What causes the coffee machine extraction pressure to be too high-Delon coffee machine extractor installation
What causes the coffee machine extraction pressure to be too high-Delon coffee machine extractor installation
Boiling hot water keeps pouring from the top, and the result of extraction to the center of the coffee powder trough is that the central coffee powder is over-extracted, but the surrounding coffee powder is underextracted. This is a very deadly design, but the automatic water filling system of the American coffee machine has no way to improve the crux of the problem. This kind of design is like this in the design of American coffee machines of many well-known brands with high prices.
Coffee machine extraction, also known as solvent extraction or liquid-liquid extraction, is a unit operation in which the components of the system have different solubility in the solvent to separate the mixture. That is, it is a method to transfer solute from one solvent to another by making use of the difference of solubility or partition coefficient of substances in two immiscible (or slightly soluble) solvents. Widely used in chemical, metallurgical, food and other industries, commonly used in the oil refining industry. In addition, the operation of separating the two immiscible liquids after extraction is called liquid separation. Solid-liquid extraction, also known as extraction, uses a solvent to separate components in a solid mixture, such as water to extract sugars from sugar beets.
Desiderio Pavoni obtained a design patent for Bezzera in 1903, and he has been making the coffee machine since 1905. After that, Teresio Arduino began to produce similar coffee machines, and other producers followed suit. In the 1920s, coffee shops in Italy could see signs of this kind of coffee machine. But the Italians are obviously not satisfied with the results of the steam pressure coffee machine. The pressure should be increased by steam, but increasing the heat may burn the coffee powder during cooking, losing the aromatic oil hidden in the coffee powder and making it more refined.
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