79
Ita
lia
no
En
gli
sh
Fr
an
ça
is
D
eu
tsc
h
Grinding Capacity and Settings
The coffee grinding serves to increase the
contact surface between the
coffee and the water,
enhancing the
extraction of these substances by the
water. To regulate a correct grinding for expresso coffee, it is necessary to find
the right grinding point, the right granulometry.
If the
grounds
are
too fine,
the water would take too long to pass through. It
would extract all the positive substances, but also some that are negative, and
remaining too long in contact with the coffee, it would burn it. The result would
be a coffe with a biiter and burnt taste, with a very thin, dark cream, perhaps
with a white stain in the centre (sign of over-extraction).
If the
grounds
are
too coarse
, the water would pass through too quickly, not
extracting the right quantity of substances from the coffee. The result would be
a cup with a pale cream and a watery taste, with little body and aroma.
At this point, (if we have used a good mixture and proper tamping ) we should
have an expresso with a
hazelnut cream
with
darker tones
, full body and an
intense aroma.
Summary of Contents for MILANO 0980
Page 32: ...32 Ita lia no En gli sh Fr an a is D eu tsc h 0985 AQUILA E AQUILA PID...
Page 44: ...44 Ita lia no En gli sh Fr an a is D eu tsc h 0992 QM67 2 BOILER PID...
Page 54: ...54 Ita lia no En gli sh Fr an a is D eu tsc h 0995 VETRANO 2 BOILER PID...
Page 61: ...61 Ita lia no En gli sh Fr an a is D eu tsc h 995 VETRANO DOSATA 2 BOILER PID...
