Hydraulic problem: Inert water coffee is tricky because you are facing a fight between a pressured water and a single thin piece of coffee grill. Modern coffee machines will apply boiling water to a coffee powder cake with a pressure of 120∼ 130 lbs (i.e. 54.4∼ 59 kg, about 9 heavy air pressure; 9 bar (9 bar)). Water is inert, and it will try to find the lightest way to flow into the coffee powder without extracting those soluble coffee greases. Even if your coffee powder grain distribution is slightly unregulated, or the tiniest pit on the top of the powder cake will provide a way to escape the pressure water.
Next, we will start Shuopu. Initially, during the pre-infusion stage, hot water will drop onto the surface of the puff. The pre-immersion will last 1∼ for 2 seconds, during which time the hot water will be poured into the surface of the coffee grill before starting and reaching full pressure. Italian engineers believe that pre-imaging is necessary and can seal the top of the coffee powder puff to allow the pressure water to flow in through spray. Pre-soaking can also easily scent the flavors during the boiling process so that they can be moved into your cup smoothly.
After the first second pass, this "hydraulic punch" will hit the coffee grill directly. Under 95 degrees Celsius, 120 pounds (about 54.4 kg), water can dissipate the coffee powder to form a pit or path with less resistance. This may cause a watery brown gush under the filter cup, or, to be more specific, without sufficient odor to be extracted (i.e. insufficient extraction), which will give you the chance to get a cup of best coffee. As for the overly extracted portion of the coffee grill, the flavor will be consumed quickly and begin to exert bitterness into the cup.
In the real world, many different factors will greatly affect the resistance of water, including pressure filling, powder injection, coffee freshness, grinding settings, bean grinding blades and environmental moisture. Controlling these factors and understanding their interactions is the only way to ensure that coffee powder provides perfect uniform resistance to the added pressure hot water. In the next 27∼ for about 32 seconds, the pressure water will be poured into the cup through the coffee grill.
About coffee flavorsFor several centuries, the sensation of freshly ground coffee has always been the source of spirituality for the monks. The difficulty of capturing this aromatic essence into the cup also stimulates a large number of beautiful and strange coffee making equipment to appear.
Why is it difficult to be as fragrant as it sounds like? Because the coffee flavor is made of active oils. When you tap your nose into freshly ground coffee powder, the senses are covered with a rich, fragrant earthy compound, but these substances are very unstable and can easily be destroyed. When exposed to air for a short period of time, the aromatic stool will become acidic due to oxidation; too high boiling temperature will also "burn" these compounds; too low temperature will cause the taste of coffee produced to become acidic. The above are just relatively easy to explain examples. The biggest link is always "how to make coffee without breaking the smell of oil".
When making any type of coffee, the freshness of coffee beans is always the key to perfection. This is especially obvious in Italian coffee. The Italian function can produce coffee liquids with a very high concentration. But if the oil is damaged and becomes bitter, the bitter taste will be highly concentrated by the machine. Roasted coffee beans contain compounds that are sufficient to destroy their refined flavor, and the game rules of coffee style are to separate the flavored oil from the damaged compounds in coffee powder with maximum efficiency.
Italian coffee is a door-to-door artYes! This is enough to make coffee a wonderful place for cooking art; understand the flavor of coffee itself and lead them to the cup. For chemical research that still lacks today, coffee flavor is a chimerism that is too complex and inclassified, with many ingredients that cannot be listed one by one. My suggestion is that everyone must understand and cherish it directly before they can bring the coffee flavor into the cup. Here are a few elements that concern whether the aromatic quality of coffee can be preserved intact:
1. The temperature of boiling water 2. The suitability of grinding and the integrity of the mixing of coffee powder 3. The flow rate and the amount of coffee extracted 4. The freshness of coffee 5. The cleanliness of machine 6. The roasting of coffee Most importantly, everyone must understand that the above elements are not independent of each other, but affect each other; changes in one factor may lead to changes in other factors. When you consider these factors one by one, keep in mind the following two key facts: water itself has inert properties and the taste of coffee is always unstable. ※ This article is excerpted from "Dahua". Schumer's super perfect coffee production: pulping techniques, stable temperature control, and modification operations, leading to the legendary classic that enters the fine coffee hall.
"Dahua. Schumer's super perfect coffee production: pulping techniques, stable temperature control, and modification practice, leading to the legendary classic that enters the fine coffee hall"
Author: David. Shumo
Translator: Chen Yujia
Publisher: Dialect Culture
Publication Date: 2023/03/10
Responsible Editor: Gu Zihuan