For baristas: the determining factors for a successful cup of coffee

The freshly purchased coffee beans are eager to be renamed into a delicious cup of coffee. Time to make coffee! As a barista you want to make optimum use of the taste potential of the coffee bean. But you too know that making coffee involves more than pouring hot water over ground coffee beans. How do you prepare a cup of coffee that will make every coffee drinker feel hot?

In this blog we will discuss the factors that determine the aftertaste that people will get from your coffee. Of course we only discuss the factors that you as a barista can influence. Read along and improve your own coffee in all areas!

Make the coffee supplies

Device / tool for making coffee. Most baristas use an espresso machine.

Coffee grinder (manual or electric)

Boiler / kettle

Thermometer

Stopwatch

A flat scale (preferably a digital one)

Spoon or stir bar

Ingredients

Fresh coffee beans (see the following paragraph)

Preferably filtered water with many minerals.

Fresh milk (for cappuccino etc.)

The quality of the coffee bean

Of course the quality, or rather: the taste potential of the bean, plays an important role in the final result. But high-quality coffee beans give no guarantee. Ultimately, it depends on the barista whether the taste potential of the coffee beans is used to the maximum or not. That is why we do not want to dwell on the quality of the bean for too long, but rather give handles that enable you as a barista to get the most out of the coffee bean.

The barista has no influence on the quality of the coffee beans, but it does have on the purchasing policy of the coffee bar. Someone who wants to buy quality coffee beans must have knowledge about the different coffee beans and must recognize the best coffee beans from thousands. You can learn this by practicing, trying out different types of coffee and / or following barista courses.

In short: where should you pay attention when purchasing coffee beans?

Note the roasting date: the coffee is best 1 to 2 weeks after the roasting.

Note the fire profile: lightly roasted for filter coffee and darkly roasted for espresso.

Arabica coffee beans (gives no guarantee), mainly from Brazil, Colombia, Mexico, El Salvador and Costa Rica.

High-quality vacuum packed.

Coffee beans with a natural process: are hand-picked, carefully selected and dried in the sun.

The choice for the coffee making method

Until recently, the espresso machine was used the most by baristas worldwide. That is still the case, but more and more baristas are also starting to use other coffee making methods, such as the French press, chemex and drip coffee. With most of these brewing methods, the ground coffee is filtered, which influences the lead time (extraction). With paper filters it is important that they are rinsed first, otherwise the paper flavor is delivered to the coffee. Earlier we wrote an article about the different coffee making method. You can find it here (place a link).

The different brewing methods can be distinguished on the basis of the pressure with which the water flows through the ground coffee. The height of the pressure is important when selecting the coffee (type of coffee bean + roasting profile), determining the best grinding degree and ultimately has a major influence on the quality of the coffee. With brewing methods with a low pressure, it is better to opt for a coarse grinding degree and vice versa. This has to do with the extraction time, which we will tell more about later.

With an espresso machine, the pressure with which the water flows through the ground coffee is easy to adjust, but this is not the case with all other coffee making methods. The height of the pressure will therefore differ per brewing method. This is definitely something to delve into when you start working with different brewing methods than the espresso machine. In the remainder of this blog we only pay attention to the espresso machine, because most baristas work with this brewing method.

The quality of the coffee bean

Of course the quality, or rather: the taste potential of the bean, plays an important role in the final result. But high-quality coffee beans give no guarantee. Ultimately, it depends on the barista whether the taste potential of the coffee beans is used to the maximum or not. That is why we do not want to dwell on the quality of the bean for too long, but rather give handles that enable you as a barista to get the most out of the coffee bean.

The barista has no influence on the quality of the coffee beans, but it does have on the purchasing policy of the coffee bar. Someone who wants to buy quality coffee beans must have knowledge about the different coffee beans and must recognize the best coffee beans from thousands. You can learn this by practicing, trying out different types of coffee and / or following barista courses.

In short: where should you pay attention when purchasing coffee beans?

Note the roasting date: the coffee is best 1 to 2 weeks after the roasting.

Note the fire profile: lightly roasted for filter coffee and darkly roasted for espresso.

Arabica coffee beans (gives no guarantee), mainly from Brazil, Colombia, Mexico, El Salvador and Costa Rica.

High-quality vacuum packed.

Coffee beans with a natural process: are hand-picked, carefully selected and dried in the sun.

How do you set up your espresso machine?

There are a number of settings that you do not have to change over time. Although these institutions are generally known, many coffee makers are already missing out on this. These settings are constant and you do not have to change:

The pressure of an espresso machine (around 9 bar).

