Semi-automatic commercial coffee machine use method brand recommended use video introduction

The use of semi-automatic commercial coffee machine Brand recommended use of video introduction

In the evolution of the coffee machine for nearly a century, the Italians found that due to the use of additional 8-9bar pressure to force water quickly through coffee powder, pressure-rich water and coffee powder produced an average resistance, reducing the extraction time of each cup of coffee to 25 seconds and making the coffee powder as soft as flour to improve the extraction rate. At the same time, it condenses the aroma and gum in the coffee, producing a layer of ochre red Krima on the coffee. Because of this layer of Krima, Espresso is displayed with a thick colloid, which is closely integrated with the rich milk foam, creating all kinds of Italian coffee, including cappuccino.

It is because of the coffee brewing method of Espresso, which not only speeds up the brewing speed, but also improves the coffee quality. On the one hand, it makes the coffee shop owner save time and cost, and increases the daily brewing volume by several times. On the other hand, it also attracts more coffee population. Now it has swept the coffee market all over the world and become the mainstream in the market. Although the Italians never occupied any colony that produced coffee, they used the superb technology of the traditional craft to improve the method of brewing coffee and created excellent brewing technology and machines like Espresso, which easily occupied the vast majority of the world coffee market.

In 1948, Gaggia applied this principle to complete his coffee machine, because he pushed hot water into a denser coffee powder and the pressure was greater and more stable than ever before, resulting in a layer of Krima on the coffee, which appeared for the first time in history. Since then, Klima has become the symbol of Italian coffee, and like Turkish coffee in the past, Klima is also the standard to judge whether coffee is good or bad. Gaggia's coffee machine also makes the brewing process more dramatic, with the arm operating the crossbar and the crossbar slowly returning to its original position, which has become a routine at many Espresso bars.

The household La Pavoni still maintains the tradition of Signore Cremonesi and does not add a spring to the piston, but some coffee machines on the market that are very similar to La Pavoni, such as the Elektra (Family series), add springs to make the pressure stronger and more stable. The method of discrimination is very simple, as long as you gently press the crossbar to see if there is any reaction force of the spring.

A brief history of coffee machine development Ⅴ

In the evolution of the coffee machine for nearly a century, the Italians found that due to the use of additional 8-9bar pressure to force water quickly through coffee powder, pressure-rich water and coffee powder produced an average resistance, reducing the extraction time of each cup of coffee to 25 seconds and making the coffee powder as soft as flour to improve the extraction rate. At the same time, it condenses the aroma and gum in the coffee, producing a layer of ochre red Krima on the coffee. Because of this layer of Krima, Espresso is displayed with a thick colloid, which is closely integrated with the rich milk foam, creating all kinds of Italian coffee, including cappuccino.

It is because of the coffee brewing method of Espresso, which not only speeds up the brewing speed, but also improves the coffee quality. On the one hand, it makes the coffee shop owner save time and cost, and increases the daily brewing volume by several times. On the other hand, it also attracts more coffee population. Now it has swept the coffee market all over the world and become the mainstream in the market. Although the Italians never occupied any colony that produced coffee, they used the superb technology of the traditional craft to improve the method of brewing coffee and created excellent brewing technology and machines like Espresso, which easily occupied the vast majority of the world coffee market.