Espresso

            

             Description

Concentrated beverage brewed by forcing nearly boiling wate runder pressure with ground coffee. Espresso has more caffeine per unit volume than most beverages.

The World “shot” is most commonly used as the basic unit of measurement in cafes and restaurants. People used term “shot of espresso”. A solo shot is usually 1 ounce of espresso, doppio is most often used for a double shot, and triplo for a triple shot.

A Professional operator of an espresso maschine is called barista, which is Italian for bartender.

            Perfect Pull

Freshness: Freshly roasted coffee beans ( i.e. within 4 days of being roasted) will create more bubbles when pulling a shot. This makes a shot run slower when pulled causing less taste. Old roasted beans (i.e. after 14 days of being roasted) will taste flat with less aroma. The optimal range for most espresso shots is 1 to 2 weeks after being roasted.

Speed: If you notice that your shot speeds vary dramatically from one shot to another, it may be a sign of inconsistent doses. Check to make sure you use the same amount of grounded coffee beans for each shot for a more consistent speed.

Taste: If you notice that even with proper speed and amount your shots are tasting bad, it may be a good sign to clean your maschine.

            Variation

Dose: The amount of coffee used for a shot espresso. An example for a single shot is 18g.

Time: The time it takes to pull a shot of espresso is usually 20-30 seconds long.

Grind: Having your grinds too long may results in longer extraction time. Having your grinds too coarse or low dose may results in shorter extraction.

Pulling: Action of making a shot of espresso.

V60 Coffee Drip

Background

Arguably the simplest and cleanest way to draw out a coffee’s best qualities, the pour-over method is elegant without being prohibitively difficult. For those accustomed to coffee from a drip machine, this method will produce something similar but noticeably more delicate and complex.

What You'll Need: Coffee,, Dripper,, Filter,, Grinder,, Kettle,, Scale,, Timer

Step 1

Bring to a boil twice as much water as you’ll need for the actual brewing (around 800 - 1000 ml).

Step 2

Weigh out about 25 grams of coffee (or approximately two to three tablespoons of whole beans).

*Ratio Water and Coffee are 1 : 15 (meaning 15 ml Water for 1 Gram Beans)

*Grind your coffee, the coarseness should be close to that of sea salt.

Step 3

Place a flask or something to catch the coffee on your scale. Next put the dripper on top of the flask.

Step 4

Prepare filter into the dripper, you’ll notice that it’ll stick out. Once your Water is finished boiling, pour the hot Water on the paper filter so it becomes wet and sticks to the dripper, The goal is to wet the paper and to get the paper taste out.

Step 5

In Order to track how much water to use for the next step, zero out the scale.

Add 25 gram the freshly grounded coffee into the dripper, Shake the dripper a little so the grounded coffee lies flat.

Step 6

Gently and slowly drizzle a small amount of hot water in the center of the mound of coffee, The goal is to pur enough the wet coffee without letting any drip. Start with inner the circle and work your way outward.

Step 7

First step wait the blooming process , where we will wait 45 second to let the coffee grinds bloom.

Second resume pouring on circular motion until scale reads the amount of water will match your preferred ratio. Here I used ratio 1 :15 in case for 25 Gram Beans the Water is 375 ml.

Try to pour at a rate that makes this step complete in about 2 and half minutes.

Step 8

Serve Immediately the total weight is reached, remove the dripper and pour the contents of the flask into your cup.

Enjoy your caffeine !!