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2

Legenda o kafi the legend of coffeeKafa je dar prirode i kao takva postoji odvajkada. Priče o njoj

sežu u daleku prošlost. Jedna od mnogih priča povezanih sa

rođenjem kafe govori o tome kako arhanđeo Gavrilo doneo

Muhamedu taman napitak koji mu je pomogao da spreči

pospanost tokom molitve i koji mu je dao snage da zbaci

sa sedla četrdeset muškaraca i zadovolji četrdeset žena.

Druga priča pak govori o tome kako je čoban iz Jemena po

imenu Kaldi primetio da su koze iz njegovog stada živnule,

odnosno da su duže ostajale budne pošto bi jele divlje

crveno-smeđe bobice.

O tome je obavestio

starešinu lokalne

tekije. Ubeđen da su

čarobne bobice delo

đavola, starešina

tekije naručio je da

ih se odmah spali.

Pošto je bobice zah-

vatila vatra, počeo

je da se širi jak i

prijatan miris. Tada

je starešina tekije

radoznalo pokupio

smeđa zrna, stavio ih

u vodu i time dobio

oparak koji je njemu

i njegovoj sabraći

pomogao da tokom

noćnih molitva osta-

nu budni.

Coffe is a product of Mother Nature, and as such is ageless.

News of its existence reaches us from far away, very far away.

One of the numerous legends linked to the birth of the coffee

tells of the Archangel Gabriel who brought Mohammed the

dark elixir to overcome sleep during prayers and permit him

“to unseat forty men and satisfy forty women”. Another ver-

sion tells of the Yemenite shepherd “Kaldi” who noticed that

the goats of his flock became particularly excited and slee-

pless after having nibbled the wild redand brown-coloured

berries, and decided to

inform the prior of the

local monastery. The

abbot decided that

those “magic berries”

were the work of the

devil and should be

burnt immediately,

but unexpectedly, the

flames emanated an

intense and pleasant

aroma. Curious, he

retrieved the brown

beans, dipped them

in water and obta-

ined a concoction

that permitted him

and his brothers to

remain awake during

nights of prayer.

Kafa je dar prirode. / Coffee is a gift of nature.

3

Istorijat History900. Srednjovekovni arapski zapisi svedoče o korišće-

nju kafe u lekovite svrhe.1200. U Jemenu počinje da se gaji kafa pošto su iz Abi-

sinije (današnje Etiopije) stigle prve sadnice..1450. Kafa stiže do Meke, odakle zahvata čitav islamski

svet.1554. U Carigradu otvaraju prve kafane nazvane

»Qahweh Khaneh«.1570. Kafa se pojavljuje u Mlecima čije je stanovništvo

dobro prihvata.1616. Holanđani dovoze u svoje kolonije na Javi i Suma-

tri sadnice kafe iz Jemena.1645. Prema svedočenjima istoričara, na Markovom

trgu u Mlecima otvorena je prva prodavnica kafe.1650. Trgovac po imenu Džejkob otvara u Engleskoj

prvu kafanu, tzv. Coffee House.1683. U Beču poljski plemić Kolšicki (Kolschitzky) pro-

ceđuje kafu, zaslađuje ju medom i dodaje joj pa-vlaku pretvarajući time tursku kafu u danas svima poznatu bečku kafu.

1688. Edvard Lojd (Edward Lloyd) otvara u Londonu poznatu kafanu »Lloyd’s Coffee House«, po kojoj je nazvano najveće društvo za osiguranje na svetu.

1720. U Mlecima je otvorena kafana »Caffe alla Venezia Trionfante« koja kasnije postaje poznata pod no-vim imenom »Caffe Florian«.

1721. Francuski kapetan Gabrijel d Kliu (Gabriel de Cli-eu) dovozi iz pariskog parka »Jardin des Plantes« na ostrvo Martinik sadnice kafe odakle se kafa širi Latinskom Amerikom i Karibima.

1727. Jedan Portugalac prilikom posete Francuskoj Gvajani od guvernerove žene prima u znak ljubavi na dar buket cveća u kome je sakrivena sadnica kafe koju kasnije odnosi u Brazil gde su danas najveće plantaže kafe na svetu.

1730. Englezi počinju da gaje kafu na Jamajci, a kasnije i u Indiji.

1734. Johan Sebastijan Bah (Johann Sebastian Bach) sastavlja Kantatu o kafi.

1750. Španski isusovci dovoze kafu na Kubu, a kasnije i u Gvatemalu, Kolumbiju i Meksiko.

1900. Devedeset odsto svetske kafe proizvedeno je u Brazilu.1903. Bezzera izrađuje prvi aparat za espreso.1933. Bialetti uspešno lansira kafetijeru Moka Express.2000. Kafa postaje glavna trgovačka poljoprivredna roba

na svetu.

900. Evidence that attests to the use of coffee as a medicinal plant in Arabic medieval literature.

1200. Coffee cultivation begins in Yemen with plants that arrive from Abyssinia (present-day Ethiopia).

1450. Coffee reaches Mecca and from here is spread throughout the Islamic world.

1554. The first “Qahweh Khaneh (coffee houses) are opened in Constantinople.

1570. Coffee turns up in Venice where it immediately meets with the inhabitants’ approval.

1616. The Dutch succeed in removing plants from Yemen to send them to their colonies in Java and Sumatra.

1645. Historians date the first “coffee shop” in San Mark’s Square back to this period.

1650. Thanks to a merchant by the name of Jacob, the first “Coffee House” is opened in England.

1683. In Vienna the Polish nobleman Kolschitzky chan-ges coffee by percolating the aromatic drink, sweetening it with honey and enriching it with cream (Viennese coffee).

1688. Edward Lloyd opens the famous “Lloyd’s Coffee House” in London from whose name the world’s

great insurance agency derives.1720. In Venice the “Cafe in Venice Triumphant” is inau-

gurated and acquires fame as “Cafe Florian”.1721. The French captain Gabriel de Clieu obtains a

coffee plant from the “Jardin des Plantes” of Paris and he takes it to Martinique from when it spre-ads to Latin America and throughout the West Indies.

1727. A Portuguese man visiting French Guyana re-ceives a bouquet of flowers as a gift from the governor’s wife as symbol of love. A small coffee plant is hidden in the bouquet and gives life to the world’s largest plantations, located in Brazil.

1730. The English start the cultivation of coffee in Jamaica and later in India.

1734. Johann Sebastian Bach creates the “coffee cantata”.1750. Thanks to the Spanish Jesuits, coffee arrives in

Cuba, Guatemala, Colombia and Mexico.1900. Some 90% of the world coffee is produced in Brazil.1903. Bezzera invents the espresso percolator.1933. Bialetti successfully launches the Moka Espress coffeepot.2000. Coffee is the main trade agrarian commodity in

the world.

4

Gajenje Cultivation

Kafa je zimzelena grmolika biljka

koja spada u familiju Rubiacee iz

roda Coffea. Najrasprostranjenije

vrste su Coffea arabica i Coffea

canephora, poznatije kao arabika

i robusta.

