Courses

Sorry, we’re not accepting new students as this time. Booked courses will be honored.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Course  Name:      Espresso Italiano Perfetto  – How To Brew The Perfect Cup Of Authentic Italian Espresso

Refining the espresso brewing process is a craft, like cooking or wine making. It  requires knowledge,  total dedication, and skill.

Who Should Take This Course:

  • Coffee Lovers  – No Experience is needed.  If you love coffee and want to learn more about espresso this course is for you.
  • Baristas – If you In the coffee field now or if you want to become a barista,  this course will fill your needs to be the perfect barista.
  • Coffeehouse Owners – If Own a restaurant, coffeehouse or planning to open a coffee place learn all you need to know about espresso in one day.

Description: 

In this hands-on, informative course you will discover the secrets of how to make the best, authentic Italian espresso. Learn extraction techniques  the best famous Italian Espresso from the best coffee beans we have selected from an extensive list of coffee countries. It’s all about the word “extraction”. You will learn the secrets of how to grind the beans, and use the proper ratio of beans, to quantity and temperate of water for the proper brewing of the perfect cup of espresso!  You will work on both authentic Italian professional coffee equipment plus home coffee brewing units that are readily available worldwide (or we can ship you one) so that you can recreate the perfect express when you arrive home . You will enjoy a typical Italian breakfast and have a fabulous  three course lunch including typical Emilia Romagna dishes and you’ll love our “Unlimited Wine” policy (drink responsively).

Summary: In this hands-on class, learn espresso extraction theory and get hands-on espresso preparation experience  and practice pulling shots to control brew variables.  

Cupping – You will learn the essentials of coffee evaluation

Learn the skills of identifying coffee tasting protocols:

      • Fragrance – Before the coffee is brewed learn how bean selection and grinding technique affect the fragrance.
      • Aroma – After the coffee is brewed analyze how the he released gases shape the aroma profile.
      • Nose – Similar to wine  coffee has a nose. Discover how vapors from the freshly brewed coffee stimulates the olfactory senses.
      • Taste – {Gustation} – Here the taste buds also come into play
      • Texture – {Mouthfeel} {Mouthfeel} -the sensation of materials that are suspended in the brewed coffee. Texture refers to the thickness of the coffee and the “fat” content, commonly known as the body.
      • Aftertaste – Learn the technique of creating the perfect “finish” or aftertaste (the taste that remains in the mouth after swallowing a sip of brewed coffee).
      • Discussion of Building Cupping Skills With The Use Of Coffee Triangulation

You will acquire the following skills in coffee preparation:

      • Blending – Discover different roasts, styles, and tastes of coffee contribute to the overall coffee experience
      • Roasting – Learn the science and chemistry of the roasting process
      • Dosing – the correct or needed quantity of coffee for a given filter basket
      • Grinding –  See how milling affects the brewing process
      • Tamping – is the compacting of the ground coffee in the filter basket prior to brewing.
      • Brewing – Learn how extraction, water temperature and time effect and contribute to the perfect cup of espresso

Time:
Morning Class : 9:00 AM – 1:00 PM  Total Hours 4:00  
Afternoon Class: 2:00 PM – 6:00 PM  Total Hours 4:00

Class Includes:

  • Morning Class -Breakfast & 3 Course Lunch (includes unlimited local winedrink responsibly)
  • Afternoon Class – 4 Course Dinner at famous local Osteria (includes unlimited local winedrink responsibly)
  •  Instructional Booklet
  • Terzi  Apron
  • Terzi School Diploma

Maximum Participants:  6

Directions:  The Terzi School is a short walk (.5 miles) from the Vignola Train Station or we can arrange for pick up and return from Bologna or other nearby locations.

Price:  195.00 €

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Course  Name: Cappuccino Italiano Perfetto

“Cappuccino,”  is easy to say but hard to do!  The real, original Italian Cappuccino has
nothing to do with the many variations you see in the coffee houses today. They speak of  Flat White Milk,  Cortado (espresso “cut” with a small amount of warm milk to reduce the acidity), Macchiato and Latte Art – No the real cappuccino  it is a small miracle!  Don’t confuse what you see in your local coffeehouse and Italy has certified what it considers the classic cappuccino.the real, original cappuccino is different!

Refining the espresso/cappuccino  brewing process is a craft, like cooking or wine making. It  requires knowledge,  total dedication, and skill.

Who Should Take This Course:

  • Coffee Lovers – Tourists – Foodies – No Experience is needed.  If you love coffee and want to learn more about espresso this course is for you.
  • Baristas – If you In the coffee field now or if you want to become a barista,  course will fill your needs to be the perfect barista.
  • Coffeehouse Owners – If Own a restaurant, coffeehouse or planning to open a coffee place learn all you need to know about espresso in one day.

