Tips and term: a lil technique to share

2 hrs with coffee seminar, you will never go wrong with other people technique, just go out there, and be open to receive something new that you might have already known.

Roasting: (from weak to strong)
city roast, full city,Vienna, french


Machine Brewing Pressure = 8.5 Bar
Brewing temperature = 88-98 degree
Brewing Ratio using coffee = 7 gram
(liquid will come out = 2 oz)
extraction time (time that water run pass coffee ) = 20-30(25)
Tamping = 12-15 KG (25 pound)
Sizing of coffee grinder is matter (fine, very fine)

Make Cappuccino:
cup size = 7-8 oz. -- use double shot(2)
cup size = 5 oz. -- use 1 shot(1) (standard European size)

Make Ice Coffee:
Glass size = 16 oz.
liquid should be = 6 oz. (can be divided to 12 parts (0.5 per part)
the rest of other added sugar won't count

ex:
Ice Latte:
espresso 1 shot(2 oz.) + whole milk (4 oz)
the rest will be ice

Thai esp:
esp 2 shot(4 oz.) + condense milk (2oz)

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Cupping
try to compare 2 cup of coffee which came from different country
1. from Pakistan - very sour (acidity, sour like citrus)
2. from India - more mild and has a smell of nut, caramel
I think no one would like # 1 because of the citrus taste but #1 is way more expensive than#2 wow ha... lucky I don't like sour coffee :D

So yeah then after class they continue demo. in the showroom and I asked the staff about
how to make good coffee from french press, the answer is
rinse the french press with hot water before making coffee.. haha easy ha!
the rest are what I already knew which is pour coffee powder add water, wait for 4 min. for extraction the press
the amount of coffee is 7 gram per 2 oz. of water (or less) b/c using french press has less Pressure than using esp machine.

some people said to make espresso by not using espresso machine:
french press 10 g. of coffee + 180 g. of water
turkish pouring pot 10 g. of coffee + 200 g. of water

Also don't you know, you can use french press to make foam from keep on pressing milk about 20-30 sec.
go try and it will wow! you
--amy--