stovetop espresso is good but not as good as a connoisseurs-like espresso Though the results don’t quite live up to the real deal, moka pots are a convenient home-brewing alternative producing a thick, strong, and delicious cup of coffee. Is stovetop espresso real espresso? Despite being marketed as “stovetop espresso machines”, moka pots don’t actually … Read more
Tamping is the method a barista will use to take a loosely dosed amount of coffee grounds and turn them into a tightly compressed, evenly dispersed puck within the portafilter, where the water and coffee will come in contact when it’s brewing. What is the purpose of coffee tamper? Tampers are tools used to pack … Read more
When extracting coffee using Aeropress, the foam floats up, gets filtered last, and gets trapped in the grounds and paper filter. Use inverted aeropress with something to catch the crema and a stainless steel filter. To maximize crema use fresh beans, grind right before brewing, and do not exceed 204F/95.5C water temp Can you get … Read more
Possible cause: The cups were not preheated The coffee should be reaching a temperature of between 70-80 degrees when it is coming out of the coffee spouts; this is to provide you with a drink that can be enjoyed straight away and to retain the full flavour of the coffee during the brewing process. Why … Read more
7-15 bar pressure is typical, and should be considered for those who enjoy great tasting espresso Top notch coffee makers come with 15 BARs of pressure. 15 BARs may be very useful, giving the machine enough range for an initial kick of 10-11 BARs, from where to drop to 9-10 BARs during brewing. Is 15 … Read more
What Exactly Is Crema? Put simply, crema is the thin layer of foam that sits on the top of a freshly brewed cup of espresso crema is a combination of tiny bubbles of CO2 released by the coffee grounds during the brewing process. What is the purpose of crema in coffee? The strong presence of … Read more
If your espresso comes out with no crema, it’s most likely because you’re using the wrong coffee grind size Your coffee grind should be just a tad finer than table salt. Other reasons why you’re seeing no crema could be because of stale coffee beans or bad water pressure. Why am I not getting crema … Read more
The Precision calibrated tamper is a 58mm flat base tamp, that is pressure sensitive When fully compressed, the coffee grounds in the portafilter are tamped with consistent pressure every time for the perfect tamp for the best tasting espresso possible. The pre-set pressure ensures consistent pressure with every tamp. What is calibrated tamp? The Precision … Read more
tamping mats are an essential must-have accessory for every barista , be it in a busy commercial setting or at home. Sure you can buy a flat square of rubber in any hardware shop that would achieve a lot of the aims of our Cafelat mats, but more often than not these are smelly old … Read more
Crema is one of the most prized components of a well-made espresso. Caramel-colored and creamy in texture, the foamy puff is created when hot water emulsifies coffee bean oils and floats atop the espresso with smooth little bubbles Do you drink the crema on espresso? “Crema does taste horrid, ashy, acrid and burnt, and you … Read more