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Venus Family was first produced in the late sixties
Venus Family, the beginnings
Venus Family was first produced in the late sixties in the laboratories of Victoria Arduino in Casorate Sempione (VA) Italy. Here Louis Mercandelli reintroduced the Victoria Arduino tradition to the market through two espresso machines that, more than anything else, represent the brand: the Venus Family and the Venus Bar.
Particular attention is given to the bodywork, entirely handmade by skilled craftsmen, available in brass, copper and chrome. Inside, the Venus Family has the same technology as the Venus Bar, so you can enjoy excellent espresso at the home or office.
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simple coffee machine with excellent performance
The five senses of pleasure
Venus Family is a semi-professional espresso machine. Its aesthetics make the Venus Family an exquisite piece for the home or office. At the same time it is a functional, simple coffee machine with excellent performance.
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also reflected in the final cup, a perfect espresso
Athena Leva, the beginnings
Victoria Arduino marketed its first lever machines at the end of World War II, in 1946. They were the WAT series of espresso machines, ancestors of the exquisite Athena Leva, the first of which was made in late sixties in Casorate Sempione (VA), Italy.
The materials used for the internal and external components make the espresso machine particularly exquisite. The bodywork, completely hammered by hand by expert craftsmen, is an expression of uniqueness and tradition that is also reflected in the final cup, a perfect espresso.
also ,reflected ,in, the, final, cup, a ,perfect, espresso
the pressure of the water as it enters the group
The lever extraction system
The lever system of this professional coffee machine lets the barista modulate the pre-infusion manually for each delivery. When you lower the lever hot water from the boiler enters the group, wetting the coffee. The more the barista pulls the lever, the longer the pre-infusion phase. A good professional waits for the first drops of coffee to come out before lifting the lever; this means that water will have permeated all the coffee. For effective pre-infusion, the pressure of the water as it enters the group should not exceed 2 bars.
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