View entire thread: Sacred Cows and Taboos of the Coffee Industry (arrrrg)
Posted by tlowing on 2008-11-15 13:38:44 Post Subject: Sacred Cows and Taboos of the Coffee Industry (arrrrg)
Just getting into the business and I'm already seeing plenty of taboos and sacred cows that spark heated discussions. Just got in an argument with my wife when I had a conversation with someone recommending a naked portafilter. Anyone notice any others?
* Creamer
* Flavored coffee
* burr grinder vs blade grinder
* conical vs wheel burr grinder
* Fetco vs Bunn
* pour over vs French press (Infusion) drip brewers
* Naked Portafilters
* Espresso Cup Shape
* Flame roaster vs IR Roaster vs fluid bed roaster
* Flat vs concave vs convex tamper
* manual vs semi-auto vs full auto espresso machines
http://roasterz.com/?q=node/31
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Posted by tlowing on 2008-11-15 13:38:44 Post Subject: Sacred Cows and Taboos of the Coffee Industry (arrrrg)
Just getting into the business and I'm already seeing plenty of taboos and sacred cows that spark heated discussions. Just got in an argument with my wife when I had a conversation with someone recommending a naked portafilter. Anyone notice any others?
* Creamer
* Flavored coffee
* burr grinder vs blade grinder
* conical vs wheel burr grinder
* Fetco vs Bunn
* pour over vs French press (Infusion) drip brewers
* Naked Portafilters
* Espresso Cup Shape
* Flame roaster vs IR Roaster vs fluid bed roaster
* Flat vs concave vs convex tamper
* manual vs semi-auto vs full auto espresso machines
http://roasterz.com/?q=node/31
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View entire thread: espressomuseum
Posted by PinkRose on 2008-03-23 19:03:16 Post Subject:
Hello,
You have a very interesting web page! Today I watched the entire slide show of espresso cup photos, and I really enjoyed seeing them. I particularly liked slides #6, #7, #14, and #33.
Thanks for sharing your creation with us.
Rose
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Posted by PinkRose on 2008-03-23 19:03:16 Post Subject:
Hello,
You have a very interesting web page! Today I watched the entire slide show of espresso cup photos, and I really enjoyed seeing them. I particularly liked slides #6, #7, #14, and #33.
Thanks for sharing your creation with us.
Rose
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View entire thread: Amount of espresso to make?
Posted by bobneaves on 2007-01-09 00:14:06 Post Subject: Amount of espresso to make?
Let me preface this by saying that I am no means a coffee expert or intermediate. I wouldn't really call myself a newbie, because I have no interest in becoming a coffee expert. I just have a question that I have no idea where else to ask! The only coffee drink that I consume is espresso, usually from starbucks, peets, or a local coffee shop if I can find one (I do lots of traveling, so I usually go to whatever is around).
I just purchased a home espresso machine (DeLonghi EC155) nothing fancy - and I know, you can't buy any good espresso maker for less than $1,000, but this machine works for me. Out of the few home espresso makers I've tried, this one is by far the best.
My question - for making double espressos, when should I STOP the machine? Sounds like a dumb question, I know. So I put in two scoops of the ground coffee, put my espresso cup where it needs to go (my cups are 3oz cups), and fill them up to about 2/3 of the way - because one espresso shot is 1oz, correct? So I should fill the 3oz cups 2/3 of the way for a double espresso, correct? When I do this, it doesn't seem to produce quite as much espresso as if I were to get a double espresso from a coffee shop, but I could be wrong. My fears are that if I fill it up too much, it will be more watered down that it should be, or if I don't fill it enough that I'm not only being wasteful, but not getting a full double espresso.
Once again, sorry for my newbie-ism.
Thanks!
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Posted by bobneaves on 2007-01-09 00:14:06 Post Subject: Amount of espresso to make?
Let me preface this by saying that I am no means a coffee expert or intermediate. I wouldn't really call myself a newbie, because I have no interest in becoming a coffee expert. I just have a question that I have no idea where else to ask! The only coffee drink that I consume is espresso, usually from starbucks, peets, or a local coffee shop if I can find one (I do lots of traveling, so I usually go to whatever is around).
