Espresso & Milk Fundamentals

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Espresso & Milk Fundamentals


WHAT IS ESPRESSO? Espresso is, simply, coffee prepared using an espresso machine. The official definition is:

Espresso is a 25-35ml (.85-1.2 ounce [x2 for double]) beverage prepared from 7-9 grams (14-18 grams for a double) of coffee through which clean water of 195°-205° (92°-95°) 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.

This definition comes from the Specialty Coffee Association, but it is not gospel. Each roaster will have their own recipe, and each cafe has their own style. How do we brew great espresso? Let’s start by getting to know the equipment:


PULLING SHOTS When pulling a shot, there is a series of steps that the barista will perform. The goal is to perform these steps quickly, consistently, and effectively. The barista should practice these steps to develop muscle memory.

FLUSH THE GROUPHEAD Run some water through the grouphead to remove any oil or spent grounds that might be on the screen.

CLEAN AND DRY THE PORTAFILTER To remove oils and spent grounds.

DOSE ESPRESSO INTO THE BASKET Push the portafilter to the back to press the white switch.

LINE IT UP Pull the portafilter forward to line it up with the tamper.

TAMP Use the lever to tamp the shot. You will feel a “click” as you press to the bottom.

CLEAN Ensure that the rim of the basket and the flanges are free from grounds.

INSERT AND BREW Brew immediately, avoid letting the portafilter sit in the grouphead.

WATCH & STOP APPROPRIATELY Observe the shot and stop it at the desired time and/or volume.

SERVE Serve immediately, don’t let the shots sit.

CLEAN Knock out the puck (rinse optional but encouraged) and return the portafilter to the grouphead.


PARAMETERS Parameters are a barista’s recipe for a certain espresso. They include:

Dose (weight in grams) Final Volume (in oz or ml) Length of Shot (seconds)

FOR EXAMPLE: 18-19g in, 2oz, 25 seconds

You will need to “dial in” your grinder in order to make sure that your shots are pulling within these parameters.

DIALING IN Adjusting your grinder so that your shots pull within parameters is known as “dialing in”. There are two variables that the barista can manipulate to adjust how the shot is pulling.

THE GRIND

To adjust the grind, first flip down the metal panel by gently squeezing it at the top. Inside you will find a knob that you can turn to adjust grind. Be sure to make SMALL adjustments (no more than 1/4 turn), and purge the grinder after changing the grind setting. A finer grind will slow the shot down, and coarser grind will speed it up.

THE DOSE

If you make a large adjustment to the grind, you may need to adjust the setting on the grinder to ensure that you’re getting the proper weight of coffee each time. The grinder measures dose by grinding for a programmed number of seconds. To change this, hold down the two buttons on the right side of the grinder until the screen reads “Program.Doses”. Push the button with two dots on it to program the dose for a double shot. Use the one dot and three dot buttons to add time or take time away, and press the triangle button to set. Now press the flower button on the far right several times to scroll through the rest of the menu until you’re back at the screen that reads “Autom.Preselec” and be sure that you have the two dot button selected!

Learning to adjust these variables will take some time and practice, but soon you’ll be dialing in like a pro!


STEAMING MILK Milk is the primary ingredient (by volume) of most espresso beverages. Therefore, we should spend as much time and care learning to steam milk as we spend learning to prepare espresso. Let’s start with some basic rules: - Portion out and steam only as much milk as you will need for the current drink - NEVER re-steam milk. - Heat milk to between 145°F and 160°F - Create tight microfoam with no visible bubbles and a shiny surface (wet paint).

PURGE THE STEAM WAND This will clear any water or milk that may have collected inside.

POSITION THE STEAM WAND Place the tip of the steam wand just under the surface of the milk and slightly off center. Our goal is to push the milk around in a circular, whirlpool motion.

TURN ON THE STEAM WAND Turn the steam wand on full. Take a second to make sure that you’re making that circular motion.

PHASE ONE: AERATE THE MILK Move the pitcher down to add small, controlled, sips of air to the milk. Large motions will over-aerate the milk. Once the pitcher is warm to the touch, do not add any more air.

