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Italian Coffee Machine cleaning and disassembly Flavor description of Manor production area

In the Italian coffee machine, the temperature value is mainly affected by the size of the boiler or heating block, as well as good heat conduction materials, there is an obvious difference between the toy machine and the professional Italian coffee machine. In general, many standard toy machines are equipped with small boilers (below 200ml) or small heating blocks, so it is difficult to achieve a stable temperature, and the temperature fluctuates greatly in the process of coffee extraction. The machines of many small household appliance brands are like this (such as Cankun, Delong, Electrolux, etc.). After all, these brands are not professional coffee makers. Another thing to consider is a good heat conduction material, a good machine has a better circuit and pipeline design, using copper or stainless steel as the main material of the coffee machine, they have good thermal conductivity (to ensure uniform and stable temperature). Otherwise, it is still more than 90 degrees from the boiler to 70 or 80 degrees from the coffee machine, which will be more obvious in the low temperature environment.

Crash course in cooking, crash course in bartenders, and so on. The speed is there, but is it really "successful"? I dare not say! I think no matter what industry or type of work you do, the most important thing is to learn to be a man first, to be down-to-earth, to be willing to do it, to start from scratch, from the foundation, maybe at the beginning, it will make you feel that progress is very slow, but when you reach a certain level, you will feel that these basic skills bring you great advantages. I still remember a few words my first master said to me, and it has always been what I asked of myself. He said, "work, keep your hands clean, and put back what you have used, so that even if there is no light in the kitchen." you can find things with your eyes closed. "Chef, keep your hands clean and tidy up as long as you are free. You can never make a mess at hand. "the cook's hand should be weighed, and the eyes are rulers." To this day, I dare not stand up and tell my first master that I can do all this, but I am working hard. Perhaps my theoretical knowledge, the level of education is much higher than my master, when it comes to English, I can talk fluently with foreigners, but I still admire my master, because he taught me how to be a professional and how to be a man! I really do not believe that the crash course in society can train students like this, so I would like to advise students who are about to enter, or have already entered the catering industry, to put their hearts at peace, start from basic skills and mistakes, and start with basic qualities! Don't be impetuous.