| The
Daily Grind |
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The
grinder grinds the coffee beans and dispenses the set amount of
ground coffee per espresso. The ground coffee is in fact a mixture
of small particles ranging from very fine to a millimeter in width.
The coffee is trapped and ground between two grinding burrs which
must be constantly controlled and adjusted to the weather conditions
(rain/sun, humid/dry), and periodically replaced as they will become
less effective through wear and tear.
The other function of the grinder is to dispense a measured quantity
(7 grams) of ground coffee into the group handle.
It is important to check the accuracy of the dose of coffee being
dispensed regularly and do not allow it to fall below 7 grams.
|
Your
Coffee Machine
The
principle characteristic of the coffee maker is the thermal
balance obtained by controlling both the water temperature
and the internal pressure in the boiler. This enables the
transfer of heat to remain constant whether the machine is
making coffee or just on stand by.
|
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| The
constant transfer of heat is vital for the production of espresso.
When an espresso is being made the water is heated quickly through
a heat exchanger and is forced under pressure through the coffee
grounds. It is in this moment when infusion occurs. The elements
within the ground coffee, namely soluble oils, colloids, gas
and others emulsify to create the unmistakable cup of "ESPRESSO"!! |
