Yazisa:
Oomatshini bekofu baseNtaliyane baye bafana nomgangatho, isiko kunye nobugcisa bokwenza ikofu egqibeleleyo.Eyaziwayo ngobugcisa kunye nokusebenza okuphezulu, aba matshini bayinto efunekayo kuye nawuphi na umthandi wekofu okhangela amava atyebileyo kunye nokwenyani.Kule post blog, siza kuphonononga ubucukubhede bokusebenzisa umatshini we-espresso kwaye sikunike isikhokelo senyathelo nenyathelo lokwenza ikofu ye-barista ekhaya.
1. Zazi iintlobo ezahlukeneyo zoomatshini bekofu baseTaliyane:
Ngaphambi kokuntywila kwi-ins kunye nokuphuma kokusebenzisa umenzi wekofu wase-Italiya, kubalulekile ukuqonda iintlobo ezahlukeneyo ezikhoyo kwintengiso.Iindidi ezimbini eziphambili ziyimishini yezandla (efuna ulawulo olupheleleyo lomsebenzisi) kunye noomatshini abazenzekelayo (abenza lula inkqubo yotywala kunye nezicwangciso ezicwangcisiweyo kwangaphambili).Ngokuxhomekeke kukhetho lwakho, unokukhetha phakathi komatshini we-espresso wendabuko okanye inkqubo ye-capsule.
2. Ukucola nokukhupha iimbotyi zekofu:
Emva koko, khetha iimbotyi zekofu ezikumgangatho ophezulu kwaye uzigaye ngendlela oyifunayo.Kumatshini we-espresso, ukucolwa okucolekileyo ukuya kuphakathi kuyacetyiswa ngokubanzi.Emva kokusila, susa inani elifunekayo lekofu yokwenziwa.Umlinganiselo ochanekileyo wekofu kumanzi unokwahluka ngokusekwe kukhetho lomntu, ngoko zikhululeke ukuzama ude ufumane ibhalansi egqibeleleyo.
3. Hlanganisa kwaye ulungiselele amabala ekofu:
Ukusebenzisa i-tamper, cinezela iindawo zekofu ngokulinganayo kwisibambo.Faka uxinzelelo oluqinileyo ukuqinisekisa ukutsalwa okufanelekileyo kunye notywala obufanayo.Kubalulekile ukuba uqaphele ukuba i-tamping akufanele yenziwe ngokukhawuleza okanye nzima kakhulu, njengoko oku kuya kuchaphazela umgangatho kunye ne-flavour yekhofi.
4. Bilisa i-espresso egqibeleleyo:
Beka isiphatho kwiqela lomenzi wekofu, uqinisekise ukuba lingena ngokukhuselekileyo.Qalisa umatshini ngokwemiyalelo yomenzi ukuqalisa inkqubo yotywala.Amanzi kufuneka adlule kwimihlaba ngesantya esihambelanayo, athathe malunga nemizuzwana ye-25-30 ukukhupha i-shot egqibeleleyo ye-espresso.Lungisa ixesha lokusela kunye namaqondo obushushu njengoko kufuneka ukuze ilungele incasa yakho.
5. Yenza iziselo ezisekelwe kubisi:
Ukwenza iziselo zekofu yesiNtaliyane njenge-cappuccino okanye i-latte, inkqubo ibandakanya ukuphunga kunye nokukhupha ubisi.Gcwalisa ingqayi yensimbi engenasici ngobisi olubandayo, ntywilisela i-wand yomphunga, kwaye uvule ivalve yomphunga ukususa amanzi avalelekileyo.Ukubeka intonga yokufudumeza ngaphantsi nje komphezulu wobisi kudala impembelelo ye-swirl yokusebenza ngokufanelekileyo kunye nokufudumeza.Emva kokuba ubisi lufikelele kwiqondo lokushisa elifunekayo kunye nokuhambelana, yeka ukutshisa.
6. Ukucoca kunye nokugcinwa:
Kubalulekile ukucoca ngokucokisekileyo umatshini wakho wekofu emva kokusetyenziswa ngakunye.Susa kwaye uhlambulule isiphatho, iqela kunye ne-wand yomphunga ngamaxesha athile ukuthintela ukwakheka kweeoyile zekofu kunye nentsalela yobisi.Ukucocwa okunzulu, njengokunciphisa, kufuneka kuqhutywe rhoqo ngokweengcebiso zomenzi.
ukuququmbela:
Ukuba nobuchule bokwenza umatshini we-espresso kufuna ukuziqhelanisa, umonde, kunye nokuzimisela ukwenza umfuniselo.Ngokuqonda iintlobo ezahlukeneyo zoomatshini, ukugaya kunye nokusabalalisa ikhofi, ukuyicinezela ngokufanelekileyo, ukuphuza i-espresso efanelekileyo, kunye nokwenza iziphuzo ezinobisi, unokuthatha amava akho ekhofi kwinqanaba elitsha.Yamkela izithethe zekofu yaseNtaliyane kwaye uzibandakanye kwiincasa ezityebileyo kunye namavumba aba matshini bamangalisayo bavelisa.
Ixesha lokuposa: Jul-07-2023