Italian espresso extraction time golden ratio coffee machine what is the normal flow rate
Italian espresso extraction time golden ratio coffee machine what is the normal flow rate
Italian coffee machine uses pump to generate pressure, which is roughly divided into shock type and rotary type. Vibrating type is compact in size and low in cost, which is mostly used in household machines, such as XX coffee machine, pump pressure 15bar or pump pressure 19bar, which means that the peak pump pressure can reach 15bar or 19bar, but does not stabilize in a single value, but fluctuates between 1--15bar. This is also one of the reasons why the coffee made by household machines has a lot of miscellaneous flavor. Similarly, this is another basis that I do not think the cone knife grinder can bring a deep flavor, because if this logic is true, the unstable pressure of the vibration pump will also bring different levels of flavor. The lower the controllability in brewing, the worse the taste stability.
The rotary pump is mainly used in commercial machines and high-end professional household machines because of its large size. The pressure can be stabilized within a fixed value, from a straight point of view, the pressure curve of the vibrating pump is fluctuating, while the pressure curve of the rotary pump tends to be a straight line, the two are not the same. The use of rotary pump is a major element of stable extraction. In addition, the noise of rotary pump is much lower than that of vibrating pump, and some vibrating pump noise makes people feel unsafe and cheap, and noise can also affect people's mood, so it is not recommended to use vibrating pump coffee machine as a business machine.
At present, the standard of esp brewing theory is 9 ±1 and 9 ±0.5,9 ±2 respectively. Here in order to facilitate the memory and understanding of the individual is set at 9.
When you want to present a skill in words, you will find a lot of inconvenience. In terms of powder pressing, it is roughly divided into coarse powder heavy pressure school, fine powder light pressure school and non-pressure school, no matter which school you belong to can make different styles of perfect esp, of which the non-pressing powder school is the most minority and difficult to master, because it takes a lot of energy and time to find the critical point of powder quantity and powder thickness, and has certain requirements for bean grinders. The advantage of non-pressing powder is that once found, the failure of powder pressing can be avoided. But because there are so many variables in making a cup of coffee, it's okay to be proficient in light pressure and heavy pressure as a new experience, but if you don't press here, you won't recommend it.
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Coffee pull flower milk, how much concentration of fusion is very poor to the standard of milk
Coffee pull flower milk, how much concentration of milk fusion is poor to the milk standard 1, wet cappuccino milk foam is 6, 7% full; (this milk bubble to do leaves and other lines require more pattern is very good-looking, at the same time, this milk bubble can also be used to do latte) 2, dry cappuccino milk foam is full; 3, half cappuccino milk bubble is 80% full; I prefer 90% full milk foam.
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What kind of cream powder is usually used for coffee?
In 1570, when the Turkish army besieged Vienna and failed to retreat, someone found a bag of black seeds in the barracks of the Turkish army. No one knew what it was. A Polish man who had lived in Turkey took the bag of coffee and opened his first coffee shop in Vienna. At the end of the 16th century, coffee was made of Islamic wine
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