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How to adjust the size of the steam coffee machine using the tutorial instructions What is the use of filters

Published: 2024-11-03 Author: World Gafei
Last Updated: 2024/11/03, Coffee machine how to adjust the size of steam using the tutorial instructions filter what is used to brew coffee hot water temperature is too high, so that oil loss. Steam boilers do not provide sufficient pressure. Even so, applying extra pressure shortens the time it takes to brew coffee, and it's still worth the effort. Except instead of steam, what's the pressure source? A further question is:

How to adjust the size of steam in a coffee machine what is the use of a filter

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?

Before the second World War, although it avoided the disadvantage of using steam as a source of pressure to burn the coffee powder easily, because the pressure is to transmit the strength of the arm through the piston to push the hot water, not only a strong arm is needed, and the pressure is not easy to stabilize.

World War II stopped Cremonesi and Gaggia from improving the coffee machine. When Cremonesi died during the war, he left the patent for the coffee maker to his widow, Rosetta Scorza. We don't know whether Rosetta Scorza told Gaggia about the design patent, or whether Gaggia's design came entirely from its own invention. In 1947, Gaggia improved the original piston principle, and the force of the piston was controlled by a spring.

As long as the operator presses the rod, the spring will be compressed and hot water will be injected into the space between the piston and the coffee powder. When the spring on the piston expands, press the piston down, the hot water will flow to the coffee place, and the rod will return to its original position.

In 1948, Gaggia applied this principle to complete his coffee machine, because he pushed hot water into a denser coffee powder and the pressure was greater and more stable than ever before, resulting in a layer of Krima on the coffee, which appeared for the first time in history. From then on

Klima became the symbol of Italian coffee, and like Turkish coffee in the past, Klima is the standard by which to judge whether coffee is good or bad. Gaggia's coffee machine also makes the coffee brewing process more dramatic, and the movement of operating the crossbar and crossbar slowly back to its original position with the arm has become a routine at many Espresso bars.

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