with the trend of extraction time, it is considered that the extraction is excessive.

At present, the extraction principle of all Italian coffee equipment on the market is to carry out through-type extraction under pressure. In pass-through extraction, the concentration decreases with the increase of extraction time (extraction rate). Is it a bit of a mouthful here? Then imagine that if we want to maximize the extraction rate of a pressed powder to 30%, all we can do is to keep extracting until the water coming out of the handle is pure water. So, at this time, is the coffee concentration in the cup lower than the extraction rate of only 20%? On the other hand, a cup of espresso with a relatively high concentration of espresso will have a relatively low extraction rate, so our colleagues have done a very useful data collation, probably summing up the powder-to-coffee liquid ratio of a 'typical' espresso, namely ebf50%. For example: powder 18g: liquid 36g. Pay attention! It is typical of typical, not standard standard) in the reasonable extraction range of espresso-18%-22%, to ensure the complete embodiment of aroma and taste, the typical espresso,ebf can be controlled at about 50%; if it is atypical espresso, it depends on personal preference and equipment performance!

In the work, EBF can be corrected by "grinding coarse and fine grinding", "adding some powder, reducing powder", "more extraction point, less extraction point", "more water release, less water release".

EBF can help you decide when to grind, when to adjust the amount of powder, and when to control the flow of coffee.