Explanation of working schematic diagram and internal structure diagram of Italian coffee machine
1. Water intake 2. Water filter 3. Intake interface
4. Pump 5. Check valve 6. Inlet solenoid valve
7. Boiler 8. Heat exchanger 9. Safety air valve
10. Filter 11. Steam valve 12. Hot water valve
13. Waste water valve 14. Pressure gauge 15. Flush head solenoid valve
16. Boil the head 17. Handle filter 18. Flowmeter
19. Make the handle 20. Heating element 21. Inductor
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Taste of high-quality coffee beans description of the flavor of coffee beans
Mamba coffee Mandeling Brazilian Coffee Manning with Brazil, fragrant and delicious, strong and delicious, is the perfect carbon roasted coffee in coffee Charcoal Roasted Coffee slow-roasted coffee, more rich, glycolic Brazilian coffee Brazilian Coffee neutral coffee, aromatic Yigou mocha coffee Mocha Coffee Origin: Ethiopia
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Basic knowledge of boutique coffee: an interpretation of the sour, bitter and mellow aroma of coffee
The color, aroma and taste of coffee are caused by some complex chemical changes that take place during the baking process. Therefore, raw beans must go through appropriate chemical procedures to achieve the most balanced state of its essential ingredients in order to be regarded as the best baked beans. The aroma of coffee varies with the heat, so the baking time should be shortened as much as possible, and the heat can be controlled at the level of coffee beans.
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