Masterclasses - tips and techniques

by David Schomer

Often during my twenty years spent in hot pursuit of this elusive espresso, I have come back to the words of Piero Bambi, the owner of LaMarzocco espresso machines: ‘In espresso we are trying to preserve the fragrance through the brewing process’. And really, isn’t that what anyone wants from coffee, to taste as good as it smells?  But to achieve this is to control several complex factors from the green bean selection, roasting, and blending to the sensuous performance art of brewing and pouring. Let’s follow our barista as she performs her graceful dance to lure this delicate beauty into a cup. It starts when she (we are tagging along with Linda Cleckler) hits the button on the grinder. Heavy conical upper burrs pull the beans down, compressing them until they shatter into smaller fragments to enter the flat burrs, to be sheared into the final grind…  
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By Christopher Short

Coffee aficionados love to discuss the elements that make for their perfect cup. Factors often mentioned are their favorite brand of coffee beans, the proportion of arabica to robusta beans, the type of roast and single versus double boiler espresso machines, just to name a few. Interestingly, one issue only occasionally considered is that of water quality. This is odd given that water constitutes 95% of an espresso.

The reason it is not top of the list is probably because few really know what attributes they should be looking for in water and they generally have little choice in the matter. For most of us, it just arrives, normally out of the tap. The reason we should be concerned about water quality is that it does affect the taste of your coffee and it has a significant effect on brewing equipment performance and reliability in many regions. (more…)

It has many guises…espresso, cappuccino, café latte, macchiato, ristretto, doppio, flat white – that bitter sweet pleasure which is a way of life for so many of us. Sure, the active ingredient caffeine is found in other beverages, such as tea and soft drinks, but there’s only one true pure form: coffee.

But there is an art to making an espresso and all its variations. Even that simple long black demands respect for the espresso machine, and attention to the packing of the ground coffee beans. Without that ‘rat’s tail’ spiralling into the demitasse, your coffee is going to be sub-standard.

Seven steps to the perfect home espresso

Step 1 – Select your favourite coffee blend. You can either use pre-ground coffee or grind your own just before you make your espresso. If you are using pre-ground, make sure it is freshly opened and espresso blend [not filter]. If you prefer, as we do, to grind your own, make sure it is finely ground.

Ensure your espresso equipment is clean and hot, this includes the filter holder and filter basket, where your coffee grounds go. Preheat your cups – espresso cups should be approx 60ml capacity, cappuccino cups about 200ml capacity.

Step 2 – Place coffee grounds into the filter basket using a spoon or preferably a coffee scoop. You must place the right amount of coffee in the basket in order to get a good, strong espresso – one scoop in the smaller (one cup) basket; two scoops in the bigger basket (two cup) one.

Step 3 – Level the coffee in the basket and tamp (compress) the grounds. This will slow the flow of the water through the coffee, so that it can pick up all the flavour (oils & aromas) from the grounds. Check your machine instruction guide as to how hard or soft you should tamp.

Step 4 – Ensure the rim of the filter holder is clean before inserting it into the machine. Activate the water to flush  out any grounds from the inside of the machine.

Step 5 – Insert the filter holder into the machine. Immediately place warm cups underneath and start the flow of water through the coffee. The extracted coffee should pour in a fine stream (the proverbial ‘rat’s tail’).

Step 6 – The result should be 30ml of espresso (in around 25 seconds) with a 2mm golden, hazelnut-coloured crema on top. (The crema is an important indicator of the quality of your espresso.) and…Taste! 

Note: If you get little crema, make sure your coffee is fresh for a start. Try again making sure you have the right amount of coffee, the right tamping pressure and that your machine has been properly warmed up. You may need to experiment with different grinds (particle sizes) – remember you typically need a very fine grind for espresso coffee. As a general rule with domestic espresso machines, make your espresso before preparing the milk.

Step 7 – Steaming your milk. Place fresh, cold milk in a small stainless steel jug (fill between a third and one half of the jug). Activate the steam button so that your espresso machine increases in temperature to produce steam. Once the ‘Ready’ light on your machine goes on, turn the steam on and off to expel any water.

Place the tip of the spout just (about half a centimetre) under the surface of the milk and positioned near the centre of the jug. Turn on the steam wand to full power. You should see and hear air being drawn into the milk, creating a whirlpool effect, making it foamy. When the milk reaches 65°C turn off the steam and wipe the steam wand clean.

Pour the steamed milk to produce the drink of your choice and enjoy!

World Latte Art Champion, Jack Hanna, speaks to us and shows off his talent as well as sharing a few tips for creating latte art.

Young, focussed and confident; these are all words that could be used to describe Sydney’s Jack Hanna, World Latte Art Champion 2007. But there are two words that best sum him up – driven and talented. At only 21 years of age, Jack’s journey to World Champion has been swift and decisive. “When I really get into something, I want to be the best that I can be, otherwise I feel I am wasting my time”, explains Jack. (more…)

It wasn’t so long ago that coffee came in only two forms – black or white. But there are endless opportunities to be more creative with coffee…these ‘creative coffees’ have really only come of age in the last few years, and I believe their inclusion, in the form of the ‘signature drink’ in barista championships has given them increasing popularity in the world of espresso coffee.

So what makes a great creative drink? No doubt, it requires an understanding of espresso and the ability to start with a great shot of espresso.  But it also requires an understanding of the different ingredients and how they combine, as well as the way they compliment the espresso. And lastly, there’s the almost intangible factor of harmony or what I call ‘balance in the cup’. (more…)

By Emily Oak

Naked coffee, or a naked group handle (sometimes also known as a bottomless portafilter) is a traditional group handle that has had the bottom cut out of it, so that the base of the filter basket containing freshly ground coffee is directly exposed.

Because of this distinct modification, the extraction process can be observed as the coffee liquid passes straight from the bottom of the filter basket into a cup. (more…)

By Emily Oak

I am very lucky that in my work as an educator I often get the opportunity to associate with people already active in the coffee industry, as well as people who are so enthusiastic about coffee that they are setting up a mini espresso bar at home. Unfortunately for both of these groups they often overlook or misunderstand the importance of the grinder in the whole equation of making a cup of coffee.

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