I just purchased a home espresso machine (DeLonghi EC155) nothing fancy - and I know, you can't buy any good espresso maker for less than $1,000, but this machine works for me. Out of the few home espresso makers I've tried, this one is by far the best.
My question - for making double espressos, when should I STOP the machine? Sounds like a dumb question, I know. So I put in two scoops of the ground coffee, put my espresso cup where it needs to go (my cups are 3oz cups), and fill them up to about 2/3 of the way - because one espresso shot is 1oz, correct? So I should fill the 3oz cups 2/3 of the way for a double espresso, correct? When I do this, it doesn't seem to produce quite as much espresso as if I were to get a double espresso from a coffee shop, but I could be wrong. My fears are that if I fill it up too much, it will be more watered down that it should be, or if I don't fill it enough that I'm not only being wasteful, but not getting a full double espresso.
Once again, sorry for my newbie-ism.
Thanks!
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View entire thread: The Macchiato 20oz??? Is this a Stupid Question?
Posted by olygirl on 2008-01-08 15:17:56 Post Subject:
A Macchiato meaning, \"marked\" is a traditional Italian drink which consist of a double (or single) shot of espresso topped with a small amount of steamed milk \"marking\" it with foam. These should only be made in espresso cup with a capacity of around 2.5 oz.
If you were to make a Macchiato in any thing else it would be a latte.
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Posted by olygirl on 2008-01-08 15:17:56 Post Subject:
A Macchiato meaning, \"marked\" is a traditional Italian drink which consist of a double (or single) shot of espresso topped with a small amount of steamed milk \"marking\" it with foam. These should only be made in espresso cup with a capacity of around 2.5 oz.
If you were to make a Macchiato in any thing else it would be a latte.
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View entire thread: How much to put into an aluminum vacuum pot
Posted by sainak on 2008-04-16 23:03:23 Post Subject:
Your description about your...new vacuum pot... it's very closed (identical) to the pot used by milions of italian people in their home.
May be different shape, commonly alluminium or stainless, but same way to brew a good cup of coffee.
The italians call this pot moka...I'm italian but please dont ask me why.
The filter is filled up completely and served in very small cup (espresso cup). The coffee is quite strong, however is not necessary to filled to the brim depend on you.
There are pot's for 1 single cup then 3-5-7-max 12 small cups.
very important! this machine is washed with water only!! after several time you use this pot, your coffee will be even better.
Cheap, simple, and traditional way to brew a coffee
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Posted by sainak on 2008-04-16 23:03:23 Post Subject:
Your description about your...new vacuum pot... it's very closed (identical) to the pot used by milions of italian people in their home.
May be different shape, commonly alluminium or stainless, but same way to brew a good cup of coffee.
The italians call this pot moka...I'm italian but please dont ask me why.
The filter is filled up completely and served in very small cup (espresso cup). The coffee is quite strong, however is not necessary to filled to the brim depend on you.
There are pot's for 1 single cup then 3-5-7-max 12 small cups.
very important! this machine is washed with water only!! after several time you use this pot, your coffee will be even better.
Cheap, simple, and traditional way to brew a coffee
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View entire thread: Espresso Shot Mugs?
Posted by ElPugDiablo on 2007-10-22 11:10:55 Post Subject:
Do you mean espresso cup? Nuova Point makes great espresso and cappuccino cups. They have a custom logo program.
http://www.nuovapoint.com/#/custom-logo-program/
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Posted by ElPugDiablo on 2007-10-22 11:10:55 Post Subject:
Do you mean espresso cup? Nuova Point makes great espresso and cappuccino cups. They have a custom logo program.
http://www.nuovapoint.com/#/custom-logo-program/
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View entire thread: Your Coffee Recipe
Posted by buck100 on 2006-06-05 06:42:44 Post Subject:
Here is one I hope you do not already have since I noticed you are located in South Florida:
Cafe au Laite or Cafe con Leche
1 cup strong dark roast gourmet coffee or espresso
1 cup hot milk
No, Starbucks was not the first to serve a Laite in the U.S. in the 1980's. Cubans have been serving cafe con leche
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Posted by buck100 on 2006-06-05 06:42:44 Post Subject:
Here is one I hope you do not already have since I noticed you are located in South Florida:
Cafe au Laite or Cafe con Leche
1 cup strong dark roast gourmet coffee or espresso
1 cup hot milk
No, Starbucks was not the first to serve a Laite in the U.S. in the 1980's. Cubans have been serving cafe con leche
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View entire thread: what is the difference between coffee, espresso, latte, etc?
