{"id":915,"date":"2015-04-01T13:40:28","date_gmt":"2015-04-01T13:40:28","guid":{"rendered":"https:\/\/xlvi.pascucciweb.com\/?p=915"},"modified":"2015-04-01T13:40:28","modified_gmt":"2015-04-01T13:40:28","slug":"extraction-systems-and-espresso-coffee","status":"publish","type":"post","link":"https:\/\/www.xlvi.it\/tl\/extraction-systems-and-espresso-coffee\/","title":{"rendered":"Mga sistema ng pagkuha at kape espresso"},"content":{"rendered":"<p>May ibang paraan ng pag-inom ng kape, at ang pagkakaiba-iba nito ay nagpapakita ng kakayahang magamit ang produktong ito sa iba't ibang paraan at kung paano ito pinahalagahan sa iba't ibang panahon.<br \/>\n\u2022 Ang pinakasimpleng paraan ng paghahanda ay ang infusyon:<br \/>\nIsang dosis ng giniling na kape ang idinadagdag sa kumukulong tubig sa pitsel. Kinakailangan ng infusyon ang humigit-kumulang 3\u20135 minuto, pagkatapos ay sinasala ang kape sa pamamagitan ng salaan.<br \/>\n\u2022 Estilong Turko: isang espesyal na palayok na tinatawag na \u201cibrik\u201d ang ginagamit upang pakuluan ang tubig, pagkatapos ay dinudurog nang pinong-pino ang kape at asukal. Pagkatapos ay pinapabula na naman ito. Ang paraang ito ay nagbubunga ng isang natatanging kape: malakas, malapot at (sa kabila ng asukal) medyo mapait.<br \/>\n\u2022 Neapolitan: ang espesyal na takure ng kape ay may tinatanggal na salaan na pinupuno ng pinong giling at sobrang inihaw na kape; pinupuno ng tubig ang base at iniiwan upang kumulo, habang mahigpit na nakasara ang itaas na bahagi (na may tump\u00f4). Kapag kumulo na ang tubig, ibinabaliktad ang takure upang dumaloy ito sa kabilang bahagi, na sumasala sa kape.<br \/>\n\u2022 Moka: isang napakasikat na sistema na binubuo ng isang takure ng kape na inilalagay sa kalan na may tatlong bahagi: isang boiler para pakuluan ang tubig, isang filter na may halong humigit-kumulang 6 g ng medyo pinong giling na kape, at isang ikatlong bahagi para saluhin ang inumin. Ang natatanging katangian nito ay wala nang ibang daanan ang tubig palabas maliban sa presyon ng singaw na umaakyat sa ikalawang lalagyan at dumadaan sa filter na may kape sa loob ng humigit-kumulang isang minuto. Ang inumin ay may natatanging lasa at matinding aroma.<br \/>\n\u2022 Pagsala. Marahil ang pinaka-karaniwang sistema sa buong mundo. Ginagamit ang magaspang na giling na kape \u2013 mula sa 5\/6 g ng magaang roast sa Hilagang Amerika hanggang sa 10 g ng katamtamang roast na kape sa Pransya. Ang kumukulong tubig ay direktang ibinubuhos sa ibabaw ng kape na inilagay sa espesyal na filter na papel o tela at pagkatapos ay dumadaloy pababa sa pamamagitan ng grabidad sa isang pitsel sa ilalim \u2013 ang kape na nalilikha ay banayad at hindi masyadong malakas para sa madalas na pag-inom. Ang sistemang ito ay nakakakuha lamang ng humigit-kumulang 20% ng mga sangkap ng kape sa 150\/200 ml na tasa.<br \/>\n\u2022 Matunaw. Hindi gaanong ginagamit sa Italya ngunit popular sa ibang bansa. Napakadali ng paghahanda: tunawin lamang ang produkto sa mainit na tubig gamit ang humigit-kumulang 2\/3 g ng kape para sa 150\/200ml na tasa. Ang pagproseso ng ganitong uri ng kape ay may kasamang mga pagkakaiba gaya ng freeze-dried (mas mahusay at mas mahal) o spray-dried.<br \/>\n\u2022 Isang tradisyong Italyano na lalong sumisikat sa ibang bansa: kape na espresso. Ginagamit ang espesyal na kagamitan upang maghanda ng isang sobrang konsentrado, masaganang lasa at malakas na katawan at aroma na inumin. Kasama sa kagamitan na ito ang isang makinang pang-espresso, isang bomba, isang pampalambot ng tubig, at isang yunit ng paggiling at pagdidosis. Ang mahahalagang teknikal na elemento para sa paggawa ng masarap na espresso ay nanatiling hindi nagbago sa loob ng mga dekada, sa kabila ng mga pagpapino at kadaliang gamitin na inaalok ng ilang elektronikong bahagi. Kabilang sa mga elementong ito ang de-kalidad na materyales (tanso, tanso-tanso, bakal) sa isang serye ng mga pangunahing bahagi tulad ng boiler, heat exchanger, solenoid, yunit ng infusion at tagahawak ng filter, ang pressure switch na ginagamit upang itakda ang presyon ng boiler, at ang pressure gauge na nagpapakita ng presyon ng pump at boiler.<\/p>","protected":false},"excerpt":{"rendered":"<p>There are different ways of drinking coffee and this variety indicates the versatility of this product and how it has been enjoyed in different periods. \u2022 The most simple preparation system is infusion: a dose of ground coffee is added to boiling water in a jug. Infusion takes about 3-5 minutes and the coffee is [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":916,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[4],"tags":[],"class_list":["post-915","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-news-en","post_format-post-format-image"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Extraction systems and \u201cespresso\u201d coffee - XLVI - Coffee Machines<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.xlvi.it\/tl\/extraction-systems-and-espresso-coffee\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Extraction systems and \u201cespresso\u201d coffee - XLVI - Coffee Machines\" \/>\n<meta property=\"og:description\" content=\"There are different ways of drinking coffee and this variety indicates the versatility of this product and how it has been enjoyed in different periods. \u2022 The most simple preparation system is infusion: a dose of ground coffee is added to boiling water in a jug. 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