Imakethe yanamuhla inikeza imishini eminingi yekhofi ye-carob (espresso), ngakho-ke uzoba nokuningi ongakhetha kukho. Kuhlala nje ukuze uthole ukuthi yini ongayibheka nokuthi ungakhetha kanjani umshini wekhofi we-espresso wendlu.
Emshinini wekhofi we-espresso, ikhofi ilungiswa kusuka kumabhontjisi omhlaba afakwa emiphakathini ephezulu yomoya. Kuyiphuzo elungiselelwe ngale ndlela futhi libizwa ngokuthi "espresso". Igama lesibili - "i-carob" - laba abenzi bekhofi baye bathola ngenxa yezici ezikhethekile zomklamo wabo: isihlungi sokuhlunga noma isikhwama sekhofi esetshenziswa phansi esikhundleni salowo abenzi bekhofi abanezimpondo zeplastiki noma zensimbi.
Uma ulungiselela ikhofi kumshini wekhofi wase-espresso, okokuqala kudingeke ukuba ugcwalise ibheyili ngamanzi, nophondo - ngekhofi yomhlabathi, ngesikhathi esifanayo kudingekile ukuba uqhathanise kahle okuqukethwe kokuphondo. Ngokunye konke, umshini wekhofi uzoziphatha ngokwawo: ngaphansi kwengcindezi ephezulu, udoti udlula nge powder ikhofi, bese isiphuzo esiphelile sithelela ekomishini, okuyinto efiselekayo ukufudumala.
Njengoba ikhofi yenziwe ngaphansi kwengcindezi ephakeme, izinto ezinengi eziwusizo nezakhi ezithatha ukunambitheka kwesiphuzo kungasuswa ekhofi. Futhi ngisho nokucindezela kwamanzi okuphezulu kuvumela ukuthi kukhishwe ama-25% okuthiwa ikhofi yezinto - futhi ngokupheka okuvamile lesi sibalo singama-15-18%, ukuze ukusetshenziswa kwebhontshisi yekhofi kungancishiswa cishe ingxenye yesithathu. Abenzi bekhofi kaCarob nabo bayakwazisa abasebenzisi abaningi ngoba benza ukuthi bakwazi ukudala ukhilimu phezu kwesiphuzo esilungisiwe - isikhumba sephunga elimnandi.
Ngakho-ke, umsebenzi womshini wekhofi we-carob usekelwe ekucindezeni okukhulu kwe-steam. Ngakho-ke, ukukhetha kwedivayisi kufanele futhi kuqale nale parameter.
Amamodeli alula, noma "amancane" emishini yamakhofi e-espresso angathuthukisa ukucindezela kuze kufike ku-4 bar. Lawa madivaysi atshiswa emkhunjini ovaliwe, bese kuthi, uma umkhawulo wokucindezela ufinyelelwa, i-valve ivuleka futhi umthamo udluliselwa ngophofi lekhofi. I-steam ngesikhathi esifanayo ishisa kakhulu, kanti lokhu kubhidliza iphunga lesiphuzo. Kukhona ubuchwepheshe obunjalo futhi: i-steam ephakeme kakhulu ikuvumela ukuba ukhiphe i-caffeine engaphezulu futhi wenze isiphuzo sibe namandla ngokwengeziwe. Ngomshini wekhofi ohlinzeka ukucindezelwa kwe-3.5 bar, amandla ngokuvamile awadluli 1000 W, kanti okwenza ikhofi ikhofi ithatha cishe imizuzu emibili.
Izinsimbi zomkhakha ophakeme ziyakwazi ukuthuthukisa ingcindezi ye-bar-15 - lokhu kunikeza ipompi lokugcoba elenziwe ngaphakathi, elinamanzi angama-84-95 degrees. Lo mklamo uqobo uqhube amanzi ngaphansi kwengcindezi ngokusebenzisa izinhlayiya zekhofi esemhlabathini esihlungi, kuyilapho izingxenye zekhofi ezisebenza kakhulu zisuswa kubo. Amandla amadivaysi anomfutho we-bar bar ayihluka ku-1000-1700 W. Ukuze wenze ikhofi ikhofi kule mishini yamakhofi idinga cishe isigamu somzuzu.
Ipharamitha ebalulekile uhlobo lwento okuvela kuyo uphondo: insimbi noma ipulasitiki. Okuthandayo kumele kunikezwe ensimbi, ngoba uphondo lwensimbi ikhofi ishisa kakhulu, okusho ukuthi lesi siphuzo sizophinde sibe nokugcwele nokugcwele.
