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Kruve Sifter Six - Black

Kruve Sifter Six - Black
Kruve Sifter Six - Black Kruve Sifter Six - Black Kruve Sifter Six - Black Kruve Sifter Six - Black Kruve Sifter Six - Black Kruve Sifter Six - Black
Gyártó: Kruve
Típus: BS1237
Elérhetőség: Raktáron

Kruve Sifter Six - Black

A gyártó honlapja: LINK

Gyakori kérdések: LINK

Model: Sifter Six - BLACK

A csomag tartalma 6db. Kruve szita:  200, 300, 400, 600, 800, 1000μm 

A gyártó javaslatai:

Pour over: 400 - 800μm sieves

French Press: 600 - 1000μm sieves

AeroPress: 500 - 900μm sieves

Moka pot: 350 - 700μm sieves

Drip brewer: 400 - 900μm sieves

Espresso: 250 - 500μm sieves

Cold Brew: 600 - 1100μm sieves

Syphon: 400 - 800μm sieves

 

Kruve Sifter Six - BLACK

Kruve is a professional ground coffee sitfer, which allows you to improve the flavour of your coffee.

The set consists of silver Kruve sifter, six sieves: 200, 300, 400, 600, 800 and 1000μm and a sieve holder. It is perfect for espresso and various alternative brewing methods.

Grinding coffee is not only about the grinding size adjusted to the brewing method, but also about as equal coffee particles as possible. It gives a better control over extraction and brings out clean flavour. Kruve enables you to remove the fines (too small particles) and boulders (too large particles), keeping perfect grinds separated.

The body consists of three aluminium parts and wooden (bamboo) lid. Inside, there are sieves set on two levels, the lower for the fines, and the upper for the boulders. All parts are perfectly fitted and made from high quality materials.

The use is simple: put the sieves inside, pour in the grinds and shake for 30 - 60 seconds. The fines will drop on the bottom, the boulders will stay on the upper sieve, and the particles of the proper size will accumulate on the lower sieve. To clean the sieves just rinse them with water.

Kruve can also be used for grinder calibration. The manufacturer recommends using particular sieves for different brewing methods. After grinding coffee, sift it with suggested sieves. Aim at achieving 1:1 ratio between fines and boulders. If there are more boulders, grind coffee finer. If it is the other way around, try a coarser grind.