Das Kaffee Haus

Milk Cleaner

Name: Milk Cleaner
Brand: Das Kaffee Haus
SKU: 0499
Price: 17.60 EUR
Availability: InStock

€17,60

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Product Info

Gentle on materials, powerful, reliable. For quick and effective cleaning of all milk-carrying parts of your milk frothing systems.

Application: Mix 15 ml of the cleaner with approximately 100–150 ml of hot water and soak the steam wand to be cleaned in the mixture for 10 min. If the tip of the steam wand is removable, it should be removed beforehand and soaked together. Afterwards, let it steam out well and thoroughly clean everything with clear water.

Details

Ingredients: Phosphates 5–15 %, nonionic surfactants <5 %, cationic surfactants <5 %, organic and inorganic acids

Preparation Espresso

There are many different recipes that lead to an excellent cup of espresso. This example should serve as a basic recipe and can be changed and adapted according to your wishes and willingness to experiment. For each espresso of our line-up we provide a recipe that works well for us.

Preparation in a portafilter (general rules of thumb)

Water temperature	90-96 °C
Brewing ratio	1:2,8
Dose	18 g
Yield	50 g
Time	25-30 s

Step by step instructions

Take the portafilter out of your brew group and rinse the group briefly.
Place your clean and dry portafilter on a scale and tare it.
Grind the desired amount of coffee (dose) into your portafilter.
Distribute the ground coffee evenly in the sieve, you can use your finger here or a distributor.
When tamping, it is important to apply pressure vertically to the coffee to ensure even compaction. It is also important to apply pressure only once to avoid channeling.
Remove any coffee residue from the edge of the screen.
Start your shot as soon as you place the portafilter in the group.
Stop your shot when your target yield is reached.
When there’s no more coffees to make, empty, clean and dry your portafilter, flush the group and place the portafilter back into the group to ensure it stays hot.

Troubleshoot

Problem	Possible reasons	Solution
Espresso tastes bitter	Grind too fine Over dosed Tamping pressure too high → results in long shot time	Coarser grind Reduce dose 'normal' tamping pressure → results in faster shot time
Espresso tastes sour	Grind too coarse Under dosed Forgot to tamp → results in shorter shot time	Finer grind Increase dose Tamp → results in longer shot time
Espresso is too strong	Over dosed Too little water	Decrease dose Increase amount of water
Espresso is too mild/weak	Under dosed Too much water	Increase dose Decrease amount of water