PHASE TWO: BRING THE MILK UP TO TEMPERATURE Submerge the steam wand slightly deeper into the milk and continue to make a circular whirlpool motion. Do not add any more air. Just bring the milk up to temperature.

TURN OFF THE STEAM WAND When the milk is at the proper temperature.

CLEAN AND PURGE THE STEAM WAND Clean the steam wand immediately to avoid milk build up. Purge the steam wand again.

GROOM THE MILK Tap out any visible bubbles and swirl the milk to incorporate the foam. The milk should be smooth and shiny, the consistency of wet paint.

POUR AND SERVE


LATTE VS. CAPPUCCINO The difference between a latte and a cappuccino is minimal. The cappuccino has slightly more foam than the latte. That’s it! There is no major difference in the way that you steam milk, and no difference in the way you pour the drink. You simply add a little bit more air when making a cappuccino. Both beverages should still have nice tight, smooth, micro-foam and no visible bubbles. These days, depending on which cafe you are going to, lattes and cappuccinos are rapidly becoming the same thing.

SOME COMMON DRINKS:


LEARNING LATTE ART Latte art is one of the most fun, and one of the most frustrating, parts of the barista job. In this day and age, latte art is basically expected at any quality cafe. Start with the basics and, with practice, you will be pouring like a pro!

POURING A HEART Let’s start with the basics. The heart design is the base of every other latte art design. Master this, and you’ll have a great foundation for more complicated pours.

TILT THE CUP Gently drop the milk into the deepest part of the espresso.

POUR GENTLY Keep the cup tilted and fill, pouring gently to keep the surface of the espresso intact.

DROP THE PITCHER Once the cup is full up to the edge, bring the pitcher down to the surface of the espresso. This will start the design as the foam slips off the surface of the milk and onto the espresso.

FILL & LEVEL Keep the spout of the pitcher on the surface of the espresso, and fill the cup, tilting it back to level as you pour.

RAISE THE PITCHER When the cup is almost full, pull the pitcher up away from the surface. (“Take off like a helicopter”)

PULL THROUGH Use a thin stream of milk to draw a line down the center of the design. This will create the heart shape.

NEXT STEPS Keep practicing! Once you can consistently pour a nice heart (centered, well defined, filling up the whole cup) you can branch out and start trying some new designs! Here are some of the more complex styles of latte art, but they all started out as hearts!

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CLEANING YOUR MACHINE It’s important that you clean your machine every night! This will keep your espresso tasting great, and extend the life of your equipment! BREAK IT DOWN Remove the portafilter and basket. Use your barista tool or a short screwdriver to remove the screen (and plate if your machine has one). Put the screw somewhere safe!

MAKE A BATH Place the portafilter (with the handle sticking up), the basket, and the screen in a bucket. Add one scoop of your Espresso Machine Cleaner, and fill with hot water to cover the portafilter. Do not soak the handle. Leave them to soak for 5 min.

BRUSH THE GROUP HEAD Use your Pallo brush to brush the inside of the group head. This will loosen up and grounds that may be stuck the gasket

EMPTY THE BATH & RINSE COMPONENTS After the pieces have been soaking for a few minutes, you can take them out and rinse them. They do not go through a dishwasher. Any residue should come off easily. If you feel like you need to scrub them, just use something plastic. No metal scrubbies!

REASSEMBLE Put the clean screen (and plate if you have one) back onto the machine. Do not over tighten the screw.

BACKFLUSH Put you blind basket into the portafilter. Add a scoop of your espresso machine cleaner. Lock the portafilter into the machine. Pulse the machine on and off to dissolve the soap and move it through the machine. Turn the machine on for 5 secs, then off for 5 secs, and do this 5 times. (5, 5, and 5, easy to remember!)

RINSE Remove the portafilter, and run the grouphead until you no longer see soap coming out. Rinse your blind portafilter as well.

CLEAN WATER BACKFLUSH Lock the portafilter into the machine again, and do a couple more pulses with clean water, just to make sure there’s no more soap.

FINISH Remove the portafilter, remove the blind basket, and replace it with the regular basket. Return the portafilter to the group head (they live in the machine all the time). Clean your drip tray, and wipe down the surface of the machine (just with a clean towel, no cleaners needed).

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Espresso & Milk Fundamentals