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How To Get a Perfect Coffe
 

 

THE PERFECT COFFEE

 
METHOD
• Dose 7.5 to 8 g
• Water temperature 92/95°C
• Pump pressure 9.5 atmospheres
• Grinding adjusted for extraction time of 15-20 seconds
• Pressed 18-20 kg (manual)
• Water treated by an efficient water softener
Perfect cleaning of diffusers, filters and filter-holders.

THE EQUIPMENT AND REFLECTIONS ON THE TASTE OF ESPRESSO COFFEE
Equipment, espresso coffee machines and grinders are essential for good coffee but it is very important to carry out regular maintenance if excellent results are required every day.
 
FREQUENCE NECESSARY OPERATIONS
Every day
 
  • Clean filter-holders, filters, diffusers, gaskets, cup warmer, drain tray; pass the blank filter several times a day
  • Check the size of grind
Every week
 
  • Check the hardness of the water coming from the group
  • Clean carefully the batcher (use a brush) and the hopper (with a dry cloth) of the grinder to remove coffee residues
Every month
 
  • Check the wear of the grinding blades; it is important that flat grinding blades are replaced every 400 kg and conical blades every 600-800 kg of coffee
  • Wash the units and the blank filter with appropriate detergent


 

UNDER-EXTRACTED ESPRESSO COFFEE
Clear hazel-cream colour, thin and evanescent, it’s not very consistent large bubbles present no body little aroma weak taste.
 
CAUSED
• Dose less than 7 g
• Temperature of water < 88°
• Pump pressure < 9 atmospheres
• Coarse ground
• Lightly pressed
Extraction time < 15 seconds

CHECKS TO BE CARRIED OUT

  • Check grinding and grinding blades’ wear
  • The ground coffee portion may range between 7.5 gr and 8.5 g
  • Is the batcher clean?
  • Are the diffusers clean?
  • Are the filters clean?
  • Are the filter-holders clean?

 

OVER-EXTRACTED ESPRESSO COFFEE
Dark brown, Mahogany Cream colour with stripes. Thin cream or presence of central hole. Tendency for cream to withdraw rapidly towards the edge of the cup forming a black ring. Strong, bitter astringent flavor little aroma.
 
CAUSED
• Temperature of water > 95°C
• Dose over than 8 g
• Pump pressure > 10 atmospheres
• Too fine grind
• Heavily pressed
Extraction time > 35 seconds

CHECKS TO BE CARRIED OUT

  • Check grinding and grinding blades’ wear
  • The ground coffee portion may range between 7.5 gr and 8.5 g
  • Is the batcher clean?
  • Are the diffusers clean?
  • Are the filters clean?
  • Are the filter-holders clean?












APPEARANCE OF COFFEE - TABLE OF VISUAL ASSESSMENT OF "CREAM"

EXCELLENT
Colour: hazel nut tending to darker shades with hints of red - light stripes create a uniform tiger patterning. Consistency dense, fine and creamy (2-4 mm thick) Persistence long-lasting cream leaving a distinct "crown" in the cup once drunk

GOOD
Colour: hazelnut with hints of red - occasionally has lighter central "spotting" Consistency dense, fine and creamy (2-3 mm thick) Persistence brief superficial creaminess which somewhat tends to "open"

SUFFICIENT
Colour: Consistency large, bubbly cream detached from the edge of the cup, 1-2 mm Persistence fast settling cream

INSUFFICIENT
Colour: light, almost cream tending to dark - hazel nut with an very evident black crown Consistency little or no cream - evanescent Persistence none - as for "burnt" coffee (black crown), tends to open

EXAMPLES OF EVIDENT DEFECTS IN THE CUP CAUSED BY NEGLIGENCE OR ERROR CREAM TENDING TO WHITE:
cause:coffee not properly pressed into the filter-holder, dose lower than 6 g, large ground, water temperature lower than 88°C, worn beaks

BLACK CROWN, WHITE CENTRAL SPOTS:
cause: fine grinding, high water temperature (over 95°C). THIN CREAM: cause: low water pressure, low dose.

 "SWOLLEN" CREAM (THICK BUT QUICKLY DISAPPEARS):
cause: large grinding.

SALTY FLAVOUR:
cause: regeneration performed incorrectly.

TASTE OF COFFEE GROUNDS:
cause: residues of old coffee in the filter-holders or delivery unit

RANCID FLAVOUR:
cause: poor cleaning of the hopper of the ground coffee doser

SIMPLE RULES FOR ORDERING SIMPLE INGREDIENTS FOR HOT AND COLD DRINKS

1. Aroma
2. Espresso
3. Milk or drink used
4. Gasket


MAKE BUBBLY MILK AND STEAM: A PRECISE ART

As a general rule, milk warmed by means of a steam wand is used for caffe' latte, mocha and hot chocolate. Should be frothed for cappuccino and coffee with a spot of milk. Milk heated with steam is easy but achieving a good froth requires an understanding of the application technique. The froth and steam processes should last no longer than 10-15 seconds.

1.FROTH:

1) Frothy milk for a cappuccino: begin with a clean cup 1/3 filled with cold milk. HOT MILK NEVER FROTHS!

2) Place the steam spout just below the surface of the milk and open the control knob completely. The tip of the spout forces air into the surface of the milk, which thus begins to form cream (froth).

3) As soon as the froth begins to appear, lower the cup until the required amount is produced

4) Keep an eye on the temperature of the milk so that it doesn't boil. You can do this simply by placing your hand on the cup or using a thermometer. If you use a thermometer, close the steam as soon as the temperature reaches 140 °F. To make milk and chocolate, stop at 150 °F.

2. STEAM:

1) To heat milk with steam, simply place the steam spout deep inside the cup and warm the milk until the cup itself is scalding or the thermometer indicates 140 °F.

2) Milk may be heated twice for two reasons:if the remaining milk is immediately placed in the refrigerator or if fresh milk is added

3) Having heated or warmed the milk, always dry the steam spout with a moist cloth. As described above, always allow a little steam to emerge from the steam spout. Forgetting these simple rules could cause the milk to be sucked into the boiler - and this will involve maintenance costs of around Euro 400,00.
 
4) Excessive heating or boiling the milk is a common error made by inexperienced or unskilled barmen.If your business suffers from the effects of sackings and consequent apprenticeships, we suggest that you always use a thermometer. This reduces the likelihood of errors.