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 이벤트가 진행중입니다. 참여해주세요. 2016-09-29

 

 

 

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.

 진행중인 이벤트가 종료 되었습니다. 2016-09-29

 

 

 

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.

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