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Archive for February, 2009
Highlights:
• Backlit Touch Ring Control Panel
• Digital LCD Screen
• Stainless Steel Front Panel
• Rapid Steam Boiler System
Gaggia’s focus on innovation emphasizes simplicity, ease of use, and the quality of the beverage-and results in the Gaggia Platinum Swing Up espresso machine. Its stainless steel boiler uses Rapid Steam Technology to assure easy brewing and steaming, while its innovative backlit touch ring control panel and digital LCD screen make notifications, programming, and adjustments simple. All of these details combine in a design that Gaggia terms “simplicity and straight lines”
With the Pannarello frothing attachment, foaming and steaming milk is easy for a beginner, while the Espresso Plus system gives you complete control over the intensity of your beverage, even while it’s brewing. Using the LCD screen, you can program the active cup warmer, language, aroma strength, temperature, pre-infusion, coffee dosage (Opti-dose system) clock settings, and more. For those who crave choice in everything, the by-pass doser for the pre-ground coffee means you can offer decaf or regular beverages without emptying the bean hopper.
Love those delicious and costly drinks you can only get at the nearest coffee chain? Want to make your own? As a refined coffee connoisseur, maybe you’ve just purchased your very own espresso machine; or, perhaps you are thinking of becoming a professional barista and you want to know how to create that nice, creamy froth that rides like silk on the top of your favorite cappuccino. Well, from an experienced barista, here’s how.
Instructions
Things You’ll Need:
- An espresso machine with a steam wand, of course
- Freshly ground espresso beans
- 6-8 oz. of milk. Use skim if you’re are making the frothy cappuccino
- A stainless steel steaming pitcher with a thermometer. Keep the empty pitcher refridgerated until you plan to use it.
If this is your first attempt, start with a latté until you are comfortable using the equipment. The cappuccino is slightly more difficult and will be easier when you are used to handling the steaming wand and pitcher.
Following the manufacturer’s directions for your machine, add the appropriate amount of ground espresso for brewing and get it set to brew. But don’t push any buttons . . . yet.
Using a damp rag, wrap the hot steam wand and turn the knob to blow hot steam through the holes in the end. This makes sure the wand is clear and can produce good steam.
Pour cold milk into the cold steaming pitcher and insert the wand into the picture. Slowly begin turning on the steam, keeping the steam tip just below the surface of the milk.
As the steam builds, tilt the pitcher so that the milk begins to swirl. You don’t want big, soapy-looking bubbles to form, but rather, a nice soft froth of teeny-tiny pin-prick sized bubbles.
Hold the pitcher so until the temperature reaches 100 degrees.
When the milk reaches 100 degrees farenheit, plunge the steam wand into the bottom of the pitcher. Again, don’t allow big bubbles to form. Just let the milk keep churning until the temperature reaches approximately 140 degrees.
At 140 degrees, quickly turn off the steam and remove the wand. The temperature will continue to rise for a bit, but it is important that it does not pass 180 degrees or the milk will scald. If larger bubbles have formed despite your efforts to prevent them, just tap the pitcher on the counter top gently a few times to break the bubbles down. You can even let the pitcher “rest” for a minute or so.
Now you can brew your espresso. When the last drop is brewed, pour it into an empty cup. Taking your steamed milk, pour it gently into the side of the cup, allowing the crème to swirl up into the milk in a lovely, caramel fashion.
CAPPUCCINO VARIATION:
Prepare almost exactly as above with a couple of slight variations. First, you should always use skim milk as skim produces a better froth than 2% or regular whole milk. (Of course you can also use soy milk in either version, but with different frothing results.)In the end you want to have a drink that is about 1/3 espresso, 1/3 steamed milk, and 1/3 froth. A cappuccino tastes stronger than a latté because it is “drier”.
When you begin to froth, always keep the tip of the wand just below the milk’ s surface, riding up as the milk rides higher in the steam pitcher. Continue to do this rather than plunging in when the milk reaches 100 degrees.
The goal is to produce a fine froth that looks like shaving cream, not bubble bath. It should even have a gloss to it if it’s done correctly.
Building up the milk properly will make the difference between a gas-station cappuccino and a gourmet beverage!
When you are finished frothing your milk, don’t pour it in like you did the latté. First, add the brewed espresso to your cup. Then, spoon in a mound of the nice froth (filling about 1/3 of the cup). Finally, pour in the steamed milk. The froth will rise up like a white tide and create a dreamy drink sensation!
Your espresso machine may have an automatic light that signals when it needs cleaning, or you might just notice that your espresso tastes a little funky. Either way, routinely cleaning the machine is necessary to keep your morning java tasting fresh and delicious.
Instructions
Difficulty: Moderately Easy
Things You’ll Need:
- Brush
- Screwdriver
- Damp cloth
- espresso machine cleaner
- pin or paper clip
- pipe cleaner
Step1 Turn the machine off and unplug it before getting started.
Step2 Carefully read and follow the manufacturer’s instructions that came with your espresso machine.
