Coffee Making Course
Coffee in Australia
This machine pressurises water for extracting espresso and steaming milk.
These items are used at various times throughout the process.
The coffee mug is used to serve coffee in. Coffee needs to be served in a hot mug.
How to make coffee
Extracting the best Espresso - The steps
What you will need:
- Porta-filter –with puck/ bucket inside
- Knock box
- Coffee mug or shot glass
Grind coffee fresh, the best coffee is ground fresh so that the essential oils and aromas from the coffee bean do not have time to escape. Also, you will need to make sure that the porta-filter clean by brushing it down.
- Dosing - Grind the beans fresh and distribute throughout the basket
- Level the coffee in the basket over the dosing chamber
- Tamping- using the tamper press the coffee into the basket using 1KG
- Finish and polish tamp- Apply 15 KG of pressure twist the tamp to polish then tap
- Then clean the around the basket to ensure that the seal will be secure
- 6. Purge the machine removes any cold water or coffee that may be left in the machine
- Engage the porta-filter and begin your shots immediately
- Place the cup under the spout. It should complete an auto shot that is 30 ml over 23-26 seconds to give a pleasant Crème
- Invert the porta-filter and tap on the Knock box to release the biscuit
- Then clean and purge the machine to finish
Steaming Milk-The steps
- stainless steel milk
- milk thermometer describe the guide
- spoon for pouring
Before you start it is helpful to start with a cool jug and cold milk.Next it is important to clean the steaming wand by giving it a blast to remove any milk left in the nozzle.
- Fill the milk jug no more than half-way
- Insert the steam wand into the milk.
- The nozzle should be completely covered
- Next using the leaver turn the steam to full straight away. This is not a gradual process
- Slowly move the nozzle of the wand to the surface of the milk so that the milk is spinning in a whirlpool
- The volume of the milk will increase and you will need to continue to gradually bring the nozzle to the surface of the milk
- Keep an eye on the thermometer as it rises to the blue zone and stop the steam as the needle enters, do this as the temperature will continue to rise
- Clean the steaming wand
What not to do:Milk that is too hot is burnt and will have a distinct smell kind of sweet and putrid at the same time. There are two sounds that you can listen for to ensure the best texture, taste and temperature. The first is a high pitched sound where the wand is plunged too deep into the milk. The milk will not warm consistently throughout the jug and will not froth this will make it easier to burn. The second is a splashing sound where the wand is not submerged in the milk far enough. Neither of these methods will produce good milk for a cappuccino.