Italian semi-automatic commercial coffee machine brewing detailed flow chart brand recommendation
Italian semi-automatic commercial coffee machine brewing detailed flow chart brand recommendation
I. Classification by use
1. Commercial coffee machine: electronically controlled fully automatic operation; manual semi-automatic operation
2. Home / office coffee machine: automatic coffee machine; electric steam coffee machine
Operation method and process of Italian coffee machine
The first step: coffee machine, bean grinder, coffee beans, coffee cup, coffee grounds bucket, filler.
Step 2: warm cup, hot water is available (not recommended), warm cup holder can be used.
Seconds counter (GCM-223, GCM333): displays the time of each cup of coffee brewing, ensuring stable coffee quality and mellow cup flavor.
Coffee priority function: the first priority to implement the coffee program, brewing coffee does not have to wait.
All stainless steel boiler enhances the corrosion resistance, hygiene and service life of the machine. the design concept of the mother boiler enables the machine to meet the temperature of water needed for long hours of work, making your Espresso more perfect.
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How to clean the box of beans and powder in the Philips coffee machine? And decontamination
How to clean the box of beans and powder in the Philips coffee machine? And decontamination 1, need to be reminded that the coffee machine must be cleaned regularly, generally speaking, in about a month. It can be adjusted according to the frequency used. When determining whether cleaning is needed, you can check the pressure of the steam, and clean it when the pressure of the steam is not ideal. two。 Choose professional scale remover as far as possible
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What causes the coffee machine extraction pressure to be too high-Delon coffee machine extractor installation
What causes the extraction pressure of the coffee machine to be too high-the Delong coffee machine extractor installs a continuous stream of hot water from above, and the consequence of extraction to the center of the coffee powder trough is that the central coffee powder is over-extracted. the surrounding coffee powder is underextracted. This is a very deadly design, but the automatic water filling system of American coffee machine has no way to improve the crux of the problem.
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