Assessments - 2, GPA: 3
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When tamping, try to keep the tamper, wrist, and elbow in a straight line. 2. With the bottom of the portafilter resting on a solid surface, gently press the tamper into the coffee with the goal of creating a level surface. Remove the tamper from the filter basket with a slight twisting motion – this will help prevent the tamper from pulling up chunks of coffee. 3. After removing the tamper, some grinds may stick to the side of the filter basket. Tap the portafilter gently on the table to jostle the grinds onto the tamped coffee disc. Do not tap too hard, or the tamped coffee will dislodge or fracture. 4. Apply a second, finishing tamp (also called a polishing tamp). Press straight down on the coffee with about 35 pounds of pressure, then relax the force slightly (to about 20 pounds) and polish the coffee by turning the tamper completely around twice. 5. Inspect your tamp. The coffee disc should be smooth and level with no gaps between the side of the filter basket and the coffee. Measuring Tamping Pressure 20 pounds, 30 pounds – how do you know how much tamping force you are actually using? Do what the baristas do: use a bathroom scale! Place a scale on a table or countertop, and tamp your coffee on top of it. Pretty soon, you will develop a feel for how much twenty or thirty pounds of force is. TECHNIQUES OF A BARISTA Continued… 33 TECHNIQUES OF A BARISTA Shot Volume The brew group and boilers are heated. The fresh coffee has been ground, dosed into the portafilter, expertly leveled, and precisely tamped. Now comes the moment of truth: brewing! For the best espresso, never extract more than a single shot (1 oz.) using the small filter basket or a double shot (2 oz.) using the large one. Brewing more will overextract the coffee and result in thin, bitter espresso. As it pours, perfect espresso is a deep reddish brown with a thick texture like honey running off a spoon. It often forms what are called mouse-tails, or thin syrupy streams. As increasingly bitter and acidic compounds are extracted, the espresso pour will begin to lighten; in some cases, the pour will become almost white. Expert baristas will watch the pour carefully and quickly stop brewing if it starts to lighten. Espresso Ristretto is espresso brewed with less than normal shot volume. Prepare the espresso machine to brew a double shot, but stop brewing when only 11.2 ounces have been extracted. What you’ve done is restrict the pour to include only the most flavorful and least bitter coffee oils and essences. Extraction Rate Decades of experience have shown that the best espresso – whether a single or a double shot – takes about 20–25 seconds to brew. If your espresso is brewing much faster or slower than 20–25 seconds, and your tamping technique is good, adjust the grind! Grind finer for a slower extraction rate, and coarser for a faster one. Keep the dose and tamp the same. Coffee is sensitive to the ambient humidity and will absorb moisture readily. This will affect the extraction rate. In a humid environment, the extraction rate will slow down; in dry conditions, the extraction rate will speed up. You may find yourself adjusting the grind according to the season – or the day’s weather. Some grinders do not allow the fine adjustments necessary to correct the extraction rate. The best solution is to invest in the KitchenAid® PRO LINE™ Series Coffee Mill. If this isn’t possible, experiment with the tamping pressure. Tamp with less force for a faster pour, and more force for a slower one. 34 The Golden Crema …is thin and fast-flowing: A mark of fine espresso is crema, the dense golden foam of emulsified coffee oils that captures the essence of coffee flavor. • review your tamping technique – the tamp may not be firm Good crema should be thick and cling to the side of the cup when enough to provide an even resistance to the brew water it’s tilted; the best crema should be able to support a sprinkling of sugar for nearly 30 seconds. • use a finer grind Troubleshooting Espresso As It Brews • check coffee freshness As it pours, if your espresso… …barely dribbles out the portafilter: …has more of a cinnamon color, instead of being deep brown: • review your tamping technique – the tamp could be too firm • make sure your brew group and boilers are fully heated • use a coarser grind • use a less acidic blend of coffee …is whitish with thin brown streaks: • review your tamping technique – the tamped coffee has fractured, or a gap has developed between the coffee and the side of the filter basket TECHNIQUES OF A BARISTA 35 A GLOSSARY OF ESPRESSO DRINKS Americano 6 to 8 ounces of hot water added to a single shot of espresso. This makes a superb cup of coffee. Cafe Latte 8 to 10 ounces of steamed milk added to a single shot of espresso. Lattes are often flavored with 1 to 2 ounces of syrup. Cafe Mocha A cafe latte with several ounces of chocolate syrup added, and usually topped with whipped cream and chocolate flakes. It can also be prepared without syrup...
Este manual também é adequado para os modelos :Cafeteiras - KPES100 (333.87 kb)
Cafeteiras - KPES100 (333.87 kb)
Cafeteiras - KPES100 (333.87 kb)
Cafeteiras - KPES100 (333.87 kb)