o iš kur čia staiga 98 atsiranda? gi vakar plėšei maikę kad 90-96 range'as.
gal tu nurodyk šaltinius cituodamas šituos kliedesius, nes dabar bišk kaip 
antivaxeris atrodai.

"PxYra"  wrote in message news:qq44ct$71b$1@news.omnitel.net...

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?