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patricklkd
註冊時間: 2012-02-23
文章: 3
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tonylamkw
註冊時間: 2011-06-28
文章: 149
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 發表於: 星期四 二月 23, 2012 9:14 am 文章主題: |
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What kind of stove are you use? gas stove or an electric stove ?  |
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littlelittle
註冊時間: 2006-04-04
文章: 1725
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| 發表於: 星期四 二月 23, 2012 12:26 pm 文章主題: |
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what kind of bean are you using? fresh roast and fresh grind?
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patricklkd
註冊時間: 2012-02-23
文章: 3
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tonylamkw
註冊時間: 2011-06-28
文章: 149
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| 發表於: 星期五 二月 24, 2012 8:25 am 文章主題: |
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| First, if you use fresh roast bean cream is easy to come out. And I suggest you to use gas stove and hot water because this can help to increase the internal pressure faster. |
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patricklkd
註冊時間: 2012-02-23
文章: 3
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| 發表於: 星期六 二月 25, 2012 12:04 am 文章主題: |
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| could you mind to tell me that whats the matter if the pressure increase slowly and what factors will affect the amount of cream |
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tonylamkw
註冊時間: 2011-06-28
文章: 149
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| 發表於: 星期一 二月 27, 2012 10:02 am 文章主題: |
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Sorry for late to reply. I'm lazy to use iPhone to type so many word 
This pot mechanize is same as moka pot. But it re-direct the coffee to downward.
Crema is foam of CO2 and "Grease". Under high atmospheric pressure more CO2 dissolved to coffee. When coffee come out and return to normal atmospheric pressure many micro bubbles generated (This call "Guinness effect", just like you shark the bottle cola and open it suddenly). The grease trapped the micro bubbles so that become Crema.
If you can't increase the pressure shorten. The coffee was came out before dissolve the CO2. That why BIALETTI MUKKA have additional value. |
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CoffeeRider
註冊時間: 2010-12-10
文章: 626
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| 發表於: 星期六 六月 30, 2012 1:15 am 文章主題: |
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patricklkd hing~ pls check pm!!
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Expobar LEVA 2 (Rotary Pump) & Eureka Mignon + HG One |
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