ECBC 欧洲咖啡机中心测试标准详解(2020版)

3.3F see Test Method TM0014)..10 ill the water reservoir with cold freshly drawn chlorinated tap water. Leave for 24

hours. Check the taste of the water (

是否这么翻。（不确定是否这么翻译）

Test Result Matrix attached

ethod in section 4d throughout the test shall be sent in Excel format with the Test

esult Matrix.

所有时间和温度都需记录在后面的表格中，并用excel 表格导出。

.4 e testing ECBC 温度测试(ECBC 是指欧洲咖啡机中心) .4ffee Brewing Centre (ECBC) Norwegian Test Configuration

3ge 230 volts (European) and 120volts (USA) 2国） 3.4.1.2 Filter Paper 过滤纸.4 在蓄水池里装上新鲜的自来水，24小时后尝试是否有异味。（不确定译）

.3.11 Test the Power Management if fitted and record the shut off time.

3测试测试房内的电供应是否适合做测试，记录关电时间All times and temperatures are to be recorded on the Note: test m at the rear of this ll results recorde .1.

A R 3 ECBC Temperatur .1 European Co

3

.4.1.1 Volta 30V(欧洲)和120V （美

3.1.3 Filter Coffee 咖啡粉

osition of Thermocouples 热电偶的位置 For the test results to be correct the fo testing the coffeemaker to the ECBC standards.

The thermocouples are arranged as shown in the diagrams below. 热电偶的摆放位置请根据以下指示： P

llowing test method should be used when

.

Carry out the first test from cold and complete column 1 of the Test Result Matrix in o 后需继续填好下面表格第二emaker (14 – 16°C

记录水箱中水的温度（要求14 – 16°C ）

咖啡粉配1升水，1.25L 水应放75g 的咖啡粉。 e should

3.6.4 煮咖啡到第一滴咖啡滴漏的时间。

Note: 开始接触的时间。3.5 ECBC Test Procedure ECBC 测试程序

section 5, then carry out the 2nd test immediately afterwards and complete column 2 f the Test Result Matrix in section 5.

做完第一次测试后先填好下面第一栏，连续做完第二次测试栏。

3.6.1 Record the amount of water poured into the coffeemaker.

记录放进水箱的水容量。

3.6.2 Record the temperature of the water poured into the coffe required ).

3.6.3 Record the amount of coffee poured into the filter.记录过滤纸中咖啡粉的重量。

Note: Use 60g of coffee grounds per litre of water so for coffee maker of 1.25l capacity the

amount of coffee used should be 75g.

根据60g At maximum capacity of ground coffee used to brew maximum volume ther be no overflow of sediment out of the filter basket.

当放最大容量咖啡粉时，咖啡篮内不能有水或者沉积物溢出。 Record the time of the first drop of coffee into the carafe.

记录从开始

This is the start of the water/coffee contact time. 这是咖啡与水

.6.5 Record the time taken for the temperature in the filter holder to reach 92°C from the

start of the contact time. (This must occur within 45 seconds of start of the contact time ).

3.6.6 超 3记录从第一滴咖啡滴漏到咖啡篮内温度达到92°C 的时间（必须少于45s ）

Continue recording until coffee stops dripping into the carafe (or the coffee drips

slow to one drop per second) Record this time as the end of contact time. (For a 1.25l capacity appliance the contact time should not exceed 6 minutes 360seconds ).

继续计时，直到最后一滴咖啡滴漏完毕（或者直到每两秒钟滴漏1滴咖啡时），此时间作为煮咖啡完成时间（对于1.25L 容量的机器，从开始滴漏到煮完咖啡时间不能过6分钟）