What is the relationship between the effect of coffee machine effluent speed on extraction
The general Italian coffee machine extraction pressure is 9bar, pre-soaking is in the coffee machine without pressure, the first out of a small amount of water to wet pressed powder. This process is equivalent to the steaming process when we make coffee by hand.
So the purpose of pre-soaking is the same as that of steaming by hand. Is to prepare for the next step of extraction. The aim is to achieve a more uniform extraction of coffee. To a certain extent, the generation of channels can also be avoided.
1. The speed at which water passes through coffee powder
two。 The temperature of water
3. What is the thickness and state of the powder?
4. Depth of baking degree
5. The length of baking time
If the water in the opening is muddy, you will feel that it is the dirt problem inside the mother boiler, so you need to pay attention to whether the water purifier and softener that provides soft water for your coffee machine is normal and whether it has the function of purifying and softening water.
When you say "cut off time without a machine", how long do you mean? A day, a month, a year?
Individuals will feel no impact for a short time, but it must be necessary to empty the residual water of the boiler by opening the boiler drain valve for a long time.
