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E&B LAB Moka Kanne Induktion 51er Sieb Solution: Working precisely and tamping dosierring Solution: Working precisely and tamping firmly (pressing down the coffee) helps to reduce channeling Nach der manuellen Ernte werden die Kirschen sortiert und fΓΌr 60 Stunden in einem Tank luftverschlossen fermentiert Du willst tiefer einsteigen π Die Moka Kanne & der Kult um die Kanne
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