Step3 Wipe off the outside of the machine with a damp cloth.
Step4 Backflush the machine as often as is recommended by the manufacturer. This should be done anywhere from once a week to once every other month, depending on volume of use and hardness of water. (More for heavily used machines)
Step5 Unscrew the group head using a screwdriver. Remove it.
Step6 Scrub the parts of the group head, including the screen and the brass dispersion plate, with a brush and plain water until everything is clean. You may have to soak these parts overnight in water mixed with an espresso machine cleaner.
Step7 Clean the milk wand with a damp cloth, or remove it and soak in warm water to remove milk residue. If needed, use a pipe cleaner to remove residue inside the wand, and a pin or paper clip to unclog the steam hole.
Step8 To decalcify the interior, use a espresso machine cleaner such as Cafiza by Urinex, this can be used to back-flush your machine or to soak heavily calcified parts. Following this, run plain water through the machine two or three times to flush remaining cleaner or sediment.
Step9 Reassemble the machine.
Tips & Warnings
• Depending on what type of machine you have, you can also use either a tablet or a powder formulated especially to clean espresso makers. Follow manufacturer’s instructions.
• It is suggested that you clean your machine at least twice a week or daily if you are producing a large volume of coffee.
• There are special brushes made to clean the group heads of espresso machines.
• Never put soap in your espresso machine.
By eHow Home & Garden Editor
What would morning be like without freshly ground, freshly brewed coffee or espresso? With a Bosch espresso machine, it’s a question that you may never have to answer. You’ll always be able to relax and enjoy a freshly brewed cup just the way you like it. These stylish and compact espresso machines have convenient, easy-to-use functions and features, making them the perfect addition to any kitchen.
At just the touch of a button, the Benvenuto Gourmet coffee machine grinds the beans and brews the coffee within seconds. The unique AROMASWIRLTM high-pressure brewing system immerses the freshly ground coffee in the ideal water temperature for optimal extraction and maximum flavor release. A frothing attachment for cappuccino, instant hot water for tea or hot chocolate adds to this amazing machine’s capabilities. To top it all off, the Benvenuto automatically cleans itself when needed. Fresh, flavorful coffee, cappuccino or espresso just like they make in the Italian cafes
In my younger days, I have always been fascinated by my mother’s collection of china in her cabinet. I was especially impressed by her espresso cups and saucers. They were small and cute and had such lovely designs. In my childish mind, they were toy cups and plates. It went very well with the tiny espresso spoons.
Espresso cups are small because espresso is served in minute servings. Compared to the big sized coffee latte from modern day coffee shops, the espresso would be like an appetizer. Like other kinds of coffee, the espresso may be drunk with milk. Each coffee lover will have his own recipe for the best tiny cup of espresso.
Coffee is the first thing you reach for when you come down for breakfast in the morning. Some people will settle for the instant kind. When in a rush, a teaspoon of the powder in hot water is enough to wake them up and start their day. But instant coffee is not for you. You are the coffee addict who will die for brewed coffee. Why, you even own a couple of coffee grinders to prove it.
Serious coffee lovers grind their coffee from freshly roasted beans. It will take just a few minutes but the difference in the taste and aroma will be impressive. Coffee grinders of different capacity, features and price will do the job for you. They say that coffee should be brewed immediately after grinding. Letting it stand longer will start the oxidation that makes the coffee stale. Isn’t it a complicated process? Are you still a serious coffee lover?
Not all espresso makers are the same, so you need to know what type of machine you have or wish to purchase.
If you already own a machine where you pour fresh water on top and then screw the lid down? Then chances are that you have a steam driven machine.
If your machine has a huge reservoir and makes all sorts of noises when you push a series of buttons that look like a computer panel, you have a pump driven machine.
The Grind
Coffee should be ground for your type of espresso machine.
Grinding for pump driven is slightly longer then a steam driven machine; the coffee must be a fine ground because steam driven machines don’t have as much “oomph” to push water through. The grind for pump driven model machines should be shorter, and therefore more coarse.
Other factors that make the difference are heat, humidity, and where your coffee is stored. Now, I’m not trying to bore you, but these items can be important if you are trying to achieve consistently perfect shots of espresso.
Pulling The Shot
Once you know what machine you have and the coffee is ground, it is time to pull shots.
- 1. The actual measure should be a tablespoon of espresso ground coffee for every 1 ounce of liquid. For you tekkies, that’s 7 grams per ounce.
- 2. Put the ground coffee in your portafilter.
- 3. Carefully tamp the ground coffee, and then wipe any excess grounds from the rim of the filter.
- 4. Place your filter in the group of the machine and place the shot glass or glasses underneath.
The Trick: Get an inexpensive timer or use your stopwatch (you know, the one you had to have for your New Years day resolution that your going to train with…) and learn to “time” a shot.
A good espresso machine should yield an ounce of liquid between 18-23 seconds. You can get away with a 17-second “sweet” shot but NEVER exceed 23 seconds. The longer, the more bitter…the shorter, the less flavor you taste. If your shots are pulling too quickly, it means your grind was too coarse. If the shot is too slow, then the grind was too fine.