Kafa najbolje raste u tropskom

pojasu. Kafa se gaji sve od planin-

skih podnožja pa do primorskih

nizija. Budući da joj odgovaraju

kako sunčana tako i senovita

mesta, dobro raste na šumovitom

i polušumovitim mestima, kao i na

velikim intenzivnim plantažama.

The coffee plant is an evergreen

bush belonging to the Rubiacea

family of the Coffea species. The

most commonly cultivated

varieties are the Coffea arabica

and the Coffea canephora, also

known as arabica and robusta.

Coffee grows best in the areas

around the two tropics.

Coffee is grown from mountain

slopes to sea coasts, under a hot

sun or in the shade, protected by

thick tree leaves, in a semi-wo-

oded state or in large intensive

plantations.

Betonski platoi za sušenje plodova kafe. / Concrete blocks for drying coffee.

Plantaža kafe. / Coffee plantation.

Gajenje

5

Razvojni proces kafe Life of a coffee plant

FAZA RASTA

LEJA

Seme će početi da klija posle

nekoliko nedelja.

RASADNIK

Posle 6–8 nedelja biljka se

prebacuje u rasadnik.

PRESAĐIVANJE NA OTVORENO

Posle godinu dana biljka se

presađuje na otvoreno.

FAZA RODNOSTI

ZRELOST

Biljka će prvi put da rodi 3–5 godina

posle presađivanja.

CVETANJE

Cveta jednom do dvaput godišnje,

zavisno od kišnih perioda.

SAZREVANJE PLODOVA

Plodovi sazrevaju 7–9 meseci posle

cvetanja.

FAZA STARENJA

Produktivni ciklus biljke završava

posle 15–25 godina.

Prosečan životni vek biljke iznosi

30–50 godina.

GROWTH STAGE

SEED-BED

The seed germinates after a few

weeks.

NURSERY

After 6-8 weeks the seedlings are

transferred to the nursery.

PLANTING OUT

After about one year the seedlings

are planted out.

BLOSSOM

Once or twice a year, depending on

the rainy seasons.

FRUCTIFICATION

The fruits ripen 7-9 months after

blossoming.

PRODUCTION STAGEPLANT RIPENING

3-5 years after the transplanting for

the first harvest.

DECLINE STAGEEnd of the productive cycle after

about 15-25 years.

Average life of a plant 30-50 years.

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Biljka, cvet, plod Plant, flower and fruitPresek ploda kafeCoffee cherry cross-section

CvetFlower

PrašnikStamen

TučakPistil

KrunicaCorolla

PlodnikOvary

Čitava bobica kafeWhole cherry

Spoljna ljuska i meso plodaSkin and pulp

Pergamentna ljuskaParchment

List(list je izduženog ovalnog oblika sa centralnim nervom i9–12parovabočnihnerava)

Leaf(elongated oval

shape, midrib with 9-12 pairs of lateral veins)

Glavni koren(koren je dug od 1 do

2,5 metra i ima jako razgranato bočno

korenje)

Primary root (from 1 to 2.5 metreswith scattered lateralbranches)

Grm kafe može da naraste i do 12 metara. Biljke se radi lakše nege i berbe gaje na visini 2–3 metra

Coffee bushes can grow up to 12metres. To facilitate their maintenance and harvesting the plants are pruned at a height of two to three metres.

Obdobja rastiGrowth stages

Seme ili »zrno kafe« (endosperm)Coffee bean (endosperm)

Meso ploda (mezokarp)Pulp (mesocarp)

Spoljna ljuska (epikarp)Skin (exocarp)

Pergamentna ljuska (endokarp)Endocarp(parchment)

(cvet se obično sastoji od pet latica i prašnika)(in reality there are five petals and stamens)

Srebrna luskina (perisperm)Silver sheath

CvetFlowers

Zeleni plodGreen cherry

Žuti plodYellow cherry

Crveni plodRed cherry

Tamnocrveni plodBlack cherry

7

Cvetovi kafe. / Coffee flowers.

Zreli plodovi. / Mature fruits. Sirova kafa. / Raw coffee.

Na istoj biljci istovremeno se mogu videti cvetovi, plodovi, koji su u fazi sazrevanja i zreli plodovi. / At the same plant at the same time we can see the

flowers, the fruits, which are in the stage of maturation and mature fruits.

8

Arabika in robusta

Arabica and robusta

VRSTA COFFEA ARABICA COFFEA CANEPHORAPOREKLO ISTOčNA AFRIKA ZAPADNA AFRIKAPRIRODNA SREDINA VIŠI POLOžAJI NIžI POLOžAJINADMORSKA VISINA 800–2.000 m. n. v. 0–900 m. n. v.OPTIMALNA TEMPERATURA 15–24 °C 24–30 °CGEOGRAFSKO PODRUČJE SREDNJA I JUžNA AMERIKA ZAPADNA AFRIKA, TROPSKA AZIJSKA ISTOčNA AFRIKA I DELOVI INDIJE PODRUčJA I BRAZILRAZMNOŽAVANJE AUTOGAMNO (samooprašivanje) ALOGAMNO (putem vetra i insekata)GENETSKI KOD 44 HROMOZOMA 22 HROMOZOMADUŽINA SEMENKE 8–12 mm 5–8 mmOBLIK SEMENKE OVALNA, PLJOSNATA I IZDUžENA SA OKRUGLASTA SA RAVNIM USECIMA VIJUGAVIM USECIMA BOJA SEMENKE ZELENA SMEđANAJRASPROSTRANJENIJE VRSTE TYPICA, BOURBON, MOKKA, MONDO ROBUSTA, KOUILOU, NIAOULI, NANA NOVO, CATURRA, CATUAí’, MARAGOGYPE, BLUE MOUNTAINOTPORNOST BILJKE OSETLJIVA NA BOLESTI, PARAZITE I OTPORNA NA VISOKU TEMPERATURU, PREVISOKU TEMPERATURU BOLESTI I OBILNE PADAVINESVETSKA PROIZVODNJA 70% 30%

SPECIES COFFEA ARABICA COFFEA CANEPHORAORIGINAL HABITATS EAST AFRICA WEST AFRICANATURAL ENVIRONMENT HIGH ALTITUDES PLAINSALTITUDE 800-2000 METRES SEA LEVEL TO 900 METRESIDEAL TEMPERATURE 15-24° C 24-30° CGEOGRAPHIC DISTRIBUTION CENTRAL AND SOUTH AMERICA, WEST AFRICA, BRAZIL EAST AFRICA, INDIAN ZONES TROPICAL ASIAN ZONESREPRODUCTION AUTOGAMY (SELF-POLINATES) ALLOGAMY (WIND AND INSECTS)GENES 44 CHROMOSOMES 22 CHROMOSOMESSEED LENGTHS 8-12 MILLIMETRES 5-8 MILLIMETRESSEED SHAPES OVAL, FLAT, ELONGATED ROUNDISH WITH A FURROW WITH SINUOUS FURROW SEED COLOURS GREENISH YELLOWISHMOST COMMON VARIETIES TYPICA, BOURBON, MOKKA, MONDO ROBUSTA, KOUILOU, NIAOULI, NANA NOVO, CATURRA, CATUAI’, MARAGOGYPE, BLUE MOUNTAINPLANT RESISTANCE MOST SENSITIVE TO DISEASE, RESISTS WELL TO HEAT, DISEASES PARASITES AND HIGH TEMPERATURES AND ABUNDANT RAINSWORLD PRODUCTION 70% 30%