Abenzi bekhofi enophondo lwepulasitiki banikeza ikhofi eningi kakhulu, lapho ukunambitheka okumuncu kokunambitha kufakazwa ngokucacile.
Uma ucabanga ukuthi ungakhetha kanjani umenzi wekhofi we-espresso ekhaya lakho, qaphela ubukhulu be-tank yamanzi. Abenzi bekhofi, ukuthuthukisa ukucindezela kuze kube ngu-4 bar, ngokuvamile banomncane - ithangi lamanzi angu-200-600 ml. Kodwa emshinini wekhofi onomshini we-bar, ungadlulisela amalitha amanzi angamatshumi amathathu nengxenye, kodwa-ke, isikhathi esisodwa ukupheka izinkomishi ezingaphezulu kwamabili okwesiphuzo okwamanje ngeke kusebenze.
Uma uthanda "i-cappuccino", bheka ukuthi umsebenzi wokwenza lolu hlobo lwekhofi uqaliswa kanjani kumenzi wekhofi. Phela, "cappuccino" - empeleni "espresso" efanayo, kuphela ehlanganiswe ne-foam ebisi. Ukushaya ubisi, abenzi bekhofi be-carob banezinamathiselo ezihlukahlukene nezinamathiselo. Kulesi simo, uhlelo lokupheka "cappuccino", okungukuthi, ukushaya ubisi ukuze lube nophuthumayo, kungaba ngumshini futhi luzenzekelayo.
"I-caper" yohlobo lwama mechanical yenza kanje: ithubhu enombuzi inconywa ingilazi ngobisi, i-steam iphoqeleka kuyo, lapho kutholakala khona isikhumba. Kodwa ukupheka i-foam ephezulu kakhulu ebisi- "njengokungathi kusekhaya lekhofi" - akulula kakhulu. Lokhu kudinga cishe amakhono ochwepheshe kanye nokwengeza ubisi olunomuthi ophezulu we-fat - ngaphezu kuka-3.5% - noma ngisho nokhilimu (okuqukethwe okungu-11% we-fat).
Kulula kakhulu ukulungisa imbobo yobisi nge "autompuccino" ezenzakalelayo: udinga nje ukuthululela ubisi ibe yitangi elenziwe ngokukhethekile, vula imodi ye "cappuccino" futhi - voila! - i-foam ngokwayo igalela indebe. Ngezinye izikhathi abenzi bekhofi abane-"cappuccino" othomathikhi banomsebenzi wokulungisa ubungani bebisi lobisi.
Enye ipharamitha ebalulekile yomshini wekhofi we-espresso yikhono lokusebenzisa ikhofi ngaphambili. Le "khetho" yenza lula ukulungiselela "espresso" ekhaya, ukuhlinzeka izinga eliphezulu kakhulu isiphuzo.
Amakhansela - izingxenye zekhofi eliphansi eligcobekile lomkhombe (7 g), elipakishwe emaphaketheni asetshenzisiwe - elibekwa phakathi kwezingxenye ezimbili zephepha lokuhlunga. Ubuchwepheshe bokukhiqiza ikhofi ehlukanisiwe - I-ESE - idume emhlabeni wonke futhi iyaziwa, futhi abenzi bekhofi babizwa ngokuthi i-ESE-ehambisanayo.
Akungabazeki ukuthi inzuzo yabo yinto elula yokulungisa isiphuzo nokuhlanza idivayisi. Kukhona futhi okuncane: lo msebenzi owengeziwe ukwandisa kakhulu inani lomshini wekhofi.
Uma ukhetha abenzi bekhofi, qaphela izici zayo ezengeziwe
- Izinkomba zokukhanya zenqubo yokusebenza, kanye nokushisa kwamanzi kanye nekhofi.
- Ukuvalwa okuzenzakalelayo uma kwenzeka ukushisa ngokuhambisana nama-valves akhethekile we-steam: la madivaysi anciphisa ingozi yokushisa futhi akhulise impilo yomshini wekhofi.
- Amapompo amabili , okuvumela ukuba upheke kokubili "i-cappuccino" nelithi "espresso."
- I-tank yokudonsa ekhishwayo izoqinisekisa ukunakekelwa okulula kwe-carob.
- Inkinobho "Qala-stop" - ikuvumela ukuba uyeke ikhofi yokupheka uma kunesidingo.
- Ibhulozi kabili ikuvumela ukuba usakaza ikhofi ezindebe ezimbili ngesikhathi esisodwa.
- Imisebenzi yokushisa ubisi nokugcina i-cafe hot inikeza lula ngokwengeziwe uma usebenzisa isiphuzo.