Slingshot仅在按下按钮时才会研磨, 可在较准 或低用量时使用(文老师slingshot磨豆机)手动模式

Slingshot仅在按下按钮时才会研磨, 可在较准 或低用量时使用(文老师slingshot磨豆机)手动模式

 

文老师技术服务;咖啡中心。

按需模式 使用此模式时,Slingshot仅在按下按钮时才会研磨, 可在较准 或低用量时使用。

In the morning the barista will use the on demand Function to adjust the grinder setting. When -on demand- the coffee chamber won’t refill untill the operator press the grindind button

 

文老师技术服务;咖啡中心。

按需模式 使用此模式时,Slingshot仅在按下按钮时才会研磨, 可在较准 或低用量时使用。

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slingshot咖啡豆研磨机器,一秒出粉节省成本sling-shot商用专业大型磨豆机 铸铁

 

In the morning the barista will use the on demand Function to adjust the grinder setting. When -on demand- the coffee chamber won’t refill untill the operator press the grindind button

 

Slingshot咖啡磨豆机 自动研磨机 意式平刀锥刀磨豆机slingshot 惠家slingshot商用磨豆机秒出咖啡豆研磨电控64MM平刀锥刀《WPM惠家slingshot》

 

 

Slingshot仅在按下按钮时才会研磨, 可在较准 或低用量时使用(文老师slingshot磨豆机)手动模式

In, the, morning, the ,barista, will ,use, the on ,demand ,Function ,to ,adjust ,the ,grinder ,setting

The 15 key elements to produce the perfect espresso

The 15 key elements to produce the perfect espresso

There are so many different varieties of coffee, so below is a guide to the 15 key elements you will need to produce the perfect espresso. We will introduce 8 of them today.、 1. Freshness Always start with freshly roasted coffee, 5-14days is best. Freshly ground and dosed within 1 minute of grinding. 2. Grind size A fine grind size makes the best espresso. Just coarser than flour is ideal. 3. Dosing You need to use the correct amount of coffee in the basket. Normally 2-4g. more than the basket size, so if you use an 18 gram basket try 20-22g. 4. Tamping Your tamping needs to be flat with even pressure using a small amount of body weight, then polish lightly. Make sure you use a tamp that fits the filter basket tightly. 5. Volume of coffee We used to say 25-35ml now we talk in grams due to fresh coffee producing more crema and less liquid. The best espresso is in between 18-35g. 6. Extraction time 24-35 seconds. 7. Amount of ground coffee The best espresso is made using a double shot. That’s 2 espresso made from the same basket pouring at the same time and using between 18-28g of ground coffee in the basket. 8. Filter baskets Filter baskets that are laser cut, like VST, have close to no variations and will produce a consistency. You will not get using standard baskets. 9. TDS(Total Dissolved Solids)and Extraction Yield % We now look at espresso as a science not just an art from …TDS will vary but the extraction yield needs to be between 18-22%. 10. Puck Your puck, the wet ground coffee in the filter basket after the coffee has been made, should be firm and consistent in colour. Although there is not as much emphasis put on how firm it is anymore, it does need to be one colour and one texture. 11. Look The pour should start as a dark almond, brown colour and gradually change to a lighter caramel colour. You shouldn’t see black or yellow. 12. Oils Your espresso will start pouring with lots of oil and will become more watery throughout the extraction. 13. Crema The crema which is the oils on top of the espresso sho

文咖啡(咖博士咖啡机百科、www.dr-coffee.com.cn)文老师咖啡

The,15 ,key ,elements ,to ,produce ,the, perfect ,espresso