Mainly some data, how much coffee powder, pressure, boil for how long, just to milk, bubble, specific operations, and so on...Be deeply grateful！
Look for online video... A lot... Home coffee has several characteristics: 1 the quality of coffee must be better because you are too many people in the amount of coffee will not drink 2... because there are not too many people in the home every day, drink a few cups of 3 of the operation of the machine must not be too complex for 4 machine specifications not too big, and occupy the place.... according to the above characteristics:: LAVAZZA ESPRESSO POINT capsule coffee machine EP950 models more suitable for high-grade household... Italy BRASILIA capsule coffee machine P1 model is more suitable for household. A few days ago a mid-range machine purchase coffee, suggest you search on the Internet... Can ask related things.
7 grams of coffee powder is better, can press 2Shot Espresso coffee drip time control in 17 - 26 seconds for 22 seconds is good, prime time, so out of the coffee the most delicate, a layer of oil above will be complete. Don't put too much milk milk jar milk bubble words, not more than 1/2, then put the thermometer in whole milk is better, to let go of the steam wand in the water, and then put it into the milk, open the steam wand, mobile milk cylinder to adjust the height, to hear a slight "diligent" sound as the standard, when the milk to 120 degrees to stop milk bubble, the steam wand in a bit deeper heating milk, while milk foam becomes more delicate, when the temperature reaches 160 degrees turn off steam, clean the steam wand, the inside of the milk can let go
Want data?...... I really don't rememberGrind the powder first......Coffee handle about 8-9 minutes full of powder......The strength of pressing powder?...... Compacting, turning powder bowl, coffee powder does not fallCoffee is about 30 milliliters thick in 30 secondsPressed powder is too tight, the flow of slow, coffee coke paste flavorLight powder, coffee flow quickly, coffee taste weak astringent, coffee extract is not sufficient
The coffee machine produces hot water from 86 to 92 degrees Celsius, and the pump provides 8-9Bar pressure, through 7-9 grams of coffee powder, extraction time in 25-30s, capacity of about 25-40cc, so that is a cup of standard Espresso.About the big milk bubble:1., first of all, must use fresh whole milk, select the appropriate steel cup, pour about half of the milk2. turn on the steam for a few seconds and then close, remove the residual water, but also for health. Immerse the steam pipe in the steel cup milk (about 0.5-1cm of the steam pipe exit from the milk surface), turn on the steam switch, and adjust the angle of the steel cup.3., adjust the basic level of steam pipes and milk (steam pipe height), so that fresh milk can be inhaled more cold air, mixing foam, will hear the air mixed with milk "hissing" sound. A suction air blowing, will turn a small amount of steam, the steam pipe to let the milk adjust angle showing swirling rotation, so that the play of the foam is more delicate.4 when the milk temperature is about 60-65 degrees C (temperature can be a hand to hand feeling, generally can not afford to turn off the steam) remove the jug, then open the steam a few seconds to remove the residual milk stains and water nozzle cleaning with a damp cloth.5., scraping the upper foam, leaving a relatively delicate milk bubble, the following can be painted on the coffee.