9

Zemlje proizvođači kafeKvalitet sirove kafe na svetskom tržištu zavisi od činilaca kao što su poreklo, vrsta i način tretiranja kafe. Na tržištu kafe i dan-danas važe odredbe prvog međunarodnog sporazuma ICA (International Coffee Agreement) zaključenog 1962/63. godine između zemalja proizvođača i najvećih zemalja uvoznika kafe. Postoje četiri glavne grupe kafe: Co-lombian Washed (kolumbijska, kenijska i tanzanijska arabika proizvedena mokrim postupkom tretiranja), Central (ara-bika iz ostalih zemalja proizvedena mokrim postupkom tretiranja), Brazillian Natural (arabika proizvedena prirodnim postupkom tretiranja) i robusta. Mnoge zemlje proizvođači su s vremenom razvile nove načine proizvodnje i zamenile monokulture gajenjem mešanih vrsta. Tako npr. Brazil i Tanzanija danas osim arabike, koja se u Brazilu tretira suvim, a u Tanzaniji mokrim postupkom, proizvode i robustu, a Indija proizvodi čak sve četiri vrste…

Producer countriesAround world markets, green coffee is sub-divided on the basis of various characteristics, such as its origin, variety or processing, to define the quality of the bean. The definitions established in 1962/63 during the first international accord (ICA, International Coffee Agreement) between producer countries and the major consuming countries are still used to-day in the commerce of green coffee, where four principal groups are identified ColombianWashed (Arabica washed from Colombia, Kenya and Tanzania), Central (Arabica washed from all the other countries), Brazilian natural (natural Arabica’s) and Robusta. As time has passed, many producer countries have developed other crops, becoming diversified producers rather than mono-crop agricultural economies. For example, up to recent times, Brazil, in addition to natural Arabica’s, also produces Robusta, Tanzania produces not only Washed Arabica but also Robusta, India produces all four categories…

Meksiko

Gvatemala

Salvador

Honduras

Nikaragva

Kostarika

Panama

Gvineja

Sierra Leone

Liberija

Republika

Obala Slonovače

Gana

Togo

Benin

Nigerija

Kamerun

Gabon

Republika Kongo

Angola

Zambija

Jemen

Etiopija

Centralnoafrička

Republika

Uganda

Kenija

Kongo

Tanzanija

Madagaskar

Mozambik

Zimbabve

Južnoafrička Republika

Tajland

Kambodža

Laos

Vijetnam

Širilanka /Šri Lanka

Indija

Indonezija

Kina

Filipini

Malezija

Papua Nova Gvineja

Nova Kaledonija

Arabica

Robusta

Arabica + robusta

Australija

Tajvan

Ekvator

Kuba

Jamajka

HaitiDominikanska Republika

Gvadelup

Venezuela

Portoriko

Kolumbija

Surinam

Gvajana

Peru

Brazil

Bolivija

Argentina

Paragvaj

Havaji

Rakov povratnik

Kozorogov povratnik

Galapagos

Ekvador

10

Branje plodova Fruits harvestingZrele plodove treba odmah ubrati, što je jako teško s obzirom na to da plodovi ne sazrevaju u isto vreme.When the fruits are fully ripened they must be harvested almost immediately; no easy task considering that the cherries do not all ripen at the same time.

Plodovi se beru ručno i više puta. Beru se samo zreli plodovi, dok nezreli ostaju na biljci. Takav način berbe primenjuje se samo kada se plodovi tretiraju mokrim postupkom.

Harvesting is done by hand in se-veral rounds to gather only the ripe cherries, leaving the unripe fruit on the branch. This method is especi-ally used for those fruits which must be processed with the wet method.

SLOžEN METODHOMOGENI PLODOVI

SKUP METOD

LABORIOUSHOMOGENEOUS HARVEST

COSTLY

Plodovi se beru pomoću mašina sa vertikalnim metlicama koje stalno vi-briraju i otresaju plodove u sakupljač iz kog će se kasnije izvaditi. I ručna i mašinska berba mogu da se vrše samo u nizijama.

Machinery is used which passes overthe coffee plants and utilises vi-brating vertical brushes that cause the fruit to fall to the base of the machine, where they are gathered. Similar to stripping, this can be uti-lised only in flat areas.

BRZ METODMANJE HOMOGENI PLODOVI

MANJI TROŠKOVI RADNE SNAGE

RAPIDLESS ACCURATE HARVEST

ELIMINATES LABOUR COSTS

Plodovi se ručno beru svi odjednom, i to zajedno sa listovima i grančica-ma od unutrašnjeg prema spoljnom delu grma, bez obzira na to da li je plod zreo, zelen ili da li se već osušio. Ponegde se takva berba vrši posle prve selektivne berbe ili kada žele da se uberu zrna lošijeg kvaliteta.

Consists of manual harvesting of the cherries in a single passage, stripping the cherries together with the leaves and twigs, from the inside to the outsi-de of the branches, whether they be ripe, green or dry. In some countries this is practiced at various intervals of time, after a first selective picking or in the case of lower-quality beans.

BRZ METODNEHOMOGENI PLODOVI

JEFTINIJI METOD

FASTNON-HOMOGENEOUS HARVEST

LESS COSTLY

RUČNO BRANJEPICKING

MAŠINSKO BRANJEMECHANICAL

RUČNO SKIDANJESTRIPPING

11

Sušenje Dry processing1. Sušenje bobica kafe Budući da vlagu u bobicama kafe treba smanjiti na

12 odsto, bobice se razastiru po posebnim platoima u slojevima od po nekoliko centimetara i više dana izlažu suncu kako bi se osušile.

Drying To reduce the dampness in the cherry to around 12%, the whole fruit is dried in the sun for a number of days, spread out in specially-made sheets, in layers of seve-

ral centimetres.

2. Ljuštenje Zrna se ljuštilicom odvajaju od mesa ploda i suve

spoljne ljuske.

Stripping A stripping machine separates the beans from the pulp and the dry skin.

Početak sušenjaBeginnig of dry process

Završetak sušenjaFinal drying

Sveži plodoviFresh fruit

Suv plodDry fruit

Zeleno zrno kafeGreen coffee

LjuštilicaStripping machine

Spoljna ljuska ipergamentna ljuskaSkins andparchment

Suv plodDry fruit

12

Mokri postupak tretiranja Wet processing1. Razdvajanje plodova u vodi Separation in water

2. Ljuštenje Pulping

Bobice kafe se uranjaju u bazene čiste vode gde će, s obzirom na specifičnu masu pojedinačnih bobica, zrele i nezrele bobice potonuti na dno, a suve i trule isplivaće na površinu.

