Last week, we talked about the channel effect and the reason of it. So in order to reduce the influence of channel effect on boiling, we can reduce the generation of channel from these aspects!
- Spray some water before grinding. If it is because the grinding is too fine, or the static electricity caused by dry weather makes the fine powder clump. Then, what we need to do is to eliminate static electricity and avoid the fine powder have the opportunity to hold together! And this is very simple! Only need to spray a small amount of water before grinding coffee beans, you can reduce the phenomenon of fine powder agglomeration during grinding! However, it should be noted that, and do not spray too much water, to prevent the grinding burr from rusting because of the residual water, it can be more than worth the loss!
- Distribute the coffee powder evenly before brewing
If the channel is caused by the uneven distribution of coffee powder, then we can use a stirrer tool to break up the powder bed before brewing, so that the coffee powder can be evenly distributed! This can reduce the formation of channels!
- Don’t grind too fine
In theory, under the premise of uniform cloth powder, the more resistance the water is subjected to, the slower the flow rate will be, so the extracted flavor will usually be richer. But when the coffee powder is too fine, the density of the powder layer after filling will become very high, which will produce huge resistance to the water, and so on to the formal extraction stage, the hot water under high pressure urgently needs an outlet, and it will find a weak place in the pressed powder to drill through, or run along the edge of the powder bowl.
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