Notes on using a semi-automatic coffee machine to make coffee what you need to know about a good cup of coffee
Abstract: coffee machine precautions-vigilance-small common sense: an overview of the matters needing attention in the use of semi-automatic coffee machines, such as fine grinding of coffee powder, selection of appropriate powder according to the coffee machine and mastery of brewing time, etc. The following contents are sorted out by Buy Network for your reference.
Points for attention when using semi-automatic coffee machine to make coffee
Coffee fragrance season, late autumn breeze afternoon, looking at the setting sun, taste a cup of Italian coffee, how comfortable life, more and more friends began to use high-end semi-automatic coffee machine to extract coffee, semi-automatic coffee machine has the characteristics of simple machine structure, reliable work, easy maintenance, but it also means higher requirements for operators Only through strict training can we use this machine to make high-quality coffee. Today, the editor brings you notes on using the semi-automatic coffee machine to make coffee, so that you can better use the semi-automatic coffee machine to make high-quality coffee.
Notes on using a semi-automatic coffee machine to make coffee:
1. Coffee powder should be carefully ground.
2. Choose the right amount of powder according to the coffee machine.
3. Pressing powder, (it is recommended to buy a pressing powder bar, which can be sold on Taobao with various diameters) must be pressed, flattened, and then knocked off the bulk powder.
4, brewing time, espresso generally in 20-30 seconds, when the outflow of coffee obviously thinning and whitening, it can be closed.
5. Observe the situation of crema (coffee fat). A good espresso will have a layer of reddish brown foam floating on the coffee surface. Adjust the grinding degree, powder quantity, time and so on of the next coffee powder according to its condition, which depends on experience.
6. Before making, you need to turn on the machine and let it warm up for a period of time. The preheating time varies according to the machine. Please refer to the instruction manual.
7. Warm the cup. Please heat the coffee cup before making any coffee.
8. Do not touch the outlet directly with your hands after production. It is still very hot after natural cooling for 2 hours.
Source: Buy.com
- Prev
Comparison of flavor and taste characteristics of Indonesian Mantenin and Blue Mountain Coffee which tastes better, Manning or Blue Mountain coffee beans
Blue Mountain Coffee: the taste is rich and mellow, and because of the perfect combination of sweet, sour and bitter coffee, there is no bitterness at all, only a moderate and perfect sour taste. Its flavor is rich, balanced, fruity and sour, and can meet people's various needs. In addition, the high quality and fresh Blue Mountain Coffee has a special flavor.
- Next
Manual milk foam, primary flower drawing course Italian coffee fancy coffee carving pattern playing milk foam technique
The coffee flower is the process of making leaves or other patterns on the original cappuccino or latte, which is now known as Italian mocha coffee. Italian fancy mocha coffee, by mixing Italian espresso Espresso from 1 to 3, hot milk from 2 to 3, and then adding chocolate. Cappuccino (Cappuccino), also known as foam coffee: one strong
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?