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| Steam Milk |
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How to steam milk
Steaming Milk is a 2 step process
Step 1 - Foaming
Purge the steam wand to expel any condensation
With the tip of the steam wand just under the milk surface open the steam knob to full
Keep the tip of the wand near the surface - just enough to hear a high pitched sound and not gurgling
Keep an eye on the temperature
Step 2 - Texturing
At approx 40c plunge the steam wand into the milk and tilt the milk jug to create a whirlpool
Continue until the temperature reaches 60c
Remove the wand from the milk and wipe clean immediately with a damp cloth
Bump the jug on the bench to pop any surface bubbles
Swirl the milk until you get a glossy coating on the top of the foam |
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| Remove coffee oil stains from your basket |
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| How to remove coffee oil stains from your basket |
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| Store Coffee |
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How to store coffee
Coffee should be stored in an airtight container, at room temperature, ideally in a container with a one-way valve, allowing the gasses to escape but not letting in any fresh oxygen.
Coffee should not be stored in the fridge or freezer as condensation that forms when the beans are coming up to room temperature can cause mould and rot to set in.
Many roasters supply coffee in foil lines bags with a one-way valve. Coffee can be stored in these bags for up to a month with no noticeable degradation of quality.
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| Spell Espresso |
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How to spell Espresso
Espresso or Expresso? - Espresso is used most commonly although Expresso is a variant and not commonly accepted. Expresso is more often used as a brand name and is often not associated to Coffee.
If in doubt, use Espresso wherever possible |
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| Tamp |
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Purpose:
Even water distribution through the grounds and the filter basket
How:
Dose directly into the basket or scoop from a collection chamber
Even out the surface of the coffee - tap the portafilter on a tamping mat or bench to consolidate the grounds evenly
Level the surface (usually the index finger extended or the thumb is used to remove the excess grounds
Lightly tamp (5-6 pounds of pressure)
Tap the portafilter
Tamp using full pressure (30 pounds recommended)
Release the pressure and 'polish' the surface by spinning the tamper in the portafilter
Check the surface is level - knock out and repeat until you are happy
The water should flow through the puck evenly and not channel. The puck should remain intact when knocked out and break apart gently.
Tamping Faults:
Leads to uneven extraction - bitterness and a loss of coffee quality and enjoyment.
Remedying faults:
Training | Practice | Using a clicker tamper |
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| Backflush |
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| How to backflush your machine |
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| French Press |
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| How to prepare a French Press |
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