咖啡制作课堂笔记总结

宝贝不哭_219

我们的咖啡老师Emily是意大利人，她告诉我们在澳洲消费量最多的咖啡依次是Cappuccino, latte, flate white 和Mocha，而在意大利的咖啡桌上，大多数时候都只有一种---Espresso! 意大利人搞不懂为什么咖啡里要加糖加奶，而Espresso才是最纯正，最原味的咖啡，虽然它通常只有30ML那么一点点，却是制作所有其他花式咖啡的基础，感谢EMILY老师，带我们进行了一次别开生面的咖啡之旅。

（一）The background knowlege
1. Coffee is originally from North Africa, then transmitted to Turkey and other middle east countries, then to Europe (France, Italy), the first Espresso machine is invented by Italians.

2. there're two types of coffee in the world: Arabica(counts for 75%) and Robusta(counts for 25%),  the
beans we use today are Arabica, Robusta is mostly used for instant coffee.

3. coffee is the second most consumption in the world, the first one is oil, people talk about the fluctuation of price for oil everyday, but why nobody cares about the price of coffee beans? that's pretty strange~~hah

(二) Getting to know the espresso machine
1. steam wand (let the steam out to texturize the milk)
2. group head
3. single group handle (for single espresso)
4. double group handle (for double espresso)

(三) Types of coffee
1. espresso:  (crema +) espresso (could be single or double)
FYI:
1. espresso also known as "short black" in Au.
2. "crema " is where most of the oils, caffeine and flavour will be, it has a very unique aroma attached,  espress would be coarse without "crema"

2. Macchiato:  dollop of foam + espresso

3. Americano : espresso(double shots) + water(90--150ml)
FYI:  Americano also known as " long black" in Au.

4.Flat white:  foam (5mm)+ textured milk+ espresso

5. Latte:      foam(10mm) +textured milk +espresso

6. Cappuccino: Chocolate powder + foam (13mm)+textured milk +espresso

7. Mocha :     Chocolate powder + foam (10mm)+textured milk +espresso + one spoon of chocolate powder/ syrup

8. hot chocolate:  Chocolate powder + foam (10mm)+textured milk+ two spoons of chocolate powder/syrup

9. Iced coffee:    Chocolate powder+ whipped cream +cold milk(1/3)+coffee+ ice cream

(四) Technics of making coffee

1. bang it (get the used coffee powder off the handle)---> Rinse it (let the hot wather wash through the handle)--->Wipe it (wipe off the water)---> pack it (also known as "tamping")

2. get one dose on the coffee bean grinder for a single espresso, two doses for double espresso. tamp it
very tight, use the strength of your shoulder rather than your wrist.

3.  listen to the sound when texturizing the milk, down to the bottom (but don't touch the bottom)--up a little(hold for 5 seconds, listen to the sound of bubbles, it's a bit loud)---> down again (not much sound)---> turn down the steam lever when the milk jug is getting too hot to hold.the temperature of the milk is around 70 degree (don't get the milk burnt!!)  

4. the pouring of milk makes each coffee different:
flat white : pouring from high up, fast, the milk would be getting into it, and the foam is thin.

latte: pouring from a lower point, more slowly, foam is a bit thicker than flat white. (may juggle a little at the end to do a latte art)

Cappuccino : pouring really slowly, the foam is thicker than any other coffee.

5. turn the steam lever on for 2 seconds before using the steam wand, let out the dirts in this way.clean up the steam wand with the coffee mop immediately after texturizing the milk, it's a good habbit.

6. use the "manual button" whenever needed, it's the most distinguished button on the machine, you can also use the "single espresso" or "double espresso" (to creat a stronger flavour, use this button when making Americano), they are both automatically controlled.

7. rock the milk jug a little after the milk is done to burst the big bubbles, then swir the milk jug,
in this way, the perfect, smooth textured milk is formed.

8. the cleaning work at the end of the day is important, clean the espresso machine from inside to outside.wipe off the milk stain on the machine, make it nice and clean.

