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Desafío Café de Cafetería

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Desafío Café de Cafetería

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Preguntas rápidas sobre café en cafetería

Created by

Cristian IM
Cristian IM
Spain

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Desafío Café de Cafetería
 

Desafío Café de CafeteríaOnline version

Preguntas rápidas sobre café en cafetería

by Cristian IM
1

En cafetera espresso, la presión típica es de 2 bares.

2

La crema aparece solo en todos los cafés, incluso cuando se usa un filtro de papel.

3

El agua debe estar a unos 60 °C para una extracción de espresso.

4

Para el pour-over, no es necesario calentar el agua antes de verter.

5

Se utiliza presión de agua de alrededor de 9 bares en una máquina espresso.

6

La molienda para espresso es más fina que para métodos de filtrado.

7

La molienda para espresso es más gruesa que para filtro.

8

La crema que se forma en un espresso es un indicativo de la extracción adecuada.

9

En el método pour-over se utiliza un filtro de papel y agua caliente vertida de forma lenta.

10

Un espresso se extrae aproximadamente en 25-30 segundos.

 
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