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The Art of the Barista: A Brief Guide for the Gourmet ChefAugust 20th, 2008 As a chef (be it professional or otherwise) you’ve mastered the art of cooking your favorite foods. It’s you that gets selected to cook on the nights when company is coming, and as you watch your guests you can tell they are well pleased with the food. Just as you thought the night would go off without a hitch, something happens. You watch as everyone cringes to the bitter taste of the cappuccino you served with dinner. Since you followed the directions that were included with your semiautomatic espresso machine, you thought that it would be the perfect drink to suit the meal. Now you find yourself wondering if that machine isn’t broken. In this case, it very likely isn’t your espresso machine. More than likely it was the way you brewed it. As a cook you took the time to master your art. Now, it seems, may be the time to learn the art of the barista as well. The Art of The BaristaBefore we talk about the skills you’ll need, let’s first talk about what a barista is. A barista is a person who is trained in the art of making espresso. It may seem like a small thing, but really there are those who are trained professionals in the business, and who take the profession very seriously. These experts often not only work in the field but also attend barista competitions and have formal training in the making of espresso (and related drinks). Just as your cooking can be considered an art form, so is the art of the barista. Getting Started with the BasicsBrewing that perfect cup of espresso is more than just following the instructions, that came with your commercial espresso coffee machine. It’s about knowing what espresso is, and understanding what it takes to make it the right way. The barista accounts for every aspect of the process from bean selection to pouring. If we were to break down the steps it takes to brew that perfect cup, the process could be divided into four main stages. Making a mistake in any of these stages can result in espresso that is either too bitter, or too light and thus less flavorful. Bean Selection: The first thing the barista considers is the bean itself. Beans should be fresh (freshly roasted if possible), and a darker roast is preferred. Most professionals will have preferred beans that were grown in a particular area or soil, but for our purposes freshness is most important here. Grind: Next in the process we need to consider the grind. At this point a professional would factor in humidity, and would make a slightly coarser grind on a more humid day. For the beginner, the most important element is consistency. You want a fairly fine grind made with a high-quality burr grinder. Tamp: In the third step we fill our filter basket with the finely ground coffee. You should fill it to the point where the coffee just rises over the top. Then you want to tamp the grounds. A firm even pressure of about 6kg’s is about right. If you tamp it too much the water won’t be able to get through, too little and the espresso will be too light. A good guide to whether you tamped correctly or not, is the amount of cream left on the espresso. If there isn’t any (or very little) you didn’t tamp with enough pressure. Brewing: Although most machines today are automated, even if you decided to run out to buy home espresso machines that were quite simple, there are still factors that need attention with brewing. The right brewing temperature is 92-96 degrees Celsius, and the ideal pressure is 135psi. Brewing time should be 25-30 seconds. Much longer and your espresso will be too bitter. Any shorter and it won’t be strong enough. You now have a basic idea of what the art of a barista is. Obviously this article just provides an overview of the art. In truth practice makes perfect, but if you did want to take your knowledge further there are many sites dedicated to teaching. Next steps to consider would be learning recipes for the perfect latte, or cappuccino. |
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