Ask the Barista !

Well, im glad you asked. 

Tracy, Lucy & Bec did the initial design and look of them.

For the actual building :-

Steve from Ambafab engineering in Ballina (02) 6681 1277 made them. They then went over to Rod @ Bangalow smash repairs (whom is our smash repairer of choice) (02) 6687 1668 for the painting.

Then the famous Ian Jenner bobcats (02)66871 698 did the earthworks & install of the wooden post features with our do everything person Poss.

 

 

  • Buy your coffee as you would your bread - fresh and often. Freshly roasted beans, freshly ground gives the best tasting cup.
  • Store coffee in an airtight container or keep coffee stored in its bag - just roll down the top to displace the air and seal with a rubber band. To keep coffee for more than a week, store in the fridge or freezer ensuring it is airtight.
  • Remember for the finest tasting and aromatic coffee - freshly roasted, freshly ground, and freshly brewed.

Pouring a great espresso shot requires an understanding of the variables that affect the quality of the pour, and how your actions will make a difference in each and every cup. These tips are based on using a correctly set, well functioning espresso machine. You need to consider :

  • Freshness of the coffee - both roast and grind
  • Grind - adjusted to suit the roast or blend and daily humidity changes
  • Dosing - amount of coffee used
  • Tamping the coffee - for added resistance and consistent pour
  • Length of pour

1. Grind correctly to suit your machine and the beans. You need to be able to adjust your grinder daily and according to how the pour behaves. Particularly note changes in season & daily humidity e.g. high humidity = sticky coffee = need coarser grind. Alternatively, if the pour is too fast, you will need to grind finer.
2. Dosing (amount of coffee used). The doser on an espresso grinder can be set to deliver 7-10gms per serve (you can use a coffee dosing spoon for pre-ground coffee). Adjust the dosing to fill both basket sizes. (eg 1 pull/ 2 pull or 2 pull/ 3 pull - to fill each basket.) Don‘t use a double basket and only put in coffee for one cup, as this will cause the coffee to wash loosely, flooding up the sides of the basket, resulting in a poor extraction, and a messy, muddy basket to clean. Whatever the basket size, it must be fully filled for proper extraction.
3. Tamp the coffee to consistent pressure. Tamping gives resistance so that the grounds will soak up the water evenly. Tamp evenly to ensure the coffee surface is flat, rather than angled, as water takes the least path of resistance. Poor tamping or uneven tamping may result in dry patches (under extracted) and soggy patches (over extracted). Use a quality hand held tamper for comfort and effective control.
4. Length of pour: 30-45ml for a single shot basket or 45- 60ml for a double shot espresso. Volumetric machines can be set to these levels, or use a measuring glass to find where the levels are on the cups you use.

Basic espresso rules:

  • All coffees served are based on the espresso pour being correct.
  • A single shot espresso has 7-10 grams of coffee, evenly packed and - most importantly - filling the basket.
  • The coffee shot is poured to 30 - 45 ml and visually pours “like honey off the back of a spoon.”
  • A thick golden orange-brown crema floats on the top of the espresso.
  • Getting any of these factors wrong will result in under extraction of flavoursome oils, less crema and inferior coffee. If you do not have the crema – throw out the coffee and start again (also check that the machine is up to pressure).

 

  • Use at least one rounded dessert spoon of pluger ground coffee per cup - 6 spoons per 4 cup sized plunger is an enjoyable brew strength for most. In a small two cup plunger, two rounded dessert spoonfuls of coffee creates a great brew strength.
  • If you prefer a weaker coffee, add extra water to your cup. Don’t reduce the amount of coffee as the brew will over extract, producing less flavour and body, and taste watery.
  • Always use good tasting and freshly boiled water. Bad tasting water creates bad tasting coffee.
  • Pour water that is just off the boil - wait for the bubbles to die down before pouring. Boiled water scalds the grains, producing bitter tasting coffee.
  • Stir really well before replacing the plunger lid and sieve on top of the brew. This holds in the heat whilst the coffee is brewing. Brew for two minutes - this makes a more flavoursome and fuller bodied brew as the coffee grinds come into greater contact with the water, quickly extracting more flavour.
  • Slowly push the plunger down through the stirred coffee after brewing for two minutes.
  • Rinse the plunger parts well and scrub away any coffee oil residue as these stains will make the next brew bitter. Reward your acid-loving plants with the used coffee grains, or add to compost.

Copyright Zentvelds Coffee 2012