Posted by topher on 2004-04-08 09:54:27 Post Subject:
Espresso:
A small cup of coffee brew individually by water pressure process, with a portion of grind coffee weighting between 5 to 7 grams. The amount of water brewed can vary from 1oz to 3oz. Your coarse of coffee will be grind consequently
Cappuccino:
The standard should be 1/3 of espresso, 1/3 of steamed milk, 1/3 frothed milk.
Latte:
Add steamed milk to your espresso, there is no standard depending where are in the US, some makes a double, some a triple; factors like the quality of coffee, the degree of roasting, the extraction of the brew and other are the???? Coffee, may very between 10 and 14 grams, also known as double.
Café Latte:
Espresso combined with a liberal amount of foamy steamed milk.
Café au Lait:
French for coffee with milk – it consists of equal portions of steamed milk and fresh brewed coffee.
Macchiato:
An Espresso with a dollop of steamed milk foam on top.
Con Panna:
An Espresso with a dollop of whipped cream on top.
Americano:
An Espresso in a coffee cup filled with hot water.
Café Mocha:
Chocolate with Espresso and steamed milk topped with whipped cream.
Coffee Lingo,
Learn to speak coffee!!
Barista Expert Espresso bartender / waiter
Brevé Any milk based Espresso drink using semi-skimmed milk
Con Panna With cream
Crema Dense golden brown foam found on Espresso - indication of freshness
Demitasse Small Espresso cup, holding 2 - 3 oz coffee
Double Two shots of coffee
Double Cupping Two takeaway cups inside each other to prevent burning hands
Double Fun Flavoring the coffee and the milk
Dry No steamed milk (just foamed milk)
Foamless No foamed milk
Grande Large size 16 oz cup
Latte Milk
Lungo Means long and refers to a long pull of Espresso
Macchiato Marked or spotted
Quad
Four shots of coffee
Short
8 oz cup
Skinny
Semi skimmed milk
Tall Tall glass or tumbler 12 oz in size
Triple Three shots of coffee
Wet Steamed milk (no foamed milk)
Whipless No whipped cream
With room
Cup not completely filled, leaving room for cream
With wings Take away packaging with handles
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Posted by topher on 2004-04-08 09:54:27 Post Subject:
Espresso:
A small cup of coffee brew individually by water pressure process, with a portion of grind coffee weighting between 5 to 7 grams. The amount of water brewed can vary from 1oz to 3oz. Your coarse of coffee will be grind consequently
Cappuccino:
The standard should be 1/3 of espresso, 1/3 of steamed milk, 1/3 frothed milk.
Latte:
Add steamed milk to your espresso, there is no standard depending where are in the US, some makes a double, some a triple; factors like the quality of coffee, the degree of roasting, the extraction of the brew and other are the???? Coffee, may very between 10 and 14 grams, also known as double.
Café Latte:
Espresso combined with a liberal amount of foamy steamed milk.
Café au Lait:
French for coffee with milk – it consists of equal portions of steamed milk and fresh brewed coffee.
Macchiato:
An Espresso with a dollop of steamed milk foam on top.
Con Panna:
An Espresso with a dollop of whipped cream on top.
Americano:
An Espresso in a coffee cup filled with hot water.
Café Mocha:
Chocolate with Espresso and steamed milk topped with whipped cream.
Coffee Lingo,
Learn to speak coffee!!
