Merlot automatic coffee machine scale removal-maintenance of Shanghai Merlot coffee machine
Merlot automatic coffee machine scale removal-maintenance of Shanghai Merlot coffee machine
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?
A brief history of coffee machine development Ⅱ
Desiderio Pavoni obtained a design patent for Bezzera in 1903, and he has been making the coffee machine since 1905. After that, Teresio Arduino began to produce similar coffee machines, and other producers followed suit. In the 1920s, coffee shops in Italy could see signs of this kind of coffee machine. But the Italians are obviously not satisfied with the results of the steam pressure coffee machine. It should be possible to increase the pressure through the steam, but increasing the heat may burn the coffee powder during cooking and lose the fragrance hidden in the coffee powder.
Sesame oil, more exquisite
Take out the doubly bitter coffee. Therefore, some people think: can it be directly pressurized on the hot water instead of boiling the water with steam as the pressure?
During the two world wars, people used the natural pressure of water from the faucet to increase the pressure of brewing coffee. The coffee machine uses electricity to quickly heat a small pot of water to the boiling temperature, each pot of water to make a cup of coffee, each pot connected to the faucet. As long as the operator gently press the pole on the small pot, the pressure of the faucet will push the hot water in the small pot to the coffee powder. According to the difference of water pressure in different regions, generally speaking, the pressure generated by this coffee machine is greater than the 1.5 atmospheric pressure produced by the steam pressure coffee machine. The height of this coffee machine is not too different from that of the steam pressure coffee machine, but the overall size is smaller. The appearance is more in line with the popular trend of the late 1920s and 1930s, replacing the arc of the steam pressure coffee machine with straight lines and geometric lines.
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How far is the siphon pot ground? what brand of coffee can be made?
Siphon pot grinding to what extent what brand can make coffee siphon coffee focuses on taste and aroma. Therefore, the grinding speed can not be too fast, too fast and easy to overheat, overheating will accelerate the volatilization of aromatic substances in coffee powder, nor too slow, coffee powder exposed to the air for a long time, of course, more volatilization; to contact the progress of heating, master a moderate grinding speed
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How to control the ratio of powder to water in Italian concentration and how to evaluate the skills of pressing powder
For example, if you walk into the Vivace Espresso Cafe in Seattle, USA, you will usually get a cup of espresso with a gouache ratio between 1:1 and 1mm. David Schomer, the founder of the coffee shop, was the pioneer in the Italian espresso industry at that time.
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