Requirements for making Espersso
Crema persistence: for a long time, there are no cracks. The thickness of Crema: generally 3-5 mm, the thicker the better.
Taste: balanced, sweet, sour and bitter.
Palate: balanced, full-bodied and smooth.
Carrying cup: the requirement of WBC is 50-80ml cup, and the requirement of CCAB is 50-90ml cup.
Temperature: warm cup and plate temperature 45 degrees, cup temperature 80 degrees, evaluation temperature 65 degrees
Requirements of Cappuccino:
Cup size: full but not overflowing.
Carrier cup: WBC uses 150-180ml cups, CCAB uses 150-190ml cups.
Foam thickness: 1-1.5 cm.
Temperature: 80 degrees for cup entry and 65 degrees for evaluation.
Product: beautiful pattern, balanced taste.
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The process of extracting coffee from a coffee machine.
1. Use the cooking handle to receive the powder on the top of the bean grinder in the shape of a hill. Never put the handle on the slag pan. 2, after receiving the powder, you can use the finger and the powder bin cover to scrape flat, but it is best to use the finger, the finger is the competition technique can feel the coffee powder thickness, forms the experience, but feels unhygienic. 3. The purpose of flattening is to achieve a consistent amount of powder, with a single serving of 7 grams and a double serving of 1.
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Kenyan coffee
Kenyan coffee is mostly grown at 1500-2100 meters above sea level and is harvested twice a year. Its main feature is a distinct fruit aroma, the common fruit aroma is citrus. Kenyan coffee has a multi-layered taste and juice acidity, perfect grapefruit and wine flavor, moderate mellow, is the favorite of many people in the coffee industry. Kenya AA, round beans, pulp
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