咖啡粉床的形状是判断水流的均匀性的一个重要参考物

咖啡行业交流请加饮品界精品咖啡香，微信号：(长按复制)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.在每一种渗滤冲煮方法（滴滤、虹吸等）中，用过的咖啡粉床的形状是判断水流的均匀性的一个重要参考物。值得注意的是，一个形状很好咖啡粉床并不代表了很均匀的萃取，它只是表明了萃取的好的可能性很大。拥有很好的用过咖啡粉床的冲煮，也可能会因为冲煮过程早期的错误而产生不均匀的萃取，偶然的因素包括不均匀的搅拌扰动、浓度梯度和前期湿度。 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.最出名的分析用过咖啡粉形状的例子就是检查做完意式浓缩后，手柄中倒出的咖啡粉饼。许多的咖啡师都知道用过的粉饼周围的过湿的或者下沉的区域，表明咖啡粉床周边存在通道。同样地，任何其它的渗滤冲煮用过的咖啡粉床的下沉区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. 咖啡师和消费者或者会喜欢有通道的咖啡粉床所萃取出来的味道，但是问题不是他们是否喜欢一个有通道的萃取，问题在于在同样一个萃取过程中，均匀萃取的咖啡将会更好喝。How to Determine Ideal Bed Shape如何确认一个理想的粉床形状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、理想用过的咖啡粉床，它的每一条从表面到终点的流经都是等距的。参考下图中所画的理想粉床的形状。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.如果从一个理想的咖啡粉床的表面任意一点画垂线到出口，每条线的长度都会是一样的。注意这些线代表的是理想的向下的流通途径；而流通的途径在初期渗透时会相对复杂一些。 转载声明：本文由Cafe Culture杂志原创或独家编译文章图片部分来源于【CafeCulture啡言食语】，由“饮品界网”整理编辑，转载请注明，若侵权请告知删除，谢谢~！ 更多专业咖啡交流 请扫码关注微信：best-cafe