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Coffee – equipment

Coffee – equipment. Espresso Machines. Forces precisely heated water under pressure, through carefully ground and packed coffee grinds. Extracts coffee oils that are responsible for the full flavour, body and aroma. Over-extraction  bitter, thin-tasting drink with aroma of a dirty ashtray.

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Coffee – equipment

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  1. Coffee – equipment

  2. Espresso Machines • Forces precisely heated water under pressure, through carefully ground and packed coffee grinds. • Extracts coffee oils that are responsible for the full flavour, body and aroma. • Over-extraction  bitter, thin-tasting drink with aroma of a dirty ashtray.

  3. Types of machines • Level or spring piston machine  just after WWII. • Manual machine  1960s, uses hydraulic pressure to force water through coffee grinds. Time dictated by Barista. • Semi-automatic machine  most common, ca programme amount of water. • Automatic machines  has in-built coffee grinder. Will dispense coffee grinds and brew it. Some even dispense frothed milk.

  4. Components of an Espresso machine. • Drain tray • Steam arm • Manometer • Steam valve lever • Hot water lever

  5. The Grinder • Hopper • Burrs • Grounds chamber • Dose handle • Tamper • Yoke

  6. Cross-section of machine • Pump • Boiler • Heat Exchanger • Group Head • Dispersion Screen

  7. Porta-filter or Filter-basket • Porta-filter • Filter Inserts • Spouts • Retaining Clip

  8. Other methods. • Filter coffee • Plunger or pressed coffee • Stove-top espresso pots • Turkish coffee pots – inverted cone with narrow mouth at top, powdered coffee, sugar and water and boiled in pot.

  9. Presenting coffee • Correct, warmed vessel  customer expectations • Clean and damage-free service vessel, no drips of spillage.

  10. END

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