Is 93°C always a good brewing temperature? Or is it okay to brew at room temperature? Since there are advantages and disadvantages of room temperature extraction, Mr. Lee suggested finding a trade-off point to increase extraction stability and minimize flavor loss by slightly lowering the temperature below 93℃. In response, Mr. Park Seung-gyu, CEO of Bunker Company, personally checked the stability of brewing with BELKAFILTER and reduced the effectiveness, and modified the coffee brewing temperature of all three branches.
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"We have a product that can measure changes in concentration during brewing in real time by measuring pressure, temperature, and the conductivity of the coffee being brewed, without interfering with the brewing process...[Belka Filter].
We measured our espresso settings and realized that there was an element of instability where channeling could occur at any time.
We ran several tests to minimize the gap between the top and bottom of the graph during brewing, and ultimately found that setting the machine's temperature to 88°C resulted in a stable brew. We were also impressed with the texture and sweetness of the coffee, as well as the long aftertaste. Unfortunately, there was a lack of intensity in the flavor department, but the overall balance was well-received.
[Malkonic E80 burr spacing] -92.5°C 0.080mm -88°C 0.050mm
[Slayer Espresso Model] -92.5°C 30-second flow rate value is 45 g 88°C 30-second flow rate value is 55 g 92.5°C Dark roast pre-injection 20-22 seconds to reach 5 bar 88°C Dark roast pre-injection 20-22 seconds to 4 bar
We found that relatively low temperatures resulted in a thinner grind and a 1 bar reduction in pressure rise during pre-infusion. Therefore, we designed a higher flow rate to create a primary resistance value [during pre-infusion] and a higher flow rate to create a secondary resistance value [during full brew] to give the coffee enough time to dissolve its components.
Increasing the surface area of the beans to create a positive cup of coffee in a short period of time is not an easy task. Thin grinds and high pressure can create an unstable extraction, and the temperature of the machine can show unstable factors depending on the degree of degassing of the beans.
For now, the changes have been made at Hanam, and Apgujeong will be changed later today.
We hope you have a great day today for a better future."