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Tipos de extracción

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Tipos de extracción
 

Tipos de extracciónOnline version

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by Formació 23-24
1

El Espresso requiere una molienda muy fina

2

La Prensa francesa utiliza una molienda media

3

El Cold brew se extrae en frío entre 12 y 24 horas

4

El método Chemex utiliza filtros de papel grueso

5

La molienda del Café turco es extrafina (tipo harina)

6

La Cafetera moka produce una taza intensa y robusta

7

El Aeropress es un método portátil

8

La molienda para el Sifón japonés debe ser gruesa

9

El Café de olla se hace tradicionalmente en barro

10

La Clever dripper combina inmersión y filtrado

11

El método V60 resalta la acidez y notas frutales

12

Las máquinas de cápsulas usan molienda pre-envasada fina

13

El Percolador funciona con agua hirviendo recirculando

14

La cafetera Napolitana funciona al girar el dispositivo

15

El método Karlsbad evita transferir sabores gracias a la porcelana

16

La molienda del Vietnamita (phin) es media-fina

17

Las Superautomáticas muelen el grano al momento

18

El Cold brew destaca por tener una acidez muy alta

19

La Prensa francesa produce un café aceitoso

20

El método Melitta es el estándar del pour-over clásico

21

La molienda para Chemex es media-gruesa

22

El Softbrew utiliza un filtro metálico de alta precisión

23

El Café turco se sirve sin filtrar

24

La Kalita wave ofrece una extracción uniforme y dulce

25

La cafetera de goteo eléctrica usa molienda muy fina

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