Espresso Coffee Systems for the Professional.
GUIDE TO MAKING THE PERFECT ESPRESSO
[AND MANY OTHER HINTS AND TIPS ON MAXIMISING YOUR INVESTMENT]
THE ENJOYMENT OF MAKING THE PERFECT ESPRESSO
There is a skill in making the perfect espresso and cappuccino which comes through following easy, logical stages.
However, this skill grows with experience and pride in following a tradition over a century old.
Making an espresso is enjoyable and something in which one should take a pride in. The majority of people who ask for an espresso know what they want and will appreciate the care and skill you put into making it. Remember that you appear to them to be something of a magician behind that big machine and from all the activity you produce a cup of aromatic, steaming coffee. As you become more experienced, you will form your own routine - add a dash of showmanship - it all goes towards that perfect cup of espresso cappuccino.
PREPARING THE PERFECT CUP OF ESPRESSO
In almost every restaurant or cafe there are different ways of preparing a cup of espresso. Very rarely do you find two people making a cup of espresso the same way. The same applies to cappuccino, which has enormous popularity in the United Kingdom and we have included a specific section on cappuccino in this guide.
Once a pack of coffee is opened, there are easy stages to making that perfect espresso, these we hope to explain in the following brief guide.
THE COFFEE GRINDER
There are many different grinders on the market but all follow the same basic principles and need care and attention.
There are two main types of grinders, one with "conical" blades the other with "flat" blades. Both work on the same basic principle as below. Always ensure that you have read the instruction manual provided with the unit and are aware of the blade replacement and regular maintenance requirements.
As a very rough guide, the following table can be used but remember to check with your grinder manual:-
COFFEE USE PER DAY BLADE REPLACEMENT
1 KG Every 12 months
2 to 3 KG Every 6 to 7 months
4 to 6 KG Every 3 to 4 months
BLADE ADJUSTMENT
Blades are the most important part of the grinder. There are two blades, one which rotates and one which remains stationary. Adjusting the blade controls the grind of the coffee and is done by moving the grind control. This control is usually marked "FINE" or "COARSE" (Sometimes "COARSE" is marked as "GROSSA").
GRINDER DOSE
The average dose of coffee is 6.5g. To check weigh the dose, draw at least 10 portions of coffee and weight each portion. Then add all the portion weights together and divide by 10. The average weight should be to 6.5g. If not, refer to the grinder manual and adjust the dose control up or down until the correct average is reached.
INFUSION TIME
Adjustment of the blades starts with the checking of the infusion time of the coffee:
1. Take a double filter holder and fill with two measures of coffee. This should be 13g. Press down and place in Espresso machine.
2. Time the "infusion" of the coffee. This is the time between activating the start of the serving and the time that the first drops of coffee appear.
3. The 'Crema' on the top of the coffee should be a mixture of light to medium brown in colour and firm enough to suspend a teaspoon of sugar momentarily.
LESS THAN 5 SECONDS
A shorter infusion time means that the grind is too coarse and the water is simply running through the ground coffee. The taste and presentation will be poor, the cream will be thin and dissi pate quickly. Adjust the control towards the "FINE" setting in stages until the correct infusion time is reached.
MORE THAN 5 SECONDS
A longer infusion time indicates that the grind is too fine. This type of grind causes the coffee to burn as the hot water spends too long passing through the grind. The coffee will look dark and taste burnt.
4. Total cup filling time should be between 25 to 35 seconds for 20 to 35 cc of coffee.
5. The flow of the coffee should be in a thin even flow and not 'gush'.
GENERAL GUIDELINES FOR THE GRINDER
Always remember to keep the grinder clean and to maintain the correct level of beans and ground coffee. Bear in mind the need for freshness of the coffee and only put out enough beans to cover the days use.
THE HOPPER
The hopper which contains the beans needs to be kept clean. Remember that your customers see the beans and a dirty hopper is very off putting. At the end of every day, remove any left over beans and store them overnight in an airtight container. Wipe the hopper inside daily and once a week wash the hopper in warm water to remove coffee oil residues.
GROUND COFFEE
Do not overload the portion dispenser with ground coffee, the ideal level is 3/4 full. Any ground coffee left over at the end of the day needs to be removed and put in an airtight container overnight. Leaving it in the dispenser overnight will lead to the coffee losing taste and aroma.
THE PRESS or TAMPER
This is for pressing down the ground coffee in the filter holder to provide an even, flat surface that allows the water to be equally distributed over the coffee. Do not use a press that has a round base, this creates an uneven flow of water in the centre and sides of the coffee resulting in poor taste and aroma. Press the coffee down firmly.
Always remember to use the press, it is an important part of making a perfect cup of espresso coffee.
A last point - after using the press, remember to clean the rim of the filter holder. This prevents coffee grounds from passing into the cup.
