Posts Tagged ‘Expert coffee’

Paul Bassett on Espresso – Masterclass Series

Considering about 90% of espresso coffee in Australia is taken with milk, it’s no wonder that milk texturing [or ‘steaming'] is such an important part of the coffee-making process.  According to Paul, it’s all about how we’re releasing the steam onto the surface of the milk.

There are effectively two phases in steaming – firstly the texturing the milk, and secondly, heating the milk to the correct temperature.

Start with fresh, cold milk (never re-heat your milk); clean jug always helps. Pour the milk to a level approximately half-way in the jug – gives you greater control – stops the milk bubbling out of the jug, and gives you the ability to ‘roll’ the milk. (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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