Barista Expert Espresso bartender / waiter
Brevé Any milk based Espresso drink using semi-skimmed milk
Con Panna With cream
Crema Dense golden brown foam found on Espresso - indication of freshness
Demitasse Small Espresso cup, holding 2 - 3 oz coffee
Double Two shots of coffee
Double Cupping Two takeaway cups inside each other to prevent burning hands
Double Fun Flavoring the coffee and the milk
Dry No steamed milk (just foamed milk)
Foamless No foamed milk
Grande Large size 16 oz cup
Latte Milk
Lungo Means long and refers to a long pull of Espresso
Macchiato Marked or spotted
Quad
Four shots of coffee
Short
8 oz cup
Skinny
Semi skimmed milk
Tall Tall glass or tumbler 12 oz in size
Triple Three shots of coffee
Wet Steamed milk (no foamed milk)
Whipless No whipped cream
With room
Cup not completely filled, leaving room for cream
With wings Take away packaging with handles
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View entire thread: Recipe to make Starbucks White chocolate moca
Posted by sewingiowa on 2006-06-08 22:30:58 Post Subject: WCM
Here is a recipe that I have come to like for WCM. If someone tries it let me know what you think.
1 shot Starbucks Espresso
1/2 cup milk steamed with 1/2 oz. Torani WCM sauce
Pour steamed milk over the Espresso. Then I add some whip cream and a little Smuckers Caramel Sauce on the top.
Hope you enjoy!
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Posted by sewingiowa on 2006-06-08 22:30:58 Post Subject: WCM
Here is a recipe that I have come to like for WCM. If someone tries it let me know what you think.
1 shot Starbucks Espresso
1/2 cup milk steamed with 1/2 oz. Torani WCM sauce
Pour steamed milk over the Espresso. Then I add some whip cream and a little Smuckers Caramel Sauce on the top.
Hope you enjoy!
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View entire thread: Saeco Incanto Sirius
Posted by JerseyGuy on 2005-03-15 12:16:11 Post Subject: CALIBRATION (DIAL-IN) GUIDE
SUGGESTED CALIBRATION (DIAL-IN) GUIDE
I suggest only changing one thing at a time and to have a baseline.
NOTE: All page references are for the Sirius operations manual.
Baseline:
1. Warmup - Make sure the machine has been on for a least 20 to 30 minutes before brewing. Even though READY is displayed the internals/boilers are still not stable and will not give you a consistent brew temperature. (From Alex: I have found that the Sirius works better for me with a longer setup time, 60 minutes)
2. Prebrewing/Preinfusin - I highly recommend enabling the Prebrewing. The "LONG" or "disable" (OFF) function is something you could adjust later. See page 16 in the manual. (From Alex: I found that enabling Prebrewing and setting to LONG is best for the Ambrosia bean)
3. Cup - Use a Demitasse/Espresso cup with a known volume line for 1.5 oz. (single).
4. Temperature - Set the temperature to "MEDIUM" for small, medium and large coffee selections (See page 17). Later, once you are happy with the pour (volume per time) the temperature can be changed.
5. Measure - Use a stopwatch to monitor the time the pump starts to brew until the shot goes "blonde". The ideal time range for a single-shot is between 22 to 27 seconds. Note: The ideal time range doesn't include the few seconds of prebrewing/prefusion.
6. Grind Adjustment - Set the Ceramic Grind Adjustment Knob to the middle of it's grinding range (4 of 7 dots).
I think setting the grinder to its finest grind might be why you may experience bitter espressos and unusual pour times.
It's true that espresso should be made with a fine grind, and most coffee roasters and others in the industry will tell you that; however, that is a broad statement and it's generalized towards a regular coffee grinder.
BUT, you are operating an espresso grinder not a coffee grinder. Your grinder by design gives you a fine grind overall and the adjustment/notches allow you to alter the fine grind ever so slightly, and it's these ever so slightly adjustments that will govern your pour.
For more information see page 7, "Adjustments".
7. SBS - Set the SBS to it's middle setting (Espresso Coffee - 12 o'clock position)
8. Coffee Dose Adjustment - Program the Doser for 9 grams (2 BEANS). I suggest starting at 9 grams because we roast to a true Full-City and therefore the beans are bigger and lighter. The actual weight in the doser may only be only be 8 grams. You should be able to get a nice single espresso out of 8 to 9 grams.
