Make a good coffee is not so simple. If, of course, you have to take a good basic product – quality coffee beans, not too roasted, etc. -, there are a multitude of small steps that make the difference on the quality of the beverage. This is a non exhaustive list but already consistent which gives some information on details that make all the difference.
Do not store coffee anywhere
It is common to see a bag of coffee near the coffee machine to meet the demand quickly. This bag is often placed near the refrigerator or coffee machine. Each time, the coffee is therefore close to a source of excessive heat. Already often too roasted, the coffee still loses its organoleptic qualities. If green coffee (not roasted) oxidizes very slowly, sometimes on more than one (depending on the variety), the roasted coffee oxidizes much faster: between five and twenty days. A coffee stored too long is a product that also loses its qualities.
Do not neglect the hopper
It is the pyramid-shaped tank-container in which the coffee is stored before it is ground. If it is not cleaned well – which is almost always the case – the hopper accumulates all the fat of the hot beans and quickly appear smells very unpleasant (rancid, etc.). Of course, this will affect the taste of the final product.
Choose your mill
It is a physical law: all the mills heat the coffee beans when they are ground. The best mills have conical wheels, but they are the most expensive models.
Adjust your mill
As coffee has evolved into a service market, expertise has come out of the bar or restaurant. This is done to the detriment of the consumer, and benefits those who come to deliver drinks and make available the machines. They send from time to time a specialist who comes to adjust the mill. In reality, a mill – concretely, the size of the milling, so the space between the millstones – must be adjusted every day. This is done according to the heat, humidity, etc. It is enough for a staff member to make a Branded Coffee Cups and observe the color of the cream and the speed of extraction. Too fast, it refines the grind by tightening the grinding wheels. Too slow, he grows it and spreads the wheels. It’s simple and full of common sense. The only problem is that there is no standard gap between grinding wheels.
Clean the mill
Ideally, the mill should be cleaned daily. But, in practice, if the professional mills were cleaned every week, it would be very good.
Grind the coffee
The ground coffee also oxidizes very quickly and it is advisable to grind in instant, that is to say just before making coffee. With a good machine, the operation takes only a few seconds.
Choose your machine
A professional machine must offer a triple stability: thermal, pressure and volume of water sent. Depending on the needs and means, there is a wide range of machines: multiple boilers, with mixer, thermostat, material (all stainless steel or not), water filtration system, etc.
Clean the machine
This is a point as essential as perfectly neglected by many restaurateurs. For many, just clean the tray, the water receiver, the outside and you’re done. Except that the interior of the machine must also be cleaned. With a little know-how, it only takes two minutes per group to have a nickel machine. Clean the percolator, filter holder and filter every day with water. Once a week, a little product to unclog the hose and quality of coffee will feel very quickly.
Choose your water
If for individuals it is advisable to use low acid and low mineralized water (Volvic, Montcalm), the professional must find the right balance between the choice of its water and the use of suitable filters. Too much demineralized water will prevent the retention of aromas. Too much mineralized water will carry away important aromatic deviations.
Choose the right weight of your coffee
In France, use between 6.5 and 7 grams to make an espresso. In Italy, we are closer to 8 grams. In the Nordic countries, this goes up to 9 grams. In a coffee shop, the grammage is between 8 and 10 grams. To know also: a coffee gains in quality when it is realized with a filter holder with two spouts, two Branded Coffee Cups simultaneously.
Espresso is a violent process for making coffee, with a pressure of eight to ten bars for the water to flow through the grind. This is equivalent to a pressure that is found at almost 100 meters under the sea. If the coffee is not packed, the water will cross the coffee and extract only a tiny part of its taste qualities. The extraction will be optimal if the extraction lasts around 25 seconds. Often, the Branded Coffee Cups is filled in less than five seconds … So tamping is an important operation. We must forget the packers fixed on the mills that force to pack up. Apart from disassemble the shoulder and get a non-harmonious tamping, it is useless. It is preferable to use a manual packer and to realize a pressure between 14 and 20 kilos. There is a simple technique to know if the operation was successful: you turn the filter holder over.
Before each new coffee, a little water must be poured in to remove the coffee from the previous coffee. Then just switch on the coffee and put the Branded Coffee Cups afterwards. If the grind is well packed, there is a lapse of time during which the drink infuses before sinking. It’s a good sign.
Enjoy your coffee
It is necessary to stir the coffee to have a homogeneous mixture because there is a phenomenon of aromatic stratification. Some baristas type the Branded Coffee Cups to promote homogenization. For lovers of cream, one can start drinking coffee to enjoy the full aromatic concentration of the cream, and then stir.
The shape of the cup