How to Make a Cappuccino – The Easy Method

Here is the recipe for a maker of cappuccino worthy of a good barista straight from the experts:

Ingredients:

  • 1 espresso coffee (7-12gr of freshly ground coffee)
  • 120 ml of fresh and cold whole milk
  • 1 25cl milk jug to make the foam
  • 1 cup of cappuccino of about 175 ml
  • 1 espresso machine (using purified water)
  • 1 coffee grinder
  • 1 tamper (coffee compressor)

Preparation:

  1. – Prepare the espresso

Choose a good coffee bean of high quality, and that is fresh, the closer the date of the roast the better. Ideally, you shouldn’t use roasted coffee for more than three weeks as the coffee begins to lose its aroma. The freshness of the coffee is of paramount importance. With the coffee pot preheated to around 89-93ºC and always using purified water. Place the coffee in the filter holder, and if you have followed all the other steps it will take 5 to 8 seconds for the first reluctant drops of the coffee cream to appear hazelnut and honey-like in texture, and 25 to 30 seconds to get the perfect espresso.

2.- The milk foam

Press the steam button on your espresso machine. Open the steam wand briefly to get rid of residual moisture on the wand. Pour 120 ml of fresh whole milk into a metal milk jug, and the level reaches just below the spout. You have to use fresh whole milk because it makes the best cream.

How To Make A Perfect Cappuccino

If necessary, place a thermometer in the milk jug. The milk for a cappuccino should be between 65 and 68 º C when the vaporization process ends.

Put the steam nozzle inside the milk jug until it is just below the surface of the milk and then release the steam.

Listen as you make the milk cream. You should hear a constant ch-ch-ch sound if you have the wand in the correct position. If you hear a groan the steam wand is too far into the milk jug, raise the tip of the steam wand a little bit, but if you see large bubbles the tip of the steam wand is too high slightly raise the jug.

Up to 38 º C the foam is created, then you only heat the milk. Turn off the steam nozzle when the cream reaches the desired temperature, which will be 68ºC when stopping the steam at 68ºC the temperature will still rise to 70ºC.

Set the milk jug aside, while making the espresso, you can remove the bubbles by lightly tapping the milk jug against the table and to keep the cream, keep turning the jug slightly.

  1. – Make the Espresso and assemble the cappuccino

Place your cup of cappuccino under the espresso dispenser and start the brewing cycle. The first part of the extraction is a dark liquid followed by a rich golden foam called the cream. We remind you that the extraction should take between 25 to 30 seconds.

Pour the cream milk over the espresso coffee and if you have skills, make Latte art. The cappuccino should be around 1/3 espresso, 1/3 milk steam, 1/3 milk cream.…

What Water Should I Use To Make Coffee At Home?

Although I don’t know your particular case, I’m going to play it with the following statement: when you make coffee at home, you don’t give it the importance it deserves to water. At most, you worry about filtering tap water or choosing to buy bottled mineral water, which is a great conquest. Still, you may not analyze the water with a hardness test, or contact the local water company to make sure that the chemical composition of your home’s running water is optimal.

Water can alter the personality of our coffees. Substances such as calcium, magnesium and bicarbonate can accentuate its acidity, or otherwise neutralize it. Water can increase or decrease the body of coffee and affects both the way of roasting it and, what concerns us most, its infusion at home.

If you take into account that 98% of the filter coffee is water (between 90% and 95% in the case of espresso coffee), when you prepare coffee at home, the flavour will depend greatly on the water you use. Pay attention to the following tips to correctly use the water in each of your preparations.

Difference between hard and soft water

Technically, other factors contribute to the hardness of the water in addition to the minerals that compose it. Still, the following classification table is very illustrative to understand what we mean when we talk about hard water and soft water.

Better water to make coffee

  • No bad flavours or smells.
  • Conductivity of 200 to 800 micro Siemens.
  • Total dissolved solubles or TDS of +/- 150 ppm.
  • pH or ideal acidity equal to 7.
  • Ideal sodium equal to 10 mg / L.
  • Total hardness (volume of salts) between 8º and 15º dGH (German grades).
  • Temporary hardness (carbonate volume) between 4º and 6º KH (German grades).

Knowing the quality of the water, you consume at home is much easier than it seems. You can do it with a water hardness test (you can buy it on Amazon here ), which consists of introducing a test strip in a glass of tap water, see what colour appears in it, and compare it with the colour code of the test to know what kind of water you have at home.