9. Pour time - If you can program the time of a small coffee selection than I suggest to start with a dry run and change the pour time to 30 secs. (From Alex: The time of the pour is controlled by the SBS setting)
10. Flush - I have noticed that a simple rinse (or should I say flush) and a small delay before selecting a coffee-beverage creates a better drink. I suppose this routine tempers/cleans the plumbing and gets the brew water temp into a optimum zone. (From Alex: I use a 1.5 oz flush)
Adjusting for a Perfect Single Shot.
An ideal pour will begin with the sound of the pre-infusion and then a second or two of silence.
The pump will then reactivate and in a few seconds (1-3) and you should see a small amount of flow. Then the flow should increase. (From Alex: When the Sirius starts flowing it pretty much maintains a steady flow)
In around 20 seconds begin to look for a 'blonding' effect in the pour and also the body of the pour will become watery.
Stop the shot then. The 22 seconds is ball park. It could go as long as 27. (From Alex: You can't really stop the shot. Just note the time and adjust the SBS on your next test shot. Counterclockwise for a shorter time and clockwise for a longer time.)
Your goal is to have approx. 1.5 oz. in the cup in that time range. (From Alex: You adjust the amount of liquid by holding down the "cup" button as it pours and let go to stop the pour. You will have to do this a few times as the pour will continue a few seconds after you release the button)
1. Pour time - With the above known variables pour a single shot. Time the pour from the beginning (after the pre-infusion) of the pour until it goes blond.
a. If the shot flows rapidly and looks way too watery adjust both the grinder a notch finer and slightly increase the SBS to the right. Visa-versa, if the shot is way to slow do the opposite to the grinder and SBS. The emphasis is on the grinder adjustment. I suggest leaving the dose alone for now.
b. If the shot is almost in the ideal time (22-27 sec) and volume (1.5 oz.) zones I'd suggest SLIGHTLY changing one setting at a time in order to finely tune the pour.
2. Taste - Once you are in the ideal shot zone then begin to adjust for taste.
a. If the espresso is bitter then decrease the temperature setting to LOW.
If the espresso is somewhat sour increase the temperature setting to HIGH.
Give the machine a few minutes to adjust to the new temperature setting. You may even want to run a shot and discard it, and then again give the machine a few minutes to adjust to the new temperature setting.
b. After the temperature adjustment, you can ever so slightly adjust the grinder and SBS for further fine taste tuning.
If the espresso is bitter, then either slightly decrease the SBS or slightly adjust the grind to a courser setting. Only do one at a time.
If the espresso is sour, then either slightly increase the SBS or slightly adjust the grinder to a finer setting. Only do one at a time.
3. Experiment - Once you've dialed in the grinder, SBS and temperature settings with a said dose then feel free to experiment with a new dose.
This guide was received courtesy of:
Anthony Sciandra (Founder/Roaster)
Caffe FrescoTM Specialty Coffee Roaster
P.O. Box 551
Pittston, PA 18640
570.262.5760
http://www.doubleff.com or http://www.caffefresco.us
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Posted by JerseyGuy on 2005-03-15 12:16:11 Post Subject: CALIBRATION (DIAL-IN) GUIDE
SUGGESTED CALIBRATION (DIAL-IN) GUIDE
I suggest only changing one thing at a time and to have a baseline.
NOTE: All page references are for the Sirius operations manual.
Baseline:
1. Warmup - Make sure the machine has been on for a least 20 to 30 minutes before brewing. Even though READY is displayed the internals/boilers are still not stable and will not give you a consistent brew temperature. (From Alex: I have found that the Sirius works better for me with a longer setup time, 60 minutes)
2. Prebrewing/Preinfusin - I highly recommend enabling the Prebrewing. The "LONG" or "disable" (OFF) function is something you could adjust later. See page 16 in the manual. (From Alex: I found that enabling Prebrewing and setting to LONG is best for the Ambrosia bean)
3. Cup - Use a Demitasse/Espresso cup with a known volume line for 1.5 oz. (single).
4. Temperature - Set the temperature to "MEDIUM" for small, medium and large coffee selections (See page 17). Later, once you are happy with the pour (volume per time) the temperature can be changed.
5. Measure - Use a stopwatch to monitor the time the pump starts to brew until the shot goes "blonde". The ideal time range for a single-shot is between 22 to 27 seconds. Note: The ideal time range doesn't include the few seconds of prebrewing/prefusion.
