Introduction of Grinding Italian Coffee beans system sharing of Grinding Secrets of Italian Coffee beans

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In general, baristas (including those who make their own coffee) are told that espresso must be ground and made fresh to avoid oxidation. For a coffee shop, especially one that pursues both quality and speed, this concept creates a major breakpoint for the smooth operation of the bar.

"We have observed that the amount of flour produced by the espresso grinder is extremely unstable," Kyle said. Charles believes that this inconsistency makes baristas have to spend more time adjusting the amount of powder. These extra steps will gradually accumulate. This bottleneck is very bad.

Kyle and Charles are willing to accept this speed sacrifice if it is really the only way to ensure the quality of espresso. However, they think it is worthwhile to try to put the coffee after grinding for a period of time to see what effect it will have.

This is not a whim, as early as 2013, when Charles was preparing for the barista competition. During the preparation for the competition, like other contestants, he was also worried about the time. "I was looking for a suitable powder feeder for the HG-1 feeder," Charles said. I showed my method to a friend and coffee practitioner Ben Kaminsky, but he commented that it would take up more of my game time. Ben suggested that I grind the espresso beans in advance because he found that the quality of the coffee did not decline substantially as a result. "

● Charles took the advice of a friend and finished grinding the espresso beans in the preparation time before the competition. (he adopted the same strategy in the second year of the competition. Since then, however, the rules of the game have changed and early grinding is no longer allowed. )

The idea of pre-grinding coffee was eventually moved into the cafe, and then they began to test it. They grinded some coffee first. Leave the ground coffee powder for an hour. Then use these coffee powders to extract espresso and compare it with espresso made from freshly ground coffee powder. Surprisingly, "We found differences, but there was no decline in quality," Kyle said. It's actually sweeter, smoother, and even more mellow.

They repeated the experiment several times and concluded that the coffee could be ground in advance and that there would be no sacrifice of quality at a certain point in time. This means that they can prepare a batch of ground and weighed coffee powder, which can be loaded directly into the powder bowl at any time, thus speeding up the operation of the entire bar.

● actually has other advantages in doing so. First of all, accuracy: weighing the powder will be accurate to 0.1 grams, which is the maximum accuracy of the scale they use. If the bean grinder grinds too much flour, the extra powder will be put into a separate collection container. When the bean grinder produces less powder, the coffee powder in the collection container will be used to replenish the powder. This means less coffee is wasted every day.

This practice of pre-grinding and weight looks like the pre-meal preparation made by chefs. This makes sense: after all, an efficient restaurant kitchen relies heavily on chopped onions, well-seeded chili peppers, and leafy parsley before the rush hour. On a weekend morning, sitting at the back bar of GambiB Coffee, behind which is Wonton soup's famous China Cafe, you can clearly see how this efficient system works in the coffee bar. There are three bean grinders, one Mahlkonig Peak for espresso and American coffee, and two Mazzer for espresso and milk coffee. Next to them is a small shaker: 3 times 4, a total of 12.

A barista in ● will grind the coffee, adjust the amount of powder, and then pour the coffee powder into 12 small shakers. When each small shaker is filled with coffee powder, the barista will put the small shaker next to the coffee machine. The barista who operates the coffee machine just needs to pick up a shaker and pour the coffee powder into the powder bowl.

Generally speaking, these coffee powders will be used within 15 minutes. Even so, they are constantly exploring the concept. "We are studying the minimum storage time for coffee after grinding," Kyle said, "because oxidation can bring some flavor and extraction benefits."

When the coffee powder is poured into the powder bowl, the barista only needs to extract the coffee. By the way, the quantitative extraction coffee machine used by baristas is too busy to fly every weekend.

● Italian coffee bean brand recommendation

The freshly roasted Italian coffee beans of Qianjie Coffee, a coffee roaster brand located in Dongshankou, Yuexiu District, Guangzhou, are fully guaranteed in terms of brand and quality. And more importantly, the performance-to-price ratio is extremely high. Take the commercially recommended style of commercial blended coffee beans as an example, a pack of 454 grams, the price is only about 60 yuan. According to the calculation of 10 grams of powder for a single cup of espresso, a packet can make 45 cups of coffee, which costs less than 1.5 yuan per cup. Even if you use two heads per cup of espresso and 20 grams of powder per serving, the price of a cup of double espresso concentrate is no more than 3 yuan. Compared with the price of hundreds of yuan a pack sold by a well-known brand, it can be described as a conscience recommendation.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com