The solution lies in such a machine, as often in the catering sector
is used. This is called a percolator. This decades-old technique is not only robust, but also very successful.
The operating principle of the machine is based on three components:
Heizbohrung
Riser with Siebfilterbaugruppe
Distributor cap, lockable
There are first up to 6, 8 liters of cold water poured into the device. The water level can be read in cup units on the externally mounted level indicator and therefore precisely metered.
In base a Heizbohrung in Shot Glass format exists which
is fueled by a heater of 1600 watts. In this a riser is introduced. The riser pipe has there a small ring with a perforated plastic disc, which is a kind of non-return valve through which the cold water while the bore passes, but not back. It is there very strongly heated in a very short time (1.6 kW in a very small space!). By the bottom now emerging in the bore water vapor the "Shot Glass Portion" remaining water is thrown upward through the riser and flows new, cold water in the Heizbohrung after.
At the upper end of the riser pipe sits a circular filter, designed below with appropriate filter paper, can accommodate up to 250 grams of coffee. Top of the filter carrier vessel closed off by a cover, in the middle of which sits the upper end of the aforementioned riser. Inside the lid is additionally an aluminum cap. Because the coming up from the bottom of the hot water in the middle Heizbohrung this cap applies high pressure, it will spread like a shower over the ground coffee. The filter support includes nearly flush with the container.
This process repeats itself constantly, in rapid succession. Because now comes hot water on the coffee, the flour is eventually saturated and the first still highly concentrated coffee drips into the underlying fresh water, which is also by design. Thus arises a coffee solution that is more and more concentrated by the minute. The machine makes a noise like a slow-moving steam engine.
The solution is therefore repeatedly pumped through the ground coffee and this used very effectively. This also increases the temperature of the resulting solution, namely until the resulting coffee - concentrate has about 80 degrees of temperature. Upon reaching this temperature, the unit of "scalding" switches to "keep warm" and the coffee is ready. This is monitored by a thermocouple.
So much for the operating principle.
Processing and use
Stainless steel and plastic and aluminum, no burrs, everything worked precisely and cleanly. After filling and turning on the above-described process is up and running. To this end, lit a red light. The underneath green "Ready" - light is on only when the whole coffee has run through and the serving temperature of 80 degrees is reached. Then, the coffee can be removed with the tap. Who still wants to fill thermos so, the can be revealed that the tap can be determined.
Cleaning and care
.... Is done simply with a little washing up liquid and a cloth; the times required descaling and degreasing should be given to the respective manufacturer of agents perform. Everything is documented and easy to understand without error in the German manual.
Others & Conclusion
Oh yes, the brewing process a batch with 40 cups will take about 30 - 40 minutes.
One should not try to brew without cover. Who tried it anyway, has
within seconds after turning on an email Zimmergeysir ;-)
The coffee tastes absolutely flawlessly. Some might consider filter coffee in times of fully automatic frowned upon, but the result punishes all preconceptions about electric coffee lies.
Tip: If a properly powerful "hello awake" - coffee may, should a dark mocha blend take (not too tight dosing) and genuine, especially fresh coffee cream with dark cane sugar or candy!
Overall, a good recommendation for stress-free coffee for "vielt" - water pure, use filter assembly, coffee powder pure and ready :-)