Tips For Consistency
How do you get consistent shots?
- Buy enough coffee for only one week. I know this may sound silly but coffee starts to “air” out after seven days. So as time goes by, the quality and flavor diminishes.
- Keep the coffee in a sealed container of some type. Store in a cool dry place. Heat and humidity negatively affect coffee!
- Try to grind the coffee yourself. The best thing to do is to grind the coffee right before you pull the shot and only grind enough coffee for an ounce or two. This will allow you to make any necessary adjustments to the grind for future shots. Grinding the coffee at home ensures that your coffee has that “just ground” flavor that you would experience at a coffee house.
A Work Of Art
Just how is it supposed to look and taste? The perfect shot has a sweet, yet intense flavor and it should have that beautiful caramel look at the top. There are 3 parts to a shot: the crema, the body, and the heart. The crema, which is the foamy part of the shot, should be sweet. The visual clues of the other 2 parts will help you understand how the shot will taste. As you are pulling the shot, notice how the layers seem to separate as the liquid gets to the “ounce” mark on the glass. It looks as if an artist was at work! And you are!!
About The Author
My name is Federico Neve. But please, call me Fred. You can contact me at: tmetravler@hotmail.com
I am an Italian-Amerian and I was practically breast-fed espresso. Currently, I work at a Starbucks in Florida as a barista! So, I have fun and the coffee drinks are on the house. (Damn good deal for me..huh?!!) I love sharing coffee or espresso with friends across the world. I was in the Navy for 12 years and visited 47 countries. I’ve tried just about every type of coffee imaginable! I wish I could be there to show you how to pull a shot in person (and of course, share some stories!) If you have any questions…drop me a line and I’ll answer you by email.
| Mazzer grinders are manufactured near Venice in Northern Italy. These commercial espresso grinders are available in three sizes of flat-burr grinders or one conical-burr grinder. Mazzer’s standard for high quality, reliability and precision make these grinders ideal for any espresso operation |
Mazzer North America has set a standard of excellence for commercial espresso grinders in the U.S. Many grinders sold decades ago are still in place today with new burrs installed by our service network along the way. Today, we import the broadest array of commercial espresso grinders available in the U.S., offering three sizes of flat-burr Mazzer grinders, and one conical-burr grinder, the Mazzer Robur.
Our Commercial Coffee Grinder offering fits our philosophy of finding the right solution for each customer’s needs and operational capabilities.
La Pavoni Spa was founded in Milan in 1905 thanks to Desiderio Pavoni in a little workshop at Via Parini. His first invention was patented by Luigi Bezzera, on 1st September 1902, duly registered at the Milan State office on 19th September 1903, and gave life to the first espresso machine for coffee bars called “Ideale”.
It was a vertical machine, with a boiler kept at a constant pressure by a gas-ring which it rested on, or by means of electricity, with side brewing groups (from 1 to 4) supported by inside hooks and had a filter for ground coffee.
By opening a knob, at a pressure of 1,5 bar, water first and then steam passed through the ground coffee in the filter, enabling the brewing of the espresso, which – in one minute – was ready in the cup; the machine was also fitted with some knobs to get hot water or steam to prepare hot drinks.
Being the first machine of it’s kind to be marketed, this model spread the fashion of drinking Italian style “espresso” coffee at the bar, in Europe, first, and then around the whole world.
Cappuccino is an italian drink prepared with espresso, hot milk and steamed-milk foam. A cappuccino differs from a caffe’ latte in that it is prepared with much less steamed or textured milk than the caffe’ latte with the total of espresso and milk/foam making up between approximately 150 ml and 180 ml (5 and 6 fluid ounces). A cappuccino is traditionally served in a porcelain cup, which has far better heat-retention characteristics than glass or paper. The foam on top of the cappuccino acts as an insulator and helps retain the heat of the liquid, allowing it to stay hotter longer.
Cappuccino takes its name from the order of Franciscan Minor friars, named “Cappuccini” from their custom of wearing a hood with their habit (“cappuccio” means hood in Italian-cappuccino is a diminutive form). However, the colour of the drink is quite a different shade to the colour of the Capuchin habit; the reason why this name was used is unknown. The espresso machine used to make cappuccino was invented in Italy, with the first patent being filed by Luigi Bezzera in 1901.
The beverage was used in Italy by the early 1900s, and grew in popularity as the large espresso coffee machines in cafés and restaurants were improved during and after World War II . The cappuccino had developed into its current form by the 1950s.
There is no historical basis for the recent urban legend according to which the drink was supposedly named after the Blessed Marco d’Aviano, a Capuchin friar and charismatic preacher who inspired the resistance to the Turkish siege of Vienna in 1683. The story gained some unwarranted credibility in 2003, when it was good-naturedly reported by the BBC World Service at the time of d’Aviano’s beatification.
From Wikipedia, the free encyclopedia