What is the reason why the temperature of coffee extracted by coffee machine is too low?
What is the reason why the temperature of coffee extracted by coffee machine is too low?
Although there is technological progress, there will still be differences between the actual temperature and the actual temperature. The temperature shown by PID is different from the actual temperature of the water exposed to coffee powder.
From the beginning of buckling the handle to the brewing head, the temperature of the espresso machine will be lost. Even in the espresso machine with strong temperature retention, the extraction water in the internal extraction process of the coffee machine will be affected.
Coffee ground at room temperature has the effect of absorbing heat, which takes away part of the heat energy of the extracted water. So coffee Puck (Coffee pressed powder) will try to keep the temperature corresponding to the extracted water and try to maintain the heat balance.
However, in general, the Puck temperature of coffee is not easy to reach the extraction temperature because it is affected by the following variables:
? Coffee powder temperature inside the handle filter bowl
? The amount of coffee powder inside the handle filter bowl
? Temperature of handle and filter bowl
? Extraction flow and contact time
The lower the temperature of coffee powder before extraction, the more the amount of coffee powder, the lower the temperature of coffee extraction. Because during extraction, the inside of the filter bowl will absorb more heat. Similarly, the temperature of the handle and filter bowl itself will also affect the extraction temperature.
This is the reason why the handle and filter bowl should be kept at a certain temperature, which can be extracted more stably by eliminating the external endothermic factors.
Extraction flow and contact time
In particular, the extraction flow and contact time are easily overlooked. The heating water inside the espresso machine is a heat transfer material, and the fast extraction flow means that the heating water transfers more heat energy to the coffee powder through more flow.
On the contrary, if a small amount of Espresso is extracted, the extraction flow is slower, the coffee powder receives lower heat energy, and the actual extraction temperature will decrease.
In the case of the same amount of coffee powder and extraction, the longer the extraction time, the higher the extraction temperature. In addition, the high temperature of the bubbling head will also heat transfer.
1. When making ESPRESSO coffee, the most flavor will be extracted when the water temperature of 90.5 ℃ (195 °F) passes through the coffee powder. (the pressure of the water in the coffee machine must have 130PSI, that is, the pressure of 9 atmospheric pressure, in order to effectively and quickly extract the best taste of coffee.
2. When the water temperature is lower than 88.8 ℃, the coffee will have obvious sour taste, and the color is slightly lighter than the normal coffee.
3. When the water temperature is higher than 92.2 ℃, the coffee oil will be charred, causing the coffee to be scorched and bitter, and the oil slick on the coffee surface will have dark markings.
4. Espresso coffee is suitable for deep roasting beans, and the acidity of deep roasted beans is low.
5. Espresso coffee surface foam center, if the formation of a dime-shaped white area, indicating excessive extraction of caffeine and bitter oil.
6. The three largest coffee producing countries in the world are Brazil, Colombia and Indonesia.
7. The lower the milk fat of fresh milk, the easier it is to foam.
8. Experts know the degree of milk foam by experience or sound. People who are not familiar with it had better put a thermometer in a stainless steel cup. The ideal temperature for milk foaming is 140 degrees Fahrenheit.
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