Caffecorretto.ro Website Review

If you are familiar with the world of coffee, Brazil is the right origin for your debut. are you looking for a coffee without surprises? Brazil is always the right coffee. at koretto we love coffee and we make the frying and preparing it an art. now you can enjoy our experience and yourself. espresso is the hardest way to reproduce at home and here we mean that a semi-automatic espresso that only requires a bu*ton push fails to produce a cup to the quality of one obtained with a professional espressor. espresso is a concentrated drink made by extracting 25-35ml of liquid from 7-9 grams of freshly ground, distributed and chopped coffee. the standard extractive pressure is 9 bar and the water temperature can be between 90 and 96 degrees celsius. water as important as all coffee preparation methods should have a balanced mineral content, a tds between 150-250ppm. coffee should be shaken directly in the port filter just before extracting the espresso shot. the grinder can not be a blade that offers inconsistent granulation but should be flat or tapered knives as strapless as possible without adjusting steps so we have an infinite adjustment because depending on the amount of coffee used, extraction of 30ml should not exceed the distribution of coffee in the portafilter is to prepare the tamping, most of the rasters distribute more coffee in the center of the portafilter or on one side to the meadows with the dispenser, the uneven distribution giving different density to the puck after the tamping is done perpendicular to the ground and has the role of compacting the coffee layer and creating a parallel surface with the espresso shower, in the case of unequal tamping, water choosing the shortest way through the coffee bowl will leave no extra pound portions. after tamparii, the port filter will not be hit with tamper because any shock will produce microfisures in puck, microfisures that will modify