03 The Fundamentals

Before we go too much further, let's look at some fundamental things to remember in order to create consistently high-quality coffee, and keep a clean and hygienic work environment.

Freshness

Let's start with your milk...

  • Use fresh cold milk
  • Do not reheat the milk
  • Store milk in a fridge when you are not using it

And now for the coffee...

Fresh coffee beans deliver excellent aroma, body, crema and flavour in the cup.

Your roasted coffee is vulnerable to multiple elements:

  • Oxygen
  • Moisture
  • Heat and light
  • Time

For best results we recommend to use your coffee within 3 months.

Essential Kit

From wiping the steam arm, to colour coded cloths and clean cups. Your workstation is always on show to customers, so we need to make the best impressions...

THE KIT

  • Passion - can't do it without it!
  • Thermometer
  • Scales
  • Milk Jugs
  • Tamp
  • Blank Disc
  • Grouphead Brush
  • Grounds brush
  • Cleaning Chemical

Recipe

Production of good quality espresso is easy, just follow the recipe and steps for best quality and consistency.

  • 16g of freshly ground coffee
  • 60 ml double espresso
  • 22-28 seconds brew time

Other factors that might impact the quality include:

  • Water pressure 9 bar (7-11 range).
  • Water temperature 91 - 96°C.
  • Coffee freshness.

Milk Preparation

BEST PRACTISE:

  • Always use fresh & cold milk.
  • Never reheat milk.
  • Use a thermometer.
  • Purge, wipe, purge.
  • Heat milk to 60°C-65°C /140°F-150°F.
  • Tap & swirl for glossy finish.

MILK ALTERNATIVES BEST PRACTICE:

  • Use fresh & cold milk alternative.
  • Use a dedicated jug.
  • Use a thermometer.
  • Purge, wipe, purge. (use a dedicated cloth)
  • Heat milk to desired temperature. (as per producer guideline)*
  • Tap & swirl for glossy finish. *for standard milk alternatives- 50°C (120°F) Milk alternatives for professionals - 60°C-65°C /140°F-150°F

Now don't forget to complete a daily brew log!

Click to see the brew log