The amount of water for an espresso (between 25 and 35 ML).

Water temperature (between 88 and 93 degrees)

The amount of coffee (between 7.0 and 10.0 grams)

The force with which the coffee is pressed in the filter carrier (25 and 30 KG).

The extraction time of the coffee

The extraction time, also called the lead time, is the time that the water is in contact with the ground coffee. The duration of the extraction time lasts as long as the water runs through the ground coffee. During the extraction process, the substances from the ground coffee extract with the hot water and change the color, aroma and taste of the coffee. Other substances are released at the start of the extraction period than at the end of the extraction period. In the beginning mainly fresh, sour / sweet flavors and aromas come from the coffee. At the end of the extraction time, the bitter flavors and smells appear.

The extraction time or lead time depends on the amount of ground coffee, the amount of water, the filter and the grinding degree of the coffee beans. As we have just read, the amount of ground coffee and water is already fixed. The barista will therefore have to play with the grinding grade to get the perfect lead time of 25 to 30 seconds. That is why it is important that you have a stopwatch with which you can measure the lead time.

The grinding degree

The grinding degree is a variable factor that must be adjusted by the barista depending on the circumstances. The following rule always applies: the finer the coffee is ground, the shorter the extraction time will be. The humidity also plays an important role in setting the grinding degree. The meal must be adjusted if the humidity changes. The air humidity can change due to the steam development in cappuccinos, for example.

Fortunately, the grinding degree is easy to adjust. With the adjusting ring on the top of the machine you can easily adjust the grinding degree. A small tap can make the difference between a good and a bad cup of coffee.

Serving the coffee

You might not expect it soon, but the way the coffee is served also influences the taste experience of the coffee. The following points are important when serving coffee:

Hygiene is always paramount

The coffee is served in a clean cup. In addition, it is important that the top edge is not touched by the barista or the server.

The choice of head is important. 60 to 90 ML for an espresso and 150 to 235 ML for filter coffee.

Always pre-heat the head. Coffee drinkers like to drink from a warm cup.

Serve the coffee with a glass of water and a small spoon.

Finally, it is important that you keep the espresso machine and all other attributes you have used clean. This may seem obvious, but it can quickly come to the fore during rush hour (if you work in a coffee bar / restaurant). It is also important that you serve the coffee with a smile. A cup of coffee should be made with love and also served with love. A smile does more with the taste experience than you would have ever thought.

5 GOLDEN RULES FOR A PERFECT COFFEE AT HOME

Espresso coffee made in the BAR is the quintessential coffee, the way that exalts the taste and aromas to the maximum. The preparation of Espresso coffee is a true art. To get an excellent result also at home it is advisable to follow these rules:

1) Water quality: Use natural mineral water instead of tap water. Concentration of limescale can prevent perfect machine operation and influence coffee quality. Every two months it is advisable to use an anti-limescale for domestic espresso machines.

2) The right dose: For each cup use 7 grams of coffee for Segafredo Zanetti espresso machine . For your guidance, be aware that the size that comes with the machine equals approximately 7 grams.

3) A professional hand : once the filter holder is filled, lightly tap the table or the palm of the hand to evenly distribute the coffee powder. Tighten the coffee firmly using the press that comes with the machine: a flat surface is critical to getting a good Espresso coffee.

4) The right time : the coffee should leave the canal forming a continuous and homogeneous thread. Pay attention to the extraction time: if the coffee comes out very fast, try to press it harder; On the contrary, if the output is too slow, review the pressure in the opposite direction.

5) Careful maintenance : When making a coffee, remove the residue from the previous filter to avoid unwanted flavors. Once in a while, let the water run into the empty filter, as if you were making coffee. Before making another, wait 2/3 minutes, making sure there is no water residue inside the filter holder. Proceed in the same way every time you wash the filter holder with tap water.

Little trick: it can happen that the coffee in the cup is not hot enough. Try to let the water flow through the filter holder as shown above. Then, without removing the filter holder from the machine, operate the steam until the light comes on. It is a simple and fast way to increase the water temperature.

6 tips to prepare a quality coffee

Several criteria come into play in the preparation of a quality coffee. They are not mandatory but if you want to increase the quality of your cup try to be attentive to these 6 criteria.

1. Quality coffee

It may seem obvious but the quality of coffee is paramount. Always choose quality beans and properly roasted .

2. Freshly roasted coffee

Once roasted the coffee is degraded very quickly. It is therefore necessary to always buy your coffee in small quantities as close to roasting.

