Æ 3.0 What’s in Chapter 3?

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



End 3.00

Вернуться к: Продвинутый уровень эспрессо > Distribution and Tamping

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