{"id":222,"date":"2017-01-27T10:32:12","date_gmt":"2017-01-27T10:32:12","guid":{"rendered":"http:\/\/mokashop.ch\/blog\/?p=222"},"modified":"2020-02-15T23:50:21","modified_gmt":"2020-02-15T23:50:21","slug":"francais-cest-quoi-un-espresso","status":"publish","type":"post","link":"https:\/\/premiumvending.ch\/fr\/2017\/01\/27\/francais-cest-quoi-un-espresso\/","title":{"rendered":"C\u2019est quoi un espresso ?"},"content":{"rendered":"<p><span style=\"color: #333333; font-family: 'Segoe UI', 'Segoe WP', Arial, sans-serif; font-size: 18px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; display: inline !important; float: none;\">Ce petit caf\u00e9 ob\u00e9it \u00e0 des r\u00e8gles pr\u00e9cises de pr\u00e9paration Chez mokacaf\u00e9, on a coutume de dire qu\u2019un bon espresso, c\u2019est une bonne mati\u00e8re premi\u00e8re mais aussi une bonne mani\u00e8re de l\u2019extraire. Un v\u00e9ritable espresso suit ces r\u00e8gles : Pr\u00e9par\u00e9 \u00e0 la demande avec un percolateur. Il est pr\u00e9par\u00e9 en faisant passer de 26 \u00e0 32 secondes un jet d&#8217;eau chaude (90\u00b0C) sous pression (9 bars ou plus) \u00e0 travers une couche de 7,5 grammes de caf\u00e9 finement moulu et tass\u00e9. Il ne doit pas contenir plus de 30 ml de liquide, le ristreto est \u00e0 18 ml. Bien pr\u00e9par\u00e9, c\u2019est la plus belle expression du caf\u00e9 car tous les ar\u00f4mes sont \u00ab l\u00e2ch\u00e9s \u00bb dans la tasse. L\u2019art du barista consiste \u00e0 r\u00e9gler la mouture du caf\u00e9 et la mani\u00e8re de le tasser en fonction du temps de passage de l\u2019eau. Plus l\u2019eau met de temps \u00e0 passer, plus la mouture doit \u00eatre grosse.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ce petit caf\u00e9 ob\u00e9it \u00e0 des r\u00e8gles pr\u00e9cises de pr\u00e9paration Chez mokacaf\u00e9, on a coutume de dire qu\u2019un bon espresso, &#8230; <\/p>\n<p class=\"read-more-container\"><a title=\"C\u2019est quoi un espresso ?\" class=\"read-more button\" href=\"https:\/\/premiumvending.ch\/fr\/2017\/01\/27\/francais-cest-quoi-un-espresso\/#more-222\" aria-label=\"En savoir plus sur C\u2019est quoi un espresso ?\">Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":19,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[95,94,92,93],"class_list":["post-222","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-cafe-bale","tag-borbone","tag-capsules-cafe","tag-illy","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/premiumvending.ch\/fr\/wp-json\/wp\/v2\/posts\/222","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/premiumvending.ch\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premiumvending.ch\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premiumvending.ch\/fr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premiumvending.ch\/fr\/wp-json\/wp\/v2\/comments?post=222"}],"version-history":[{"count":0,"href":"https:\/\/premiumvending.ch\/fr\/wp-json\/wp\/v2\/posts\/222\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premiumvending.ch\/fr\/wp-json\/wp\/v2\/media\/19"}],"wp:attachment":[{"href":"https:\/\/premiumvending.ch\/fr\/wp-json\/wp\/v2\/media?parent=222"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premiumvending.ch\/fr\/wp-json\/wp\/v2\/categories?post=222"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premiumvending.ch\/fr\/wp-json\/wp\/v2\/tags?post=222"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}