My opinion on the basic principles of Baristar Operation
In the coffee shop, the main role of baristar is to quickly make a delicious cup of coffee for guests. For professional Italian coffee, one of the requirements for this cup of coffee is to taste good, and another is to be quick. Apart from the technical factors, I think that baristar should first develop a good habit in operation and adhere to the following basic principles when making espresso.
The first is speed.
Espresso-- already has the definition of "quick" cooking for you, and speed is one of its major features. The production of espresso, from grinding to going up to the front of the guests, takes only a minute, so we have to strive for every second in the production.
The rapid production of espresso is to maximize the richness and temperature of the taste, while the rapid production process is also the charm of espresso and baristar. Just imagine an idle baristar dillydally took half a day to make a cup of espresso, can it have taste? Does anyone want to drink?
Moreover, it should be quick and gentle.
"Fast" does not mean "urgent". It should be "fast and steady", "fast and soft", soften all the movements in speed, and make the whole production process into a coherent line, giving people a sense of fluency and perfection. This one requires long-term practice, and with this awareness of practice, a skilled baristar, can achieve man-machine integration, with soft and fast movements to make a cup of soft and rich coffee.
The third is cleanliness.
It is self-evident that this is the most basic requirement for all catering staff. Baristar cleaning work is different from ordinary catering, its own workload is very large, it is important to develop the habit of cleaning while making coffee, so that coffee production should be kept clean every second, so it is necessary to maintain the speed and state of coffee making when cleaning-quickly and neatly.
Fourth, the spirit of concentration.
Try my best to make every cup of coffee, although I can't guarantee that every cup of coffee is perfect, but I want to make sure that every cup of coffee is extracted by heart. If we just mechanically press the powder-- button-- to pick up coffee, then we baristar might as well give way to a fully automatic coffee machine or robot.
- Prev
Encyclopedia of Coffee talking about individual Coffee
Today, I casually typed individual coffee on Baidu, and the results are as follows: single coffee is made from single coffee beans produced in the country of origin, and pure coffee is usually drunk without milk or sugar. Have strong characteristics, special taste: or fresh and soft, or mellow smooth; the cost is higher, so the price is more expensive. For example, the famous Blue Mountain Coffee and Brazilian Coffee
- Next
How can we better ensure the freshness of coffee?
General food has a shelf life, can be eaten during the shelf life, coffee beans also have their own shelf life, but different from ordinary food, the quality of coffee beans is judged by the shelf life rather than the shelf life. As we all know, one of the charm of coffee lies in its aroma, and the aroma of coffee depends on its freshness.
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?