THE ESPRESSO MACHINE
As with grinders, there are a wide range of Espresso coffee machines available. However, there are general rules concerning the making of an Espresso coffee that are applicable regardless of the make.
MACHINE CONTROL CHECKS
There are five important control checks that need to be made to ensure an excellent cup of espresso.
1 . WATER LEVEL
The water level must always show approximately 70% capacity in the water tank. This is indicated by the small glass tube fitted to the front of most espresso machines. Most modern machines have automatic water controls but some older units need to be manually controlled.
2. TEMPERATURE AND PRESSURE OF THE BOILER UNIT
The temperature of the water when it reaches the ground coffee in the filter holder must be 92 to 95 degrees Celsius to reach the cup at a temperature of 72 degrees Celsius. To compensate for the loss of temperature, water in the boiler unit is usually 120 degrees Celsius. To maintain this temperature, it is necessary through a series of pressure valves to maintain a pressure of one atmosphere (1 ATM)
This pressure is shown usually on the front of the machine. If a different reading is shown, consult the manufacturers manual or service department.
3. VOLUMETRIC PUMP PRESSURE
The volumetric pressure is usually shown by a dial on the front of the unit. (Often both the boiler unit pressure and volumetric pump pressure are on the same dial) This pressure is affected by the mains water pressure.
The volumetric pump pressure can only be read when the machine is activated to make a cup of coffee. The reading should be nine atmospheres (9 ATM) when the unit is activated. The pressure is made up by the mains water pressure and the pressure created within the espresso unit.
For example, if the mains water pressure is 3 ATM, the espresso has to create a temperature of 6 ATM to make to correct 9 ATM.
In some areas the water mains pressure is so high that reduction valves have to reduce the mains pressure. All these corrections are carried out at the time of installation.
It is, however, worth regular checks to ensure the ATM pressure reading is showing 9 ATM. if not, contact the manufactures service department.
4. SHOWER SCREENS, FILTERS, GASKETS, FILTER HOLDERS
Filters:-
Check by holding up to the light and see if all holes are clear and free from build up.
Shower Screens: -
These should be replaced if they are clogged or damaged.
Gaskets, -
These become hardened due to the high temperatures they have to withstand. Check to
ensure they retain their elasticity. Replace where necessary.
Filter Holders: -
These should be replaced if the handles become significantly off to the right of centre.
5. WATER DISTRIBUTION
This is a visual check carried out by removing the filter holders and activating the water. There should be a reasonably even spread of water and a small quantity of steam as the water falls. Do not stand or watch too close to the active group as the water droplets that spray out are extremely hot. If there is no steam or an uneven fall of water, remove and check the filter screens. Once again, it is essential to refer to the manufactures manual before doing this.
COFFEE AND YOUR CUSTOMER
Everyone likes to know what they are eating or drinking, especially if it is something special like espresso.
Espresso coffee is made fresh for each customer and cannot be prepared in advance. While this may cause a slight delay, the time can sometimes be well spent explaining a little about the coffee and getting some on the spot comments!
A brief explanation of Espresso is below:-
BODY The full bodied taste of espresso is due to the presence of tiny drops of oil and very fine particles of ground coffee extracted by the water.
CREMA The cream which forms at the top of espresso coffee is dense and formed by the dispersion of oils contained in the coffee and by air. It also helps to "protect" the aroma of the coffee.
AROMA The aroma is made up from ultra-light volatile substances which are diffused in the air and perceived by the olfactory organs.
To summarise, a cup of Espresso must be full-bodied, have a pleasant persistent aftertaste and be intensely aromatic. The coffee is flavourful and must have a dense, frothy crema.
It cannot be consumed during a meal as a filter or instant coffee can, it should be considered as a kind of invigorating elixir at the end of a meal or a pick-me-up during the day.
CAPPUCCINO
Made popular in the coffee bars of the 1950's, the 'frothy coffee' is still a great favourite today. A cappuccino is made from equal quantities of Espresso coffee and hot frothed milk, often with a dusting of chocolate for decoration. The name is said to come from the colour of habits worn by the Cappuccino Monks.
There are definitive rules to making cappuccino coffee. Different cafes and restaurants develop their own unique methods and ways of serving a cappuccino.
In some cafes , an expert cappuccino maker can make shapes and symbols simply by shaking the foam a certain way into the 'crema'. This does however take years of practice.
As a guide tocappuccino making, we recommend the following:-
Use exactly the same serving of coffeeas an espresso (250cl)
When frothing the milk, be careful not to overheat it. Ifthe milk is overheated, the froth breaks down.
Keep the container thatis used to froth the milk clean. Dried or congealed milk can affect taste.
Ensure the steam wand is cleaned carefully each day to avoid build up of milk deposits.
Try to make sure staff using the Espresso machine can all produce a cappuccino (and an espresso) to the same standard. This avoids disappointment to regular customers.
