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 이벤트가 진행중입니다. 참여해주세요. 2016-11-17 09:04:51

A good expresso will depend on the right grinding of the coffee bean. A good espresso takes around 30 seconds to extract and be about 30ml. Any extractions faster than this will result in not enough flavour being extracted, and the drinks will be weak. When the grind is too coarse, the grounds will not pack tightly together, and the water will pass through them too quickly. The extraction will be too fast, and the drinks will be weak. You must make the grind finer.

 진행중인 이벤트가 종료 되었습니다. 2016-11-17 09:04:12

Boiacca distinguish itself for pushing to the limit the mechanical properties of its material. Made entirely of concrete, it is a table which can be used both indoor and outdoor. The fulcrumof the project are the four legs which, as if they were mouluded in plastic, thanks to the patient work of “material reduction” and the use of special steel inserts, reach a great thinness.In addiction to these, the 13 mm thick top, as well concrete, which is perfectly flat with high resistance to bending. The modularityobtained with the metal frame allows to adapt this table model to very small or very large dimensions, particularly suitable for the contract

 진행중인 이벤트가 종료 되었습니다. 2016-11-17 09:03:31

The espresso should be quite hot when served. If it is only lukewarm or warm right after it is made, then the barista did not heat the cup that it was served in or there is a problem with the machine.
o It should be to the temperature where it is too hot to drink (for most people). It should only take a minute or so to cool off. Maybe two minutes.

 이벤트가 진행중입니다. 참여해주세요. 2016-11-17 09:02:52

Espresso is going to be thicker and more viscous than regular drip coffee, but it won’t be syrupy. When you are done your espresso, the drop or two that remain at the bottom of the cup, when dried should leave a distinct brown residue on the bottom of the cup.

Firstly, empty the chamber of the (previously ground) coffee, This can be done by repeatedly pulling the dozer lever until no more coffee comes out. Find and press the collar release button, and rotate the collar in the appropriate direction to make the grind coarser or finer, as needed. Put the hopper back onto the coffee grinder, and open the gate. Grind enough beans to fill the dozer, and load up another Double Expresso.
Re-time the new Double Expresso. Repeat the process if further adjustment is needed until you get the correct setting.


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