Æ 6.12 Recap and Glossary

الرجاء إنشاء حساب ل دورة قبل البدء بالدرس

Baristas brewing at low pressure often choose to use slow shot times, sometimes up to 1 minute or more, to boost extraction or improve the mouthfeel of their shot. For high-volume cafes, this carries a significant cost in terms of labour or customer wait times.

العودة إلى: المهارات الاحترافية لإعداد الإسبريسو - (قيد الترجمة) > Pressure

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