perfect coffee grind

How to achieve the perfect coffee grind

Service Sphere’s Maurizio Marcocci on why perfectly prepared coffee grounds is the most overlooked part of coffee’s production cycle. The backbone of great coffee lies with perfect coffee grounds. This is achieved with a quality grinder that is cleaned daily and looked after on a regular basis.  Don’t look at grinding as just another step in coffee preparation. See it as an instrumental way to control your coffee brew, flavour, and ultimately the reason your customer will come back on a daily basis. 
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Coffee grinder

How to adjust your coffee grinder

In the morning, after your work area is set up and you’ve got fresh coffee oils running through the group heads and group handles, the next stop on your journey to serving magic coffees to your weary-eyed, caffeine deficient customers is the grinder.
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Bombora Coffee + Water Supplies spotlights new brewing gadgets

In the past five years, filter coffee has found a home among the specialty café market, but also in the home of coffee connoisseurs wanting to recreate delicious home brews. The best part about this method of coffee making is how easy it is. If you take away the many variables of espresso extraction, in filter brewing, all you need is tasty coffee, a grinder, water, and your favourite brew method: Hario V60 pour over, clever coffee dripper, Yama brewer, AeroPress, siphon… the list goes on.
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grinder calibration

Suntory Coffee’s grinder calibration calculations

When it comes to training, one of the biggest questions I get asked is: when should I calibrate my grinder?  Calibration is simply the process of adjusting your grinder, moving the blades of the grinder closer or further apart, to ensure you get your desired outcome from the coffee. That outcome could be consistency or based on hitting a specific coffee recipe or hitting a specific taste/flavour. For example, the dry weight of ground coffee is commonly referred to as the “dose”, let’s say 20 to 21 grams. The time it takes to extract the coffee (usually measured on the coffee machines screen or by using a timer) at 25 to 30 seconds pouring time and a yield of 40 to 44 grams.
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Shinsaku Fukayama’s Walking Snail

By Shinsaku Fukayama of St Ali, the 2018 ASCA Australian Latte Art Champion. Animals are a great source of inspiration for latte art. Whether I’m visiting the zoo, staring up at the sky or observing animals in the park, I always look at the structure of the animal and then question what latte art techniques I could use to recreate the pattern.  This wild brainstorming then turns into research on Google for a closer look on how to make the animals more life-like. Don’t be fooled – when I first attempt a new pattern it normally looks least like my desired pattern. Perfecting the design is a slow evolution of trying different skills and techniques to make the pattern as realistic as possible. I will practice over and over again until I start to achieve the shape I want. Sometimes it takes months, others will take weeks. It’s very rare the pattern is perfect on my first attempt. Like a painting, good latte art can be a progressive masterpiece.  The pattern I’ve chosen to demonstrate for this August edition is my snail walking in the forest. It uses common latte art principles put together: tulip, rosetta, drag, dots. If you can achieve each of these patterns individually, you will definitely be able to create this design.   The snail is quite simple. It’s the added features of the forest that make this design tricky, that and the positioning of all the elements in the cup.  One skill you will have to master is rotating a cup in your fingertips – this is something you can practice without the milk. Aim for smooth and steady rotations.  I first presented this design at the 2016 ASCA Australian Latte Art Championships in my free pour macchiato in a small cup. I placed second that year in the national finals, and since then I’ve worked on the design to make it even more realistic.  Read More

Advanced calibration: the different stages of espresso extraction

Fast forward in time, and through the development of tools and technology, we swapped our sensory approach to espresso production for a scientific recipe of numbers, scales, refractometers, and pressure. These tools have helped baristas achieve quality control and simplified our lives by providing useful facts and numbers to work with. But imagine for a second we lost all of this technology. Could you still produce great tasting coffee?
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