Aibao coffee machine boiler construction manual-how about Aibao coffee machine
Aibao coffee machine boiler construction manual-how about Aibao coffee machine
How to make espresso (espresso)
To achieve a cup of espresso (espresso), the most important factor is stable pressure and stable temperature.
Sometimes those who encounter half a bottle of water will say that this term is out of date, and now the best semi-automatic coffee machine is variable pressure.
Indeed, since 2004, the real variable pressure coffee machine has been born, gradually spread all over the world, and began to enter China in recent years.
But the pressure swing coffee machine is not random, its pressure control requirements are far greater than the traditional semi-automatic Italian coffee machine, coupled with the price of more than a hundred thousand is not affordable to the average family.
To quote the explanation of Brother Bird, the Great Coffee God, "how to understand the variable pressure technology: to reach the specified pressure value at any time, and to be stable, and to remain unchanged after changing to the specified pressure value again, is the real variable pressure."
Since we can't afford the Tuhao coffee machine, we should return to the traditional espresso machine and return to espresso's golden rule of "extracting 1 ounce (30ml) of espresso (espresso) in 25-30 seconds at 90-92 degrees Celsius under 9bar pressure."
Although this golden rule is still controversial in professional coffee forums in recent years, 9bar pressure is basically not controversial, so a bunch of coffee machines boasting 15bar or higher actually refers to the most high pressure of the coffee machine, which is of little significance, and is generally used to fool newcomers. Stable pressure and stable temperature are the criteria for measuring Italian coffee machines.
Now that you know the two most important factors of espresso (espresso), you can choose the espresso machine, all traditional espresso machines are designed around these two factors.
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