Max Franchi Specialty Coffee

Expressed
Espresso is the Italian answer to your caffeine needs. The word indicates one of the things most important you need to know about this drink: it is espresso. So, it's quick to prepare and quick to consume.
So what else distinguishes it?
It is prepared with high temperature pressurized water flowing through beans of finely ground coffee, it is denser and more concentrated than filter coffee.

Espresso not only comes out thicker and more concentrated than the filter. It also has several levels:

Cream
This is the golden-brown layer that we find on the surface, composed of proteins, oils and melanoidins (which is created by combining sugar and amino acids).

Liquid
This is the main part of espresso and it brings acidity and sweetness. Can also be regarded as two different parts: the body and the heart. The body is the portion center of the espresso and is normally caramel brown in color. How long it concerns the heart, the base of the espresso, it is generally a darker shade of brown.

Extraction
From a scientific point of view, the preparation of coffee is the process of extracting the soluble material present in roasted and ground coffee beans. While the coffee is a contact with hot water, hundreds of unique compounds are extracted from the ground beans, giving rise to the drink. These compounds represent the soluble part of the coffee. The extracted coffee contains in typically the following water-soluble compounds:
Acids (acidic and / or sweet flavors, such as oranges, apples, or grapes)
Lipids and fats (viscosity)
Sugars (sweetness, viscosity)
Carbohydrates (viscosity, bitterness)
Caffeine (bitter)

Solubility and extraction can be influenced by a wide range of things: genetic characteristics of coffee, size of the grind, mineral content in the water, degree of roasting, infusion methods ...

Sometimes an infusion method that works well for one type of coffee may not work just as well for another. This means that you get the perfect extraction it may require thoughtful work. Typically we start with a single recipe, after that changes are made to the dosage or grind to affect the flavor. It continues like this until an adequate extraction is obtained.

Grinding
When we drink an espresso we expect it to taste delicious, sweet and balanced. A good aroma and a persistent aftertaste. And we wish it always was so.
There are many variables that affect the taste of coffee: time, temperature, device brewing ... But the most powerful tool for making better coffee, assuming that you have good quality of beans and good equipment, is the grind.
We can say that the coffee is extracted in a predictable way. The acids are extracted first,then the sugars followed by the bitters and finally astringency. This means that, by controlling the degree of extraction, you can control the amount of these elements produced in your drink - or, in other words, you can determine the flavor of yours coffee. This is the fundamental goal of creating recipes

And the size of the grind is a key part of that. But if the size of the grind is only one of several influencing factors extraction, why pay all this attention to it? Because it is undoubtedly the most powerful factor.
The size of the grind will be one of the biggest factors contributing to the flavor of the coffee and that you can easily control.
Also, the size of the grind will affect the other variables. Such as the infusion time.

Grind is a powerful tool that can affect the flavor of your coffee in ways complex. Mastering this topic can be difficult. But luckily, one once understood, using this knowledge is simple.

Infusion ratio
In its simplest form, the drink we all know is just ground coffee mixed with water. What determines how good it tastes - whether it's a coffee sweet, complex, balanced and aromatic or sour or bitter - it depends on two things: the quality of the coffee beans, the quality of the water and how we choose to mix them. The latter aspect can be quite complex: the size of the grind, the brewing time, water temperature, extraction method and more they will all affect our final cup. And then, of course, there is the brew ratio. That is the relationship between ground coffee and water, which it will affect the strength, mouthfeel, and more of the drink.

The flavor of a coffee will change depending on the recipe. Making coffee is like cooking a cake. The amount of each ingredient you use matters. By adding or By decreasing the amount of water or coffee, you can change the taste, viscosity and more of the coffee.
This is why many bartenders use scales and timers when preparing. Regardless of the brew ratio, most bartenders try to keep it constant. This means they can work more effectively and efficiently. They also know that if they like the taste of a coffee, they can replicate it in the future. The serving size of an espresso is typically much smaller, usually only 20–40ml. And also much more concentrated. A finer grind, together with pressurized water, allows faster and more efficient extractions, usually in just 20-30 seconds.

Finally, the extraction ratio also differs from standard infusion methods and immersion.