The cherries are immersed in tanks of cool water, where the ripe and unripe ones sink to the bottom and dry, rotten ones remain floating, given their weight differences.

Plodovi dobijeni posle prve faze razdvajanja stavljaju se u ljuštilicu radi vađenja zrna iz ljuske.

The fruit that comes out of the first selection passesthrough a pulping machine to extract the beans with their parchment covering.

3. Fermentacija Fermentation

4. Ispiranje Washing

Preostalo meso ploda i biljna sluz koji ostaju na zrni-ma u ljusci rastvaraju se u bazenima za fermentaciju.

The residual pulp, as well as the mucilage remained on beans in parchment, is dissolved by soaking the grains in fermentation tanks.

Zrna kafe u ljusci se posle fermentacije ispiraju u ce-mentnim kanalima gde se ponovo razvrstavaju prema gustini.

After the fermentation stage the coffee beans still inparchment are washed in cement canals where a further selection of beans takes place according to their density.

13

Za pripremu dobrog espresa je najvažnija faza prženja.

Očišćena i izabrana sirova zrna kafe

iz dalekih zemalja, koja su tokom faza tretiranja prošla

kroz različite hemijske i fizičke promene, posle mlevenja

postaju idealna za pripremu espresa karakterističnog

ukusa koji svi tako vole. Mada zelena zrna kafe takođe

imaju karakterističan miris, njihov miris jednostavno ne

može da se poredi sa mirisom pržene kafe. Prilikom

postupka prženja veoma važnu ulogu ima i mešavina

kafe. Treba izabrati vrstu kafe (arabiku ili robustu),

zrna kafe tretirana mokrim ili suvim postupkom, pore-

klo (Južna Amerika, Afrika ili Azija) i kvalitet sirove kafe.

Sledi odluka o tome da li će se mešavina sastojati od

samo jedne vrste kafe (npr. brazilske Santos) ili više

vrsta i kojih vrsta kafe. U tom slučaju treba proučiti

svojstva pojedinačnih vrsta kafe i odrediti udeo pojedi-

načne vrste u mešavini. Baš kao što se melodija sastoji

od različitih nota, tako je i izvrstan espreso napravljen

od više vrsta kafe. Kafa je poljoprivredni proizvod čiji

se kvalitet iz godine u godine menja pa ga zato treba

stalno pratiti. U pržioniku sledi ravnomerno zagrevanje

čarobnog »zelenog zlata« na temperaturi od 200 do

230°C kako bi se obezbedio homogen proizvod. Masa

kafe se prilikom prženja smanjuje za 18–20 odsto,

zavisno od njenog porekla, a zapremina se povećava

za čak 60 odsto. Tokom tog postupka nastaje bezbroj

aroma kafe. Menja se i struktura zrna koje postaje krh-

ko, a na površini se stvaraju specifična ulja. Boja zrna

kafe zavisi od temperature: što je stepen isprženosti

zrna veći (pri čemu postoji rizik od preprženosti), to je

zrno tamnije i gorče. Na severu Italije je omiljenija nešto

slađa slabije pržena i svetlija kafa, a na jugu gorča kafa

koja se duže prži pa je zato tamnija. Što se zrno kafe

brže ohladi, to će zadržati više aroma. Trajanje čitavog

postupka zavisi od vrste prženja (u Italiji traje prosečno

otprilike 15 minuta). Najiskusniji pržilac kafe će znati

kada je kafa odgovarajuće ispržena već po zvuku koji

zrna stvaraju tokom samog postupka.

The roasting stage is fundamental to obtain good espresso coffee.

This operation is necessary so that our unripened coffee, arriving from

far-off countries, after having been appropriately cleaned and selected,

and then undergone chemical and physical alterations, is finally tran-

sformed through grinding into our espresso, with that characteristic

scent that we all love. We know that green coffee has in fact a characte-

ristic scent, but this is not comparable to the finished roasted product.

Before proceeding to this delicate operation, we should mention the

importance of the “blending” of various coffee types: first the raw ma-

terial, whether Arabica or Robusta, whether natural or washed, South

American, African or Asian, and clearly the necessary quality level of the

green coffee. In addition, we must decide whether or not to use a single

variety (for example Brazilian Santos) or a blend of various coffees, and

then how to produce it. In the second case, we would then study the

characteristics of the single coffees and in what percentage they are to

be added to the blend. As with a melody, where it is necessary to use

different notes, so with our blend we add coffees to obtain a balanced

and harmonious espresso. The “bean” is an agricultural product, and

therefore is subject, year after year, to qualitative modifications, thus

rendering necessary the most constant attention. Inside the roaster

our magic “green gold” is heated at temperatures that run from 200°C

to 230°C; this operation must be done in a uniform way to guarantee

a homogeneous product. In the meantime our “friend” loses some

18-20% of its weight; this percentage depends on the origin of the

coffee and actually increases its volume some 60%. Then there is the

formation of the coffee aromas whose components number into the

hundreds.

The bean changes its structure from hard to crumbly and a series of

oils appears on its surface. The colour depends on the temperature

level reached: the longer the coffee is toasted (running the risk of

burning the bean) the more it assumes a brown colour and bitter taste.

Northern Italians prefer a sweeter coffee, that is to say less toasted and

having a lighter colour, whilst Southern Italians prefer the bitter taste,

more roasted and darker. The more quickly the bean is cooled, the

better the aromas are maintained. The duration of the entire process

varies, based on the type of roasting (on average about 15 minutes),

however an experienced roaster can also recognise he right moment

to end the cycle on the basis of the “music” that the beans produce.

Tradicionalno prženje Traditional roasting

14

1. sakupljač sirovih zrna kafe

Green coffeeloading hopper

7. odvajač ljuske Film separator

13. rashladni aspirator

Cooling aspirator

15. otvor za sipanje pržene kafe

Outlet roasted coffee

14. ciklon rashladnog vazduha Cool air cyclon

12. mešalica Mixer

11. posuda za hlađenje Cooling

tank

10. odvod iz bubnja Outlet drum

9. gorionik Burner

8. odstranjivač dima Scrubber

6. aspirator Aspirator

5. komora za sagorevanje Combustion chamber

4. gorionik Burner

3. spiralne lopatice za mešanje Helical mixing arms

2. bubanj za prženje kafe Roasting drum

Postupak prženjaPrikaz pržionice

Section of a roaster

The roasting process

15

alifatične kiseline 14%aliphatic acids

minerali 6%minerals

monosaharidi 4%monosaccharides

hlorogenske kiseline 10%chlorogenic acids

trigonelin 3%trigonelline

saharoza 6%sucrose

kofein 7%caffeine

polimeri 50%polymers

Hemijski sastojci espressaSastojci šoljice espressaSadržaj kofeina u šolji kafe zavisi od: vrste kafe (arabika, robusta), korišćene količine, postupka pripreme i količine kafe u šolji (20–30 cl espresa u poređenju sa 150–190 cl filter-kafe

The chemistry of an espressoComposition of a cup of espressoThe caffeine content present in a cup of coffee changes according to: the type of variety used (Arabica, Robusta) the degree of roasting, the quantity used, the preparation method of the drink and its volume in the cup (25-30cc of espresso against 150-190 cc of filtered coffee).