As we have already said, tap water is usually of poor quality, especially if you live in a city. It can taste like chlorine, have a lot of lime (which also spoils your coffee maker) or be too alkaline.…

How To Make Cold Coffee At Home (Cold Brew Coffee)

The summer months, accompanied by high temperatures, do not invite to boil water to prepare a coffee. If you sweat in the kitchen making coffee or ask the waiter accompanied with a glass of ice, read on to discover how to make a delicious cold coffee at home. Known in English with the name cold brew coffee, this coffee has the peculiarity that no heat has been applied in its preparation and that in its infusion process it has only been left in contact with water for the necessary time (normally between 12 and 24 hours) to retain the aromas and flavours of lifelong coffee. Sounds great, right?

Cold coffee vs iced coffee

 If the infusion process is not done completely well, the coffee can leave an acid or bitter aftertaste in our mouth when mixed with ice, which we usually neutralize by adding milk and sugar. In addition, if the ice we use is of poor quality and melts quickly, it can be excessively watery.

If you have to grind a very large amount, you have several options to save time: ask to have it grilled at your favourite coffee shop, at your local barista with the coffee grinder, or do it yourself with an electric one. Whichever method is chosen, try to make the grinding coarse, similar to that of the French press to extract all its aromas.

  • In the case of using a Filtron, pour the 250 grams of ground coffee on filter paper large enough; or add coffee directly to the infusion bucket if you have a Toddy, OXO Cold Brew or similar container.
  • For users of French press or immersion coffee maker simply proceed to prepare coffee regularly. That is, add the amount of coffee suitable for cold brewing respecting the 1: 3 or 1: 4 ratio; and if you choose to use a glass jar or jar, also consider its size to calculate the quantities.
  • Place the filter paper with the coffee inside the Filtron and slowly add 1 litre of water at room temperature. Be sure to plug the hole (bottom) of the container with the rubber stopper and the filter to prevent it from penetrating any type of soil or sediment during the extraction process.
  • For immersion coffee maker or glass canister, calculate the amount of water well and stir the mixture with a spoon until the lumps on the surface disappear.
  • If you want a cold infusion with more vivid flavours, let the mixture rest in the refrigerator to attenuate the oxidation process. If you are looking for a flavour with more chocolate notes, leave the mixture at room temperature. In one way or another, the key is to let the coffee and water mixture sit for at least 12 hours so that the infusion takes place over time.
  • After this time, it is only left to place the infusion bucket on a decanter to extract the concentrated coffee little by little when removing the cap (Filtron, Toddy). This may take up to 45 minutes, depending on the amount of water used in the recipe. The resulting coffee liquid, when concentrated, must be diluted with water or milk in a ratio of 1: 1 or 1: 2, that is, a part of coffee concentrated by one or two parts of water or milk according to the taste of each.
  • If you have chosen to use a jar, you will have to filter the coffee and water mixture already settled by placing a paper filter previously rinsed on a strainer, thus preventing coffee grounds from falling.

It is advisable to keep coffee concentrated in the refrigerator for a maximum of two to three weeks. If you prefer to keep it diluted with water so that it is ready to drink, it will last a week.…

Why Does My Coffee Taste Bitter?

Although studies circulate that the bitter taste of coffee is related to the level of stress, the reason is really much simpler: you don’t prepare it well. As nobody said that making coffee at home with a manual preparation method was going to be easy, we have tried to gut the most important factors that influence the more or less acidic, or more or less bitter taste of our coffees.

Sub-extraction vs over-extraction of coffee

When we talk about extraction, we mean the process by which water soaks the ground coffee particles by dissolving all its components to a greater or lesser extent. If we do it well, and we reach the optimum extraction point, our coffee will have a sweet and pleasant taste with a balanced acidity note.

If, on the other hand, the taste does not seem appropriate, one of the following phenomena has occurred: under-extraction or over-extraction of coffee.

As the specialist explains, under-extraction occurs when the water has failed to extract enough flavour from our coffee. Normally this happens because the extraction has been of short duration or the grinding too coarse, causing the water to take longer to emulsify the ground coffee.

When this occurs, the coffee leaves in our mouth an unpleasant acid aftertaste with salty notes — nothing to do with the pleasant acidity point we want to get in our coffee preparations.

