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the pressure of the water as it enters the group

the pressure of the water as it enters the group

The lever extraction system

The lever system of this professional coffee machine lets the barista modulate the pre-infusion manually for each delivery. When you lower the lever hot water from the boiler enters the group, wetting the coffee. The more the barista pulls the lever, the longer the pre-infusion phase. A good professional waits for the first drops of coffee to come out before lifting the lever; this means that water will have permeated all the coffee. For effective pre-infusion, the pressure of the water as it enters the group should not exceed 2 bars.

黑鹰咖啡机（www.black-eagle.cn）黑鹰va388咖啡机，文老师咖啡。

the, pressure, of,, the water, as ,it, enters, the, group

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as it strongly influences espresso quality

as it strongly influences espresso quality

Technology that ensures maximum temperature stability in the espresso machine

In a professional coffee machine the temperature parameter plays an extremely important role, as it strongly influences espresso quality. A stable temperature provides an excellent result over and over again. But how? Again, through studies, research and experimentation, as well as working with the best baristas, we managed to find a solution that provides for the control of every single parameter. Thus was born T3, a technology that allows the barista to set three temperatures: for the brewing group, the water infusion and the steam. What do you get? Control of the water supply’s thermal accuracy that results in temperature stability and ultimately in a perfect espresso. This also comes about due to an electronic system, with probes for temperature, pressure and PID, which manages each variable.

黑鹰咖啡机（www.black-eagle.cn）黑鹰va388咖啡机，文老师咖啡。

as ,it ,strongly, influences, espresso, quality

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water as it enters the group should not exceed 2 bars

water as it enters the group should not exceed 2 bars

The lever extraction system

The lever system of this professional coffee machine lets the barista modulate the pre-infusion manually for each delivery. When you lower the lever hot water from the boiler enters the group, wetting the coffee. The more the barista pulls the lever, the longer the pre-infusion phase. A good professional waits for the first drops of coffee to come out before lifting the lever; this means that water will have permeated all the coffee. For effective pre-infusion, the pressure of the water as it enters the group should not exceed 2 bars.

黑鹰咖啡机（www.black-eagle.cn）黑鹰va388咖啡机，文老师咖啡。

water ,as, it, enters, the, group, should ,not ,exceed, 2, bars

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It is the evolution and the embodiment the Synesso Standard

It is the evolution and the embodiment the Synesso Standard

The Cyncra™ has been the bedrock of our line since 2004. It is the evolution and the embodiment the Synesso Standard. This machine rapidly gained a devoted following among baristas and café owners around the world and continues to impress today with its stability, durability and ongoing baseline improvements. With incomparable P.I.D. controlled temperature stability and independent brew tanks, it maintains its position as the true work horse of the industry. The Cyncra is our foundation. The weighty list of features makes it easy to see why this is one of the premier commercial espresso machines in the world.

 

It ,is ,the ,evolution ,and ,the ,embodiment ,the Synesso ,Standard