Description: 

In this hands-on, informative course you will discover the secrets of how to make the best, authentic Italian cappuccino. You will learn that the authentic cappuccino contains more froth than liquid and according to cappuccino purists there should be a thin remainder of milk on the inside of the cup.  Properly  made  when you stir the drink to combine the milk and milk foam with the espresso the final product should have streaks of brown coffee in the pure white foam rather than a homogenous solid brown color. The name “cappuccino” comes from the light brown color of the “Capuchin” monks  robes.  In this class you will learn to make cappuccino to the high standards of the  Instituto Nazionale Espresso Italian,  “25 ml espresso and 100 ml steam-foamed milk.”

 In this course you will work on both authentic Italian professional coffee equipment plus home coffee brewing units that are readily available worldwide (or we can ship you one) so that you can recreate the perfect cappuccino when you arrive home . You will enjoy a typical Italian breakfast and have a fabulous  three course lunch including typical Emilia Romagna dishes and you’ll love our “Unlimited Wine” policy (drink responsively).

You will acquire the following skills in coffee preparation:

      • Blending – Discover different roasts, styles, and tastes of coffee contribute to the overall coffee experience
      • Roasting – Learn the science and chemistry of the roasting process
      • Dosing – the correct or needed quantity of coffee for a given filter basket
      • Grinding –  See how milling affects the brewing process
      • Tamping – is the compacting of the ground coffee in the filter basket prior to brewing.
      • Brewing – Learn how extraction, water temperature and time effect and contribute to the perfect cup of espresso

        Learn more  about cappuccino  preparation:

  • Appropriate Coffee & Blend  Selection
  • Proper Milk Steaming/Frothing Fundamentals
  • Pouring the Perfect Cappuccino
  •  Temperature and Quality Control
  • Serving Options & Presentation

Time:
Morning Class : 9:00 AM – 1:00 PM  Total Hours 4:00  
Afternoon Class: 2:00 PM – 6:00 PM  Total Hours 4:00

Class Includes:

  • Morning Class -Breakfast & 3 Course Lunch (includes unlimited local winedrink responsibly)
  • Afternoon Class – 4 Course Dinner at famous local Osteria (includes unlimited local winedrink responsibly)
  •  Instructional Booklet
  • Terzi  Apron
  • Terzi School Diploma

Maximum Participants:  6

Directions:  The Terzi School is a short walk (.5 miles) from the Vignola Train Station or we can arrange for pick up and return from your Bologna or other nearby locations.

Price:  195.00 €

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Course  Name:  Basic Level Latte Art  -Focused On The Craft Of Milk And Pouring

This four (4) hour, hands-on latte art class is open to all and no experience is necessary. The course is designed for baristas and home coffee enthusiasts looking to learn how to pour latte art, and for those looking to polish their latte art pouring skills. There are no prerequisites to take this course.  Learn the basic technique to decorate the surface of cappuccino using only the steamed milk frothing pitcher.  

You will improve your milk steaming and pouring technique through milk steaming exercises and three different latte art designs.. 

While steaming milk may appear to be simple, it’s remarkably difficult to do well!  After attending this course you will learn about the two most important phases to steaming– aeration and the emulsification (“texturing).” You  will learn about both these topics so as to produce the perfect, creamy, velvety batch of milk to create a decorative latte art or a cappuccino.

Students will also receive an overview of how to operate an espresso machine (professional and home equipment), grinders, and the traditional coffee brewing equipment. 

  • Proper Milk Steaming, and Texturing
  • Classic Espresso and Milk Based Drink Preparation
  • Basic Pouring Mechanics
  • Creative Latte Art Design Techniques
  • Learn On Professional & Home Preparation Equipment

Maximum Participants:  6

Directions:  The Terzi School is a short walk (.5 miles) from the Vignola Train Station or we can arrange for pick up and return from Bologna or other nearby locations.

Price:  195.00 €

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Course  Name:  Espresso Italiano Tasting (Cupping)

Learn to taste the traditional Italian Espresso.  You will learn the how to distinguish the subtleties of taste sensations and to how to perform an objective sensory evaluation.

 

 

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Course  Name: Cappuccino Italiano Tasting (Cupping)

The Italian Traditional Cappuccino:  We regard the real authentic Italian cappuccino as a small miracle that should meet the highest precise ingredient and blending criteria. We will enhance your skills to  distinguish the subtleties of taste sensations and to how to perform an objective sensory evaluation.

 

 

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\Course  Name:  EVERYTHING YOU WANTED…….

 

Audience          OK      Category 1 They are baristas now or future baristas   

                          OK     Category 2 People wanting to be coffee shop owner  

OK, but, not together with the previous 2 categories 1 & 2Category 3 Coffee Lovers- Tourists- Foodies 

Everything as agreed

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MOCHA: Marshmallows
Opt for good quality squidgy vanilla marshmallows as this drink already has all the flavour going on. It just needs the addition of a little extra sweetness and texture from the desert.
Good quality vanilla marshmallows work well with a mocha
A mocha has strong flavours
Good quality marshmallows (left) will complement the strong flavours of a mocha (right)
CAFE AU LAIT: Croissant
A French classic, this should really be accompanied by croissant and blackcurrant jam.
CORTADO: Custard tart
An espresso cut with a small amount of milk, this coffee is Spanish or Portuguese in origin, so I would lean towards a Portuguese (custard) tart for this.
MACCHIATO: Almond brittle
To go with this espresso topped with foamy milk, choose almond brittle, which has short, intense caramelised sweetness but tastes more like toffee than sugar.
AFFOGATO: Best by itself
This coffee is the dessert, in which an espresso is poured over ice cream so it should require no addition!

