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The manual was complete and of great quality. Originally a tri-lingual file, I first received only one language. After a note to owners-manuals.com, I quickly received the remaining languages... Great service, definitely worth it.
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Thank you for providing this manual and at low cost.
The Philips scope is of excellent quality, longevity and build and had a couple of faults
when it was passed to me. Having the CCT diagrams is a blessing.
I have fixed the problems and also modded the scope to my requirements.
I have built a 24v Li-Ion pack for portable use from old but good laptop batts.
it is working beautifully and I am well pleased. Keep up the good work Guys.
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manual was very helpful in learning how to propery use my washer. I could not find this manual anywhere else.
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Awesome quality manual. You really saved my bacon with this one. Was looking for some specific information with regards to my "new" vintage VCR that didn't come with the owners manual. This site is truely a goldmine of available manuals. The quality of the scans are top notch.
Thank-you so much for this awesome manual. If you're looking for this Sony SL-HF400 owners manual, this is the one you NEED to buy. Definitely worth the money.
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The manual was made available promptly. I is a clean scan of the original. I had no problem downloading it. The scan was well centered and cleanly formatted. It is as good a product as can be had without being the original document.
TECHNIQUES OF A BARISTA
What is Espresso?
Espresso began as an attempt in the 1800s to quickly brew coffee on demand, by the cup. The goal was to serve the freshest, most flavorful coffee possible and avoid the burned, stale taste of coffee kept warm on a stovetop. To speed the brewing process, coffee pioneers struck upon the idea of forcing water through the grounds under pressure. Steam was initially used to supply the pressure, followed by compressed air, lever operated pistons, and finally, the electric water pump. Through the decades, the elements of espresso brewing were tested and refined to produce the standards we have today: one ounce of true espresso comes from exposing 1�4 ounce (7 grams) of finely ground and packed coffee to 195�205º F water under 130 lbs. (9 bars) of pressure. In a brief 25 seconds, most of the highly flavorful coffee aromas and oils are extracted, while the more bitter compounds and off-tastes are left behind. When the ground coffee is fresh and the brewing is done well, the pressurized brew water emulsifies the coffee oils into the golden foam called crema, which crowns the espresso shot with ultimate flavor and aroma.
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