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Espresso with La Pavoni Romantica & Mazzer mini E

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4 different ways to pull espresso with La Pavoni professional

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Flair Espresso // Flair Signature PRO

Flair Espresso


PELE PLANTATIONS


ペレプランテーションズ 無農薬コナコーヒー


Music by Dj Quads :

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Website :
Instagram : @ryoya_takashima
Other Youtube Channel :

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Equipments & etc:

Camera : Sony A7SII
Lens : FE 16-35mm F2.8 GM [SEL1635GM]
Mic:RODE Videomic Pro+
Tripods:SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Edit : Adobe Premiere Pro CC

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La Pavoni拉霸機操作(PLH)+發泡+拉花

La Pavoni拉霸機操作(PLH)+發泡+拉花
15.2g 咖啡粉(深烘豆)
磨豆機1Z K-Max (1.38格)
使用無底把手
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La pavoni professional v2.6 with IMS shower screen and basket

Washed-Barrel process, Colombia Finca san Jose Estate
Medium-light roasted, by KaKaLove
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LaBelleInterview : Vivez des instants magiques à @La Toussuire ✨

Station active et solaire, découvrez-la à travers le regard de son ambassadrice @la_rosef, professeure de danse et amoureuse de la station. Joséphine connaît tout les bons plans de la stations et vous fera rêver avec de belles images de son quotidien ????‍♀️☀️????❣️



✨Live magical moments in @La Toussuire
Active and sunny resort, discover it through the eyes of its ambassadress @la_rosef, dance teacher and in love of her village. Joséphine knows all the good spots in the resort and will make you dream with beautiful pictures of her daily life ????♀️☀️????❣️

© Yprod | D.Malacrida | Mountain Legacy | Amplitude communication

新玩具:巴西來的手動濃縮咖啡機

ARAM® ESPRESSO MAKER

La Pavoni(라파보니유로피콜라) Espresso extraction 3 Double Shot Long

라파보니 2번펌핑으로 내림 두번째라 열을 받아서 그런지 추출이 잘 안됨. 펌핑을 한번더 하니 70ml가까이 추출됨.

Apollo Coffee Grinder for Espresso // エスプレッソ用にも挽けるコーヒーミル

Apollo Coffee Grinder :

La pavoni 51.5mm Tamper :

La Pavoni 51mm Funnel :

La Pavoni Exclusive Distributor :

Coffee山川 :

Music by LAKEY INSPIRED :

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Main Youtube Channel :
Website :
Instagram:
Facebook :
2nd Channel :

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Equipments & etc:

Camera : Sony A7SII
Lens :
FE 16-35mm F2.8 GM [SEL1635GM]
FE 90mm F2.8 Macro G OSS [SEL90M28G]
Mic:RODE Videomic Pro+
Tripods:SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Edit : Adobe Premiere Pro CC

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La Pavoni ラ・パボーニ Europiccola Chrome/PART 001

La Pavoni ラ・パボーニ Europiccola Chrome

La Pavoni ラ・パボーニ Europiccola Chrome/PART007

La Pavoni ラ・パボーニ Europiccola Chrome
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La pavoni prefessional v2.6 pressure profile

La Pavoni ラ・パボーニ Europiccola Chrome/PART 005

La Pavoni ラ・パボーニ Europiccola Chrome

La Pavoni ラ・パボーニ Europiccola Chrome/PART 003

La Pavoni ラ・パボーニ Europiccola Chrome

La Pavoni ラ・パボーニ Europiccola Chrome/PART 004

La Pavoni ラ・パボーニ Europiccola Chrome

La Pavoni ラ・パボーニ Europiccola Chrome/PART 008

La Pavoni ラ・パボーニ Europiccola Chrome
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La Pavoni ラ・パボーニ Europiccola Chrome/PART 002

La Pavoni ラ・パボーニ Europiccola Chrome

An early morning espresso lesson. @omotesando.koffee #espresso #backyardmanph #mediaman

Sights and Sounds of the Sea: New Grounds Coffee

Soothe the soul and awaken the senses with a delicious coffee made just for you by a trained barista during your next Princess Cruises vacation.

Connect with Princess:






Be sure to subscribe to the Princess YouTube channel to stay updated on the latest cruise deals, news, and customer reviews:

[ 4K ] The Art of espresso - Córdoba, Argentina.

SUBSCRIBE to krossover
Káapeh coffee shop
An espresso has born on the earth, coming from many parts of the world or just from one origin. It begins from its farming and rear harvest to develop in its selection and roasting.

The barista is in charge of making an extraction of 30 milliliter (1 oz) which is approximately 7 grams of compact and ground coffee, subjecting it to a pressure of 9 Bar in a time of about 20 and 30 seconds.

By this way, it obtains aroma and concentrated flavor of the most optimal way. A perfect espresso is result of a value chain; where in every step of the process is fundamental to obtain a balance result among sweetness, sharpness and bitterness

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Un espresso nace en la tierra, proviene de muchas partes del mundo, o de un solo origen. Comienza desde su cultivo y posterior cosecha, hasta desarrollarse en su selección y torrefacción.

El Barista se encarga de hacer una extracción de 30 mililitros (1 oz) de café a partir de aproximadamente 7 gramos de café molido y compactado, sometiéndolo a una presión de 9 Bar en un tiempo de entre 20 y 30 segundos.

De esta manera se obtiene aroma y sabor concentrados de la forma más óptima. Un espresso perfecto es resultado de una cadena de valor, en donde cada etapa del proceso es fundamental para obtener un resultado equilibrado entre amargor, dulzor y acidez.

Shot 100% on the HERO4® Black camera

BARISTA
Javier Quiroga

PRODUCER
Humberto Castillo J.
krossoverproducciones@gmail.com

LIGHT
Juan Cruz

MUSIC
Javier Quiroga







Ⓒ All rights reserved - krossover extreme productions 2015

Roxpresso

Roxpresso Nimman17 ,chiangmai


iamnong27@gmail.com

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