Delong coffee machine 3200 cleaning steps Price descaling milk foam detailed graphic video introduction

Delong coffee machine 3200 cleaning steps price descaling and foam detailed illustration video introduction

Moreover, I can't agree that Bezzera alone 'invented' Espresso, although he was the first to try to make a commercial coffee machine under steam pressure and created the Espresso culture that is currently made in the bar and injects coffee directly into the guest cup. However, the coffee brewed by this kind of coffee machine still does not have the delicious taste of Espresso and is full of Crema. This is mainly because Bezzera's coffee machine uses the steam produced when the water boils, which forms pressure in an airtight boiler and pushes hot water into the coffee powder in the shower head. In order to make steam, the whole boiler must be heated to boiling, causing hot water near the boiling point to burn the coffee powder, lose the aromatic oil hidden in the coffee powder, and extract the doubly bitter coffee. There are two main reasons why coffee brewed on Bezzera's machine cannot form Crema:

The hot water for brewing coffee is too hot, resulting in the loss of oil.

The steam boiler cannot provide enough pressure.

Even so, exerting extra pressure to shorten the time it takes to brew coffee is still worth the effort. Just don't use steam, what should be used as a source of pressure? The further question is: how much pressure does it take to get the best extraction rate?

1 if you are using the Delong coffee machine in the company, it is recommended not to use coffee powder, because if you add no more than 2 tablespoons of coffee powder at a time, it will damage the machine, and adding only one spoonful of coffee powder at a time is too slow for the unit to make coffee; in addition, the taste of coffee powder is not as fresh as coffee made from coffee beans.

2 if the coffee machine is not expected to be used for a long time, it is recommended to use all the coffee beans in the bean warehouse, otherwise it is easy to cause clogging of the coffee machine grinder. The coffee barn should be kept dry. Special attention should be paid to the wet season and some areas.

3 when the coffee machine is working, it is necessary to keep the water tank with enough water and can not be dry-boiled without water (users of the Delong coffee machine need not worry too much, because the water tank of the Delong coffee machine has the lowest water level protection function, which will prompt the alarm to add water in time.), do not draw out the water tank, otherwise it will damage the machine. However, the water used in the coffee machine requires the attention of consumers, and pure water is recommended.

4 the amount of coffee beans each time-single cup: 6-11g; double cup: 10-14g

5 the amount of water used each time

Delong 3500, Delong 5500, Delong 6600 series

Few keys: 40ml, medium keys: 80ml, multiple keys: 120ml

2000 pr 3000pr 3200pr 4000pr 4200 series

Minimum: 15-20 ml, maximum: 170-180 ml

6 the amount of milk each time:

3500pr 5500 series

Cappuccino 70ml milk + 80ml coffee

6600 Seri

Cappuccino cappuccino coffee 70ml milk + 80ml coffee

Latte Macchiato macchiato coffee 100ml milk + 80ml coffee

Caffelatte latte 200ml milk + 80ml coffee

There is a putter on top of 5500 and 6600 milk cylinders. the more you retreat, the smaller the foam and the higher the density. To the innermost position, no bubbles are produced for hot milk.

7 Coffee cinder box indicator is always on

Delong 2000, Delong 3000, Delong 3200, Delong 4000, Delong 4200 coffee machine series

At the bottom, the second light is always on from the left. You should take out the coffee residue box and clean it up when you turn it on. If you operate in the off state, the light will not go out and the machine will not work.

8 do not use the coffee machine for a long time, need to press the new machine for the first time, first put steam, and then can operate normally, this will make the coffee machine residual water for a long time out of the body.

9 simple determination of the grinding thickness of coffee powder

If the coffee liquid is light and the pressed powder is not shaped, it is loose and damp, and the powder is too coarse.

If the coffee liquid is very black, dripping, not in a straight line, and there is little liquid coming out for a long time, the powder is too fine.

Normally, at first, the coffee liquid is very strong, the liquid is in a straight line, and slowly fades. Pressed powder molding is not loose and not damp.