News articles tagged with 'Espresso'
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Coffee myths busted
One of the curious things about coffee making is that, historically, there has been no formal training structure. Most parallel pursuits (cooking, wine making etc) have formalised apprenticeships and education systems. Coffee making is often learnt from more experienced coffee makers or coffee roasting companies. This can lead to the perpetuation of some practices that are a total waste of time — and sometimes even counterproductive to making great coffee. The latter are often ingrained and hard habits to break, even though they have no reasonable basis.
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Step by step espresso
Espresso at home is a great way for coffee drinkers to experience and understand what goes into their café style drinks. By that, I don’t just mean the actual ingredients, but more the different levels of quality, technology, expertise, patience and attention to detail.
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DVD sneak peek — espresso
We all know that there’s more to a perfect shot of espresso than just great beans. It also includes a delicate mixture of science and technology, as well as a great deal of barista skill — in this case, that’s you.
We toss out phrases that include “shot speed” and “shot colour” and we know what it takes to talk the talk. But are we really paying our respects to the espresso gods and always practising what we preach?
Check out this chapter from the Advanced Barista Techniques DVD to relearn or refresh your skills. For your very own source of priceless information, click here to get a copy of the DVD.
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The E61 Group Head: An Oldie but a Goodie
Our Technical Services Engineer, Graeme Burton, takes everything coffee to a whole new level and explains here the E61 group head. Graeme worked in Curtin University’s Physics department for many years before joining Five Senses, where he combines his passion for coffee and his scientific know-how.
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Why to Pay More for a Single Origin
Do you remember the days where “going out for a coffee” was a real treat? It was made more special if the cafe had the skill to whip the milk in such a way that they were able to make an Everest-like peak on their “Cap-oh-cheeeno”. Do you remember the days when we were willing to fork out our hard earned shekels for nearly anything that was made by the “Cap-oh-cheeeno” machine? Those days were awesome, but it’s probably more awesome now that those days are over.
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Espresso Shot Troubleshooting
It doesn’t take much for a day to turn from smooth to turbulent when you’re working in a café. I guess it is just part of the rollercoaster ride that defines the hospitality lifestyle! One of the things that can start the slippery slope towards anxiety is a coffee pour that just doesn’t add up – or a question posed by a customer that you just can’t explain. Here we’ll take a look at some typical espresso-related problems that can be easily solved by a bit of basic troubleshooting.
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Jamming with the chefs at the Food and Wine Festival
There’s definitely something about food, wine and coffee … Many of us start off in this industry by seeing it as a means to an end, just to pay the bills. Over time though, we slowly but surely become enmeshed in the tantalising combination of craftsmanship and technique, social interaction and the opportunity to create something that another person will experience in a unique and very personal way.
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