Semi-automatic coffee machine pull flower flavor description grinding scale production area variety characteristics introduction

Description of drawing Flavor of semi-automatic Coffee Machine introduction to the characteristics of varieties produced by grinding scale

The first step is to make a good Espresso.

1. Grease, tiger pattern, leopard pattern, thickness

2. Acidity, smoothness, aftertaste and persistence.

The evenness, fineness and temperature of the foam are all related to the quality of the flower. No matter how bad the foam is, the pattern can be produced. The leaves don't say for the time being, and the heart is sure that there is milk running when it is poured into the ESPPRESO. If it floats in the coffee immediately, it means that the foam is playing too badly. Love, the simplest thing is to pour down from the middle, the speed is not too fast, fast 2 / 3, and shake around, but you can't "retreat". Pay attention. Just wobble left and right until the milk bubble is enough and the coffee rushes forward, then the flow rate is controlled, a little smaller, the tip of love comes out, OK, the leaves I know how to say, practice a few more times, you can sum up the experience. If you consider the cost of coffee and milk, don't use coffee when practicing, use cream and chocolate powder, cream + cold water, then beat the milk foam, pour the milk foam like 1 cup, sprinkle with cocoa powder. This is used to simulate the CMERA oil on the surface of coffee. When pouring, start from the root of the leaf (whether you turn it or not, you have to go back to this place), rush to 2 / 3, slightly increase the flow rate and shake around a few times (so the root is beautiful), then slow down the flow rate, left and right wobble backward (left and right amplitude and flow velocity decrease with it), and finally use the minimum flow rate to pull forward out of the midline. OK, it's too unreasonable not to give a score.

The first step is to understand the correct operation process of the coffee machine steam system, understand the purpose of the empty steam pipe before and after foam, and understand the importance of towels and easy cleaning in coffee making.

The second step is to learn how to use the sprinkler to touch the milk surface, the location and depth of the selected point.

Step 3 recognize the two temperatures. One is the starting and ending temperature of foaming, and the other is the temperature at which the milk foam is made. These two temperatures are very important for beginners, which is directly related to the mastery of the principle of foam. First of all, when it comes to foaming, the milk is cold at first (preferably refrigerated at 5 ℃), which can prolong the foaming time so that it can be fully foamed and delicate, and then open the steam valve to foam the milk. When foaming is consistent with our body temperature (feel neither hot nor cold), the foaming is cut off. Because our hand temperature is about 30 degrees, so I personally think that the temperature of milk foam should be between 65 and 70 degrees. Because if it is too hot, it will destroy the nutritional value of milk.