16

Hemijski sastav kafe The chemistry of coffee

ARABICA

Osnovni hemijski sastojci kafe i njihov procenat u suvom zrnu kafe:Principal chemical constituents of coffee - % quantity of the dry bean

Sirova / Green Pržena / Roasted

Kofein / Caffeine 0,9 1

Minerali / Minerals 3–4,2 3,5–15

Proteini / Proteins 11–13 13–15

Masti / Fats 12–18 14,5–20

Oligosaharidi / Oligosaccharides 6–8 0–3,5

Voda / Water 10–13 1–5

ROBUSTA

Osnovni hemijski sastojci kafe i njihov procenat u suvom zrnu kafePrincipal chemical constituents of coffee - % quantity of the dry bean

Sirova / Green Pržena / Roasted

Kofein / Caffeine 1,6–2,4 2

Minerali / Minerals 4–4,5 4,6–5

Proteini / Proteins 11–13 13–15

Masti / Fats 9–13 11–16

Oligosaharidi / Oligosaccharides 5–7 0–3,5

Voda / Water 10–13 1–5

17

Kafa je najomiljenije piće na svetu. Svake godine se za taj ukusni napitak koji se konzumira na najrazličitije načine potroši više od 100 miliona džakova zrna kafe. U svetu poznajemo najrazličitije načine i obrede pijenja kafe: na Bliskom Istoku, u Grčkoj i na Balkanu je najraširenija tur-ska kafa, u skandinavskim zemljama priprema se na sličan način kao i turska kafa, tj. prelivanjem vrelom vodom, ali bez dizanja, u Severnoj Americi je najomiljenija filter-kafa, u Japanu kafa iz limenke, u Severnoj Evropi kafa »melior« (pripremljena u loncu sa filterom), a u Italiji su najraširenije kafe moka i napoletana. Pravu posebnost predstavlja espreso koje je zaslugom italijanske tehnologije pravi koncentrat ukusa i aroma.Nije slučajnost što italijanski espreso postaje sve omilje-niji širom sveta. Krem-pena, aroma, tekstura i ukus pred-stavljaju četiri neizostavna svojstva po kojima se razlikuje od ostalih napitaka od kafe, pa se zato smatra pravom italijanskom umetnošću. Ime espreso potiče iz načina njegove trenutne »ekspresne« pripreme u trenutku kada ga kupac naruči. Od pedeset zrna pržene i sitno mlevene mešavine kafe prelivene toplom vodom pod pritiskom do-bija se taj izuzetno omiljen tamni napitak sa hiljadu ukusa koji ga čine jedinstvenim. Užitak koji pruža espreso ostaje još dugo nakon ispijanja. Mešavina kafe, voda, profesio-nalna oprema (aparat za kafu, mlin za doziranje, grejač vode) i majstorstvo specijaliste za pripremu espresa čine osnovne uslove za pripremu izvrsne šolje kafe. Pravi itali-janski espreso priprema se na poseban način:

mešavina – prvo treba izabrati mešavinu koja se sastoji od kvalitetnog izbora zrna kafe koja su pogodna za espreso i pažljivo ispržena na srednjoj temperaturi.

mlevenje – zrna kafe treba usitniti, odnosno fino usitniti.

doziranje – 6,5–7 grama mešavine treba staviti u dršku za kafu.

presovanje – dozu mešavine u dršci za kafu treba presovati odgovarajućim pritiskivačem, i to snagom od otprilike 20 kg.

voda – upotrebiti treba otprilike 30 cl demineralizovane vode (tvrdoće od 9 francuskih stepeni).

pritisak – pritisak vode treba da iznosi 9 bara.

temperatura – idealna temperatura vode za espreso iznosi otprilike 90 °C.

ekstrakcija – topla voda se propušta kroz filter u traja-nju od otprilike 30 sekundi.

šolja – za serviranje espresa koristi se bela šolja od porcelana koja treba da bude odgovarajuće zagrejana i suva.

Espreso je spreman za serviranje!

Omiljenost espressa

18

EspressomaniaCoffee is the most consumed beverage in the world. Each year over 100 million bags of coffee beans are consumed, being transformed into that special elixir and tasted in the most varied fashions. All throughout the world different rites and methods have been developed to taste coffee: in the Middle East, in Greece and in the Balkan countries the “Turkish” method is widespread; in Scandinavian countries it is consumed boiled; in the United States, “filtered” coffee is the most common preparation; in Japan it is drunk out of a tin; in northern Europe they use the “melior” method (a brick with a plunger filter); in Italian homes we find the moka and the “Neapolitan” style. In this panorama of preparation methods, espresso is distinguished by being the method that best produces a concentrate of aromas and flavours from the bean, thanks to Italian technology. Not coincidentally, Italian espresso is more and more appreciated around the world. Its cream, aroma, body and flavour are the four unmistakeable characteristics that make it different from other methods, an art that is truly “Made in Italy”. It is called “espresso” to express the idea that the coffee is prepared at the moment it is requested “expressly for the client”. With about fifty beans of roasted coffee, finely ground, and water passed through at high pressures, we obtain not only a black beverage beloved in antiquity, but also a concentrate in which 1000 aromatic substances are squeezed into a single espresso. In addition, the sensations that espresso offers do not end in the moment of tasting, but persist for a long time.In this process, the blend, water, professional equipment (coffee machine, grinder-doser, water treatment systems) and the skill of the operator who will prepare the extract, are the essential factors to produce a special cup. Real Italian espresso is obtained by following precise parameters.

Blend – First of all a blend composed of excellent varieti-es of selected coffee, carefully created for espresso andknowingly roasted to a medium degree.

Grind – The coffee must be ground finely so as to tran-sform the beans into a mix of particles than go from intangible to the fine.

Doza – Some 6.5 7 grams of grinds must be inserted inthe filter.

Pressing – The layer of grinds in the filter must bepressed with a proper tool, with a force of 20 kg.

Water – some 30 cc of de-mineralised water is used(brought to 9 French degrees).

Pressure – The water pressure should reach 9 atmos-pheres.

Temperature – The ideal water temperature for theextraction of espresso is about 90°C

Extraction – The contact time in the coffee machinebetween hot water and ground coffee is about 30 seconds.

Cup – Finally, a white porcelain demi-tasse cup should be used, which must always be warm and dry.

Your espresso is served!

