Italy Hot Caffitaly capsule coffee machine

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Ningbo
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500 pc
Supply Capability:
100000 pc/month

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Product Description:

Italy Hot Caffitaly capsule coffee machine

 

Product features:

 

*Water tank capacity:1.2 L
* Used capsule auto-ejection system
* Italian pump with19 bar pressure, Optional pump brand: ULKA, OLAB. A.E.T.
* Detachable water reservoir and drip tray for easy clean
* Elegant appearance design
* Programmable and automatic control of the coffee volume

 

Product Specification:

 

product nameItaly Hot Caffitaly capsule coffee machine
materialABS
Water tankcapacity1.2L
typeDifferent capsule compatible: Lavazza Espresso point, Lavazza Blue,  Lavazza Amodo Mio, Nespresso, Caffitaly
system capsule auto-ejection
voltage230V (Customized)
power900w
Logo PrintingSupport
colordifferent color available
certificationGS CE ROHS CB EMC

 

 

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Q:How about the Spanish Aibo E61 coffee machine?
Commercial? If it is business, please combine your traffic to make a decision. E98 is a two head semi-automatic coffee machine, and E61 is a single semi-automatic, if you are mainly coffee, and people flow more, I suggest you choose E98. These two machines are produced by different companies, and there are differences in the internal structure. E61 is suitable for small coffee shops. It's easy to say so. Quality, relatively speaking, these two semi-automatic coffee machines in the industry reputation is good
Q:Coffee machine pressure problems, do not understand, do not mislead
High pressure steam coffee machine is a kind of Italian coffee machine.Espresso machine and pump steam Italian Italian Italian steam, refers to the so-called high pressure steam pressure, but only 3 5BAR (1BAR = 1 ATM), only to make American drip coffee machine than some strong coffee, and no oil containing crema coffee, and Mocha about the pot.Pump pressure coffee machine, there is the pressure generated by the pump, the common is 15BAR pump pressure, such machines can make crema containing fat coffee, is the real espresso coffee.
Q:Hand coffee or electric coffee machine?
I have problems, make coffee simply divided into 2 steps, the first step is grinding, the second step is brewing. The landlord's question seems to be in question, the first step is good, or the second step is good, Bai asked. Simply put, grinding beans are divided into 2 kinds, manual grinder and electric grinder, I suggest using electric, hand grinding, then acid to death you. But the high price of electric brewing, electric coffee brewing is relatively stable, with the hand brewing, is a technology live, so if there is no good, or not interested in studying hard brewing technology of the students, or by electric brew you suggest. Of course, if the hand brewing technology is good, hand punch certainly better than the effect of electric brewing
Q:Automatic coffee machine only beans, no coffee, what is the reason?
Plug up,First, the degree of grinding is too fine, plug the nose.Two 、 the pipe is filled with steam and water. It's OK to open and dry
Q:What problems do coffee machines usually have in use?
1. button operation is invalid: press button without any response2. abnormal water supply: no water3., the liner is not heated4. the refrigerator does not refrigerate; the compressor does not start5. pumps do not pump water6. no memory7. no speechMore than 8 by shentop network
Q:How about Eupa coffee machine? Is the quality good?
Bad, very bad, it is recommended to bar coffee, learning
Q:Italian coffee machine, but my own coffee is not good to drink
To tell you the truth, the coffee machine you bought is not very good. I used to work as a barista in the coffee shop. We used machines imported from Italy and 2-3 in general. Well, more than 100 thousand. Tell you about the standards we used to make coffee,9 grams of atmospheric pressure, 7.5 grams of powder, 20 kilograms of pressure, "the powder is pressed into cake", and then 18-23 seconds of coffee flow, and this is what we do Italian concentration standards.Give you a suggestion, when you do pay attention to, the pressure of powder, if the pressure is too tight, coffee will be extracted too much, easy to suffer, and if the pressure is not enough, coffee is easy to sour. What's more, the coffee should be drunk now, and the coffee beans should be kept in a sealed, light proof container, not with the irritating stuff.Do it a few times, and you'll get used to it. What else do you understand? Give me a message. I teach you
Q:Recommend a cost-effective coffee machine
If it is recommended, Kimberley, Nova, Delong of the three brands, they are fully automatic coffee machine!The price is between 3000 and 6000. Many of them are very professional coffee machines!The coffee you say is greasy is the coffee maker, and the automatic and semi-automatic coffee maker can do the same! Of course, you also need the right beans
Q:About coffee machine milk method
The coffee machine is in a normal state of readiness, in the milk cylinder add milk (milk half cylinder position), the head of steam into the milk, find a feel most comfortable position, once the steam to the maximum, and then slowly will head out of steam when the milk liquid milk. The surface and then steam title issued a "eating" sound, stop moving, no sound is moving downward, skilled can be sustained "eating" sound, and keep the milk in the process of rotation (steam head on the milk from the cup cylinder side rear edge of a finger wide the distance, to prevent the sound too large) so that you can play I want foam height, is also relatively easy to bubble. Did not find a good angle or head of steam from the milk liquid level is too high, bared bared bared the whole big bubbles, try to find the skills, can also control the "eating" to the amount of foam. The bulla will be a bit, but in the course of the process, it will break as the milk spins. Such as foam after closed steam (milk temperature at the appropriate temperature, rotation of the foam surface gloss, without gloss, that it has a layer of hard foam, or high temperature)
Q:Would you please tell me the standard operation of the semi-automatic espresso machine?
The coffee machine produces hot water from 86 to 92 degrees Celsius, and the pump provides 8-9Bar pressure, through 7-9 grams of coffee powder, extraction time in 25-30s, capacity of about 25-40cc, so that is a cup of standard Espresso.About the big milk bubble:1., first of all, must use fresh whole milk, select the appropriate steel cup, pour about half of the milk2. turn on the steam for a few seconds and then close, remove the residual water, but also for health. Immerse the steam pipe in the steel cup milk (about 0.5-1cm of the steam pipe exit from the milk surface), turn on the steam switch, and adjust the angle of the steel cup.3., adjust the basic level of steam pipes and milk (steam pipe height), so that fresh milk can be inhaled more cold air, mixing foam, will hear the air mixed with milk "hissing" sound. A suction air blowing, will turn a small amount of steam, the steam pipe to let the milk adjust angle showing swirling rotation, so that the play of the foam is more delicate.4 when the milk temperature is about 60-65 degrees C (temperature can be a hand to hand feeling, generally can not afford to turn off the steam) remove the jug, then open the steam a few seconds to remove the residual milk stains and water nozzle cleaning with a damp cloth.5., scraping the upper foam, leaving a relatively delicate milk bubble, the following can be painted on the coffee.

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