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kckc
註冊時間: 2006-03-15
文章: 1918
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 發表於: 星期五 八月 10, 2007 12:48 am 文章主題: |
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now there is two situation.
1. too coarse a grind, so that water can flow out of the puck before ful pressure.
2. optimal. so that water can't flow out without enough pressure.
water can't flow out without enough pressure_____1
pressure can't be build up before the headspace is filled by water_____2
and now according to my observation, coffee expands 3-4sec after beading.
so, the coffee is evenly wetted, before expansion.
the expansion would be even.
expansion is even means even density.
these would cover the distribution defects. the places with more coffee ground would expand more to conpensate for the places with less coffee ground.
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neohk
註冊時間: 2006-09-03
文章: 1095
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| 發表於: 星期五 八月 10, 2007 8:35 am 文章主題: |
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wt if the grounds are unevenly grinded?
wt about that 3-4 sec, give up? 
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kckc
註冊時間: 2006-03-15
文章: 1918
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| 發表於: 星期五 八月 10, 2007 9:33 am 文章主題: |
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1. unevenly grinded coffee is undoubtly fatal.
2. i guess coffee ground after brewed in a portafilter would be easier to compact than those before brewed. will do a experiment tommorow morning.
will edit this post later to post the result.
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neohk
註冊時間: 2006-09-03
文章: 1095
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| 發表於: 星期五 八月 10, 2007 11:42 pm 文章主題: |
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| kckc 寫到: | 1. unevenly grinded coffee is undoubtly fatal.
2. i guess coffee ground after brewed in a portafilter would be easier to compact than those before brewed. will do a experiment tommorow morning.
will edit this post later to post the result. |
1. but the grinders we have are uneven..
btw. your theory is kinda cause-and-effect
if grounds engaged water before any water goes into the cup, that means isnt any observable uneven distribution/channelling at first. then....perfect density afterwards doesnt matter anyway
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kckc
註冊時間: 2006-03-15
文章: 1918
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| 發表於: 星期六 八月 11, 2007 12:34 am 文章主題: |
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| neohk 寫到: | | kckc 寫到: | 1. unevenly grinded coffee is undoubtly fatal.
2. i guess coffee ground after brewed in a portafilter would be easier to compact than those before brewed. will do a experiment tommorow morning.
will edit this post later to post the result. |
1. but the grinders we have are uneven..
btw. your theory is kinda cause-and-effect
if grounds engaged water before any water goes into the cup, that means isnt any observable uneven distribution/channelling at first. then....perfect density afterwards doesnt matter anyway |
1. uneven but even enough.
2. tried today, brewed coffee is slightly more compressable than the unbrewed.
which means that, the channel of the first few seconds will then be compressed more by the expansion of coffee.
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neohk
註冊時間: 2006-09-03
文章: 1095
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| 發表於: 星期六 八月 11, 2007 12:40 am 文章主題: |
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| kckc 寫到: | | neohk 寫到: | | kckc 寫到: | 1. unevenly grinded coffee is undoubtly fatal.
2. i guess coffee ground after brewed in a portafilter would be easier to compact than those before brewed. will do a experiment tommorow morning.
will edit this post later to post the result. |
1. but the grinders we have are uneven..
btw. your theory is kinda cause-and-effect
if grounds engaged water before any water goes into the cup, that means isnt any observable uneven distribution/channelling at first. then....perfect density afterwards doesnt matter anyway |
1. uneven but even enough.
2. tried today, brewed coffee is slightly more compressable than the unbrewed.
which means that, the channel of the first few seconds will then be compressed more by the expansion of coffee. |
well, if the distribution is so bad that there are dead spots. oops. that doesnt work i think?
and there's another thing.i am very very picky, you see, a few secs let's say 3 is 10% or more in the entire process.hmm
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kckc
註冊時間: 2006-03-15
文章: 1918
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| 發表於: 星期六 八月 11, 2007 12:45 am 文章主題: |
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| neohk 寫到: | | kckc 寫到: | | neohk 寫到: | | kckc 寫到: | 1. unevenly grinded coffee is undoubtly fatal.
2. i guess coffee ground after brewed in a portafilter would be easier to compact than those before brewed. will do a experiment tommorow morning.
will edit this post later to post the result. |
1. but the grinders we have are uneven..
btw. your theory is kinda cause-and-effect
if grounds engaged water before any water goes into the cup, that means isnt any observable uneven distribution/channelling at first. then....perfect density afterwards doesnt matter anyway |
1. uneven but even enough.
2. tried today, brewed coffee is slightly more compressable than the unbrewed.
which means that, the channel of the first few seconds will then be compressed more by the expansion of coffee. |
well, if the distribution is so bad that there are dead spots. oops. that doesnt work i think?
and there's another thing.i am very very picky, you see, a few secs let's say 3 is 10% or more in the entire process.hmm |
1. deadspot is caused by mostly bad grinders, and the expansion percentage of the coffee particles.
2. i know you are very very very picky, i am very very very picky too.
as the extracted coffee can be compacted more and would expand less, that turns out in the expansion of the coffee after 3-4s after the beading, the flow rate of the channel part would be less than the others. (or you may call this "balance out")
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neohk
註冊時間: 2006-09-03
文章: 1095
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| 發表於: 星期六 八月 11, 2007 1:59 pm 文章主題: |
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i spent some time on ur assumption
1. used grounds indeed cant be compressed at a larger extent. It is an illusion, grounds dont have structural changed and just expanded, at extreme cases you may press them to their smallest possible size, ie, size at dry condition. expansion allows a larger room for compression so...
2. not really scientific imo. you assumed that the expansion force of centre part is able to compress grounds of rimmed part, and it's just enough to compensate the early channelling..
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kckc
註冊時間: 2006-03-15
文章: 1918
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| 發表於: 星期日 八月 12, 2007 12:51 am 文章主題: |
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1. Nice! Thanks for your correction. 
2. I got nothing about scientific prove here....however I found out another factor, the grounds after brewed expand less, so that the flow of the outer rim maybe less than the others, right?
Also, not enough to compensate the early channeling? 
Some Edit:
One would find out that the lighter roasted coffees, the harder to brew. Some distribution technique..or pre-infusion process.. are required here.
I think this is about the expansion process. (ie. lighter roasted coffees got less expansion percentage)
Thoughts?
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neohk
註冊時間: 2006-09-03
文章: 1095
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| 發表於: 星期日 八月 12, 2007 7:31 am 文章主題: |
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2.huh?
it expands less, higher speed (asked shing)
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kckc
註冊時間: 2006-03-15
文章: 1918
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| 發表於: 星期日 八月 12, 2007 12:08 pm 文章主題: |
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| neohk 寫到: | 2.huh?
it expands less, higher speed (asked shing) |
expands less mean lower speed isn't it?
if one isn't extremely overdosing.
think about at low dose...
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