2012年11月18日 · The standard pressure is 15 bar for home machines and 9 bar for professional machines! If so, why are there machines with higher pressure (16, 19, 20, 21 bar) and why do these machines cost more money? If professional coffee is made with 9 bar, then why do home machines work with 15 bar?

2010年8月25日 · The crema is done by the fatty content of the coffee, the high pressure (a good expresso machine has about 15 bar of water pressure) help to extract much fat from the coffee. Also the quality of the coffee can influence the fatty contents; a mix of arabica and robusta type coffee can give a better crema than 100% arabica.

I do a complete espresso machine and grinder cleaning about every 4-5 weeks and it keeps some of these problems from happening. Once you get into the habit of doing it and develop your own personal system it is not too hard to keep up, and you learn a lot about the internals of your machines, which can come in handy if you want to mod or need ...

If your espresso machine has a milk steamer then you have several options; you can make a vanilla simple syrup with vanilla pod scrapes added and add that directly to your espresso, you can make a vanilla sugar which will be much milder, you can scrape some vanilla in with your milk as you steam it which produces a wonderful smell, you can add organic vanilla extract to your …

Evaluating espresso is highly subjective. After purchasing an espresso machine and a high quality grinder, it took me more than a year to consistently produce good espresso shots (slow learner). To me, that means something that tastes REALLY GOOD. In order to learn what is good, I drank a lot of unpalatable espresso shots (my own and at coffee ...

2015年2月19日 · I buy fresh beans of lighter roasts, grind a few minutes before extraction, pull a double shot normale, and end up with a lot of crema, I mean a lot! Right when I'm done, the top 90% of the shot is

Commented Apr 27, 2014 at 20:45 That sure looks like a rotary style coffee grinder! The reviews on Amazon say it works for cinnamon so I would think that it would also work for coffee, but it's hard to say how well.

2020年8月26日 · Chop up part of bar. Put it in microwave at 20% power in your coffee cup. 15 seconds. Check it out. It should be slightly melted - let the coffee do the rest. For some type of chocolates I have had to put a wet paper towel on top and add time in the microwave. Pour coffee. Stir. As mentioned every chocolate will have specifics.

2011年4月17日 · The easiest way would be to melt it and mix in a very small amount of cream with lots of instant coffee solved into it, but the taste will be bound by the instant coffee quality. The other way would be to brew the coffee powder in cream, very concentrated (more than an espresso) and add it to the melted chocolate.

2024年12月8日 · Malted barley naturally possesses significant diastatic power. If malted barley gets warm (140F - 160F) and moist/wet, the amylase activates and will rapidly (10-20 minutes) convert most of the starches to simple sugars (any starches that …