Commercial semi-automatic espresso machine operating course
Commercial semi-automatic espresso machines come from a variety of brands, but the methods are more or less the same, but how to extract a good cup of Espresso does require long-term study, training and a lot of experience.
In the operation teaching of commercial semi-automatic espresso machine in the coffee professional class of Brista Coffee West Point College, the teacher gave clear indicators and methods on how to correctly use coffee to make espresso and how to master the quality of coffee. Through repeated training and constantly strengthening the operation, the students have been able to make a good espresso very skillfully. Let's take a look at how to use the espresso machine correctly: how to get the right ground coffee powder. How to distinguish the quality of coffee beans; how to test the coffee machine; how to make coffee skillfully and quickly through training.
Classification of Italian coffee machines:
I. Classification by use
1. Commercial coffee machine: electronically controlled fully automatic operation; manual semi-automatic operation
2. Home / office coffee machine: automatic coffee machine; electric steam coffee machine
Operation method and process of Italian coffee machine
The first step: coffee machine, bean grinder, coffee beans, coffee cup, coffee grounds bucket, filler.
Step 2: warm cup, hot water is available (not recommended), warm cup holder can be used.
Step 3: remove the handle and clean it.
The fourth step: grinding, plucking powder, falling powder. And gently tap the handle to eliminate the gap.
Step 5: fall powder in the shape of a hill.
Step 6: fill the fingers to get the same amount of powder, do not press, do not press.
Step 7: use the filler to fill the pressure, which is divided into: light pressure, heavy pressure.
Step 8: fill and press into a complete pressed powder and clean the handle.
Step 9: open the extraction button and rinse the bubble head.
Step 10: lock the handle, open the extraction key, time and observe the flow rate.
Step 11: a perfect Espresso is made.
- Prev
Five misunderstandings in making Steam Milk foam of fancy Coffee
For milk foam, there are several misunderstandings that we need to understand, so that we can better understand milk foam. The first misunderstanding: the use of shaking up and down to pull the vat to remove the rough foam on the surface. This is a very good method, but many friends have a strong dependence on this method, their own milk foam did not play well, do not summarize why they did not play well, but use this means to make up for it. Grow this in order to
- Next
Coffee flower drawing skills leaf-shaped coffee flower drawing course
Many young people who have just come into contact with coffee are very fond of coffee flowers, and they are also very eager for coffee drawing technology. At present, Cappuccino and Latte, represented by fancy coffee, are more popular in the domestic market, and the basic requirements for baristas in the market are also to master certain fancy coffee making skills.
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?