CONSEJOS PARA OBTENER RESULTADOS IDEALES

Técnica de apisonado correcta

1

La manija del apisonador debe asirse

como un picaporte, con la base de la

manija firme contra la palma de la mano. Al apisonar, trate de mantener

el apisonador, la muñeca y el codo en línea recta.

3

Luego de retirar el apisonador, es

posible que algunos granos se peguen

a los lados de la canastilla de filtro. Golpee el portafiltro suavemente sobre la mesa para empujar los granos sueltos hacia el disco del café apisonado. No lo golpee muy fuerte o el café apisonado se saldrá o fisurará.

2

Con la parte inferior del portafiltro

apoyada en una superficie sólida,

presione el apisonador suavemente sobre el café con el objetivo de crear una superficie nivelada. Retire el apisonador de la canastilla de filtro con un leve movimiento giratorio.

4

Aplique un segundo apisonado para

terminar (también llamado apisonado

de pulido). Presione hacia abajo sobre el café con alrededor de 35 libras

(16 kg) de presión, luego relaje la fuerza levemente (hasta cerca de 20 libras

[9 kg]) y pula el café girando el apisonador por completo dos veces.

5

Revise el apisonado. El disco de café

debe estar liso y nivelado sin espacios

entre el lado de la canastilla de filtro y el café.

Medición de la presión de apisonado

20 libras (9 kg), 30 libras (14 kg), ¿cómo sabe qué fuerza de apisonado en realidad está usando? Haga lo que hacen los baristas: ¡utilice una balanza de baño! Coloque una balanza en una mesa o mostrador y apisone el café sobre ella. Enseguida usted desarrollará la sensación de cuánto es veinte o treinta libras de fuerza.

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KitchenAid KES2102 manual Técnica de apisonado correcta, Medición de la presión de apisonado

KES2102 specifications

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