Do’s And Dont’s When Making Coffee

do\'s and dont\'s when making coffee

DO

  • Make sure shots are 1 fluid ounce: 26-30 seconds extraction.
  • Make coffee as soon as the group handle is inserted
  • Empty the basket and flush the group head as soon as you finish making coffee
  • Wipe clean and purge the steam wand after each use
  • Scrub baskets and group handle with clean water
  • Keep the preparation area clean
  • Use a suitable milk thermometer and aim for 149 degrees Fahrenheit
  • Empty beans from the coffee grinder hopper each day, wipe the hopper with a clean, damp cloth

 

DON’T

  • Allow the beans in the grinder hopper get below one third full
  • Grind more coffee than is required
  • Put coffee grinds into a wet, dirty or cold basket
  • Let the milk sit around after texturing. Keep it swirling!
  • Try to add texturing to the milk (sucking noise) once it has passed 40 degrees centigrade
  • Reuse milk that has already been heated
  • Serve coffee in a cold cup

ADDITIONAL RESOURCES:

Espresso 101 Intro to Espresso

 


Do’s And Dont’s When Making Coffee