{"id":47000,"date":"2022-04-12T12:14:06","date_gmt":"2022-04-12T10:14:06","guid":{"rendered":"https:\/\/www.ranciliogroup.com\/?p=47000"},"modified":"2022-04-22T12:35:41","modified_gmt":"2022-04-22T10:35:41","slug":"como-regular-a-extracao-de-cafe-expresso-utilizando-pre-infusao-e-pos-infusao-com-rancilio-specialty-rs1","status":"publish","type":"post","link":"https:\/\/www.ranciliogroup.com\/pt-pt\/como-regular-a-extracao-de-cafe-expresso-utilizando-pre-infusao-e-pos-infusao-com-rancilio-specialty-rs1\/","title":{"rendered":"Como regular a extra\u00e7\u00e3o de caf\u00e9 expresso utilizando pr\u00e9-infus\u00e3o e p\u00f3s-infus\u00e3o com Rancilio Specialty RS1"},"content":{"rendered":"<p><em>A pr\u00e9-infus\u00e3o \u00e9 um dos passos fundamentais para fazer um bom caf\u00e9 expresso e, se utilizada da forma correta, permite-nos resolver os problemas que podem ocorrer durante a extra\u00e7\u00e3o. Carles Gonzalez &#8211; Coffee Competence Manager do Grupo Rancilio &#8211; diz-nos quais s\u00e3o estes problemas e como podem ser resolvidos ou prevenidos atrav\u00e9s da utiliza\u00e7\u00e3o correta das fun\u00e7\u00f5es de regula\u00e7\u00e3o da pr\u00e9-infus\u00e3o e p\u00f3s-infus\u00e3o que v\u00eam com a m\u00e1quina de caf\u00e9 expresso profissional Rancilio Specialty RS1.<\/em><\/p>\n<p><strong>Antes de mais, quais poderiam ser estes problemas?<\/strong><\/p>\n<ol>\n<li>Falta de consist\u00eancia entre extra\u00e7\u00f5es.<\/li>\n<li>Canaliza\u00e7\u00e3o e aromas fortes devido a este fen\u00f3meno.<\/li>\n<li>Diferentes volumes entre extra\u00e7\u00f5es.<\/li>\n<li>Compostos insuficientes na ch\u00e1vena; a perce\u00e7\u00e3o de que o caf\u00e9 tem pouco corpo, pouca complexidade e um aroma fraco.<\/li>\n<li>Sobreconcentra\u00e7\u00e3o, com uma satura\u00e7\u00e3o de compostos que produzem um sabor amargo e adstring\u00eancia em excesso.<\/li>\n<\/ol>\n<p>E agora vamos descobrir juntos o que a pr\u00e9-infus\u00e3o e a p\u00f3s-infus\u00e3o podem fazer para resolver estes problemas ou preveni-los.<\/p>\n<p><u>Falta de consist\u00eancia entre extra\u00e7\u00f5es.<\/u><\/p>\n<ul>\n<li>O grupo enche rapidamente quando come\u00e7a a pr\u00e9-infus\u00e3o, pelo que a c\u00e2mara de pr\u00e9-infus\u00e3o do grupo foi eliminada.<\/li>\n<li>A pr\u00e9-infus\u00e3o ocorre sob baixa press\u00e3o e o tempo \u00e9 ajustado para alinhar com a satura\u00e7\u00e3o m\u00e1xima do disco de caf\u00e9 antes do in\u00edcio da extra\u00e7\u00e3o. Isto resulta numa a\u00e7\u00e3o capilar e numa satura\u00e7\u00e3o r\u00e1pida e uniforme.<\/li>\n<\/ul>\n<p><u>Canaliza\u00e7\u00e3o e aromas fortes devido a este fen\u00f3meno.<\/u><\/p>\n<ul>\n<li>Ap\u00f3s a satura\u00e7\u00e3o, no momento em que a resist\u00eancia \u00e0 \u00e1gua em movimento atrav\u00e9s do disco de caf\u00e9 \u00e9 ultrapassada, a press\u00e3o aumenta e a canaliza\u00e7\u00e3o \u00e9 evitada.<\/li>\n<\/ul>\n<p><u>Diferentes volumes entre extra\u00e7\u00f5es.<\/u><\/p>\n<ul>\n<li>O aumento da satura\u00e7\u00e3o e a pr\u00e9-infus\u00e3o ajustada ao tempo a baixa press\u00e3o leva \u00e0 precis\u00e3o na fase de extra\u00e7\u00e3o.<\/li>\n<li>Durante a extra\u00e7\u00e3o, a velocidade do fluxo aumenta linearmente e \u00e9 mantida constante enquanto a \u00e1gua est\u00e1 em contacto com o disco de caf\u00e9.<\/li>\n<li>A press\u00e3o tamb\u00e9m \u00e9 limitada para que a press\u00e3o m\u00e1xima definida n\u00e3o seja excedida.<\/li>\n<li>Os perfis de press\u00e3o visam imitar este efeito, mas s\u00f3 s\u00e3o eficazes se estiverem alinhados com a resist\u00eancia do disco de caf\u00e9.<\/li>\n<\/ul>\n<p><u>Compostos insuficientes na ch\u00e1vena; a perce\u00e7\u00e3o de que o caf\u00e9 tem pouco corpo, pouca complexidade e um aroma fraco.<\/u><\/p>\n<p><u>\u00a0<\/u><\/p>\n<ul>\n<li>Ao adaptar a fase de pr\u00e9-infus\u00e3o e ao aumentar a satura\u00e7\u00e3o devido \u00e0 baixa press\u00e3o, uma maior superf\u00edcie entra em contacto com a \u00e1gua, levando a uma maior extra\u00e7\u00e3o.<\/li>\n<li>\u00a0Devido \u00e0 satura\u00e7\u00e3o e difus\u00e3o, a \u00e1gua que passa atrav\u00e9s do disco de caf\u00e9 transporta mais compostos sol\u00faveis e insol\u00faveis para a ch\u00e1vena, criando um sabor com corpo, maior complexidade e intensidade.<\/li>\n<\/ul>\n<p><u>Sobreconcentra\u00e7\u00e3o, com uma satura\u00e7\u00e3o de compostos que produzem um sabor amargo e adstring\u00eancia em excesso.<\/u><\/p>\n<ul>\n<li>A fase de p\u00f3s-infus\u00e3o faz com que a efic\u00e1cia da extra\u00e7\u00e3o diminua no final.<\/li>\n<li>A fase termina utilizando novamente \u00e1gua a baixa press\u00e3o.<\/li>\n<li>Como resultado, h\u00e1 menos extra\u00e7\u00e3o, reduzindo a presen\u00e7a de compostos que contribuem para os sabores amargos e adstringentes.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Saber mais sobre <a href=\"https:\/\/www.ranciliogroup.com\/pt-pt\/specialty\/rs1\/rs1-2\/\">Rancilio Specialty RS1<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A pr\u00e9-infus\u00e3o \u00e9 um dos passos fundamentais para fazer um bom caf\u00e9 expresso e, se utilizada da forma correta, permite-nos&#8230;<\/p>\n","protected":false},"author":5,"featured_media":58206,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[958],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - 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