How to Make the Perfect Espresso | Part Two
A Professional Barista's Guide
A - Hopper
Roasted wholebean coffee is stowed here, ready to be ground.
B - Grinder Blades
The blades that spin at high RPM to grind the coffee. These blades play an important role, if they are blunt or have a defect, this will overheat the coffee and burn it before it even gets to the machine. At King Carlos® Coffee we use Conical Blades which spin slower and cut the beans much faster. The blades wont overheat and denature the coffee as much as a flat blade coffee grinder, although this has been debated greatly.
C - Chamber
Once coffee is ground, it is stored in the chamber, ready to be dosed
D - Button / Leveler
Depending on the type of grinder, you will have a manual leveler or a automatic touch button that will dose your coffee
Using the Grinder
Understanding the grinder settings and how coffee behaves in different climates is vital. The grinder prepares the coffee to be in its best form before extracting shots.
Change of weather can effect the coffee in the chute making it sticky and oily in warmer weather, and constrict in the cool; making it harder to extract all the aromatic oils and flavors when dosing.
When obtaining the perfect grind, always use the freshest coffee beans and ensure your grinder settings are calibrated correctly AND regularly, throughout the day.
Your grinder plays a far greater role than the machine itself.
Making the perfect espresso requires you getting your hands dirty! For a more practical lesson, we'd love for you to join us at King Carlos HQ for a 2.5 hour workshop covering Barista Basics. You will be trained by our certified facilitator, barista and genuine coffee lover to take you through an experience like no other using our multi-award winning coffee beans.
COFFEE BARISTA COURSE COMPONENTS
- Coffee Background
- Coffee Culture
- The Perfect Grind
- Coffee Extractions
- Coffee Machine Basics
- Milk Texturing
Click the below link to register today!