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KremPosebnost dobrog espresa predstavlja gust krem debljine od 3 do 4 mm koji zadržava isparivu tečnost. Na osnovu konzistencije i boje pene može se vizuelno oceniti koja vrsta kafe preovlađuje u espresu. Ukoliko je krem boje lešnika sa crvenim nijansa-ma i smeđecrvenim finim prugama, pre-ovlađuje arabika, a ukoliko je krem tamno smeđe boje sa sivim debljim prugama i većim mehurićima, pre-ovlađuje robusta.

AromaEspreso ima izrazit miris koji stvaraju hiljade aromatskih supstanci i koji može da se poredi sa miri-som cveća, slatkog korena, suvog voća itd.

TeksturaTekstura zavisi od gustine koju čine uljane emulzije i nerastvorljive materije (koloidi) prisutne u ekstraktu kafe. One daju kafi viskozitet, posebnu aromu i teks-turu.

UkusBudući da ukus espresa mora da bude uravnotežen i harmoničan, nijedan ukus ne sme previše da odskače (osim kada postoje posebne želje).

CreamThe first particularity is the foam that covers every good espresso. The cream should be 3-4mm thick, a homogenous colour marked by streaks, and permits the volatile substances to remain in the coffee once prepared. Thanks to a visual analysis, we can evaluate the

dominant coffee variety in the espresso, accor-ding to the consistency of the cream and its colour. The cream might be nutcoloured, tending toward a reddish tinge, with dark stripes, a fine net pattern; these featu-res indicate an espresso prepared with Arabica coffee. If the cream is a brown colour with grey tones and with a thicker net, but with larger bubbles, it indicates an espresso made with a predominance of Robu-sta coffeea.

AromaEThis is the intense olfactory sensation that espresso expresses with its scents, produ-ced from the squeezing of hundreds of aromatic substances which by analogy can be associa-ted with flowers, liquori-ce, dried fruit, roasting, etc…

BodyThe full-bodied nature of the coffee is determined by a sense of density, due to the presence of oily emulsions and insoluble sub-stances (called colloids) present in the extract. These substances confer a notable viscosity on the drink, plus a superlative degree of aroma and “body”.

FlavourWe must achieve the proper harmonious balance with espresso, in which not one single flavour prevails, unless so desired.

Italijanski espresso Italian espresso

aromaaroma

krem cream

teksturabody

20

Ekstrakcija ExtractionPreslaba ekstrakcija

Aroma

jedva osetna aroma

Kremsvetlosmeđ redak krem sa velikim mehurićima, kratka

postojanost <1 min

Teksturaretka, vodnjikava

Ukusblag i kratkotrajan

Optimalna ekstrakcija

Aromauravnotežena i puna

Kremmm gust krem boje lešnika, sa crvenkastim nijansama i smeđe

crvenim gustim prugama, posto-janost krema iznosi 3–4 min

Teksturagusta, puna i ujednačena

Ukusuravnotežen i dugotrajan

Prejaka ekstrakcija

Aromablaga sa zagorelim ukusom

Kremtamnosmeđ tanak krem, u sredini crna rupa, srednja

postojanost 1–2 min

Teksturakrhka, neujednačena

Ukusjak, oštar i gorak

Under-extracted

AromaAlmost imperceptible

CreamBeige foam, think with large bubbles Short duration less

than 1 minute.

BodySlight, watery

FlavourWeak and brief on the palate

Perfect

AromaBalanced and full

CreamNut colour with red tinges and

dark stripes3-4mm and a thick net.

Lengthy persistence: 3-4 minutes

BodyElevated, dense, round and full

FlavourBalanced and long-lasting on

the palate

Overextracted

AromaVery little with hints of burnt

coffee

CreamDark foam, brown colour, thin

with whitebutton or central black holes

Average duration: 1-2 minutes.

BodyWeak, not very consistent

FlavourStrong and astringent, long-la-sting bitter taste on the palate

21

Mešavina kafe BlendTokom duge istorije italijanskog espresa mešavina je pos-tala važan činilac u dobijanju izvrsnog ekstrakta. Odličan espreso mora da ima sva svojstva po kojima se razlikuje od ostalih napitaka od kafe. Ta svojstva čine bogata aroma, odgovarajući krem, puna tekstura, harmoničan i prijatan ukus koji treba da ostane u ustima dugo nakon ispijanja kafe. Budući da konačnom kvalitetu dobrog espresa dop-rinoserazličiti činioci, treba dobro poznavati upotrebljenu siro-vinu jer se različite vrste kafe tokom prženja, mlevenja i dobijanjaekstrakta kafe ponašaju različito. Budući da je kafa poljoprivredni pro-izvod čiji se kvalitet s godinama menja, treba biti pažljiv prilikom ku-povine kako bi kvalitet mešavine uvek bio isti. Baš kao što se melodija sastoji od različitih nota, tako je i izvrsna mešavi-na pripremljena od zrna kafe različitog porekla koja međusobno izmeša-na dodatno oplemenjuju i dopunjuju aromu kafe. Robusta daje mešavini jak karakter i ukus, dok su za arabiku karakteristični nežniji, bogat i profinjen ukus i aroma.Svaki pržilac kafe treba prilikom pripreme mešavine da osim vrste zrna kafe uzme u obzir i njihovo poreklo (afričko, azijsko, srednjoamerič-ko i južnoameričko), način tretiranja (prirodni ili mokri postupak), udeo i broj vrsta kafe koje će upotrebiti za mešavinu, kao i sam kvalitet sirove kafe. Kako bi zadovoljio najrazličitije ukuse ljubitelja kafe, može odgovarajućim stepenom prženja da prilagodi mešavinu. Recepti i tajne pržilaca kafe (koje se često prenose iz generacije u ge-neraciju) omogućavaju održavanje izvrsnog i uvek istog ukusa i arome mešavine kafe ističući time razlike između različitih proizvođača.

In the long journey of Italian espresso the blend plays a fundamental role in the production of an extraction with excellent characteristics.In a perfect espresso we must find all those special features that distinguish this beverage from other preparations: a rich aroma, a beautiful cream, a full body, a harmonious flavour and a long, plea-sant persistence on the palate. The factors that coincide to determi-ne the final quality of the coffee are both numerous and diverse. To reach this objective we must fully understand the raw material that is to be used. For example, not all the varieties behave in the same fashion during roasting, grinding and extraction. Coffee is after all

an agricultural product, and is therefore subject, year after year, to modifications in its qualities, thus rende-ring necessary continuous attention to the purchase of its lots, in order to main-tain a constantly superior blend. In addition, just as a melody requires different notes, so must a balanced and harmonious blend use different origins of coffee. In this way the characteristics of the single varieties are combined, balancing each other and maximising their qualities. Robusta coffees confer a strong and decisive character to the flavour of the blend, whereas Arabica coffees produce sweeter, scented blends exhibiting fine aromas and tastes.

