Aibao coffee machine descaling instruction manual-ladetina coffee machine Aibao

Aibao coffee machine descaling instruction manual-ladetina coffee machine Aibao

1 using PID technology to accurately control the temperature of coffee making to meet the stringent requirements of enthusiasts

2 professional brewing head E61, weighing 4.2 kg; the boiler is made of copper; the machine shell is made of 2mm thick stainless steel

3 double boilers, one for brewing coffee and one for steam and hot water

4 with barometer and water pressure gauge, liquid crystal panel on the left to display and adjust the required temperature

(5) directly connect the external water source. (this excerpt from X Bao) and I can't agree that Bezzera invented Espresso alone, although he was the first to try to make a commercial coffee machine under steam pressure and created the Espresso culture that is made in bar and injects coffee directly into guests' cups. 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?