咖啡粉床的形狀是判斷水流的均勻性的一個(gè)重要參考物

咖啡行業(yè)交流請(qǐng)加飲品界精品咖啡香，微信號(hào)：(長(zhǎng)按復(fù)制)thinkingcapacityIn every percolation brewing method (drip, siphon, etc.) the shape of the spent coffee bed is a significant indicator of the uniformity of flow during the drawdown. Note that a well-formed spent bed does not guarantee a uniform extraction; it indicates only the best-possible extraction during the drawdown.A brew with a well-founded spent bed may have extracted unevenly due to aproblem earlier in the brewing process. Casual factors include unequally distributed turbulence; concentration gradients; or initial wetting.在每一種滲濾沖煮方法（滴濾、虹吸等）中，用過(guò)的咖啡粉床的形狀是判斷水流的均勻性的一個(gè)重要參考物。值得注意的是，一個(gè)形狀很好咖啡粉床并不代表了很均勻的萃取，它只是表明了萃取的好的可能性很大。擁有很好的用過(guò)咖啡粉床的沖煮，也可能會(huì)因?yàn)闆_煮過(guò)程早期的錯(cuò)誤而產(chǎn)生不均勻的萃取，偶然的因素包括不均勻的攪拌擾動(dòng)、濃度梯度和前期濕度。 The best-known example of reading the shape of a spent coffee bed is examining the puck in a portafilter after making an espresso. Many barista know that moist or depressed areas around the perimeter of a puck indicate channeling around the coffee bed. Likewise, depressed areas in the spent coffee bed of any percolation brew indicate channels.最出名的分析用過(guò)咖啡粉形狀的例子就是檢查做完意式濃縮后，手柄中倒出的咖啡粉餅。許多的咖啡師都知道用過(guò)的粉餅周?chē)倪^(guò)濕的或者下沉的區(qū)域，表明咖啡粉床周邊存在通道。同樣地，任何其它的滲濾沖煮用過(guò)的咖啡粉床的下沉區(qū)域都指示了通道的存在。Barista and consumers might like the taste of a brew from a channeled bed. But the point is not whether they enjoyed a channeled brew; the point is that for a given extraction level, the coffee would have been better had the extractionbeen more uniform. 咖啡師和消費(fèi)者或者會(huì)喜歡有通道的咖啡粉床所萃取出來(lái)的味道，但是問(wèn)題不是他們是否喜歡一個(gè)有通道的萃取，問(wèn)題在于在同樣一個(gè)萃取過(guò)程中，均勻萃取的咖啡將會(huì)更好喝。How to Determine Ideal Bed Shape如何確認(rèn)一個(gè)理想的粉床形狀The universal, ideal spent bed shape is the one in which every flow path, from the surface of the bed to that path's terminus at the filter, is equidistant. Compare the drawings of ideal bed shapes in bellow Figure.普通的、理想用過(guò)的咖啡粉床，它的每一條從表面到終點(diǎn)的流經(jīng)都是等距的。參考下圖中所畫(huà)的理想粉床的形狀。If one were to draw a perpendicular line from any point on the surface of an ideal coffee bed to its outlet at the filter, everysuch line will be the same length. Note that these lines represent ideal flow paths only during the drawdown: the flow paths earlier in percolation may be more erratic.如果從一個(gè)理想的咖啡粉床的表面任意一點(diǎn)畫(huà)垂線到出口，每條線的長(zhǎng)度都會(huì)是一樣的。注意這些線代表的是理想的向下的流通途徑；而流通的途徑在初期滲透時(shí)會(huì)相對(duì)復(fù)雜一些。 轉(zhuǎn)載聲明：本文由Cafe Culture雜志原創(chuàng)或獨(dú)家編譯文章圖片部分來(lái)源于【CafeCulture啡言食語(yǔ)】，由“飲品界網(wǎng)”整理編輯，轉(zhuǎn)載請(qǐng)注明，若侵權(quán)請(qǐng)告知?jiǎng)h除，謝謝~！ 更多專(zhuān)業(yè)咖啡交流 請(qǐng)掃碼關(guān)注微信：best-cafe