Design features of the pot of coffee pot mouth
2022-12-23
If the design of the water pipe affects the thickness of the water flow, the design of the pot mouth affects the shape of the water flow. The common Coffee & Tea ware of the pots in the pot are thin mouths, flat mouths, crane mouths, duck brap and so on. In order to reduce the chance of eating the coffee powder in the filter cup, the water column generated by the hand in the hand must have a certain penetration. The so -called penetrating power means that when water is exposed to the powder, it can keep flowing down, not overflowing the surface. The penetrating water column allows the water to keep the water at the lower layer of coffee powder. This requires the design of the water outlet of the pot mouth to be wide, and the shape of the end of the tail section must be sharp in order to form a thick and down, penetrating water column. At the same time, in order to allow the water column to provide a stable penetrating power, the design of the Coffee Dripper can also ensure that the water column is kept 90 degrees with the water column when the water injection. This perspective can allow the hand to concentrate all the amount of water at the bottom of the pot when tilting the pot, and squeeze the water out stably. It is easier to form this kind of water pillar's pot with thin mouth pot and peaceful mouth pot. Of course, the crane pot and the duckbill pot are also available, but it requires superb control skills. Therefore, it is recommended that novices can start with a thin mouth pot first. With the improvement of baking skills, many friends have begun to study with different ways of water injection to increase the fun of brewing. Such as large water flowing water, such as drip injection and so on. In the case of a bit of injection method, its earliest original intention was to reduce the difference in water eating between different powder layers of V -shaped filter cups. Because the V -type filter cup is compared to the fan -shaped filter cup or a round filter cup, it will concentrate the coffee powder, and the thickness of the powder layer will cause the pink layer to eat water differences. Especially at the steaming stage, the water flow through the conference directly breaks through the powder layer, which cannot achieve the effect of allowing coffee powder to be evenly exhausting and absorbing water; the water flow is too small to become without any impact. The result of water. Therefore, there is a method of using a bit of water to ensure that the V -type filter cup can achieve the effect of fully absorbing the water and release the gas during the steaming stage, laying a good foundation for the later extraction of the uniform extraction. However, after the experiment, the general coffee pot mouth is used to give water with dripping water, forming water droplets, and the weight is concentrated at the bottom. When contacting the powder layer, it has a certain impact. The probability of uneven water. However, the coffeeware Dripper Set can form water droplets when out of water. Compared with water droplets, water droplets are a uniform ball, which can spread out uniformly when contacting the powder layer. Therefore, when you change the brewing method, do not ignore the shape of the water, do not imitate the surface easily, but investigate the reasons. 