In addition to the choice of varieties, each coffee roaster, in achieving their own blend, chooses the special origin of the beans (African, Asian, Central or South American) and the type of processing (natu-ral or washed coffees). Then the master roaster must evaluate the percentage and number of varieties that will be added to the blend, as well as the quality level of the green coffee. To satisfy different consumer tastes the roaster will modify their blend, including the degree of roasting. The recipes and “secrets” of the coffee roaster (often handed down from generation to generation) permit the maintenance of a blend which is constant in its flavour and aroma, and emphasize the diffe-rentiation between various producers.

Ponuda espresso kafe Barcaffé / Barcaffé espresso coffee offer.

22

Savršen espresso

30''20 kg

9 atm

The perfect espressoSrednji stepen prženja

Average roast

Ekstrakcija 30''Extraction 30”

TemperaturaTemperature

Fino mlevenjeFine ground

Šoljica pri 40 ˚CCup at 40°C

PritisakPressure

DozaDose

PritiskanjePressing

Demineralizovana voda pri 9 ˚fHDe-mineralised water (9°Fr)

30cl

23

Mlin za doziranje Grinder-doserMlin za doziranje je sprava za mlevenje prženih zrna koja na taj način dolaze bolje u dodir sa vodom i omogućava-ju bolju ekstrakciju rastvorljivih sastojaka koji napitku od kafe daju karakterističan ukus. Mlin se sastoji od sabirne posude, mlinskih točkića i dozatora.

Postupak mlevenjaSabirna posuda (u obliku zvona) skuplja i gura zrna prema sredini posude u pravcu mlinskih točkića. Točkići (zupčasti prstenovi od kaljenog čelika) koji mogu da budu pljosnatog ili konusnog oblika brzo se okreću i pri tome melju zrna. Svaki put kada drška zapne, u dozator padne određena doza mlevene kafe.

The grinder-doser is a device that permits the transfor-mation of the roasted beans into dust at the moment requested, grinding them to increase surface contact with the hot water, allowing for a greater extraction of the soluble substances. It is made up of the following components: hopper, grinder, feeder.

Grinding processThe bell hopper collects the coffee and conveys it in bean form to the centre of the container towards the grinder couple. The grinders are jagged rings of tempe-red steel in a flat or conical shape that rotate at high speed, crushing the beans. The feeder gathers the gro-und coffee, and with each pull of its lever, releases the quantity desired.

Konični točkići mlinaConical grinders

Pljosnati točkići mlinaFlat grinders

sabirna posudaBell hopper

pljosnatimlinskitočkićiFlat grinders

drška za doziranjeDoser lever

motorna osovinaMotor shaft

motormotordozator

Doser group

drška za zatvaranjesabirne posudeBell closure

prsten zaregulaciju mlevenjaGrind adjustment ring

24

Mlevenje Grinding

Prsten sa urezima koji je smešten ispod sabirne posude

treba da bude podešen na način da reguliše razdaljinu

između para noževa u mlinu omogućavajući time više

ili manje fino mlevenje. Odgovarajuća granulacija kafe

omogućava ekstrakciju espresa u roku od 25 do 30 se-

kundi. Ukoliko je kafa prekrupno mlevena, voda će prebr-

zo proći kroz dršku za kafu zbog čega će ekstrakt biti

preslab. Ukoliko je pak kafa presitno mlevena, voda će

presporo proći kroz mešavinu usled čega će ekstrakt biti

prejak. Za pripremu izvrsnog espresa treba prilagoditi

mlevenje tipu vlakana zrna i vlazi u prostoriji kako bi se

iz njega izvukle sve supstance. U vlažnoj atmosferi treba

koristiti krupno mlevenu, a u suvoj sitno mlevenu kafu.

The threaded ring located under the hopper, when

adjusted properly, varies the space between the pair of

grinders, so as to produce the desired degree of ground,

either coarse or fine.

The proper grind permits extraction of espresso coffee

in a time between 25 and 30 seconds. If the coffee gro-

unds are too coarse, the water flows down quickly and

the espresso will be under-extracted; if too fine, the

water will have difficulty flowing through the opening

and the espresso will be over-extracted. When preparing

espresso the grind must be adjusted according to the

fibre of the beans and the humidity in the environment

so as to permit the best extraction of the substances in

the coffee. The grind must be coarser when the climate

is damp, and finer if the climate is dry.

Slabo mlevena kafa (slab ekstrakt kafe)too coarse grind (underextracted)

Previše mlevena kafa (suviše jak ekstrakt kafe)too fine coarse (overextracted)

25

Aparat za kafu Espresso machine

grejač za voduBoiler

izmenjivač toplote Heat exchanger

naprava za regulisanje nivoa vode Water levelprobe

dovod vode za razvodnikWatercircuit

ispuštač pare Pump pressuregagea manometar

pupmeBoiler pressuregage

vodovodna mreža Water main

omekšivač Softener

površina za šolje Cup platform

dovodni otvor razvodnika Pouring unit

slavina za toplu vodu Hot water faucet

komandna dugmad Commandbuttons

površina za grejanje šolja Hot cup platform

ručica za kafu Filter holder

manometer grejača za vodu Manometer pressure boiler

dovod vode u grejač Steamspout

pumpa Pump

izvor toplote Heat source

Postupak pripreme espresso kafeOdgovarajuće samlevena i dozirana pržena kafa stavlja se stisnuta u ručicu za kafu u aparat za kafu gde se vrši obrada parom i ekstrakcija. Posle pritiska na dugme za dovod električna pumpa povećava pritisak vode koja iz vodovodne mreže teče kroz izmenjivač toplote u grejaču do razvodnika. Topla voda ravnomerno prolazi kroz ruči-cu za kafu, a iz oparka nastaje izvrstan espreso.

Espresso coffee extraction processThe roasted coffee, after having been perfectly ground, measured and pressed in the filter holder is attached to the pouring unit, where the pre-infusion and extraction stages of the beverage take place. By pressing the pouring button, the electric pump has the task of raising the pressure of the water drawn directly from the water system and sending it through the heat exchange unit inside the boiler, to arrive at the pouring unit. Once the hot water has reached its destination, the spout of the pouring unit guarantees its homogeneous discharge over the layer of ground coffee and is transformed into espresso.

26

Sistem za čišćenje Purification systemsČiščenje smolnih filtrov čistilne napraveFilteri prečistača koji sadrže smolu obično će se zapušiti u podjednakim vremenskim razmacima, pa ih treba čis-titi običnom grubom kuhinjskom solju (natrijum-hlorid) kako bi se obnovila efikasnost katjonske smole.

Regeneration of the resins of the softenerAt regular intervals the resins of the softener become super-saturated, and must therefore be regenerated in order to bring the performance of the cation resisn with common kitchen salt (sodium chloride).

1. Radna faza Učestalost pranja smole

zavisi od tvrdoće korišće-ne vode i njene potrošnje u kubnim metrima.

Processing stage The frequency of the clea-

ning stage of the resins is determined by the degree of hardness of the water utilised and its consumpti-on in cubic metres.

