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Barista tips

Tip 1: For maximum enjoyment, prewarm the cup!

Coffee served in cold porcelain cups offers a taste experience of inferior quality. The smaller the portion (for example an espresso or ristretto), the more important it is to use a prewarmed cup. The cold porcelain instantly takes away heat from the hot, freshly prepared coffee, reducing its temperature by up to 10°C (50 F), and makes it cool faster. If you add cold cream and sugar to your espresso, and stir it with a cold spoon, the temperature falls by another 10°C (50 F), and it will be much less of a pleasure to drink.

In addition, the delightful coffee aroma is inhibited from developing and the coffee will have a less intense fragrance than if served in a prewarmed cup. A warm cup will also retain the crema for longer.

Porcelain cups can be prewarmed very quickly with hot water or steam. 

 

Tip 2: Water temerature decisive 

To ensure optimum coffee extraction the water should be below boiling point. If the water temperature is too high, your coffee will taste bitter – if it is too low, the coffee will taste acidic, flavourless and watery.

The water of the fully automatic JURA coffee speciality machines is always at the optimum temperature so that the full aroma of your favourite coffee can unfold.

 

Tip 3: The water quality makes all the difference

Coffee contains 98 percent water. The water quality has a great influence on the quality of the coffee.

Optimum coffee water should be fresh, contain minerals and oxygen and have a low to moderate water hardness. 

If possible coffee water should have a low carbonate hardness, as the carbonate hardness negatively affects the taste of the coffee and precipitates as insoluble calcium carbonate (limescale). 

 

Tip 4: The secret of a perfect crema

The machine is naturally also an important factor in making a coffee or espresso crowned with a delicious crema. However, apart from the machine, other factors are decisive for making a "Schümlikaffee" as it is called in Switzerland:

The crema, the thick, golden-brown foam which is formed on the prepared espresso, is made up of oils, proteins and different types of sugar, and contains a major part of the espresso aroma.

The more oils a coffee blend contains, the less stable the crema. For this reason espresso coffee blends often contain a certain percentage of Robusta beans, as these beans only contain around 10 percent oil in comparison to the quality, highly-aromatic Arabica beans, which contain around 16 percent.

If the espresso cups are not clean and if they have grease residues on the insides, the crema will also collapse more quickly due to the lowered surface tension.


Tip 5: The criteria for making perfect milk foam

The main criterion for making a fine and creamy foam is the temperature of the milk, which should be between 4 and 8°C (39 and 48 F).

The type of milk used and its fat content are not of great importance. The protein contained in the milk is responsible for the consistency of the milk foam, and not the fat. Full fat milk, low-fat milk, goat's or sheep's milk – all these milk types can be used to obtain a good milk foam consistency.

Even soy milk can be foamed. Naturally the taste of the different milk types varies, and it is a matter of preference which milk you choose to make your "personal best" coffee milk speciality.