Schomer's Table@Lucidcafé 18

Schomer's Table@Lucidcafé 18 ()

  „To create modern caffe espresso machines push hotwater, with 125 pounds of force behind it, through a little stainless steel basket containing ground coffee. Precise, careful hard packing has been shown to be the best way to control this water flow and ensure even saturation of all coffee particles in the matrix. Which gives you the most flavor.“

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Schomer's Table@Lucidcafé 9 Schomer's Table@Lucidcafé 9

  „(A great example is the basket drying trick. One of my best shot makers, Todd Ayster routinely dried his coffee basket quickly before dosing and packing his next shot of coffee. We all noticed he was getting more flavor from the coffee and started doing it also. Two months later I figured out why it works .“

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The Coffee Review - the world's leading coffee buying guide The Coffee Review - the world's leading coffee buying guide

  „With pump and piston machines use the device called a tamper that was packaged with your machine, and exert strong pressure, decisively packing the coffee into the filter basket. As you tamp the coffee you might simultaneously twist the tamper, which polishes the surface of the coffee and assists in creating a uniform resistance to the brewing water. Never use less than the minimum volume of ground coffee recommended for the machine, even if you are brewing a single cup. If the coffee gushes out rather than dribbling, compensate by using a finer grind or by tamping the coffee more firmly.“

http://www.coffeereview.com/article.cfm?id=55 - Cached

Schomer's Table@Lucidcafé 8 Schomer's Table@Lucidcafé 8

  „Thermal Control - Temperature Surfing. I teach them to be quick, not allowing the porta-filter to cool off while packing, and manipulating the temperature of the head with 2-ounce pulses of brewing water to achieve a target temperature. (April 1996)“

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Schomer's Table@Lucidcafé 21 Schomer's Table@Lucidcafé 21

  „The wider the coffee basket you choose the more likely for channeling to occur due to differing densities in the packed coffee before brewing. Here at Vivace we have been using a 58mm basket, the widest available, and our efforts to control channeling through precise distribution have been extensive, with mixed success. The distribution technique has proved too precise for baristas under high volume pressure. The slightly rounded bottom, however, works like a dream, we see taller shots and less of a tendency to "miss the pour" and end up with a white-out, instead of beautiful red-brown crema.“

http://www.lucidcafe.com/cafeforum/ schomertable21.html - Cached

Schomer's Table@Lucidcafé 12 Schomer's Table@Lucidcafé 12

  „We first encountered adhesion in the chute. The coffee would not come down a 45 degree angle if the stainless steel was a matt finish. We went to a mirror finished stainless steel and solved this problem.“

http://www.lucidcafe.com/cafeforum/ schomertable12.html - Cached


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