How To Make An Espresso

It is true that you do not have to be a rocket scientist to make a luscious espresso shot, but another truth is that having an expensive, fancy espresso machine is not enough to reach this goal. You will probably agree that espresso is the king of all coffee drinks, so if you are a huge fan of espresso, you need to learn how to prepare it. Get ready for a short, yet quite interesting journey when you will learn the basics of preparing the perfect morning caffeine shot.

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  1. Make sure you use quality coffee

The coffee. Yes, that is the main ingredient you cannot start your mission without. You need a decent coffee, which will ensure you brilliant espresso-drinking moments. Hence, go for quality. Pleasure does not come at an easy price tag. This does not mean that you have to spend a small fortune on roasted coffee, but let’s say that you should look for the highest quality coffee that meets your budget. Moreover, keep in mind that dark roasts are more complex, featuring caramel and chocolate flavours, while lighter roasts tend to be more floral and fruity.

 

  1. Water and temperature

For a nice, tasty espresso, it is of the utmost importance to use quality water that features no sediment nor unwelcome minerals, which can destroy the quality of your espresso shot. As for the water temperature, 90-96 °C will be perfectly fine for your espresso preparation. If you have a modern espresso machine, you will probably have the option to control the temperature by yourself.

 

  1. Start making your espresso

Fill the espresso machine’s reservoir with cold and filtered water. As previously mentioned, make sure you are not using distilled water, since it will not only produce a terrible-tasting espresso, but it can also seriously damage the espresso machine’s inner parts. Afterwards, turn on the machine and wait for a while, so that it can heat up. Normally, it takes no more than 15 minutes. Next step is to run the machine with a locked empty filter for a couple of seconds, to bring the fresh water to the front. To check the fineness level, grind few coffee beans. If the coffee appears powdery and feels gritty when you rub it between your fingers, it means that you have hit the perfect level of fineness.

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If everything seems alright, you can proceed by dosing 18-20 grams of fresh-ground coffee into the machine’s portafilter. As your coffee will be getting out of the chute, you need to rotate the portafilter to settle the grounds evenly into the basket. Next is tamping. Make sure you press evenly and to make this step easier, you can use your fingerprints as well. Before you start brewing, do not forget to return the portafilter to the grouphead. In case your espresso machine offers you the option named as “pre-infusion” stage, complete this stage first. This is important to release all the gases that have been stored before the full infusion. Pre-infusion will bring you the very first drops of espresso coming out of the portafilter. Wait for few more seconds and you will have your cup of beautiful, hot and tasty espresso ready to drink.

 

 

 

Choosing Your First Commercial Grinder

If you have already started making the list of must-haves for your soon-to-be-open coffee shop, then you must have put ‘grinder’ at the top of your priorities. And you have done it right. Working with a good and versatile grinder in your coffee shop is the key to delicious cup of coffee, so you need to make sure that you are making the very best decision when it comes to purchasing a commercial coffee grinder.

$_86No matter how easy it may seem, the truth is, finding the grinder that will ideally match all your coffee-grinding needs is not a piece of cake. Why? Because there are just so many things to think about, so many things to consider and even one wrong step can take you to the wrong grinder, which will certainly not contribute to the success of your coffee shop.

It is always easier to make a good selection when being given a hand by someone who already has the essential knowledge and experience. Since we do have it, here is a little help for you to choose your first commercial grinder.

 

  • Think of the type of coffee shop you have and its coffee-grinding needs.

When we say ‘type of coffee shop’, we refer to the size and the capacity of your coffee shop. Or, simply put – how many coffee drinks you are expecting to serve per day? Normally, a ‘busy’ coffee shop sells more than 200 coffee beverages on a daily basis, so if you already know your clientele and are sure about the quality of your coffee beans, you can freely go for a larger commercial grinder. If you are starting from zero, meaning that you do not have any expected customers, it is better to go for a smaller commercial grinder that can provide your coffee shop with 50-100 coffees per day. Of course, these numbers can also vary depending on two other important factors:  the size of your coffee shop and its location.

 

  • Choose the model of commercial grinder depending on the size of your café.

If you are opening a smaller coffee shop, or maybe a bakery or a donut shop, then you definitely need a grinder with smaller grinding capacities – not more than 50 coffee drinks a day. For this purpose, you need to look for a 58mm burr-set commercial grinder that you can find in both online and offline stores for coffee-shop equipment. But, it you are aiming big and you are quite sure that you will be selling more than 100 coffee beverages per day, you need to move to a bigger coffee-grinding machine. We suggest buying a two-group espresso machine that will be paired with a 64-65mm commercial grinder.

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  • Choose a grinder with bigger burrs.

Having a commercial grinder with bigger burs on the countertop of your café will give you the brilliant opportunity to have your espresso shot ready for only few seconds. For example, a burr-set of 58mm will need more than 10 seconds to make a double-shot espresso, while with a burr-set of 68mm, your double shot of espresso will be ready for approximately 6 seconds.

Was this article helpful for you? Do not hesitate to leave your comments. Happy grinding!

 

 

How To Select Quality Coffee Beans

When it comes to coffee, there is so much beyond than what we see in the cup. Coffee seems like the simplest drink in the world, but it is not actually. There are many important stages that need to be successfully completed before this dark, earthy-flavoured liquid that represents life and energy in one, enters its final destination – the human body.

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Obviously, you need the right tools to make a cup of amazingly fine coffee, but be informed that no coffee-making equipment will compensate for poor-quality coffee beans or even worse, stale coffee beans. Thus, to ensure an excellent coffee flavour and aroma, first and most important, you need to get a good-quality beans, since mediocre and bad coffee is absolutely everywhere around. And you absolutely do not need such an experience.

