Introduction to the structure of the brewer for cleaning instructions of kalerm coffee machine
Introduction to the structure of the brewer for cleaning instructions of kalerm coffee machine
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.
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, never clean in the course of 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.
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Introduction to the method of regional treatment for the description of taste and flavor of coffee trees
When can coffee trees bear fruit, flavor description, characteristics of varieties, regional treatment methods for different regions, the harvest time of coffee varies from region to region. Regions north of the equator (such as Ethiopia and Central America) are generally harvested from September to November. South of the equator, such as Brazil and Zimbabwe, although the harvest can last until August, the main one is in April or May.
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How many days is the shelf life of ripe coffee beans-the shelf life of coffee beans after grinding
How many days is the shelf life of coffee beans? most of the shelf life of coffee beans after grinding is one-way exhaust valve bags lined with aluminum foil. Aluminum foil can block light and air. The function of the one-way exhaust valve is to discharge too much carbon dioxide so that the bag will not burst without opening. The bag is useless when you get the coffee beans. Because once the bean cultivation is finished, there is no need to let it exhaust again.
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