UbuGcisa boBugcisa baManzi :Ulusebenzisa njani uLungiso lomatshini weKofu ukulawula incasa yeKofu

I-taste of coffee yisiphumo sokusebenzisana kwezinto ezininzi, kwaye ukushisa kwamanzi kuyingxenye ebaluleke kakhulu, kwaye ukubaluleka kwayo akunakunakwa.Oomatshini bekofu banamhlanjebadla ngokuxhotyiswa ngeentlobo ngeentlobo zeempawu zobuchwephesha obuphezulu, kubandakanywa nolawulo oluchanekileyo lobushushu bamanzi, ukuvumela abathandi bekofu ukuba balungise ngokulula ubushushu bamanzi ukuze buhambelane neempawu zeembotyi zekofu ezahlukeneyo ukuze bafezekise incasa yekofu efanelekileyo. Kweli nqaku, siza kwazisa indlela yokusebenzisa amagama amathathu abalulekileyo kwi-aumatshini wekofu- ukusetwa kweqondo lokushisa, ukugcinwa kweqondo lokushisa kunye nokulungiswa kweqondo lokushisa ukulawula ukushisa kwamanzi, ngaloo ndlela kuchaphazela ukunambitheka kokugqibela kwekhofi. 1. Ukubeka iqondo lobushushu Uninzioomatshini bokuthengisa ikofuvumela abasebenzisi ukuseta kwangaphambili ubushushu bamanzi ukwenza ikofu. Olu phawu lubalulekile ekuqinisekiseni ukungcamla ikofu ngalo lonke ixesha. Xa sithetha ngokubanzi, ubushushu bamanzi obuyi-90°C ukuya kuma-96°C bunconywa kwiimbotyi zekofu ezigcadiweyo, ngelixa amanzi angama-96°C ukuya kwi-100°C afaneleke ngakumbi kwiimbotyi zekofu ezigcadiweyo ezimnyama. Ngokuseta ubushushu bomatshini wakho wekofu, unokuqinisekisa ukuba ifikelela kobu bushushu bufanelekileyo ngalo lonke ixesha usenza ibhiya. 2. Ukugcinwa kweqondo lokushisa Ukongeza kwiqondo lokushisa, amandla omatshini wekhofi ukugcina ukushisa kwamanzi yinto ebalulekileyo echaphazela ukunambitha kwekhofi. Abanye oomatshini bekofu abakumgangatho ophezulu banemisebenzi egqwesileyo yokugcina ubushushu ukuqinisekisa ubushushu bamanzi obuzinzileyo ngexesha lenkqubo yokusela. Oku kuthetha ukuba naxa kusenziwa iikomityi ezininzi zekofu ngokuqhubekayo, ubushushu bamanzi bunokugcinwa kwinqanaba elimiselweyo, ukuqinisekisa ukuba incasa yekomityi nganye yekofu iyahambelana. 3. Uhlengahlengiso lobushushu Kwezinyeoomatshini bekofu abaphambili, abasebenzisi banokulungisa kakuhle ubushushu bamanzi ngexesha lokwenziwa kwebhiya. Olu phawu luluncedo kakhulu kubathandi bekofu abasukela incasa egqibeleleyo. Umzekelo, ukuba ikofu incasa imuncu kakhulu, unganciphisa ubumuncu ngokwehlisa kancinci ubushushu bamanzi; ukuba ikofu incasa kakhulu, ukunyusa ubushushu bamanzi kunokwandisa incasa. Olu hlengahlengiso olukhawulezayo lweqondo lokushisa luvumela i-barista ukuba idibanise kakuhle incasa yekofu ngokusekelwe kwiimeko zangempela. Ngokusebenzisa la magama mathathu angasentla, iumatshini wekofuyenza ukulungisa ubushushu bamanzi kube lula kwaye kuchaneke. Nangona kunjalo, kubalulekile ukuqaphela ukuba ubushushu bamanzi ngomnye wezinto ezininzi ezichaphazela incasa yekofu yakho. Izinto ezinjengomgangatho weembotyi zekofu, ukucoleka kokusila, kunye nomgangatho wamanzi zibalulekile ngokulinganayo. Ke ngoko, xa usebenzisa umatshini wekofu ukulungisa ubushushu bamanzi, kufuneka uqwalasele ezinye izinto ukufezekisa eyona ncasa yekofu. Ngokubanzi, ngokufunda kunye nokusebenzisa ubugcisa bolawulo lobushushu bamanzi, uya kukwazi ukwenza ikofu etyebileyo, entsonkothileyo, kunye neyanelisayo. Khumbula, yonke ikomityi yekofu ngamava awodwa, kwaye ulawulo lobushushu bamanzi sesinye sezitshixo zokufezekisa loo mava.