Filter (percolation infusion)
Espresso and filter are, in theory, the same concept. The basics are the same: pour water hot on the coffee grounds, the water passes through the grounds and a filter of some shape, ending up in a bowl.
But the key difference between filter and espresso is that instead of being pushed through the pressure, the water flows through the coffee grounds only due to gravity. For this reason, the extraction process takes a little longer for a different result. Filter coffee, also called Pour Over, tends to attract less acidity and accentuate flavors more intricate than coffee. This makes it a popular extraction choice for coffees single origin, as it allows you to appreciate all the flavors and aromas.

And unlike espresso, with its density and layers, a good filter coffee is clean, clear and consistent. This is due to the fact that more water is able to absorb oils and fragrances than coffee over time and pressure kept constant, rather than by force. In addition to lower acidity, this gives it a lighter flavor, at least compared to espresso.

Which is the best between Espresso and Filter Coffee?

There is no simple answer to this question. Filter coffee is a more precise way to taste the different shades of a coffee, in especially those that may not shine in an espresso. The process itself is also pleasant and relaxing.
However, it is certainly not comparable to espresso if we think about the time of prepatation. An espresso is produced in a different way, through a method completely different and in a wonderfully quick way to get the result necessary for caffeine intake.

Another consideration is how you generally like to have your coffee. At the end of the day, the best choice comes down to your lifestyle and preferences taste.

Water
We know that specialty coffee depends on a myriad of factors that all influence the general flavor. A multitude of variables such as variety, terroir, processing method, degree of roasting, size of grind, temperature, method of infusion e extraction time all play a role in the sensory profile of the cup. Since the main constituent of infused coffee is water, the rest is the soluble mass extracted from soluble solids, the quality of the water and its ability to carry potential aroma can really mean the difference between a "good" and "excellent" coffee. Therefore, more we understand the chemical and mineral composition of the water we are using, plus we are equipped to bring out the best aroma potential in our infusion.

Good quality water is essential for preparing excellent coffee. But how we transform problem water into water of high quality that enhances the best of our coffee, keeping our equipment in good conditions?
In the past, water treatment has mainly focused on keeping in good condition of espresso machines and water boilers.

Although this is aimed at increasing the longevity and safe operation of our equipment, as well as reducing maintenance costs, it can still be ineffective if the does not come applied correct treatment. Even with the right treatment, many of the machines for today's espresso coffees they can still spoil due to the accumulation of limescale that leads to blockages or, in more rare cases, to corrosion. Adequate water treatment is therefore a necessity for any economically viable operation. In addition to the maintenance of the equipment, there is also an important consideration of flavor and aroma. If the water used for extraction it is not suitable, it can mask the full potential of a coffee. For example, in the preparations of diluted infusions such as filter coffee, a little water can overwhelm the acidity of coffee, leaving the infusion opaque and lifeless. Given recent progress in processing, storage, roasting and extraction of coffee, it is now necessary to work for a common consensus on water treatment strategies implemented individually in so that you can fully exploit the potential of each coffee. It is widely recognized that discussing the complexity and diversity of water ownership always represents a great challenge. This is because water has so many different interconnected phenomena occurring simultaneously. On background of the infinite cascade of facts on water, this manual offers a unified framework in which provide perspective. It should serve as a useful reference for professionals of the coffee in putting the pieces of the puzzle together so that we can, as a community, give a meaning to science - as it refers to total hardness and alkalinity as factors main in the extraction of coffee.

You can't serve good coffee if your espresso machine is dirty.

The cleaning
Cleaning and maintaining your equipment should be one of your maxims priority if you own a coffee shop. Having habits on the part of the bartender is an important factor: you should clean up while you work.
Here are some suggestions:
Always clean the steam wand after using it. We should also purge the casts before and after use. This will prevent dry milk from clogging and bacteria buildup. Purge before each round of espresso: coffee oils and old grounds can add unwanted flavors.
Keep your clean clothes fresh. Replace them two or three times a day. Make sure that are washed at high temperatures and with detergent.
Clean the brewing units and steam wands with suitable detergents at the end of the day. Servicing your espresso machine isn't the most glamorous part of the coffee, but it is something we cannot ignore. If you want to serve express they will return your customers, you have to take care of your car.
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