Are friends who use coffee machines prone to this situation?

After the handle is removed, there will be a lot of water, causing the whole powder cake to be very wet or muddy. The powder cake knocked out is not shaped, and it is muddy.

Surely, the first thing many people think of is: this kind of situation will only happen with home coffee machines. But in fact, many commercial espresso machines also have this kind of situation. Today, let us talk about what factors can cause water accumulation~

Too fine grinding

Grinding too finely will greatly reduce the gaps through which water can pass. Even if the coffee machine reaches the maximum pressure, it will be difficult to extract the coffee. Usually the most frequent phenomenon when the grind is too fine is that the pressure gauge has reached the maximum pressure, but the coffee liquid is in a state of slow dripping during extraction.

When the time is up to 20 seconds, it is still in a slow dripping state

The solution is believed to have been roughly guessed by the friends: appropriately increase the grinding degree of coarse coffee powder to adjust this phenomenon.

Too much powder / too little

Friends often think this way: as long as enough powder is added, the concentrated coffee machine will extract more concentrated?

The 20g powder bowl uses 23g of powder, which is almost overflowing the powder bowl, and the resistance is relatively large when it is stuck on the brewing head

Yes, this idea is correct, but if you don’t pay attention to the capacity of the powder bowl, using too much coffee powder beyond its standard capacity will cause problems like "the coffee liquid cannot be extracted, and the surface of the powder bowl is wet after the handle is removed. , but the coffee powder at the bottom of the powder bowl is dry, and there is a pile of coffee powder on the water distribution net" and a series of problems.

The powder bowl has a standard capacity. When using it, try not to exceed the standard set by the bowl, because a certain distance needs to be kept between the powder cake and the brewing head to make room for the exhaust of coffee beans during extraction.

Specifically, you can look at a concave line of the powder bowl. After pressing the powder bowl tightly, see if it can just reach the depression. If it is higher than it, there is more powder, and if it is lower than it, there is less powder.

If there are people who want to drink stronger, there will definitely be another group of friends who want to drink lighter. If the coffee powder used is too much lower than the standard gram weight of the powder bowl, it is easy to spill a table of coffee water when the handle is removed.

We need to know that the coffee machine will release a pressurized water column when the extraction key is pressed, and when the extraction key is closed, the pressure relief valve will open to form a back pressure inside, and the excess water on the powder cake will pass through. The pressure relief valve discharges.

But when your coffee powder is less, the distance between the powder cake and the water distribution network will be relatively large, and it is easy for some of the water not to be sucked back, remaining in the powder bowl, and finally forming stagnant water, so adding powder properly is a problem good choice~

The coffee beans are not fresh enough

Some friends will choose to buy coffee powder sold in stores. Usually, this kind of coffee powder has been stored for a long time, and the carbon dioxide in the bean body has almost dissipated. When the coffee beans are not fresh, it is difficult to determine the cause of the water in the handle.

When hot water touches the powder cake, the gas in the coffee beans is not enough to support the connection between the powder cake and the water distribution network. The extracted concentrate is generally oil-free, very watery, and lacks aroma, and water accumulation problems frequently occur. It is best to use fresh coffee beans when conditions permit!

lack of pressure

Insufficient pressure is a common cause of water accumulation in household coffee machines. During extraction, the pressure is not stable enough, and it jumps repeatedly. For example, in the early stage, the set high pressure can be maintained, but the pressure will drop precipitously.

The more obvious situation is that the water flow of the extracted coffee liquid is from thick to thin. Due to insufficient pressure, it cannot be sucked back, and a large amount of water will remain after the handle is removed. If this happens, you have to contact customer service for repairs!

reference: Reference: kafeigongfang, makecoffee.cn