Ｐａｇｅ 781 ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 通常モードに戻る ┃ ＩＮＤＥＸ ┃ ≪前へ │ 次へ≫ ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ ▼espresso coffee dagsOffinkada 08/12/10(水) 2:57 ─────────────────────────────────────── ■題名 ： espresso coffee ■名前 ： dagsOffinkada <peedsbusy73@mail.ru> ■日付 ： 08/12/10(水) 2:57 ■Ｗｅｂ ： http://gasteras.ifrance.com/coffeeta01/coffee-carafes.html -------------------------------------------------------------------------
| Beyond this point, beans will start discharge oils and their soluble compounds - mainly as a lot of smoke; but the beans will be left quite dark with a very oily sheen. Supercilious they have not fully burnt yet, this can be specified as "Italian Roast". I've observed numerous temperatures (within the roaster) for all of these put on depending on the bean variety - so as my roasts reach the second crack, I tend to trust my eyes and ears more than I trust my probe thermometer. coffee break.com <Mozilla/4.0 (compatible; MSIE 5.5; Windows NT 4.0; .NET CLR 1.0.2914)＠211.117.62.81> |