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Our next barista video tip, how to make a latte builds on the how to make an espresso video, to show the technique needed to make this classic drink.
Again thanks go to the video’s star, Paul Meikle-Janney, Head Judge for the World Latte Art Championship.
Welcome to the first of our video Barista tips, how to make an espresso.
Thanks go to the video’s star, Paul Meikle-Janney, Head Judge for the World Latte Art Championship.
Watch out for more video barista tips coming very soon.
The Original Barista Competition is Back
The original Brasilia Barista of the Year Competition came to an end back in 2003, re-named The Brasilia Barista Challenge, the new version will commence Mid-October.
Now aimed at rewarding the local shop barista, the Brasilia Barista Challenge has been designed to be light hearted, fun and relaxed.
The Brasilia Barista Challenge is being brought back by Caffe Society in Partnership with some of the biggest names in the industry Lavazza, Beyond the Bean and Cravendale.
Full details will be release soon so watch this space!
1 – Make sure you start with good, fresh coffee beans!
2 – Grind 7 grams of coffee, 14 grams for a double, into your group handle and give the handle a light shake to even the ground coffee out.
3 – With a slightly curled finger spread the grounds out, they should be level with the top of the handle’s basket.
4 – For a first tamp apply a light pressure, approximately 5lbs*, to form a puck shape with the coffee grounds.
5 – The final tamp should be around 30lbs*, which will produce a compact puck for the water to evenly filter through.
6 – While still applying pressure, rotate the tamper through 720° to leave a smooth even top to the compacted coffee.
7 – Check the puck is smooth and level. If there is any cracks or if it lopsided the water will flow through it quickly leaving a bitter taste.
8 – Once you are happy with the puck, place the group handle in your coffee machine and make your espresso.
9 – The whole process should not take any longer than 30 seconds, so keep practicing to get it right.
*A good way to learn how to apply the right amount of pressure, is to practice on a bathroom scale.
US scientists claim that drinking five cups of coffee a day, could reverse memory problems like those associated with Alzheimer’s.
The study in Florida, which was tested on mice, also suggested that caffeine hampered the production of the protein plaques which are the hallmark of the disease.
55 mice were used for the study, each one specially bred to develop symptoms of the disease.
Half of the mice were given just water, while the other half were also given caffeine in their drinking water, the human equivalent of five cups of coffee a day.
The mice performed memory and thinking tests before starting the experiment and again after 2 months.
Those who had been taking the caffeine supplement all performed much better than on their original tests, matching result levels with mice of the same age without dementia.
The mice who had been drinking just water, still did as badly on the tests.
Scientist are excited by these findings as caffeine is seen as a safe drug for the majority of people.
They are now looking to start human trials to see if the results are repeated with humans.
Of course we have always known how great coffee is, if you would like to try for yourself have a look here coffee beans
NB: This guide is reproduced with kind permission of Brasilia, renowned manufacturer of espresso machines.
Although the problems and solutions provided relate 100% to Brasilia machines, most are also relevant to all other brands of traditional espresso machine.
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1 – Remove the filter basket from the group handles and soak these in cold water overnight.
2 – Fit your blind backflush disk or rubber blanking disc (this is used with the filter basket still in the group handle)
3 – With the blank fitted, add one heaped tablespoon of espresso cleaner to the group handle. Place this into the espresso machine and press the espresso button to flush water around the group and the various pipes. Allow this to run for 10 seconds.
4 – Remove the group handle from the espresso machine and empty out any water, cleaner and coffee grounds.
5 – Repeat steps 3 & 4 for 5-6 times with just clean water, do NOT add anymore espresso cleaner. This will remove the espresso cleaner and any coffee grounds. This is very important because if not washed out, the espresso cleaner will taint the first couple of coffees made the next day.
6 – With the group handle removed, gently clean the group seal using a circular motion with a group head cleaning brush.
7 – Place the group handle back in the espresso machine and run through with clean water one more time.
8 – Repeat steps 1-7 for any other group handles on the espresso machine.
9 – Once a week the group handles should be soaked to remove the coffee oils.
10 – Do this by placing them handle up, in a large bowl type container and fill with boiling water just to the top of the metal baskets. Make sure that the rubber handles are not in the water as this can damage them. Add to this one teaspoon of espresso cleaner and leave overnight.
11 – The following day rinse the handles thoroughly with fresh water to remove any cleaner.
Following these simple steps will remove the coffee and coffee oils build up and ensure that you are selling the best tasting coffees.
Watch out for our video guide on how to backflush an espresso machine coming soon!
The latest Caffe in a Box install was a little different from the usual, being a self service counter system fitted into a service station.
Filey Kitchen, Filey, North Yorkshire was purpose built, to fit in an allocated space within the station, which had been recently refurbished to also include a convenience store.
The Caffe in a Box system allows them to produce, display and sell fresh hot and cold food through out the day.
For the full details and to see a photo of the coffee shop follow this link Filey Kitchen – Caffe in a Box
1 – Always keep the beans in a cool, dry place.
2 – Make sure they are out of the light, either in a non transparent container or in a cupboard.
3 – Don’t store the beans in a fridge. Fridges are full of moisture and beans should always be kept as dry as possible.
4 – Only put the amount of beans in the hopper you will need for the day, or for even better results top up through out the day.
5 – If you don’t manage to get through a full bag in a day, roll down the top of the bag as far as possible and hold it down with an elastic band or adhesive tape. The aim here is to seal out as much air as is possible.
6 – Don’t fill the hopper at the end of the day, always fill it on a morning or when needed.
7 – Don’t leave ground coffee in the hopper for too long. The taste starts to deteriorate after just 30 minutes and it loses its flavour within 2 hours. For best results use an on demand coffee grinder for fresh ground coffee every time.
8 – Coffee beans in valved packaging have an average 12 months shelf life, but the coffee is at its peak within the first 3 months.
Caffe Society’s sister company CS Catering Equipment, has released its new special offers brochure for 2009.
The special offers brochure has some great deals on the most popular products.
Make sure your getting the best quality at the best price by downloading your copy today!
To download the brochure either click the image above, or follow this link Special Offers Brochure
