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It is the strain, volume, pace and temperature of this movement of h2o through the grinds (of different courseness) that gives an espresso its taste - a enormous number of variables as you can see.
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Typically overlooked, the solution good quality from the water can be as important as the item high quality from the espresso.

Version vom 19. Februar 2018, 20:54 Uhr

Typically overlooked, the solution good quality from the water can be as important as the item high quality from the espresso.

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