Coffee extraction

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The espresso coffee extraction techniques are mainly two:

 

In the steeping the coffee powder remains in contact with boiling water for a few minutes and then is filtered, as in the case of Turkish coffee.
With the percolation, the boiling water passes through the coffee table quickly into the bat; This is the case with coffee made with the filter machine, with Neapolitan, with moka and espresso machine.

ESPRESSO: THE 4M RULE

Espresso is the coffee preparation that requires more experience and skill.
It is essential for a professional barman to follow simple but important steps during the extraction, and perform a series of checks and activities of ordinary maintenance of the equipment.
In summary, the so-called 4”M” rule must be respected:

 

Using a good coffee blend (“Miscela”) is the indispensable starting point for preparing an excellent espresso coffee. Coffee is an hygroscopic product, so it is important to keep the packs in a cool, dry, and odorless place.
The grinder-dose (“Macinadosatore”) is a fundamental tool that grinds coffee beans and delivers the correct amount of powdered coffee needed to extract the espresso.
The Espresso Machine (“Macchina per espresso”) allows you to get the real Italian espresso and it must use freshly purified network water.
Even though today’s equipment is highly sophisticated, the expertise, professionalism and the bartender’s hand (“Mano”) remain a key component in extracting a perfect Italian espresso and preparing a cappuccino perfectly done.

 

To learn more about the control and maintenance of the equipment and the manuality of the bartender we invite you to attend the Barista Profession Course at our company training center Scuola del Caffè Cagliari”.