3. Grind just before preparation

Ground coffee is degraded even faster (in just a few hours). It is therefore best to buy your coffee beans and grind it just before you prepare your coffee.

4. Good grind for the right method

The thickness of the grind (medium, coarse, fine …) depends on the method of preparation. If the coffee stays in contact with the water for a long time (piston coffee machine), use a coarse grind, this will reduce the surface of contact between the coffee and the water and thus avoid obtaining bitter coffee. For the methods of pour-over or espresso, the water “crosses” the coffee, the time of contact between the 2 is weaker. You must therefore use a finer grind.

5. Water at +/- 90/95 ° C

Avoid using boiling water. Your coffee would be bitter. Use water at 90/95 ° C just before the boiling point.

6. Filtered water

A cup of coffee is 99% water. Its quality is therefore paramount. The ideal is to use filtered water (with a carafe Brita for example).

Tips For Preparing A Perfect Coffee

After all the productive process, the coffee goes through the preparation stage for consumption.

The correct preparation is fundamental because it is at this stage that every effort to produce a quality coffee culminates. The preparation, which consists of extracting the flavor and aroma of roasted and ground coffee through hot water, has cultural variations that determine different preparation processes, but must follow some basic rules for obtaining a good coffee.

Types of preparation

The addition of hot water to roasted and ground coffee, then producing the coffee beverage, is a process called infusion, and may occur by filtration, percolation, pressing or pressure, each of which produces different types of beverages

Filtration:

The powder is packed in a filter, paper or cloth, with the addition of hot non-boiling water on top. 

This method is widely used in the Brazilian culture of preparation, through homemade strainers and electric coffee makers, giving rise to the traditional coffee.

Percolation: 

Method where the coffee powder is placed in the center of a moka equipment, which is positioned on a stove causes the water to boil and press liquid coffee into a container. 

It is the most widely used form of coffee consumption in Europe.

Pressing: 

in a glass container the coffee powder is mixed with hot, non-boiling water and then a filter is inserted which is pressed by a plunger which separates the powder from the coffee already ready for consumption. 

The method, which has become fashionable among Americans, is known as the French Press.

Pressure: 

known as espresso coffee, in this preparation the coffee is milled at the time and conditioned in a filter that undergoes a water pressure at 90oC and 9Kg of pressure for 30 seconds on average, generating a creamy and aromatic drink. Created by the French, espresso coffee is considered the most appropriate method to appreciate all the nuances of this drink.

Fundamental rules of good preparation

The better the coffee, the greater the extraction and the better the taste of the drink. See the date of manufacture of the coffee. Freshly roasted coffee has more flavor. Ground coffee deteriorates easily due to air, humidity, heat, weather and contact with foreign odors. Therefore, it must always be kept away from these risks. Store unused coffee in a well-sealed container in the refrigerator.

The water used must be pure and clean. Always use filtered or mineral water in the coffee preparation.

Prepare only the amount of drink that will be consumed immediately or at most for the next hour.

The contact time between water and coffee should be: 

For fine grinding – up to 4 minutes 

For medium grinding – 4 to 6 minutes 

For coarse grinding – 6 to 9 minutes

This time will vary depending on equipment and personal preference.

Use the correct measurement. Use 80 to 100 grams of powder (about 5 to 6 tablespoons) for 1 liter of water. If the beverage is tasteless, increase the amount of coffee. If it becomes bitter, rough or unpleasant, decrease the contact time of the water with the coffee, decreasing the amount of powder.

The water used should only be heated – it can not boil because the loss of oxygen changes the acidity of the coffee. The ideal preparation temperature is around 90oC. 

For the coffee powder you should only use hot water, never drink. The recirculation makes the drink very bitter, rough and unpleasant.

Used coffee (exhausted coffee, dregs) is the worst enemy of taste, aroma, coffee maker and your health. Throw it away. Never reuse it, even by mixing it with fresh coffee. To ensure optimal quality, the coffee already in use and the prepared beverage should always be separated.

Enjoy a cool drink, freshly brewed coffee, or the latest possible. The characteristics of the coffee drink is that it is slowly decaying, so a longer brewed coffee does not have the same pleasant taste as a fresh coffee.

Drink the coffee in porcelain cups. The taste is highlighted and the temperature constant.

When using thermos bottles, they should be very clean and for coffee use only. Never prepare or store the already sweetened beverage as a bad tasting caramel crust will form on the container walls.

Cloth Strainer Preparation

Use medium or fine ground coffees.