ESPRESSO COFFEE VARIATIONS
It must be said that connoisseurs of Italian Espresso coffee do not usually add anything apart from sugar to the coffee. (in Italy, nearly 50% of espresso drinkers add sugar.)
However there are a number of variations only some of which we have listed as there are too numerous individual or regional choices to compile a definitive list. (Also listed at the end are the national liqueur variations.)
CAFFE' MACCHIATO
Espresso with a dash of cold milk
CAFFE' GOCCIATO
Espresso with a dash of hot milk
CAFFE' BRUNO
Espresso with more milk
CAPPUCCINO
Is served with hot milk
Can be with or without 'froth'
Can be with or without chocolate powder
CAFFE'LATTE
Has more milk than coffee
LATTE MACCHIATO
Is a glass of milk with coffee added
CAFFE" CON PANNA
With a spoon,with cream
CAFFE' CANNELLA
With cinnamon
CAFFE' CHIODI DI GAROFANO
With cloves*
CAFFE' NOCE MOSCATA
With Nutmeg*
* A very small amount, in ground form, is added to the boiling water before introduction to the ground beans.
CAFFE' MIELE
With honey
CAFFE' CIOCCOLATO
With Chocolate
CAFFE' CORRETTO
Served with liqueur (various)
CAFFE' RUM
With black rum and sugar
CAFFE' MAZARAN
Black Coffee, sugar with crushed ice and maraschino (Cherry) liquid
Italy North; Grappa, South and Central; Anise
Denmark Brandy
Holland Gin
Poland Milk of Almonds
Russia Vodka
Spain Brandy Carajillo
While it is often difficult to answer customers queries in full in a busy cafe or restaurant, here is sample selection of the most common questions heard:-
“IS THIS ALL YOU GET?"
On being served an espresso for the first time. Espresso is drunk for its flavour and pleasant aftertaste, almost as a liqueur. The cup is traditionally small and the actual serving should only about 3Occ / 4oz
"IT'S VERY STRONG"
Espresso is made by forcing boiling water through a cake of finely ground coffee under pressure. This extracts the essential oils from the coffee to give that full bodied taste and superb aroma.
“I DIDN'T ASK FOR CREAM"
If a new customer is served an espresso, they may think the foam is milk or cream. The "cream" is a sign of perfectly prepared cup of espresso and is a mix of air and coffee oils.
There is an easy test for the perfect espresso - As teaspoon full of sugar is poured into the coffee, the sugar should remain suspended on the foam for a moment.
This shows the coffee is fresh, ground properly and made at the right temperature. If it simply falls through the foam, check that you have followed the correct procedures for making the coffee.
"IT'S TOO BITTER"
If someone is not used to drinking espresso this is understandable. They simply need the same explanation as someone commenting on it being too strong.
However, if you have too many comments, even from regular customer check that the coffee is not being burnt, i.e., the grind is too fine or an inexperienced member of staff is using too high a dose.
"I THOUGHT AN ESPRESSO HAD FROTHY MILK"
A common error and one of the reasons we produced point of sales material with photographs showing the difference between. an espresso and a cappuccino.
CLEANLINESS
Coffee requiresequipment that is spotlessly clean. Taste is affected byrancid coffee oils and deposits that build up on filter holders and the filter cups. Do not be misled that these brown deposits actually help carry the coffee taste!
Read the machine manufacturers manual thoroughly to make sure that the correct methods of cleaning are followed. This is vital to ensure the right detergents, descaler and brushes are used all available from your Quality Espresso Dealer.
We recommend the following cleaning programme
DAILY
Filters, filter holders, shower screens, undercup gaskets on both the undercup and discharge basin. Follow machine manufacturers recommendations.
WEEKLY
Back flush with detergent each head and clean the coffee handle and filters. To prevent scale damage, each Quality espresso Machine is fitted with a water softening cartridge which needs to be replaced regularly to ensure continual protection against hard water & scale:
As the level of hard water varies according to the area, please use the guide below as to when it may be necessary to replace the filter:
Soft Water Area Once every 6 /8months
Hard Water Area Once every 4 / 5 months
Very Hard Water Once every 2 / 3 months
Again, remember it is essential you check the manufacturers recommendations.
MONTHLY
Every month check the filters, gaskets and shower screens for damage or wear. Replace where required in conjunction with manufacturers recommendations.
THANK YOU !
Thank you for reading this guide, we hope you have found it interesting and of use. if we can ever help with any questions you may have, please contact us on:
0870 900 0087
To order cleaning materials please contact Verde Coffee on 0870 900 0087 or your supplier .
FOR MORE COPIES OF THIS GUIDE PLEASE PHONE OR FAX THE OFFICE WITH YOUR REQUIREMENTS
0870 900 0087