Posted by Mr Coolerer on 25 Jan 2010 | Tagged as: Technique
Making Coffee at home is not only cheaper, but fun too. The enjoyment I get watching my shots come out perfect time after time. I really like pouring an amazing Rosetta and tulips, then watching the look on the faces of my family as I present them with a coffee that is 30-40 times better [...]
Posted by Mr Coolerer on 21 Jan 2010 | Tagged as: Uncategorized
Got the runs Lets start off with how much I dislike buying a coffee in a cafe for $3.50 and having runs down the side of the cup. Seriously, not a good look, it shows a distinct lack of attention and general inattentiveness by the staff. While it may be a simple mistake, and by [...]
Posted by Mr Coolerer on 06 Jan 2010 | Tagged as: Information, Reviews
by Don Holly There is a definitive clue as to the level of skill and knowledge of the barista preparing an espresso beveragehow he or she tamps the coffee. Tamping is the compacting of the ground coffee in the portafilter prior to brewing. How a barista tamps will be a major determinant to the quality [...]
Posted by Mr Coolerer on 04 Jan 2010 | Tagged as: Information
The commercial coffee roasting equipments only started to appear in the late 19th century. Before then, all coffee drinkers generally had to roast their own. The goal of the pioneering coffee roasters was to roast a better quality coffee than the home roasters could. With the basic home coffee roasting equipment available during that time [...]
Posted by Mr Coolerer on 02 Jan 2010 | Tagged as: Uncategorized
I’ve found a really good tutorial on youtube for steaming milk and free pouring. Well worth the 10 minutes the video runs for. I will, however, add some notes to the video. When making coffees to drink, use milk, not soapy water. Following on from yesterday, use a thermometer, timing isn’t a very good way [...]
Posted by Mr Coolerer on 01 Jan 2010 | Tagged as: Technique
Before I start I’ll say a few things about milk. Any liquid can be steamed, but achieving nirvana with your milk is dependent on the fat content that it contains. Fat provides the flavour and “mouth feel,” which is why in Italy they usually use whole milk. Whichever type of milk you prefer to use, [...]