![]() ![]() Scales are a necessity, so why not have the same standards for espresso? How to Solve Espresso Inconsistency By Weighing Espresso ShotsĪn obvious and reliable way to eliminate or minimise the impact of unpredictable factors when making coffee is weighing espresso shots. So what do we do about it? Let’s weigh it up… This is the barista’s greatest challenge and can make or break a café’s reputation – quality control and consistency. ![]() However, because coffee is organic and the process of making espresso is manual, the results and factors determining them (humidity, temperature, air pressure, and human error) – are changeable. Whether it’s a hint of sweetness or aroma, our coffees often surprise and delight with their unique flavour profiles. Specialty cafés commonly pride themselves on their high-quality coffee and the wonderful flavours their baristas can extract from it. Impossible? Unrealistic? Too scientific? No – just essential if you consider your service specialty. And you do this by weighing every single shot. The catch is that once you’ve found it, you’ll want to hit it each and every time. This involves experimenting with weighing and timing your shots to find the ‘sweet spot’ where your espresso tastes its best. So how do we guarantee consistency? First, we dial in a recipe first thing in the morning before the door opens. Spanish Version: Pesar el Espresso Durante el Servicio: ¿Locura o Esencial? And this requires you to practice weighing espresso shots. It’s how we know that each shot is as delicious as the last. In fact, in the specialty coffee world, consistency is key. You’re weighing espresso shots, steaming your milk, and pouring coffee – it’s all just part of the daily grind.īut for specialty coffee baristas, no matter how busy it gets, there’s one more thing to consider: consistency. It might sound stressful but for the barista this is standard practice. Picture the scene: a bustling café, a queue of takeaways to the door, and a full rail of checks. ![]()
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