Will the powder bowl of the coffee machine affect the extraction?-Delon coffee machine extractor installation

Will the powder bowl of the coffee machine affect the extraction?-Delon coffee machine extractor installation

Of course, some friends may doubt the necessity of doing so:

First of all, you need to adjust the bean grinder every time you make coffee, and time is not allowed for making a cup of coffee.

The second is the waste of coffee beans, adjusting the thickness of the grinding powder will appear more than two kinds of fine.

Third, coffee production will be affected, making it more difficult to control coffee production.

The bar teacher should be strict with the action rules for making coffee: when you use a powder bowl of a coffee machine to make coffee, you can configure a bean grinder to adjust the grinding accuracy of coffee beans (as if in fact there are many coffee shops equipped with another bean grinder), or adjust the grinding scale of the bean grinder to the best use of single and double powder bowls equipped with the original machine.

1. The amount of powder [should describe the ratio of powder to water, that is, the ratio of coffee powder to extracted coffee. But to be frank, there is only one variable]: the change in the amount of powder determines the number of substances that can be involved in the extraction. The amount of powder is directly proportional to the concentration and inversely proportional to the extraction rate. With the increase of the amount of powder, more substances can be involved in the extraction, reducing the amount of wood flavor extracted repeatedly by unit water per unit powder.

two。 Degree of grinding: the change of the degree of grinding directly affects the particle size and surface area of the unit powder. The finer the particle is, the easier it is for water to extract with the powder [inappropriate example: diced meat is easier to cook than the whole piece]. The higher the extraction efficiency [extraction efficiency and extraction rate are two completely different concepts].

3. Time: with the extension of time, the extraction rate becomes higher and higher until 30% stops.

4. Water temperature: the water temperature is positively correlated with the extraction efficiency and has little effect on the concentration.

With the development of people's understanding of coffee extraction, the related equipment and technology has also been improved. But the understanding of direct contact with coffee powder bowl is not in-depth.

It is also very common that baristas will not change their powder bowls for many years without failure. They are often sensitive to factors such as pressure and temperature, but do not pay much attention to the powder bowl.

BlackWaterIssue will use this article to talk about how changes in powder bowls lead to different extraction results.