ELEKTRA MS Brass Panduan Pelatihan - Halaman 3

Jelajahi secara online atau unduh pdf Panduan Pelatihan untuk Penggiling Kopi ELEKTRA MS Brass. ELEKTRA MS Brass 6 halaman.

Halaman Cetak

2.GRINDER PARTS

Dispenser lid
Dose adjustment
knob
Dispenser unit
Dosing unit
Dosing unit outlet
3.ASSEMBLY
1.
Place glass hopper onto
adjustment wheel.
2.
Place hopper lid onto hopper.
3.
Place dispensing lid onto
dispensing unit.
04
Testing the grind
Hopper lid
texture
Hopper
Grinding
adjustment wheel
Dosing lever
Grinder body
On-off switch

4.MAKING ADJUSTMENTS

When the grinder is being used for
3.
Test coffee for correct flow.
the first time, you'll generally need
The texture of the coffee grind
to adjust the grind texture and the
is tested by making a short
quantity (dose) of coffee grounds
black or espresso coffee
dispensed into the coffee handle
(30ml) using the single cup
when the dosing lever is operated.
basket in the coffee single cup
basket in the coffee handle.
Fill the basket with enough
1.
Remove lid from hopper and
grounds to suit (usually two
fill hopper with coffee beans.
operations
lever), and firmly tamp the
Turn on the grinder at its on-off
2.
grounds. Fill the basket with
switch and grind about 50
enough grounds to suit
grams of coffee.
(usually two operations of the
Switch machine off at its
dosing lever), and firmly tamp
on /off switch.
the grounds.
4-5mm
After tamping, the coffee grounds should
be around 4-5mm from the top of the filter
basket.
Place handle in the espresso
•
If the extraction time takes
coffee machine and observe
less than 25 seconds, the grind
the coffee flow when the machine
is too coarse and will need
is operating. The best coffee
to be made finer.
extraction is achieved when 30ml
of coffee takes between 25–35
•
If the extraction time takes
seconds to flow. Repeat this test
more than 35 seconds,
on at least two coffees to ensure
the grind is too fine and will
the flow is correct. Note that this
need to be made coarser.
time is a guide only, as the pump
pressure is different between
espresso machines. The photos
below show the differences in the
coffee flow caused by different
grind textures.
Flow too fast
Flow correct grounds correct
grounds too coarse
05
of
the
dosing
Flow too slow grounds
too fine