Decidimos ir acrescentando termos utilizados no dia-a-dia do preparo de café neste artigo, ele nunca está fechado e contamos com sua participação.
Envie-nos suas dúvidas e suas respostas a questões comuns do dia-a-dia do preparo de cafés.
O que é Percolação – Fonte: Peter Schulz – Unicamp
Ação termodinâmica da cobertura da água sobre os grânulos de café, que quando satura o café passa através dele, quanto maior a temperatura da água mais rapidamente a bebida resultante sairá na parte inferior do método usado para o preparo.
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