Fine coffees and manufacture of custom blends for your bar
The coffee is a plant, belonging to the family of Rubiacee (genus coffea), that grows in tropical areas between 200 and 2000 meters above the sea l...
The coffee plant: species, harvesting methods and production
The coffee is a plant, belonging to the family of Rubiacee (genus coffea), that grows in tropical areas between 200 and 2000 meters above the sea level and that reaches an height of 12 meters. Inside the reddish berries the coffee bean can be found, which are surrounded by a protective membrane. The measure of the seeds varies among species; the best-known coffees are coffea arabica and coffea robusta. Coffea arabica grows at an altitude of more than 600 meters and is the finest and most cultivated quality: the bean has a blue-green color that with the toasting acquires a sweet aromatic taste. The seeds of this species have a caffeine content ranging from 1.1 to 1.7%. On the other hand the robust species provide quite a full-bodied coffee together with a weak aroma and bitter flavors; its plant grows below 600 meters and produces a roundish seed with a brownish-yellow color. The caffeine content in the robust ranges from 2 to 4.5%. Coffee fruits, once harvested, before becoming a mixture, undergoes a series of treatments: the working procedures used are known as dry method and wet method. The dry method, which gives rise to the so-called washed coffees, is obtained by carrying out the following operations on the harvested (harvested nn necessario) fruits: cleaning, sorting, pulping, fermentation, washing and drying. In the dry method, the fruits are scattered over large sunlit fields, where with the help of the machines, the grains will free themselves from their own casing. After these operations, the grains are selected according to the measure and at the same time the defective beans are eliminated. At this point the coffee is placed in 60-70 kg jute bags, ready to be sold.
Espresso coffee is obtained by using the espresso machine, through which a concentrated drink is prepared with intense flavors. The extraction is c...
Espresso coffee is obtained by using the espresso machine, through which a concentrated drink is prepared with intense flavors. The extraction is carried out with purified water at a temperature of 90 - 95 ° C at a high pressure (9 atmospheres for about 25 - 30 seconds). The dose of mixture to obtain a good espresso varies from 7.0 – 8.0 grams per cup, using around 2 - 3.5 cl of water.
Preparation of an espresso coffee
To get a good espresso, 4 are the key points that a good operator should know and put into practice constantly. The key elements are the famous 4 M:
The mixture used must be of excellent quality, and since it’s at the time of purchase that this choice is made, it has to be supplied by trusted and serious roasting companies. Regarding the type of mixture it is important to remember that the arabica has a caffeine content lower compared to the robust one. Excessive stock items are useless and they are liable, if not consumed shortly, to deteriorate the product. The mixture must in any case be stored in places that are not damp and fresh.
The grinder-doser is composed of an element called “ bell “, which is the transparent plastic container placed on the upper part of the grinder. The bell is used to contain coffee beans and to channel them towards the millstones. The types of grinder-dosers differ according to the millstones that make them up, so we have grinder-dosers with flat mills and grinder-dosers with conical mills. Mills are the components that grind the coffee beans. It is important that the coffee is ground according to the amount need at the moment, otherwise the excessive duration of grinded coffee in the dispenser will make it loose its aromatic characteristics. The dispenser consists of a container for the collection of grinded coffee, and a drag system that doses the coffee powder. The correct dose to prepare a good coffee is 7.0 – 8.0 grams.
The operation following the grinding and dosing of the coffee is that of the...
The operation following the grinding and dosing of the coffee is that of the extraction of the beverage through the use of the espresso machine. The espresso machine is equipped with special components that allow the passage of water, through the grinded mixture, through an high pressure. The fundamental components of the espresso machine are:
- The boiler: metal container that collects water and steam.
- Level indicators: for water load control.
- Pressure switch: pressure regulator inside the boiler.
- Pressure gauges: meters that indicate the pressure in the boiler and that of the pump.
- Safety valve: valve that discharges excess steam.
- Volumetric pump: pump that produces the pressure necessary to prepare the coffee.
- Service tools: dispensing faucets, filters containing the coffee dose, showers and gaskets).
- Purifier: machinery used for water filtration and softening.
The parameters for a successful coffee are the following:
4- Operator's hand
The skill of the barman is one of the fundamental components for the success of coffee-based drinks. In fact, a good barman should know not only all the theory explained so far but he will have to dexterously know how to apply them constantly to obtain an excellent product.
Espresso coffee will be served in the special cups with its saucer, a spoon placed to the right of the customer and a sachet of sugar or sugar bowl. The coffee also lends itself well in preparing cappuccinos, cold coffees and after-dinner or energizing cocktails.
From 7 to 10 January, thanks to the collaboration with Esperto Koffie, we will be present at the fair Horecava in Amsterdam with LAB La Brasilera. ...
Stand 316 hall 5
From 7 to 10 January, thanks to the collaboration with Esperto Koffie, we will be present at the fair Horecava in Amsterdam with LAB La Brasilera. Horecava, for 4 days all for and by the foodservice industry. More than 66,000 catering professionals from more than 40,000 interested companies are looking for trends and new products and services. Personal encounters are central to the almost 100,000 m2 exhibition floor of Horecava.
You can find us at stand 316 hall 5.