Barista-Kaffeedosierbecher – 58 mm
Barista-Kaffeedosierbecher – 58 mm
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Der Barista Progear Kaffeedosierbecher ist perfekt, um den Arbeitsablauf in Ihrem Café zu beschleunigen und Ihren Kaffee ohne Chaos zu dosieren!
Entwickelt, um Ihren Arbeitsablauf zu unterstützen, indem es das Wiegen der Kaffeebohnen vor dem Mahlen schneller und einfacher macht, gemahlenen Kaffee aus Ihrer Mühle sauber auffängt und gemahlenen Kaffee effizient in Ihren Siebträger überführt.
Dieser Dosierbecher verfügt über einen Gummigriff, wodurch er im täglichen Gebrauch bequem und einfach zu verwenden ist.
Merkmale des Kaffeedosierbechers
- Dosieren Sie Kaffee ohne Chaos
- Edelstahl
- Bequemer Gummigriff
- Kompatibel mit 58-mm-Siebträgerkörben
Inbegriffen
1 x Barista Progear Kaffeedosierbecher
Dimensions
Dimensions
Materials
Materials
Stainless steel & rubber
Brand: Barista Progear
SKU:BPG-CDC
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ESPRESSO
Espresso is one of the most concentrated beverages that humans can't seem to get enough of. Making perfectly dialed in coffee can be challenging at times but is not impossible, especially with the right tools.
ESPRESSO - BARISTA BASICS
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COFFEE TO WATER RATIO
When brewing espresso you are constantly adjusting your variables to dial in your coffee. The coffee to water ratio is one of these variable.
Generally an espresso has a 1:2 Ratio but this isn't always the case and sometimes the word 'espresso' acts more as an umbrella term for coffees that are outside of this ratio.
A Lungo has a 1:3 ratio and a ristretto has a 1:1 ratio of coffee to water. -
WATER TEMPERATURE
COFFEE MACHINESBrewing espresso at different water temperatures will change how your coffee is extracted and the overall taste of your espresso.
Using a hotter water temperature will increased the body and sweetness but will have a greater chance of astringency and bitterness, while cooler water temperature will reduce bitterness, body and sweetness and can resulting in a sour, brighter espresso. -
PRESSURE FOR ESPRESSO
Pressure is a critical factor in brewing espresso, typically measured in bars. The most common pressure for extracting espresso is around 9 bars. Proper pressure ensures optimal extraction, balancing the flavours and aromas.
Adjusting your pressure throughout the one extraction is known as pressure profiling and is an entire rabbit hole in itself.
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FRESHLY GROUND VS PRE-GROUND
SHOP GRINDERSGrinding your coffee right before you brew will drastically improve the taste of your coffee. The reason for this is that once you grind your coffee it has a much larger surface area and straight away starts to loose it's freshness.
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