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Pressing down of the ground coffee properly is very important. Attention to levelling and to press vigorously, even with the right tools makes all the difference.

Between the posts in this blog we have already had the opportunity to talk about how important proper coffee pressing is to get a good espresso. The goal of this operation and to allow the boiling water to extract all substances from the dust of espresso coffee, yielding a rich and full bodied espresso with a perfect crema on top.

Water, that is the key to this operation, tends to go by its nature, to the point where it finds a less resistance or an easy way out.

In the drawing you will find here, we see some bad errors of tamping/pressing the coffee.

In the first case, if the tamping/pressing of coffee is not level, “even” not like the American coffee, the water will tend to fall slipping on the inclination of the coffee, finishing just to extract substances only in a corner of the “cake” of coffee.

In the second case the tamping/pressing is too soft, the water will tend to dig a hole in the Coffee by extracting substances only at that point.

Then Tamping/pressing in the third case is correct, nice level and well pressed, (you must press firm!!!) .

It is not to say that we should not use the plastic diskette stuck to grinder (nooooo) by all means use it, but surely a nice presser must be used. In this blog we already did a post on a holder to support & accommodate the filter holder and therefore perfect for pressing good coffee without risking slides or angled coffee tamps.

www.mokaflorence.com

 

 

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ROASTING COFFEE IN A PAN

Toasting/roasting coffee at home? It is not difficult, just a pan and a fair amount of attention to colour.

Coffee roasting as we know is an ancient art, and our forefathers have not found coffee all over the world coffee at a supermarket; especially not toasted. How do then?  According to this American site

http://www.ineedcoffee.com/06/pan/

(but we will try ourselves) is it not at all difficult? Just a pan and a spoon and maybe one of those iron mesh sieves that sifts through the flour, is all that is needed.

You make toast grains on a gas stove (better in one aerated room) taking care to stir continuously and finally, when the beans are roasted to the right colour, hurl in quickly into the sieve to remove any hangnails and let them cool down quickly with a cool fan.

But how do you know that they are cooked? The colour is the land mark; a grain lighter will be more acidic and fresh, good for American coffee, a darker more bitter and intense. If you don’t find coffee beans (roasting) in your area let me know, we have over twenty varieties (and counting) on offer. www.mokaflorence.com

 

WHAT IS A KNOCK BOX FOR? SLAMMING THE COFFEE?

Old Coffee grounds stink and are dirty, (but great for the garden) so bang the coffee grounds from the filter into a “knock box”

In bars, cafés, restaurants etc, but also in small hotels, one of the things unpleasant area coffee tray is used coffee grounds once the powder is exhausted. It doesn’t have a good smell, it didn’t look good and often difficult to remove, and with bags it deformed and stuck to and covered the whole area where the coffee goes to fall when we throw the filter holder.

Yet their is a solution, and is very convenient: it is so-called The Knock Box. You Bang, Knock in this case, the portafilter to loosen the grounds to expel the old Coffee.

As you see from the photo it is a kind of box, bucket with a rubberized bar. The old Coffee ends inside, you can empty and wash easily and allows to fix the machine even on a mobile coffee cart or at home, also, when not required you can store out of the way, you may also want to put the clients name on the box, using this can get a curious look for an innovative tool in your café or bar?

If you’re in need of one in a emergency and one can not be found, look here and see how easy it is to build one, just a plastic bucket, a piece of wood and rubber. Easy as One Two Bang.

 

Creating the perfect temperature of milk is crucial for the preparation of a good cappuccino. A thermometer probe for cappuccino is very useful to always serve the CAP at the same temperature even in the bar where there are several baristas.

In this blog post we talked about how many times on a cappuccino how to heat the milk froth and pour the milk to make latte art.

In this article we have discuss also the temperature of the milk which has a great importance in cappuccino.

First there is a maximum temperature to which milk can be heated to produce foam. This temperature is 65-70 °. Of course you can bring the milk to warmer temperatures, even to 200 degrees, but besides this temperature will no longer be possible for degradation of fats and proteins, and will not create a good lather.

