What is a Barista Kit?
The Barista Kit is a full set of accessories packed in a small container. It expands the Nanopresso capabilities by allowing you to prepare double espresso (16 grams of ground coffee) up to 120ml. The 4 M’s of Espresso — Miscela, Macinatura, Macchina, Mano. That’s blend, grind, machine, and hand — for the non-Italian speakers. Let’s break it down the 787 Coffee way, so you can make better coffee at home, learn more about the process, and fall even deeper in love with what’s in your cup.The five most popular coffee drinks around the world are cappuccino, espresso, black coffee, americano and mocha.Originating in Italy, espresso has become one of the most popular coffee-brewing methods worldwide. It is characterized by its small serving size, typically 25–30 ml, and its distinctive layers: a dark body topped with a lighter-colored foam called crema.
What is a barista machine called?
The espresso machine. An espresso machine is to be used by a barista and does not directly produce coffee, the drink is created by the skilled barista alongside a grinder and espresso machine. This means that we are grinding our coffee beans fresh, then tamping and extracting the shot through the machine. Espresso is typically served in single or double shots, approximately 30ml or 60ml, respectively. Ristretto, being more concentrated, is usually about 15-20ml per shot, offering a bolder flavour in a smaller package.Start Your Journey to Espresso Excellence Making great espresso is both an art and a science. It involves understanding and controlling seven key variables: coffee bean quality, grind size, dose, water quality, water temperature, pressure, and extraction time.The ideal pressure for espresso brewing is around 9 bars, or 130 psi. Pressure is one of the most important factors when it comes to making espresso. The pressure of the water pushing through the coffee grounds helps to extract the flavor and aroma of the coffee, resulting in a rich and full-bodied espresso shot.The Golden Rule A reliable method for judging your extraction times is by following the “Golden Rule” which states that a double shot of espresso should result in about 2-2.A shot of espresso is considered to be one (fluid) ounce, while a double shot is two (fluid) ounces. A fluid ounce is 30 mL (as opposed to an ounce by weight being 28 g). This volume refers to the espresso shot volume (water) that gets passed through the espresso.
What is a 20 bar coffee machine?
A 20-bar espresso machine has a pump capable of creating up to 20 bars of pressure. While this might seem superior, the brewing process still uses 9 bars for optimal espresso. The higher rating ensures enough power to overcome resistance, but it doesn’t guarantee better coffee quality. Pressure (9 bar, not 15 or 20) Many machines advertise 15–20 bar pumps, but more pressure doesn’t necessarily mean better espresso; excessively high pressures can lead to uneven flow through the coffee, which results in poor-tasting shots.While 9 bars is ideal, good espresso can be made within a range of 7 to 11 bars. Some modern machines allow pressure profiling, where pressure changes during brewing. This flexibility can help baristas fine-tune their extractions for different coffee beans and desired flavor profiles.The ideal level of BAR passing through your coffee grounds should be around 7-11 BARs of pressure, though some espresso machines will be able to hit higher BAR. Machines capable of hitting 9 BARs of pressure will have the ability to produce a rich and concentrated espresso shot.For decades, 9 bars of pressure has been considered the golden standard for espresso extraction.Pre-infusion: Typically, line pressure (2-3 bar) is used to gently soak the espresso puck to allow for more even extraction and less channeling before you apply full 9 bar pressure.
What is the 80/20 rule for coffee?
Quick answer: The 80/20 rule for coffee, often mentioned in the context of a coffee guide, suggests that 80% of coffee’s flavor comes from the bean and its origin, while 20% depends on the brewing process. This principle emphasizes the importance of high-quality beans for achieving superior coffee flavors. Start with the amount of coffee you want to drink; a 12oz cup equals 340g of water. Next, pick your brew ratio; the lower the ratio, like 1:13 or 1:15, the stronger the cup of coffee will be. Finally, divide 340g of water by 15, and you will get the number of grams of coffee to use for a 1:15 brewing ratio, ~23g.The coffee-to-water ratio is the amount of coffee you are using compared to the amount of water you should be using with that amount of coffee. Usually, we will say “1 to x” or “1:x”. The 1 is 1 gram of coffee, and the x is the number of grams of water you should be using.The coffee-to-water ratio should be adjusted to taste preference, but the sweet spot for most people seems to be between 1:15 and 1:18. If you want to make a decent pot of coffee, start with the 1:16 ratio (1 gram of coffee per 16 mL of water) and adjust slightly up or down depending on how much you like the results.Thankfully, coffee experts around the world have figured out a tried-and-true, gold standard ratio: 1:17. It stands for 1 gram of coffee for every 17 grams of water. If you want a “stronger” cup of coffee, adding more coffee beans may not actually help. Instead, opt for a darker roast for more full-bodied flavor.