4.1.4

'10997'

'6'

'一些關於壓粉的常識'

''

'咖啡知識,關於壓粉,咖啡壓粉'

'
通過一定的壓力讓鬆散的粉緊密， 以便讓加壓的熱水均勻滲透。在這裏， 會牽扯到幾個問題， 實際上， 再文縐縐地說， 是一個矢量的問題。 壓粉的方向， 還有壓粉力量的大小。'

'90'

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'咖啡沙龍網'

'9'

'/views-10997'

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''

'2014-08-26 16:48:45'

'2014-08-26 16:49:39'

'10952'

''

''

''

''

''

''

''

''

''

''

''

''

NULL

'<p>
	　　通過一定的壓力讓鬆散的粉緊密， 以便讓加壓的熱水均勻滲透。在這裏， 會牽扯到幾個問題， 實際上， 再文縐縐地說， 是一個矢量的問題。 壓粉的方向， 還有壓粉力量的大小。</p>
<p>
	　　壓粉的方向：(可能比我們想象的複雜一些)</p>
<p>
	　　這是顯而易見的， 垂直向下。 如果壓斜了， 衝煮頭出來的高溫高壓熱水會尋求阻力最小的層面滲透， 造成萃取不均勻。 同時也容易有我們常說的通道效應。</p>
<p>
	　　這一點我需解釋不需要太多。 但關於壓粉方向問題，會間接牽扯到另一問題， 即布粉的問題(grooming)。</p>
<p>
	　　我們之所以要布粉， 最大一個原因自然是粉量的控制，即把粉量分佈平， 多餘的粉量刮掉，那麼每次一樣的動作， 是能保證粉量一致的。 其實還有另一個原因，就是將粉分佈均勻。因爲一個傳統的理論是，衝煮頭的水是均勻滲透的， 因此粉要平， 壓粉要平， 從而萃取就均勻。 (也有人認爲， 從衝煮頭出來的水最後會集中在一點， 因此壓粉錘需要是弧形的， 但經過試驗和盲測， 兩者沒有本質差距)</p>
<p>
	　　ok， 這是傳統的想法。 有些人不這麼認爲。</p>
<p>
	　　大家如果注意2008年Stephen Morrissey, 他實際上通過研磨機接粉後， 並沒有布粉。 當接粉堆出了一個錐形的小山後， 直接壓粉。這個做法，一直困擾着我。 即使和幾位同好討論， 也沒有確切的答案。但從coffeegeek 4月關於VST basket的發佈， 或多或少找到一些答案。</p>
<p>
	　　首先， 雖然我們出水是平均的，壓分也可以控制均勻分佈， 但一個很重要的硬件限制， 就是籃子。 首先看摘自coffeegeek的一個圖， 我們就可以看到， 絕大多數的basket 孔大大小小不一。</p>
<center>
	<img alt="" height="490" src="http://www.coffeesalon.com/uploads/allimg/121209/213Q61241-0.jpg" width="600" /></center>
<p>
	　　其次， 大家有機會看咖啡手柄的basket， 實際上孔的分佈並不是均勻的， 而是中心比較密集， 邊緣比較稀疏。換句話說， 中間被水滲透的機會要遠遠大約邊緣。這，或多或少可以解釋Stephen在比賽時候， 不均勻布粉的原因了。因爲當堆出一個山錐時候， 粉的大多數集中在basket中央， 這樣可以補償萃取不均勻的問題。</p>
<p>
	　　也正因爲這個發現， VST把自己的basket孔大小，和分佈都非常均勻。從而申請了專利 (http://www.coffeegeek.com/opinions/markprince/04-29-2011 )當然， 用了這個basket， 不布粉直接壓粉餅是不行的。 這也是新的basket在給coffeegeek實驗時， mark prince 不得不改變原先Stephen的做法。</p>
<p>
	　　壓粉的力量 (可能比我們想的要簡單)</p>
<p>
	　　最基本的問題力量多大，多少kg。 我以前聽過要25kg， 也聽說過意大利人視咖啡爲生命， 輕輕觸碰即可。</p>
<p>
	　　在解釋這個問題， 一個最基本的問題需要糾正一下。 力量應當是通過牛頓來描述。 並非咬文嚼字， 原因在後面解釋。</p>
<p>
	　　如果用牛頓來解釋，那麼我們首先轉化一下。 15kg是比較常用的描述，那麼轉化成牛頓單位， 則是15kg*9.8N/KG 也就是大約150N</p>
<p>
	　　下一步驟， 我們看一下9個大氣壓的水柱對咖啡粉餅產生多大的力量。</p>
<p>
	　　9個大氣壓意味着， 在單位平方米下， 產生相當於9個大氣壓的力量，也就是900KN/M^2</p>
<p>
	　　而我們一般的58mm直徑的粉餅面積則爲 (58/2/1000)^2*3.14 也就是大約0.00264平方米</p>
<p>
	　　那麼產生的壓力則爲 900*1000*0.00264即2380N</p>
<p>
	　　粉錘產生的150N和9個大氣壓的水流2380N相比， 明顯顯得微不足道了。</p>
<p>
	　　同時， 還有一個很重要的因素需要考量， 在2000年左右La Marzocco在設計Swift自動填充裝置時， 他們從2磅到30磅(也就是大約15kg)力量都做過實驗。 發現無論有多大的力量， 力量到了粉餅底部幾乎是不受力了。 這個好比汽車衝撞實驗， 車身的擠壓和變形本身就是吸收了能量的結果。</p>
<p>
	　　因此， 這兩點給我們得出的結論很簡單， 壓粉的力量大小並沒有太大關係， 只要把粉壓緊密即可。 同時每次壓粉力量保持一致更顯得重要。</p>
'

'咖啡知識,關於壓粉,咖啡壓粉'

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'1409042925'

'1409042979'

'一些關於壓粉的常識_咖啡技術_咖啡知識_中國咖啡網'

'咖啡知識,關於壓粉,咖啡壓粉'

'通過一定的壓力讓鬆散的粉緊密， 以便讓加壓的熱水均勻滲透。在這裏， 會牽扯到幾個問題， 實際上， 再文縐縐地說， 是一個矢量的問題。 壓粉的方向， 還有壓粉力量的大小。'

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