kliedesi prasiciuchink viena karta ir nebetersk eterio, nera vienos fiksuotos temperaturos kaip tu cia peizeji, yra rekomenduojamas temperaturinis diapazonas paga kuri renkiesi kokios temp. skaniausia/labiausia patinka kava He blind tested the cups to their staff, and here's the result: 92 C - The coffee has high acidity but with lower body, sweetness and bitterness. 98 C - It has medium acidity with lots of sweetness, bitterness, full body and with strange powdery mouthfeel. 94 - 96 C - With balanced acid, high levels of sweetness, good body, and low bitterness. TDS (Total Dissolved Solid) determines the strength of your coffee. The ideal TDS ranges from 7.5 to 9.5%. Here's the TDS result: 92 C - 8.8% 94 C - 9.2% 96 C - 9.4% 98 C - 9.1% Yield percentage is the total amount of extracted elements from the coffee. The maximum yield percentage or the removable coffee mass is 28%, but we do not want to extract all the 28% because it will only make the coffee bitter. The ideal yield percentage is between 18 - 22%. The study showed a consistent upward trend on the yield percentage. Yield Percentage as follows: 92 C - 18.95% 94 C - 19.38% 96 C - 19.4% 98 C - 19.57% "Teisybes Dele" <aaabbbkodas@gmail.com> wrote in message news:qq3q4d$q5f$6@news.omnitel.net... > On 11/7/2019 8:14 PM, PxYra wrote: >> Espresso should be brewed at 90-96°C > > > cia turbut is gamintojo instrukcijos? > ka jam daugiau rasyt jei pas ji tik toks tikslumas?