Although the taste of coffee offered by the coffee beans it is said to be a matter of personal preference, there are still few ‘unwritten’ rules about choosing quality coffee beans.

 

  • There have been some ‘new models’ of coffee beans that appeared on the market lately, but basics remain the same; there are two primary types of coffee beans – Arabica and Robusta. As an experienced roaster, brewer and coffee-maker, I suggest you to go for Arabica. Arabica coffee beans make a much better choice for fresh-roasted coffee than Robusta beans, which are commonly used in commercial (branded) coffees.

 

  • If you do not have any coffee-bean related background, in terms of: what are the best coffee-growing regions, or what are their characteristics, then you should get some knowledge. Why? Because pre-coffee knowledge is vital for making the right selection of coffee beans. Imagine being in front of an endless offer of different coffee-bean varieties and you have no idea where to start from. For example, it is always good to know that Brazil is world-renowned for exporting the highest quality coffee beans in the industry, while the Columbian coffee is the most popular among the commercial coffee companies.

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  • One great tip on boosting your coffee knowledge and ensuring a good coffee-bean selection is to try/taste an already roasted bean. Do not forget to ask the seller for how long the bean has been roasted. The reason why I am giving accent to this is because recently (fresh) roasted coffee beans have a huge impact on coffee’s overall aroma and of course, flavour.

 

  • Another ‘must-know’ is that you should never, ever buy coffee beans just because others are telling you what you MUST like. That is a big no-no. After all, drinking homemade coffee is a matter of deep, personal experience. Do not forget that there is the right coffee for each of us and that is the good news that you should stick to. Trust your instincts when it comes to your preferred coffee taste – whether you like a full-bodied, a mild, a winy, a nutty or a floral-tasting coffee. Be free to experiment with different coffee beans and make your own blend, if possible, as long as maximum pleasure is guaranteed.

 

 

 

The Importance Of Coffee Flavour For Your Sales

Being involved in the coffee industry by successfully running a coffee shop requires a lot more than just tremendous passion and love for coffee. Okay, let’s say that having a ‘coffee’ blood type is one of the main constituents to be a proud owner of a booming coffee business, but the truth is, that is not all you need.

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So, you have opened your coffee shop at the same time with that guy who opened his own on the other side of the street, but it hurts to see the line of customers waiting their coffee to go in front of his coffee shop, while you are mostly engaged by cleaning the windows or reading newspapers in your own. And you have spent a fortune to open a coffee shop. The question is: ‘What is wrong here?’ What does the other guy has that you don’t, so that he runs his coffee shop more successfully than you do?

Have you ever thought that maybe the answer lies in coffee flavour? Are you sure that your coffee beans are coming from where you are told they come from? What techniques and equipment you use in making the coffee you sell to your customers? Answering these few questions will help you understand why coffee flavour is the key factor that determines whether your coffee shop will be full of people who love your coffee, or not.

If you are already a coffee-shop owner, or you are planning to become one, an essential thing to know is that blending coffee beans of different origins will result in a cup of coffee with non-standard acidity and flavor characteristics. This is what directly affects the trade. Moreover, blending different coffee-making techniques will also give the same output, while your mission is to maintain constant quality, right? The truth is, there are more than 100 major coffee-growing regions in the world and each of these regions produces coffee beans that feature distinctive characteristics, that obviously, makes proper blending a vital step for best coffee-flavour results.

The common, yet major mistake most of coffee-shop owners make is practicing the ‘blending-before-roasting’ principle in their coffee shop, which leads to strange, rather unattractive coffee flavour. Therefore, the correct principle is ‘blending-and-roasting-together’, as this is how the distinctive aromas of the coffee beans will homogenize during roasting.

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To release the desired and expected aroma, special attention needs to be paid to the roasting procedure, something that many coffee-shop owners neglect. They usually prefer to perform roasting by themselves, without respecting the unwritten rule in the world of coffee that a good roaster should be half artist and half scientist to maintain the coffee consistency and quality. Thus, in developing coffee’s unique flavour, roasting carries the most out of importance of all coffee-preparation steps. Keep in mind that well-roasted coffee is always brown and never black. The coffee that had not been sufficiently roasted will offer rough and astringent flavour, while the black, over-roasted coffee tastes bitter and unpleasant.

Now you are equipped with the basics of understanding the importance of coffee flavour for your sales. Use them and make your coffee shop the most successful one in your city.

 

Coffee Centre – Your favourite place to be!

Hi, coffee lovers and future café owners!

Welcome to Coffee Centre, your premium go-to destination to get the very best tips and tricks on how to successfully run a top-quality café.

First of all, let me introduce myself to you. My name is Rubin Hormozi and I am a member of the Hormozi family-run business for providing world’s finest coffee beans to cafes and restaurants all over the UK. I am one of the directors of Café Hormozi, which is again, part of the family tradition and one of the most popular traditional coffee roasters in our country.

It won’t be wrong to say that I have a coffee-blood type, as I am extremely passionate about origin coffee with superior quality. I see coffee as the drink of life and energy, so this is why I got pretty attracted to the coffee industry where I carved most of my professional experience.

The blog Coffee Centre is especially created for eager novices to the world of coffee who strive to become successful coffee shop owners in the future. I personally know how important it is to have support and professional guidance when starting your own business, and this is why this blog is here for – to give you the most out of friendly, yet professional tips and tricks on how to start your own coffee business and successfully run it.

I will be providing you with articles that I am pretty sure will boost your knowledge and take you on the right path toward success. And I sincerely hope that they will help you in reaching your goal.

So, let the journey begin! I wish you best of luck!

Rubin Hormozi.