An introduction to coffee; a pre-job in making espresso.
Prepare different rags for steam bars, counters and handles.
Make sure that the pressure of the water heater is sufficient before use.
Before production, extract at least one concentrated part from each head to heat the head.
Stack the cup on the warm cup holder, small plate and spoon near the espresso machine.
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Introduction to Coffee: definition of espresso
Italian concentration is to use finely ground coffee, press it into the handle, and then inject hot water into it under high pressure to brew coffee drinks with high concentration and golden oil; pressure: 7-11 atmospheric pressure (Bar); temperature: 90-96 degrees Celsius; powder content: 7-11g for single and 14-20g for double; ratio of powder to liquid: 1.52.5; extraction time: 20-30 seconds
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Beginner-level coffee knowledge: milk processing differences
Pasteurization: milk heated to 70 degrees, lasting 15 seconds after cooling; characteristics: retain more nutrients, sterilization rate is less thorough, storage time is 715 days; high temperature sterilization: milk heated to at least 138 degrees, lasting 2 seconds after cooling milk; characteristics: destroy more nutrients, sterilization is more thorough, due to high temperature Maynard reaction produced some odor, storage time 69
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