GOD
Holofractale de l'hypervérité
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- 14/1/06
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Has anyone tried making ayahuasca / analog with an espresso maschine ???? I havent got one , but it seems to me that it would be the easyest and fastest way to make ayahuasca / analog .The sort of espresso maschines that are used in a Dutch coffee shops have an around 11 liter water capacity . They have several different sizes of coffee cartridges / holders / adapters ? , sorry i dont know the right word for them . I have seen ones for single cups , for pots and for cans .The ones for pots are big enough to contain 28 gramms of coffee , = 4 cups , = 100 ml , or 25 grams of ground Psychotria Viridis leaves plus 3 grams of ground Peganum Harmala seeds . The ones for cans are much bigger .
This is information about a small haushold espresso maschine from Wikipedea . I`m sorry its in german , if anyone cant understand it please tell me and i will translate it . They are talking about one cup of espresso = 25 ml ( wich includes the cream ).
Das Istituto Nazionale Espresso Italiano (dt.: Nationales Institut für italienischen Espresso) hat die folgenden Kriterien festgelegt:
* notwendige Menge an gemahlenem Kaffee = 7 g ± 0,5 g
* Wassertemperatur beim Ausgang des Aggregats = 88 °C ± 2 °C
* Getränktemperatur in der Tasse = 67 °C ± 3 °C
* Druck Wassereingabe = 9 bar ± 1 bar
* Durchlaufzeit = 25 Sekunden ± 2,5 Sekunden
* Viskosität bei 45 °C > 1,5 mPa s
* Gesamtfette > 2 mg/ml
* Koffein < 100 mg/Tasse
* Volumen in der Tasse (einschließlich Crema) = 25 ml ± 2,5 ml
Ein Labor gibt die ideale Zubereitung so an:
* Menge Espressobohnen = 6,95 g
* Wassertemperatur = 92 °C
* Druck Wassereingabe = 9,3 bar
* Durchlaufzeit = 25 Sekunden
Please dont be shy , reply , try it and let me / us??? know . Share your thoughts and sugestions .
This is information about a small haushold espresso maschine from Wikipedea . I`m sorry its in german , if anyone cant understand it please tell me and i will translate it . They are talking about one cup of espresso = 25 ml ( wich includes the cream ).
Das Istituto Nazionale Espresso Italiano (dt.: Nationales Institut für italienischen Espresso) hat die folgenden Kriterien festgelegt:
* notwendige Menge an gemahlenem Kaffee = 7 g ± 0,5 g
* Wassertemperatur beim Ausgang des Aggregats = 88 °C ± 2 °C
* Getränktemperatur in der Tasse = 67 °C ± 3 °C
* Druck Wassereingabe = 9 bar ± 1 bar
* Durchlaufzeit = 25 Sekunden ± 2,5 Sekunden
* Viskosität bei 45 °C > 1,5 mPa s
* Gesamtfette > 2 mg/ml
* Koffein < 100 mg/Tasse
* Volumen in der Tasse (einschließlich Crema) = 25 ml ± 2,5 ml
Ein Labor gibt die ideale Zubereitung so an:
* Menge Espressobohnen = 6,95 g
* Wassertemperatur = 92 °C
* Druck Wassereingabe = 9,3 bar
* Durchlaufzeit = 25 Sekunden
Please dont be shy , reply , try it and let me / us??? know . Share your thoughts and sugestions .