Use a standard measure for dust quality. Use the correct measurement. Use 80 to 100 grams of powder (about 5 to 6 tablespoons) for 1 liter of water. The right measure should be tried until you find the one that best suits your palate.

The water used must be pure and clean. Always use filtered or mineral water in the coffee preparation.

Place the coffee powder in hot water before boiling (about 90 ° C). Stir with a wooden spoon until you make a cream on the surface of the container. A wooden spoon should be used exclusively for coffee. Do not use the same spoon in seasoning, sautéed or other foods.

You can also place the coffee powder in the colander, moistening all the powder and pouring the water into the yarn. 

If you want a very hot coffee, scrape the container, teapot or thermos, before making the coffee.

When new, the strains of cloth should be boiled in coffee water to remove the gum or other residues and to give them the aroma of coffee.

After use, the cloth percolators should be washed only with water and never with detergents, bleach or even with leftover coffee.

Paper Strainer Preparation

Use medium or fine ground coffees.

Use a standard measure for the amount of dust. 80g to 100g of powder is recommended for one liter of drink (5 to 6 tablespoons). The right measure should be tried until you find the one that best suits your taste.

The paper filter should be the same size and shape as the filter holder.

Put the powder on the filter, spreading it evenly. Do not crush or squeeze coffee grounds. 

The water used must be pure and clean. Always use filtered or mineral water in the coffee preparation.

Just before boiling (90 ° C), pour the water over the powder, moistening it all. Start by wetting the coffee grounds from the edges to the center of the strainer / filter. Then pour the water slowly (into a wire) right into the center of the filter without mixing with the spoon.

The slower the water, the darker the coffee. However, do not exceed 4 to 6 minutes, so that excessive extraction does not make the coffee bitter.

For a hot coffee, scald the teapot or thermos just before making the coffee. 

Throw away the old filter and coffee. Do not pass the drink again through the used coffee because it will become bitter and unpleasant.

The preparation in electric coffee makers uses the same type of coffee and the same measurements. To make large amounts (more than 12 small cups), the long brewing time can result in bitter taste. If this occurs, make fewer cups at a time.

Espresso Coffee Preparation

Espresso is the exclusive coffee, prepared under pressure, in individual doses to be savored at the exact moment of extraction. It is a coffee resulting from the combination of the most intense aromas and flavors.

To prepare it, it is best to use fresh, high quality grains with intense aroma and flavor, properly milled and compressed properly where the water passes under pressure.

The machines must allow operation with a pressure of 9 atmospheres (atm) and a temperature of 90º C, in a time that varies from 25 to 30 seconds. These are ideal conditions for obtaining an excellent espresso coffee.

Espresso coffee is concentrated – 7 grams of powder for up to 50ml of water – of intense aroma and flavor with a good body and persistence in the palate, covered by a dense hazelnut cream (light brown) on any surface of the cup, whose thickness must be between 3mm and 4mm.

The Coffee Cream

Espresso The thick, rich layer of cream serves to maintain the temperature and preserve the aroma of espresso before it is consumed. Under these conditions, the espresso retains a portion of sugar for a few seconds.

The cream (not the rapidly crumbling foam) stays in the cup for a long time. It marks and adheres to the wall of the cup.

The thick and long lasting cream is the most important sign that the espresso has been well taken. The preparer must always be attentive. If the cream has not formed it is because the grinding is thick, the extraction time was short and the coffee was not well taken (it will be very weak).

The well-drawn espresso has a thick, homogeneous cream and retains a portion of sugar (sugar test) for a few seconds.

Preparation Tips

Espresso coffee should preferably be prepared with freshly roasted beans. Grind the coffee just before preparation.

The espresso roast is lighter (medium to light). Thus the aromatic oils are preserved. Heavily roasted beans become oily, losing aroma and flavor and making the espresso more bitter.

The first step to perfect espresso is to find the ideal powder grind. The recommended grinding is the average. If it is too thick, the water passes through the filter faster and the drink becomes weak without the formation of cream. If it is too thin, the water will take longer to leave, leaving the drink bitter and white spots on the cream. In addition the powder must be compressed properly.

Numbers for the correct preparation of an espresso coffee:

50 ml of water (normal espresso); 30 ml of water (short) 

7 grams of coffee 

90oC of temperature for water 

9 bar of pressure for espresso machine 

30 seconds of time for infusion of beverage

The cream should be consistent – when consuming the cream sticks to the wall of the cup. Its color should be dark beige.

The cream serves to maintain the temperature of the drink and preserve its aroma. Even if the person does not add sugar or sweetener, the coffee must be stirred so that its aromas can be felt.