Expobar Brewtus IV handleiding
Handleiding
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23
17
.
Coffee Education
and Terminology
What is Espresso?
Espres
so is “pressure
-
brewed coffee.”
The p
ressure can be created by
a pump, pis
ton or
through steam pressure.
Your Expo
b
ar
is a p
ump
-
style of espresso machine, whi
ch is the
best type a
vailable.
The pressure is necessary to create the crema.
What is Crema?
Crema is the golden layer of foam that you will find on top of your espresso. The crema
is what holds many of unique flavor characteristics of you
r
espresso.
SCAA
’s
(Specialty Coff
ee Asso
ciation of America) D
efinition of Espresso
Single shot: 7 Grams of ground coffee and 1 to 1.5 ounces of liquid espresso
Double shot: 14 grams of ground coffee and 2 to 2.5 ounces of liquid espresso.
Basic Bean I
nfo
There is no such thing as an espr
esso r
o
ast. There is no such thing as an e
spresso
b
ean.
The beans used for
brewing espresso can be
a blend
o
r a single
-
origin
coffee
that has
good flavor characteristics for
e
spresso.
Some people l
ike a dark roast and others like a light or medium roast.
The color of the
roasted beans has nothing to do with the brewing equipment used. A dark roast coffee can
be used for drip or espresso but what will make it taste good is the blend of beans used.
The blend used for
e
spresso will be different than the blen
d from
d
rip
coffee
.
Arabica and Robusta Beans
Arabica
Arabica is grown at higher elevations and is more expensive since it is harder to
cultivate
.
It is generally agreed that the Arabica is the higher quality bean.
Robusta
Robusta is grown at the lower
elevations and is a bean with
higher acidity. Some roasters
may add in
some Robusta beans to give the e
spresso an edge so that it brew
s well for
milk
-
based drinks. The Robusta may also be used to help give the coffee a thicker crema.
Steaming and Frothi
ng
There is a difference between steamed and frothed milk. Steamed milk is milk heated
with steam from a steam wand. Frothed milk is also heated but air is injected into the
milk to create froth. Different techniques can be used to create
either a creamy o
r
foamy
froth. Low
-
fat milk froths easier and creates a more airy froth. Milk with a higher fat
content requires more technique to create froth and will create a creamier and sweeter
froth.
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Productinformatie
| Merk | Expobar |
| Model | Brewtus IV |
| Categorie | Niet gecategoriseerd |
| Taal | Nederlands |
| Grootte | 9717 MB |