Using the recommended 30 seconds of percolation, a skilled barista (coffee bar technician) produces about 30 milliliters of dense coffee liquor covered by the all-important crema.
Using the recommended 30 seconds of percolation, a skilled barista (coffee bar technician) produces about 30 milliliters of dense coffee liquor covered by the all-important crema.
用上一般建议的30秒萃取时间，有经验的咖啡吧师傅就能制作出约30毫升的浓缩咖啡，上头覆盖著一层重要无比的克丽玛。