Stage 22 event at Party at the Mill - Sunday 18th July

Posted by TIM HAMMOND

Stage 22 event at Party at the Mill - Sunday 18th July

We’re joining our partners The Roasting Party for their Stage 22 event at Party at the Mill on Sunday 18th July. Pro Espresso are the official La Marzocco retailer offering the LineaMini in a choice of colours all available on 12 months interest freecredit. See you there. Get free tickets here Whats on: The art of of espresso making Demonstrating key fundamentals on how to make great espresso at home. Acidity and Bitterness: an introduction to tasting. On going Q&A throughout the day The art of milk pouring An introduction to steaming milk. Importance of correct texture and temperature. Basic to advanced latte art skills. How to...

MANO

Posted by TIM HAMMOND

MANO

The skilled hand of the barista What is espresso? Espresso is a 25-30ml (50-60ml for a double) beverage prepared from 7-9 grams (14-18 grams for a double) of coffee through which clean water of 90.5 °-96.1°C has been forced at 9-10 atmospheres of pressure, and where the grind of the coffee is such that the brew time is 20-30 seconds. While brewing, the flow of espresso will appear to have the viscosity of warm honey and the resulting beverage will exhibit a thick dark, golden crema. Espresso should be prepared specifically for, and immediately served to its intended consumer (as...

MACINATURA

Posted by TIM HAMMOND

MACINATURA

The grinding of the coffee blend An espresso grind is a very fine grind yet still granular. Coffee loses its flavour rapidly once ground therefore only grind as much as is needed for the next espresso beverage. Temperature, humidity and wearing of the grinder burrs all affect the accuracy of the grind setting, therefore each morning you may find you need to ‘dial-in’ your grinder (make the grind setting coarser or finer) This will be the difference between good coffee and great coffee. It is important to have a good burr grinder with a fully adjustable grind setting.

MISCELA

Posted by TIM HAMMOND

MISCELA

The coffee blend Ideally coffee beans should be consumed between three and fourteen days from roasting. In the first three days the beans are still releasing carbons from the roasting process. From fourteen days the coffee will start to lose its flavour characteristics to become old and stale tasting. Store your coffee beans in an airtight container in a cool dark place. Do not refrigerate or freeze. Blending is to combine coffees from two or more countries of origin. Espresso coffee should be a harmonious blend of sweetness, acidity and bitterness. Espresso roasts tend to be slightly darker than filter...

ESPRESSO MENU

Posted by TIM HAMMOND

ESPRESSO MENU

HOW TO POUR HEATED MILK

Posted by TIM HAMMOND

HOW TO POUR HEATED MILK

Start by pouring the heated milk gently into the centre of the crema ensuring that the crema stays intact. Once the espresso and milk is nicely combined and the volume in the cup is about half full, speed up the pouring process by taking the spout closer to the cup and increasing the angle on the pour. Keep the jug as close to the surface of the beverage as possible. Rock the jug side to side to release the heavier textured milk into the cup. This is how one creates shapes and patterns in the cup.

HOW TO TEXTURE MILK

Posted by TIM HAMMOND

HOW TO TEXTURE MILK

Half fill your stainless milk jug with fresh cold milk. Use a 250ml jug if you are preparing milk for one milk coffee. Use the 500ml jug if preparing two milk coffees. Purge the steam wand of condensation by quickly releasing steam into the atmosphere for a few seconds Place the steam wand nozzle just under the surface of the milk and to the side. Turn the steam pressure on fully. You should hear a sipping type sound which is the sound of the milk increasing in volume. The milk should also be swirling in a whirlpool motion which folds...

HOW TO MAKE BEAUTIFUL ESPRESSO

Posted by TIM HAMMOND

HOW TO MAKE BEAUTIFUL ESPRESSO

Place fresh coffee grounds into the portafilter basket until full or overflowing. Knock the handle on the tamping mat once to settle the grounds. Evenly distribute the grounds to a level flush with the rim of the filter basket. Release any excess grounds back into the doser hopper. Compress the grounds with a tamper, pressing firmly, then twist the tamper to smooth the surface of the grounds. Tamp pressure should be around 30kg so the applied pressure should be very firm. Rocket Espresso filter baskets have a reference line inside them, that the grounds, once tamped, should be level with....

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