Kaffebox Normcore Heavy-Duty Espresso Knock Box
884 NOK
Få tilgang til den komplette arken med grundig informasjon, sammenlign priser og identifiser funksjonene til PRODUKTNAMN, tilgjengelig til kostnaden av PRISVALUTA; det klassifiseres i KATEGORINAVN; selgeren er SELGERNAVN, og produsenten er PRODUSENTNAVN.
Fraktkostnad: 59 NOK
Tilgjengelighet: in stock
Leveringstid: 1-3 dager
Tilstand: new
Fraktkostnad: 59 NOK
Tilgjengelighet: in stock
Leveringstid: 1-3 dager
Tilstand: new
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Kaffebox Cafetto Barista Cloth Set
354 NOK
CLEANING INSTRUCTIONS Machine wash regularly only with other lint free articles. Do not use fabric softener - this will reduce the cleaning performance of the cloths. Remove the clip from the Brown Barista Clip Cloth before washing.
Kaffebox 9Barista Espresso Machine Mk.2 Pro / Standard
7808 NOK
Standard Vs Pro machine The Regular and Pro versions of the 9Barista MkII share the same foundational design and functionality, but the Regular model does not include certain extraction enhancements and premium upgrades found in the Pro model. Regular Model: The Regular version is equipped with: Standard Portafilter Standard 53mm Basket Silicone Basket Cap Walnut Wooden Handles Pro Model: The Pro version comes with: Naked Portafilter IMS Precision Basket Pro Stainless Steel Basket Cap Anodized Aluminum Handles
Kaffebox Cafetto EVO Espresso Machine Cleaning Powder
257 NOK
Evo er et trygt og effektivt rengjørings pulver for semi-automatiske espressomaskiner, selv de som benytter sertifisert økologisk kaffe. Den er et resultat av lang tids forskning på krav til organisk sertifisering og rengjøring og vedlikehold av espressomaskiner. • Evo er formulert for å møte kravene i AQIS "National Standard for økologisk og biodynamisk produkt "og USDAs "National Organic Program". • Evo er registrert av biologiske Farmers of Australia (BFA) som egnet for bruk i organiske systemer og sertifisert av Organic Materials Review Institute (OMRI). • Fullstendig løselig og luktfritt. • Evo ingrediensene er raskt nedbrytbare og møter internasjonale standarder. • Evo kommer med en måleskje for nøyaktig dosering. PROCEDURE TO BACKFLUSH EACH DELIVERY GROUP Remove coffee filter from group handle, and replace with blind filter. For daily cleaning add 1 level scoop of EVO® into the group handle and insert as if brewing espresso. If the machine is cleaned less often, use 2 level scoops. Start cycle and allow to run for 10 seconds to dissolve cleaner. Stop cycle and allow to sit for 10 seconds. Start and stop cycle 4 more times - run for 10 seconds, stop for 10 seconds. Remove the group handle and rinse well under stream of water from delivery group. Turn off. Re-insert handle with blind filter, start and stop cycle 10 times - run for 5 seconds, stop for 2 seconds to ensure thorough rinsing. Remove blind filter and insert regular filter. Brew and discard a single espresso to re-season machine. PROCEDURE TO CLEAN FILTERS AND GROUP HANDLES Soak group handles and filters in 500ml of hot water with 2 level scoops of EVO® Espresso Machine Cleaner for 10 minutes. Rinse thoroughly in running hot water.
Kaffebox Le manuel du barista professional : French - Scott Rao
555 NOK
Overview The Professional Barista's Handbook is a technical reference for making coffee and espresso in a cafe or serious home setup. Scott Rao wrote it after spending 15 years in the coffee industry and finding that the existing books were either collections of origin stories and drink recipes, or academic texts that were difficult to apply behind the bar. The result is a short, dense book that focuses on the variables that actually determine cup quality: extraction yield, grind distribution, water temperature, dose, ratio, and technique. The book is 99 pages, printed on heavy stock with full-colour photos, graphs, and charts throughout. It is not a coffee table book or a recipe collection. There are no latte art tutorials, no origin profiles, and no drink menus. The entire focus is on understanding and controlling extraction across espresso and drip brewing, with additional sections on water, milk, and tea. What the book covers The main chapters move through espresso (percolation theory, grinding, dosing, distribution, grooming, tamping, water temperature, preinfusion, and brewing ratios), the science of percolation and extraction (fines, basket shape, dynamics), drip coffee (freshness, grinding, turbulence, batch size optimisation, the brewing chart, filter types, holding brewed coffee), water (hardness, alkalinity, treatment), milk (steaming technique, foam texture), and tea. Each topic is covered with enough theory to understand why a technique works, followed by practical instruction on how to apply it. Who it is for The book is written for working baristas, cafe owners, and technically minded home brewers. It assumes the reader already makes coffee regularly and wants to understand the mechanics behind what makes a shot or a brew good or bad. Readers who are new to coffee or primarily interested in drink recipes, origin stories, or casual brewing may find Rao's other book, Everything but Espresso, a more accessible starting point for filter brewing specifically. About the author Scott Rao is a coffee consultant and author based in the United States. He has been working in the specialty coffee industry since 1993 and is also the author of Everything but Espresso and The Coffee Roaster's Companion. His books are widely used as training references in specialty cafes and roasteries. Product details Title The Professional Barista's Handbook: An Expert Guide to Preparing Espresso, Coffee, and Tea Author Scott Rao Pages 99 Format hard cover, illustrated (full-colour photos, graphs, and charts) First published 2009 ISBN-13 978-1-4675-0371-6 Language French Publisher Scott Rao (self-published)
