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− | + | As soon as once again, we also found that brew temperature—that is, the temperature of the h2o when it is in make contact with with the espresso grounds—factors into the top quality of the extraction. |
Version vom 6. Februar 2018, 15:47 Uhr
As soon as once again, we also found that brew temperature—that is, the temperature of the h2o when it is in make contact with with the espresso grounds—factors into the top quality of the extraction.