Æ 3.0 What’s in Chapter 3?

الرجاء إنشاء حساب ل دورة قبل البدء بالدرس

  • We discuss what makes a good القُرص, and how to spot one.
  • We explore three factors that influence the القُرص: distribution, tamping, and bed depth and shape.
  • We explain some of the physics underlying the way coffee is compacted in a القُرص and how this determines permeability and flow through the coffee bed.

 

 

End 3.00

العودة إلى: المهارات الاحترافية لإعداد الإسبريسو - (قيد الترجمة) > Distribution and Tamping

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