The temperature also lends itself to some international considerations. The Cappuccino’s abroad are often warmer than in Italy, this is because only we have the habit to drink cappuccino at the bar/bench, standing with a croissant in hand, while as the cappuccino abroad like America, coffee  is experienced as a break at the table, with the newspaper or the computer. This is reflected on degrees centigrade: the Cappuccino’s are often around the mythical threshold of 65 °, while in Italy rarely exceed 50 and with our Mokaflor coffee courses, many participants want to learn how to make the Cappuccino’s at temperatures decidedly lukewarm, around 40 ° (but not in Australia) because it seems that both the temperatures required by their customers are a personal thing.

But how to control the temperature? In Italy you go with your sensation, one hand resting on the bottom helps us to evaluate the temperature of the milk, while is some abroad countries instead  they rely greatly on thermometers that are used for milk, milk jugs for indicating immediately the temperature of milk and allowing to serve every cappuccino at the same temperature even if in a bar where there are many different people & baristas and several sensitivities and skills, but also wanting to make it to be cool for your clients?

Thermometers making a cappuccino found here.

The filter holder that holds the coffee grounds has spouts for one or two coffees are a standard in any espresso bar, but now we also find on the market three coffee groups and even a filter holder without spouts, with this portafilter you are able to see the coffee that comes directly from the filter holder. Very cool! And a great training tool.

Every person who starts to make the coffee and prepare the espresso begins to recognize that there is the group, or rather the filter holder, two holders to make 2 and the one to make just one. Baristas are bit more experienced they also know that a single dose of coffee is seven grams of coffee and a double coffee, or done with the 2 group, is 14 grams, precisely twice.

Yet there are few, even experienced barista’s, know that there are also three coffee filter holders, precisely with three spouts and can accommodate 21 grams of coffee. Below is a small photo to of a 3 spout. Just you think about that when some people ask three coffee in one go? WOW.

Coffee world experts are also witnessing another trend, one that aims to get rid of all the spouts and dripping coffee from a portafilter “bottomless” or “naked” as it is known in America and Australia, i.e. without the spouts.

This type of filter holder is actually quite spectacular and is often used in training & filming or to highlight a maximum colour & consistency of the crema of an espresso. As you see here…

Pressing down of the ground coffee properly is very important. Attention to levelling and to press vigorously, even with the right tools makes all the difference.

Between the posts in this blog we have already had the opportunity to talk about how important proper coffee pressing is to get a good espresso. The goal of this operation and to allow the boiling water to extract all substances from the dust of espresso coffee, yielding a rich and full bodied espresso with a perfect crema on top.

Water, that is the key to this operation, tends to go by its nature, to the point where it finds a less resistance or an easy way out.

In the drawing you will find here, we see some bad errors of tamping/pressing the coffee.

In the first case, if the tamping/pressing of coffee is not level, “even” not like the American coffee, the water will tend to fall slipping on the inclination of the coffee, finishing just to extract substances only in a corner of the “cake” of coffee.

In the second case the tamping/pressing is too soft, the water will tend to dig a hole in the Coffee by extracting substances only at that point.

Then Tamping/pressing in the third case is correct, nice level and well pressed, (you must press firm!!!) .

It is not to say that we should not use the plastic diskette stuck to grinder (nooooo) by all means use it, but surely a nice presser must be used. We can use even some support for a perfect tamping  without risking slides or angled coffee tamps.

http://www.mokaflorence.com

 

We all know that keeping the coffee in a cold is a great way to preserve it, but the latest American trend is to put the coffee in the freezer!

 

This topic is a quite delicate one, since there are many different opinions on which is the best way to preserve coffee. During our courses this is a big discussion theme.

In most of the Italian bars, once the coffee pack has been opened, it stays like that, exposed to air!

The best way to preserve coffee is through coldness, as it slows down the degradation process of the organic substance, therefore the aging of the coffee beans.

If to many this already seems to be a quite bizarre practice, then they would be even more astonished to see that in many American blogs and forums, people talk about freezing the coffee!

On this website, in fact, you can immediately see how strong the belief in this theory is, by reading what the people write.

They say that the coffee should be taken out of the freezer about 4/5 hours before the use of it. From what we read, it is also important to keep the coffee packs closed well, and to defrost the coffee at room temperature. Some even say that you should grind the coffee while its still frozen

We are not sure about all these theories and their practicality, but one thing is sure: we’re going to try it out!