| Over
the years I have attended many Barista Skills Courses
and participated in the Northern Heats of the Brasilia Barista Championships.There
are key points to follow and practice:-
Make sure you use 7gms scoop per cup i.e. 7gms in single filter/
14gms in dbl filter/ tamper level & flat, making sure no gaps.
Pull the shot which should take a few seconds to appear and flow
like "mouse's tail" with the crema rising to the surface,
like a Guinness.
Time extraction for 18-23 secs. DON'T overextract by filling too
full as you will ruin the coffee & it will smell of stale ashtrays
no matter how good the coffee is & will be ruined.
As soon as the mouse's tail starts to run clearer switch off. Your
espresso shot should only be small - think of a licquer! and then
that is used as a base for your cortado; cappuccino;
latte.
To make Americano top the espresso with hot water.
Hope it helps & hope to hear feedback on achieving the crema!
NB.
Free Barista training is included with the delivery of any purchase
of equipment!
Speciality
Espresso
- NEW!
Italian Circi Oro Espresso
roasted by traditional roasters in Rome.
£15.00 per kg.
l
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