JoeFrex - 53 mm Tamper Unterteil CONVEX 327 After beating the still-warm extracted

After beating the still-warm extracted coffee disc inside the drawer

mit Leidenschaft und handwerklichem Geschick

welche jedoch keineswegs als zu stark wahrgenommen wird

anodised aluminium

Zu Recht wurde hier das Zertifikat des "Italian Espresso National Institute" vergeben und dieser Kaffee darf sich demnach Original Espresso Italiano nennen

JoeFrex - 53 mm Tamper Unterteil CONVEX 327 After beating the still-warm extractedJoeFrex 53 mm Tamper CONVEX All "CONVEX" bases have a slightly convex surface for pressing espresso. Why convex? Normally, the surface of the coffee powder pressed into the portafilter does not play a significant role; whether it is flat or concave, there is enough space between the coffee surface and the dispensing group so that the water dispensed from it can be distributed uniformly over the coffee powder and pass through it uniformly. However, if