[ 本帖最后由 宝贝不哭_219 于 9-1-2009 21:21 编辑 ]

微风细雨

Espresso不要太难喝，没办法喝下去的。

Americano 我总想到我好友喜欢点的清咖

Mocha我最喜欢

beckyzhou

最爱latte

Espresso

某些看法不敢苟同。
咖啡好象一直说是阿拉伯人开始饮用的。
americano 和 long black 还是有些不同的。americano起源是美国，但是二战的时候，美国士兵来到了欧洲，欧洲大部分咖啡店（印象中好象是法国开始的）不做这样的滤式咖啡，然后就是espresso加水。然后美国的starbucks开始做这个，然后就这样叫了下去。long black好象没americano那么淡的。
latte 的forth一般不应该那么多的。传统上的latte在意大利只是早饭中用的，比较淡的。
而cappuccino也没有定义说是13mm的forth的，一般认为1/3杯的。
flat white不是传统的咖啡，欧洲没有的，好象只有澳洲有。其实就是变种了的latte，一个是在玻璃杯，一个是在瓷杯里装的。
mocha真正的barista的都知道，不应该加巧克力浆的，完全影响味道的。
至于，Technics of making coffee
太笼统，你们老师教你们的很不仔细。原因等一点都没说明。tamp的意义，咖啡的制作的意义，原理，基本没讲，很难让新手去理解的。而关键的几个部分几乎是一笔带过，什么叫好的forth，温度，怎么做，这样要是能做出好的咖啡太难。包括tamp应该多少压力一点都没讲出来。而espresso的控制等也是一点都没有。怎么判断做出来的咖啡好否更是没有。
建议google下，估计比你们老师甚至讲的好的太多了。

Espresso

原帖由 微风细雨 于 9-1-2009 21:36 发表

                               
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Espresso不要太难喝，没办法喝下去的。

Americano 我总想到我好友喜欢点的清咖

Mocha我最喜欢

espresso是唯一判断咖啡和barista水平的东西，如果想懂咖啡的话，不喜欢喝，也得会尝下的。

hurryup

mocha 是不是读mao;ka，谢谢扫盲。

Espresso

原帖由 hurryup 于 9-1-2009 22:35 发表

                               
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mocha 是不是读mao;ka，谢谢扫盲。

摩卡

vandia

mark学习

black_zerg

学习了，最近爱喝甜点的Cappuccino之类

black_zerg

是啊，因为那个玩意自己就甜，不像别的那么强所以不用加糖。

zhangshan143

苏老师 你这个在哪里学的？

Espresso

原帖由 black_zerg 于 10-1-2009 00:06 发表

                               
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学习了，最近爱喝甜点的Cappuccino之类

cappuccino应该一点都不甜的啊。

宝贝不哭_219

原帖由 Espresso 于 10-1-2009 17:05 发表

                               
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cappuccino应该一点都不甜的啊。

哈哈,是的, 它本身不甜,但很多人都习惯往里加糖, 所以就甜了嘛~~

tangchunzi

不管什么样的咖啡，甜的苦的。自己enjoy就行。

zzmmy

昨天喝了3大杯咖啡，晚上12点的那杯不小心咖啡放多了，苦的只剩下酷似中药的味道了。搞得今天一天胃不舒服

大家有没有对加奶加糖的咖啡上火的一说？

好久没喝latte了，口水呀

black_zerg

我是说别的东西都苦，cappuccino跟别的比就是甜的，多数人都可以不加糖喝。 我其实不懂咖啡，不过我认识的几个咖啡机丢出来的cappuccino都是淡的泡泡咖啡。再往甜去就是热巧克力了，那个也好喝。往苦去的那些我就必放糖，不过有人跟我说喝多咖啡不好，可能热巧克力比较健康。
传说中的黑咖啡不加糖，我感觉肯定就是狂难喝。喝咖啡喝太多太浓的就是会胃不舒服还想吐。姑娘应该还是推荐cappuccino。

西澳海豚

说到COFFEE，大概可以聊好久～
以前一直尝试各种不同的方式冲泡～
从手冲壶，SYPHON，MOCCA，FRENCE PRESS，美式咖啡机，义式咖啡机，
基本上，我喝咖啡绝不加糖，因为糖会在口中变酸，不喜欢。
牛奶以鲜奶打成的奶泡较优，其次是鲜奶或鲜奶油，如果只有奶精，应该就不加了！
现在觉得手冲壶的技术层次颇高，每次冲泡味道都不尽相同，手冲壶咖啡就完全不加奶了，您也试试！

Espresso

cappuccino估计是最不考barista水平的咖啡了。特别是澳洲，加那么多的巧克力粉在上面，基本味道改变不少。甚至froth milk的水平都不太好看出来。
想喝比较容易能辨别咖啡的，基本上就flat white或short black了。

136mydream

都是高手。