Italian espresso
By VicentaLakin
The Italian coffee is a highly oral type of coffee by extracting it with hot but non-boiled hot water, which is sharpened by high pressure. It was invented and developed in Italy, beginning at the beginning of the twentieth century. The new member of the DL-JDCM01 coffee machine was added to the family home, and Italian lily was prepared in advance to make coffee powder, which is simple and fast and tastes good. Have a good time
Recipe Recommendations
- coffee powder a spoonful
- water appropriate amount
Steps for Italian espresso
1
Coffee machine water tanks, high pressure funnels, spoons, coffee powder filters are cleaned. Coffee cup one, coffee powder。2
Open the lid and add mineral water to the maximum level。3
High pressure funnels and coffee powder filters are wiped clean. (There are three components in the Torncho coffee machine: The highest are capsule filters, the highest are coffee powder filters, and the smallest are tailor-made filters)。4
In order to taste more cyanol, warm coffee components and cups. Put the filter in the funnel。5
Hold the handle in the coffee machine slot。6
Rotate and twist straight ahead (right)。7
Put the coffee cup upside down on the top of the cup。8
Press the power and turn on the red light9
With the green light on the back, the heat is ready。10
A spoon of coffee powder。11
Take off the funnel and put it in the coffee powder。12
On the other side of the coffee spoon。13
Put the coffee powder down。14
Clean up the extra coffee powder。15
The funnel's on the coffee machine, twisting tight。16
The pre-heat coffee cup is placed early on the sink, pointed at the vent and the function button rotates to the left。17
Coffee flows through the funnel exit into the cup。18
When the seven minutes are full, twist the knob straight above, that is, stop the water out。19
They can be used in appropriate quantities。20
Have a good timeItalian espresso Make Tips
The funnel must be spinning tight so the machine can work. Coffee should not be left unguarded during the cooking process, especially when the coffee or steam is released. Seven or eight minutes of the cup shall be closed early to avoid spillage。