[寻求翻译]Espresso Tamper Shape 意大利浓缩咖啡填压器形状

Espresso Tamper Shape — Web Synergy

Dear cyber reader, Sometimes you get to eat your words
when you are researching and publishing your results as
you go.

Over the past year I’ve traded a series of emails with a Taiwanese
student of the tricky coffee named Joseph. He has translated my web
site into Chinese and seems quite enthusiastic. Finally, he writes that
he is coming to the Roasteria in Seattle for a visit.

In comes a very nice man in pressed cotton shirt, poly slacks, and gold
colored wire rimmed glasses, a typical looking engineer. We have
coffee and he asks a number of well thought out questions in a softly
accented English, about how we do things and why. Finally, I ask him
about himself. “Oh,” he says “I own a semiconductor plant and have
a degree in hydraulic engineering.” Very Chinese this man.

Before he leaves he softly asks if I have tried a rounded bottom on my
packing tool. I tell him my standard response, that the Italians have
several rounded bottom packers out there but we found that they were
too rounded and created a thin spot in the middle of the packed
coffee. And, as the baskets that hold the coffee have flat bottoms we
adopted the flat bottom packing tool in 1988 and never looked back.

The logic was just too compelling that a cake of even thickness
offered the most even resistance to the flow of pressurized brewing
water.

He suggests a slight rounding will help with the problem of particle
distribution in the ground coffee. He was absolutely right. Thank you
Joseph wherever you are.

For years we have struggled with even distribution before packing to
prevent the pressurized water from creating channels in the coffee
during brewing. Particle distribution is critical and difficult to achieve
because the particles of freshly ground coffee are all different sizes
and they are highly adhesive. The wider the coffee basket you choose
the more likely for channeling to occur due to differing densities in the
packed coffee before brewing. Here at Vivace we have been using a
58mm basket, the widest available, and our efforts to control
channeling through precise distribution have been extensive, with
mixed success. The distribution technique has proved too precise for
baristas under high volume pressure.

The slightly rounded bottom, however, works like a dream, we see
taller shots and less of a tendency to “miss the pour” and end up with
a whiteout, instead of beautiful redbrown crema. And, of great
importance, the staff loves the design. (It is one thing to tinker around
in your kitchen with espresso experiments, but the real test of tools
and techniques comes only from skilled professionals working high
volume coffee on a daily basis.)

Our ErgoPacker has been redesigned and is available at
espressovivace.com. With detachable heads you can order just the
replacement piston if you already own the original ErgoPacker.

Ciao for now!

David C. Schomer