Coffee machine cleaning how to clean coffee machine espresso
Performance of cleaning Italian espresso machine
In order to determine this problem, the experiment must be in strict accordance with the experimental requirements, there is a group of coffee machines can not be cleaned at all. In the course of the experiment, we must try our best to control other conditions to ensure that the cleanliness of the coffee machine is the only variable that affects the taste of coffee, so the experiment must ensure strict requirements.
Three groups of coffee machines, grinders and producers are grouped according to the following:
The first group was cleaned with powder once a day.
The second group was cleaned with powder once a week.
The third group was not clean during the experiment.
The experiment lasted 19 days, and each set of coffee machines was recycled to ensure that each group was used evenly.
Through the coffee machine temperature and pressure measuring instrument, we check the temperature and pressure of each machine to ensure that the temperature and pressure do not affect the experimental results, the temperature and pressure test results are shown in the table below.
In order to ensure the consistency and reliability of coffee taste, three coffee experts formed a jury.
In order to make the test results more fair, the same expert was designated to extract coffee and make cappuccino in this test. The coffee used in the experiment was a unified Italian blend of coffee beans, and the experimental time was the 22nd day after baking.
The espresso of each group will be randomly assigned to the judges, who will then use the standard espresso score of 1mur10 (1 very bad, 10 very good) to compare the following factors of coffee:
Coffee secretes oil color, consistency, persistence, taste balance, technical balance, overall taste / impression.
- Prev
The gouache in the coffee competition is better than the coffee required in the coffee competition.
Brewing ratio refers to the ratio of the amount of coffee powder to the amount of water extracted, which will directly affect the extraction rate of coffee powder and the concentration of coffee liquor. The European and American gold cup criterion is to use the amount of powder and water as the control tool of the follicular coffee tube meter, and its complexity and importance are more important than freshness, fineness and water temperature, time, and water flow. If you have mastered the first three items and still can't make delicious coffee, there should be a problem.
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Coffee raw beans roast color change roasted coffee beans
Raw beans constantly change color during baking, depending on the number of brown pigments and the size of molecules. Brown pigments can be classified according to the size of molecules, shallow baking will mostly produce small molecular pigments, with the deepening of baking, the total amount of pigments will increase, and the proportion of macromolecular pigments will also increase. Most of the lightly roasted coffee beans contain yellow
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