Bloomfield 5151, 5152 General Manual
Z
Bloomfield Industries
(A Division of Wells Manufacturing)
OPTIMIZATION OF COFFEE QUALITY
FOR
MODELS: 5151 and 5152
FULLY AUTOMATIC ESPRESSO / CAPPUCINO MACHINES
E
Bloomfield Industries
(A Division of Wells Mfg. Co.)
P.O. Box 280, Verdi, NV. 89439
702/345-0444 Fax
-_
7021345-0569
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Optimization of coffee quality
1.
1.1 General
Each type of coffee differs in its form, colour, mix, taste etc. These many differences are attributable essentially to the particular grade of coffee which is used and/
or
to the roasting process.
Each type of coffee therefore has its own specific properties which must be taken
into account to optimize coffee quality.
The main aim is to ensure that the prepared coffee has the best possible appea-
rance, taste and consumption quality. Before starting to optimize coffee production
on the machine, the user must have an idea of the type of coffee which is used.
Bright
Normal coffee
Roasting
Espresso
Dark
Procedure for optimizing coffee quality
1.2
Low 82°C
High 84°C
High
Coarse
Fine
Equipment: Measuring balance
Measuring dish
Thermometer
1. Water pressure 10 bars
2. Determine grinding fineness
3.
Determine quantity
ground
1
2
cup
cups
1
coffee
espresso approx.
coffee
espresso approx. 13.0 g
approx. 9.5
9.0 g
approx.
13.5
g
g
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