Sometimes it happens, and you discover that you are brewing coffee that has some roasting issues, and is not developed properly. Of course, before blaming the roaster, make sure that you are doing everything right in your department. Sensory memory and experience helps – if you tasted many coffees and discussed them with other people, you have a clear understanding of what underdeveloped roast tastes like.
What can you do if you get one? How can you modulate the brewing profile to mitigate the roasting problems?
Milk. An ingredient so common, so usual, so simple (or at least it seems to be). A perfect match for coffee, the best possible companion. Just hear me whispering to you ear “cappuccino”, “flat white” – and you are already imagining you morning treat. Silky shiny foam, undisturbed surface, rosetta on top. Something so simple – and so hard to achieve. Let’s talk milk?
Henry Ford said “Quality means doing it right when no one is looking”.
Assuming that the coffee is high quality and roasted to perfection, assuming that all of the processes before that moment when a client has a drink in front of him went smoothly and coffee has not lost anything that makes it Specialty – is there any way to guarantee that the cup made transmits all of these?
In other words, everything can be messed up if a person that makes coffee has no knowledge about what he is doing, has no skills of dealing with the product – OR if his knowledge is INCOMPLETE, which is even more dangerous – there will be no quality in the cup.
Pouring nice patterns on our guests cappuccino is simply the gesture of care and love. You are creating beauty, tasty beauty, something that is visually perfect and heart-warming, and makes the morning of somebody better, both by how it tastes and looks.
There are so many preconceptions about brewing specialty coffee in Moka Pot. But what if we are just doing it wrong? In this blog post I’ll walk you through my own experience, and convince you to experiment the device you thought is out of fashion.
1. First rule of the cappuccino in the specialty café – decent сoffee beans. The barista can tell you the origin of the beans, the processing, you can find the information like the date of roast, the elevation the coffee was cultivated at…
2. Superb espresso. Fresh roasted beans, ground right before making the drink. Balanced espresso by itself, with the traces of sweetness. No capsules, no commercial blends, no robusta.
3. Fresh milk, stored in the refrigerator. No UHT milk used.
4. Cream-like sweet textured milk.
5. The balance between the espresso, milk and milk foam. In other words, the drink shouldn’t taste like milk, there should be a harmony between steamed milk and espresso.
eople who compete have one big thing in common. And it does not have to do with them being objectivily the best in the industry. They all have the desire to win, to prove, to measure who is the best – to compete, in other words. The thing that I want to say is that not ALL qualified professionals compete. The sample is not representative, if you understand what I am talking about.
It is mostly as cooking at home and cooking in the restaurant. You can make a wonderful dinner, but the question is – can you repeat it again, and again, exactly the same, and in 4-times less time? Day after day? (and be calm about those ones who didn’t like it 🙂 )