I HAVE A LOT OF TIPS first off where do you work not in a creepy way but what kind of shop?
I do know that if you are steaming milk you MUST keep contact with the pitcher to get it hot and you can tell when it's ready because the sound the steamer makes changes and the pitcher MUST be very hot!
And that when you are tamping coffee for espresso you must use very even pressure. But I don't know if where you work does the tamping thing.
WE JUST STOP WHEN THE MILK'S AT ABOUT 140 DEGREES?? we do tamp we have a tamper O^O what do you mean even pressure i just sort of...push it down really hard
There's a certain way to tilt the milk to get perfect microfoam and it is DELICIOUS. But if you do it by feel rather than thermometer you get a lot better control over it.
And as for tamping, WELL, apparently you have to push STRAIGHT down or you increase the packing of the grounds which increases the resistance to water and one of two things can happen. The water can go around the packed spots and come out too fast and under-extract your espresso, or it can take MUCH longer to go through the grounds and overextract which causes oily brew with an almost meaty taste. Do you have a timer for doing the espresso shots o3o?
HMM OKAY STRAIGHT DOWN O^O i will practice ALL OF THIS *^* our espresso machine uses different times depending on whether we're doing a single, double, or triple?? it's automatic O^O
THANK YOU DEZ YOU ARE THE BEST COFFEE GURU OvO <333
Reply
I do know that if you are steaming milk you MUST keep contact with the pitcher to get it hot and you can tell when it's ready because the sound the steamer makes changes and the pitcher MUST be very hot!
And that when you are tamping coffee for espresso you must use very even pressure. But I don't know if where you work does the tamping thing.
Reply
WE JUST STOP WHEN THE MILK'S AT ABOUT 140 DEGREES?? we do tamp we have a tamper O^O what do you mean even pressure i just sort of...push it down really hard
Reply
And as for tamping, WELL, apparently you have to push STRAIGHT down or you increase the packing of the grounds which increases the resistance to water and one of two things can happen. The water can go around the packed spots and come out too fast and under-extract your espresso, or it can take MUCH longer to go through the grounds and overextract which causes oily brew with an almost meaty taste. Do you have a timer for doing the espresso shots o3o?
Reply
HMM OKAY STRAIGHT DOWN O^O i will practice ALL OF THIS *^* our espresso machine uses different times depending on whether we're doing a single, double, or triple?? it's automatic O^O
THANK YOU DEZ YOU ARE THE BEST COFFEE GURU OvO <333
Reply
Leave a comment