Over-extraction, on the contrary, usually occurs because the grinding is very fine or the total extraction time is longer than it should. The coffee has in these cases a bitter aftertaste (as if burned) because the water has been infused too long taking unwanted flavours of the soluble elements that make up the coffee.

Coffee grinding

One of the most determining factors for your coffee to come out round is the grinding. If you buy the coffee already ground, warn your local barista about the type of coffee maker you use to adjust the grinding properly.

If instead, you have a grinder at home, you should regulate it until you find the ideal ground coffee. Keep in mind that the size of the ground coffee particles will influence your contact with water. The smaller these are, the contact with the water will be greater and, as a consequence, the faster the extraction because the coffee dissolves earlier.

As a general rule, the longer the water needs to remain to infuse the ground coffee (methods of preparation by immersion and dripping), the thicker the grinding should be to avoid over-extraction of the coffee.

The proportion of coffee and water

Surely when you make a cake at home, you put the amount of flour, milk or sugar that you put in the recipe. More of the same happens with coffee: you have to take out the calculator and measure the exact amounts so that the coffee does not spoil us.

The best thing you can do is keep the proportion of water and coffee always constant. To accomplish this mission, invest in a digital kitchen scale. They are available at affordable prices, are easy to use and will let you know precisely how much coffee and water you use at any time.…

What Should I Know To Grind Coffee At Home?

Although it may not seem like it, coffee is a fruit that spoils over time. As with peeling and cutting an apple that becomes brown after a few minutes, the small particles of ground coffee come into contact with oxygen and quickly lose their aromas and flavour.

On the contrary, coffee beans better maintain their properties and freshness because they delay their oxidation considerably.

Therefore, try to buy the amount of coffee you are going to consume after a month from its roasting date. For example, a 250-gram coffee bag usually lasts up to 2 weeks. When I go to buy coffee to grind at home, I choose one toasted in the last two weeks.

The carbon dioxide (CO2) also plays a role in the oxidation process of coffee because it slows down. The CO2 accumulates inside the coffee bean during its roasting and is released little by little at the end of this. Once the coffee has been ground, the CO2 disappears in a few minutes, accelerating its oxidation.

Coffee also contains beneficial antioxidants for health such as caffeic acid and melanoidin. Both originate at high temperatures during coffee roasting and, as with CO2, these compounds become rancid when they come into contact with oxygen, especially if the coffee has been ground.

That said; try to keep the coffee beans for as long as possible. No matter what you paid for your coffee: if it has been previously ground, you will not take full advantage of it. It is enough with a decent coffee and a low-end manual grinder to leave with an advantage over any pre-ground coffee.

Conical vs flat wheels

Depending on the mechanism you use to grind coffee beans, the grinders can be conical or flat. In general, flat wheels have a more affordable price than conical ones. Both options are suitable for uniform grinding.

Finally, depending on the material used in the manufacture of the wheels, the grinder wheels can be made of stainless steel or ceramic. Both materials ensure that the grinder is not overheated during use.

How to adjust the coffee grinder

As we have already mentioned, each coffee maker requires a different grind. Try using a fine grind in a French press, and you’ll see what I’m talking about. To achieve this, the grinders have two methods that allow us to choose the thickness of the grind: the method with scales and the manual.

Grinders with scales have a predefined grinder selector to choose the one that best suits our coffee maker. There are grinders with 5, 12, 20 or more than 50 levels of grinding that normally range from a thinner thickness to a thicker one.

Manual grinders allow you to choose the degree of grinding by precisely adjusting the distance between the grinding wheels that grind the coffee. By not having grinding options, you will have greater freedom to choose the thickness of the grind and experiment with your coffees. However, you will need a higher mastery of the grinder and the preparation method you use.

Tricks to grind coffee at home

  • Never buy roasted coffee: use 100% Arabic fresh coffee to taste all its aromas and flavour.
  • Grind the coffee just before preparing it to prevent oxidation.
  • If the coffee has gone under-extracted and has a sour aftertaste, try grinding the beans finer. By grinding them too thick, the coffee infusion has not extracted all the coffee flavour, that is, the ground coffee has not been sufficiently moistened.

If, on the contrary, the coffee has a bitter aftertaste (over-extraction), you will have to grind thicker. In this case, the coffee particles have been soaked longer than they should.