2. Smanjenje pritiska i stavljanje soli

Pošto ste ispod cevi za smanjenje pritiska stavili posudu od dva litra, okreni-te slavine za dovod i odvod za 180 stepeni udesno. Sada možete da otvorite poklopac i stavite so.

Depression and salt loading After having placed

under the depression tube a container ca-pable of holding about 2 litres, the inlet and discharge levers are rotated 180°C from left to right. At this point we can open the cover and insert the salt.

3. Početak prečišćavanja Pošto ste zatvorili poklo-

pac i okrenuli slavinu za dovod ulevo, ostavite da slana voda teče iz cevi za čišćenje u posudu dok voda ne omekša.

Regeneration initialisation Having closed the cover

and closed the inlet lever from right to left, the salt water is discharged from the regeneration tube until the water becomes “sweet”.

4. Završetak prečišćavanja Posle završetka prečiš-

ćavanja okrenite slavinu za odvod ulevo kako bi mašina ponovno počela normalno da radi.

End of the regeneration stage

Having finished the rege-neration stage the outlet faucet is turned from right to left back to the initial processing stage.

navojni čepscrew top

gruba kuhinjska sokitchen salt

cev za smanjenje pritiskadepression tube

dovodni ventilcharge valve

dovodna cev za voduwater inlet

odvod za voduwater outlet

odvodni ventildischarge valve

cev za čišćenjeRegeneration tube

posuda za voduu smoliwater and resincontainer

27

- idealna zapremina šolje za kafu iznosi 60 ml za 20–30 ml espresa

- briga o urednom radnom okruženju

Posluživanje:- brzina, urednost, ljubaznost, osmeh i profesionalnost

KontrolaAparat za kafu:- praćenje vrednosti pritiska u grejaču za vodu (oko 1

bar)- praćenje vrednosti pritiska vode dok teče iz aparata

za kafu (8–10 bara)- praćenje temperature vode dok teče iz aparata za kafu

(88–94 °C)- praćenje stanja pojedinačnih delova aparata za kafu

(zaptivki, mlaznica, ručica za kafu, filtera i ispuštača pare)

- praćenje vremena ekstrakcije koje mora da iznosi od 20 do 30 sekundi, i količine tečnosti koja mora da iznosi 20–30 cl

Mlin za doziranje:- praćenje stepena mlevenja- provera pohabanosti noževa u mlinu- provera doze i određivanje odgovarajuće količine

mlevene kafe koja se stavlja u ručicu za kafuŠolje:- provera temperature šoljaVoda:- provera tvrdoće vode i sadržaja hlora

OdržavanjeAparat za kafu:- čišćenje zaptivki, mlaznica, ručica za kafu, filtera i

ispuštača pare- čišćenje površine za odlaganje šolja, taložnika,

ispuštača pare- naručivanje redovnih pregleda aparata za kafu svakih

šest meseciMlin za doziranje:- čišćenje skupljača, mlinskih noževa i dozatora- stupanje u kontakt sa serviserom ukoliko treba zame-

niti dotrajale mlinske noževeŠolje:- zamena oštećenih ili dotrajalih šoljaVoda:- zamena vode u grejaču za voduPrečistač:- čišćenje filtera sa smolom- zamena filtera sa smolom u skladu sa uputstvom proizvođača

Zlatna pravila za svakog baristu

Ako je pritiskanje preslabo, ekstrakt će biti preslab, a ako je pritiskanje prejako, ekstrakt će biti prejak.If the pressing is too low, the extract will be weak, and if the pressing is too strong, the extract will be too strong.

Posao bariste traži određeno iskustvo, tehničko umeće, poznavanje postupaka pripreme kafe, kontrolu i održa-vanje proizvoda i uređaja za pripremu izvrsnog italijan-skog espresa.

Priprema kafeMešavina:- izbor kvalitetne mešavine kafe, briga o odgovara-

jućem čuvanju i provera kvaliteta kafeMlevenje:- doziranje na osnovu klimatskih uslova- mlevenje s obzirom na dnevne potrebeDoziranje:- izbor odgovarajuće doze (6,5–7 g)Stiskanje:- odgovarajuće stiskanje mešavine u ručici za kafu

(15–20 kg)Voda:- izbor najpogodnijeg načina tretmana vode s obzirom

na potrebe.Ekstrakcija:- održavanje odgovarajućeg umeća pripreme kafe

(blagovremeno primicanje i odmicanje ispuštača pare, čišćenje ručice za kafu pre ponovne upotrebe, čišćenje taložnika, održavanje ručice za kafu toplom i u pravilnom položaju...

Šolje i pribor:- izbor odgovarajućih šolja koje su funkcionalno

postavljene po grejnoj površini

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The golden rules of the barmanOften the figure of the barista is represented by an improvised operator with adequate professional skills or passion, unconscious of the fact that the barista profe-ssion requires experience, technical ability, management knowledge, attention on inspections, and maintenance of the product and equipment necessary to produce a perfect Italian espresso.

ManagementBlend:- Choose the variety, manage storage and continuously

verify quality levels.Grind:- Record the dose on the basis of climatic conditions- Grind only the quantity of coffee necessary for that dayDose measurement:- Set the correct weight (6.5-7 grams)Pressing:- Perform the correct pressing of the grinds into the

filter (15-20kg).Water:- Evaluate the best system of water treatment for the

needs of the bar.Extraction:- Maintain a proper management of the preparation

(flows, pouring units and steam dischargers at the right moment; clean the filter before attachment, empty the used grounds, keep the filter holder warm and attached to the unit…)

Cups and accessories:- Choose adequate cups and position them on the cup warmer in a functional manner.- Organise the work areaService:- Speed, cleanliness, courtesy, smile and well-groomed appearance.

InspectionCoffee machine:- Check the pressure level in the boiler (around 1 Bar)- Check the water pressure level during output (8-10 Bar)- Check the water temperature at output (88-92°C)- Check the condition of the machinery (gaskets, fau-

cets, filter holder, filter and spout).- Check that extraction time is between 25 and 30

seconds with a volume of 25-30 cc.Grinder-doser:- Check the grind degree- Verify machine wear- Check the dose and right quantity of grounds in the

doserCups:- Check the temperature of the cupsWater:- Check the hardness of the water and its chlorine content.

MaintenanceCoffee machine:- Clean: gaskets, faucets, filter holder, filter and spouts.- Clean: cup holder, discharge tray and steam spouts.- Clean the pouring unit with an empty filter- Call: the technician for a general inspection every 6

months.Grinder-doser:- Clean: bell hopper, the grinder and the doser- Call: the technician to change worn machineryCups:- Substitute cracked or worn cups.Water:- Change: boiler waterSoftener:- Perform periodic regeneration of the resins- Change: the resins according to the installer’s

recommendations.

Idealna je mera šoljice kafe 60 ml za 20 – 30 ml espresso kave.An ideal measure of a cup of coffee 60 ml of 20 - 30 ml espresso coffee.