Making Great Coffee With An Espresso Machine
27.7.04
A training guide for using an espresso machine to make the best coffee possible.
Maintaining quality
Clean the group handles of used coffee with hot water during the day. Back wash the machine with Espresso Cleaner at the end of every day. See your Cleaner Package for instructions. Soak the group handles once a week in warm water and Espresso Cleaner.
Making the great coffee
Great coffee is 80% passion, 20% science. Take pride in the enjoyment you will bring to yourself and others.
Remove the handle from machine and empty ‘puck’ into receptacle. Wash and then wipe the inside of the group handle to remove used coffee & water. Add the required dose of coffee (set at 7 grams per dose) Tamp the coffee powder to produce a cake, twist as you remove the handle. Too light and the water will flow too fast. Too hard and the coffee will be bitter. The level of tamping will determine the pour time, about 20-25 seconds for a single espresso. Wipe the rim of the handle of excess coffee. This gives a better pressure seal and preserves the group head seals.
Frothing Milk
Fill the jug to the required amount using the freshest milk possible. ‘Heat’ the milk, don’t boil it. Boiling produces a burnt taste. Keep your hand on the metal milk jug to judge the temperature, its ready at the moment it becomes too hot to touch. Use cold milk, which allows time for the milk to ‘froth’ before it is fully heated. Warmed milk will not froth enough before it boils. Pour milk into cappuccinos in one action. Allow room in the jug for cold milk to expand and froth.
For an excellent book on the simple art of making coffee designs check out Latte Art.
Various Hints and Tips
Check the pour time of an espresso is 20-25 seconds. Use a watch with a second hand to time this. Develop your tamp pressure to achieve this time. Keep the handles in the group heads when not in use. This keeps the metal handles warm.
Clean handles of used coffee with hot water before each preparation. This process will also pump fresh water of the right temperature into the group head.
For consistent quality, keep only enough ground coffee in the doser for the next half hour.
Ensure ground coffee completely covers the doser compartments.
Maintaining quality
Clean the group handles of used coffee with hot water during the day. Back wash the machine with Espresso Cleaner at the end of every day. See your Cleaner Package for instructions. Soak the group handles once a week in warm water and Espresso Cleaner.
Making the great coffee
Great coffee is 80% passion, 20% science. Take pride in the enjoyment you will bring to yourself and others.
Remove the handle from machine and empty ‘puck’ into receptacle. Wash and then wipe the inside of the group handle to remove used coffee & water. Add the required dose of coffee (set at 7 grams per dose) Tamp the coffee powder to produce a cake, twist as you remove the handle. Too light and the water will flow too fast. Too hard and the coffee will be bitter. The level of tamping will determine the pour time, about 20-25 seconds for a single espresso. Wipe the rim of the handle of excess coffee. This gives a better pressure seal and preserves the group head seals.
Frothing Milk
Fill the jug to the required amount using the freshest milk possible. ‘Heat’ the milk, don’t boil it. Boiling produces a burnt taste. Keep your hand on the metal milk jug to judge the temperature, its ready at the moment it becomes too hot to touch. Use cold milk, which allows time for the milk to ‘froth’ before it is fully heated. Warmed milk will not froth enough before it boils. Pour milk into cappuccinos in one action. Allow room in the jug for cold milk to expand and froth.
For an excellent book on the simple art of making coffee designs check out Latte Art.
Various Hints and Tips
Check the pour time of an espresso is 20-25 seconds. Use a watch with a second hand to time this. Develop your tamp pressure to achieve this time. Keep the handles in the group heads when not in use. This keeps the metal handles warm.
Clean handles of used coffee with hot water before each preparation. This process will also pump fresh water of the right temperature into the group head.
For consistent quality, keep only enough ground coffee in the doser for the next half hour.
Ensure ground coffee completely covers the doser compartments.
posted by Wayne Fowler | 10:32 PM
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