6. Grind Adjustment - Set the Ceramic Grind Adjustment Knob to the middle of it's grinding range (4 of 7 dots).
I think setting the grinder to its finest grind might be why you may experience bitter espressos and unusual pour times.
It's true that espresso should be made with a fine grind, and most coffee roasters and others in the industry will tell you that; however, that is a broad statement and it's generalized towards a regular coffee grinder.
BUT, you are operating an espresso grinder not a coffee grinder. Your grinder by design gives you a fine grind overall and the adjustment/notches allow you to alter the fine grind ever so slightly, and it's these ever so slightly adjustments that will govern your pour.
For more information see page 7, "Adjustments".
7. SBS - Set the SBS to it's middle setting (Espresso Coffee - 12 o'clock position)
8. Coffee Dose Adjustment - Program the Doser for 9 grams (2 BEANS). I suggest starting at 9 grams because we roast to a true Full-City and therefore the beans are bigger and lighter. The actual weight in the doser may only be only be 8 grams. You should be able to get a nice single espresso out of 8 to 9 grams.
9. Pour time - If you can program the time of a small coffee selection than I suggest to start with a dry run and change the pour time to 30 secs. (From Alex: The time of the pour is controlled by the SBS setting)
10. Flush - I have noticed that a simple rinse (or should I say flush) and a small delay before selecting a coffee-beverage creates a better drink. I suppose this routine tempers/cleans the plumbing and gets the brew water temp into a optimum zone. (From Alex: I use a 1.5 oz flush)
Adjusting for a Perfect Single Shot.
An ideal pour will begin with the sound of the pre-infusion and then a second or two of silence.
The pump will then reactivate and in a few seconds (1-3) and you should see a small amount of flow. Then the flow should increase. (From Alex: When the Sirius starts flowing it pretty much maintains a steady flow)
In around 20 seconds begin to look for a 'blonding' effect in the pour and also the body of the pour will become watery.
Stop the shot then. The 22 seconds is ball park. It could go as long as 27. (From Alex: You can't really stop the shot. Just note the time and adjust the SBS on your next test shot. Counterclockwise for a shorter time and clockwise for a longer time.)
Your goal is to have approx. 1.5 oz. in the cup in that time range. (From Alex: You adjust the amount of liquid by holding down the "cup" button as it pours and let go to stop the pour. You will have to do this a few times as the pour will continue a few seconds after you release the button)
1. Pour time - With the above known variables pour a single shot. Time the pour from the beginning (after the pre-infusion) of the pour until it goes blond.
a. If the shot flows rapidly and looks way too watery adjust both the grinder a notch finer and slightly increase the SBS to the right. Visa-versa, if the shot is way to slow do the opposite to the grinder and SBS. The emphasis is on the grinder adjustment. I suggest leaving the dose alone for now.
b. If the shot is almost in the ideal time (22-27 sec) and volume (1.5 oz.) zones I'd suggest SLIGHTLY changing one setting at a time in order to finely tune the pour.
2. Taste - Once you are in the ideal shot zone then begin to adjust for taste.
a. If the espresso is bitter then decrease the temperature setting to LOW.
If the espresso is somewhat sour increase the temperature setting to HIGH.
Give the machine a few minutes to adjust to the new temperature setting. You may even want to run a shot and discard it, and then again give the machine a few minutes to adjust to the new temperature setting.
b. After the temperature adjustment, you can ever so slightly adjust the grinder and SBS for further fine taste tuning.
If the espresso is bitter, then either slightly decrease the SBS or slightly adjust the grind to a courser setting. Only do one at a time.
If the espresso is sour, then either slightly increase the SBS or slightly adjust the grinder to a finer setting. Only do one at a time.
3. Experiment - Once you've dialed in the grinder, SBS and temperature settings with a said dose then feel free to experiment with a new dose.
This guide was received courtesy of:
Anthony Sciandra (Founder/Roaster)
Caffe FrescoTM Specialty Coffee Roaster
P.O. Box 551
Pittston, PA 18640
570.262.5760
http://www.doubleff.com or http://www.caffefresco.us
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