KNOW YOUR DRINKS: THE DIFFERENT TYPES OF COFFEE EXPLAINED
Latte: Coffee made with espresso and steamed milk.
Espresso: Strong coffee made by forcing steam through ground coffee beans.
Flat white: An Australian invention this is prepared by pouring microfoam (steamed milk with fine bubbles) over a single or double espresso.
Irish coffee: Coffee made with Irish whisky and sugar, and topped with cream.
Cappucino – Smaller in volume than a latte, a cappucino has hot milk and steamed milk foam with one shot of expresso.
Affogato: Vanilla ice-cream topped with a hot shot of espresso.
Americano: Espresso diluted with hot water.
Mocha: A chocolate flavoured latte with espresso and hot milk.
Cafe au lait: A light brown coffee with milk.
Macchiato: Espresso with a small amount of steamed, foamed milk.
Cortado: A Spanish version of the macchiato made with espresso and a small amount of steamed milk.

Read more: http://www.dailymail.co.uk/femail/food/article-3033503/The-best-desserts-pair-favourite-caffeine-fix-revealed.html#ixzz3qWd54YUa

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Who Should Take This Course:

  • Coffee Lovers – Tourists – Foodies – No Experience is needed.  If you love coffee and want to learn more about espresso this course is for you.
  • Baristas – If you In the coffee field now or if you want to become a barista,  course will fill your needs to be the perfect barista.
  • Coffeehouse Owners – If Own a restaurant, coffeehouse or planning to open a coffee place learn all you need to know about espresso in one day.

Description: 

In this hands-on, informative course you will discover the secrets of how to make the best, authentic Italian espresso. Learn extraction techniques  the best famous Italian Espresso from 

Cupping – You will learn the essentials of coffee evaluation:

      • Fragrance – Before the coffee is brewed learn how bean selection and grinding technique affect the fragrance.
      • Aroma – After the coffee is brewed analyze how the he released gases shape the aroma profile.
      • Nose – Similar to wine  coffee has a nose. Discover how vapors from the freshly brewed coffee stimulates the olfactory senses.
      • Aftertaste – Learn the technique of creating the perfect “finish” or aftertaste (the taste that remains in the mouth after swallowing a sip of brewed coffee).

You will acquire the following skills in coffee preparation:

      • Blending – Discover different roasts, styles, and tastes of coffee contribute to the overall coffee experience
      • Roasting – Learn the science and chemistry of the roasting process
      • Dosing – the correct or needed quantity of coffee for a given filter basket
      • Grinding –  See how milling affects the brewing process
      • Tamping – is the compacting of the ground coffee in the filter basket prior to brewing.
      • Brewing – Learn how extraction, water temperature and time effect and contribute to the perfect cup of espresso

Time:
Morning Class : 9:00 AM – 1:00 PM  Total Hours 4:00  
Afternoon Class: 2:00 PM – 6:00 PM  Total Hours 4:00

Class Includes:

  • Morning Class -Breakfast & 3 Course Lunch (includes unlimited local winedrink responsibly)
  • Afternoon Class – 4 Course Dinner at famous local Osteria (includes unlimited local winedrink responsibly)
  •  Instructional Booklet
  • Terzi  Apron
  • Terzi School Diploma

Maximum Participants:  6

Directions:  The Terzi School is a short walk (.5 miles) from the Vignola Train Station or we can arrange for pick up and return from Bologna or other nearby locations.

Price:  195.00 €

 

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Audience          OK      Category 1 They are baristas now or future baristas   

                          OK     Category 2 People wanting to be coffee shop owner  

                          OK     Category 3 Coffee Lovers- Tourists- Foodies 

Class Begins: 9:00   Class End: 13:00   Total Hours 4:00

Includes   YES Breakfast

                 YES Lunch 

                  NO  Dinner

 

 

Class Begins: 14:00   Class End: 18:00   Total Hours 4:00

Includes   NO Breakfast

                 Lunch OR Dinner

 

Apron: Yes

Handout Yes  (you only have it now in Italian?) YESSSS

Diploma- everyone gets a diploma (you will have the names before they come so they can be all filed out before they come to class. OK

 

 

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Course  Name:  BASIC ROASTING COURSE LEVEL 1

Understanding Basic and Advanced Roasting Concepts

This course will provide an overview of core concepts about roasting mechanics, the interplay of the un-roasted, green green coffee bean with heat transfer.  An introduction into roast profiling will follow next. The session will include hands-on roasting on the various roasting systems in our lab.  You will learn how roasting profiles vary as a function of heat control.

 

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Invest in your roasting career with instruction from recognized experts and an education backed by decades of experience, scientific understanding, and thought leadership in the SCAA Roaster Pathway program. The craft and the science of roasting are all laid out for students as they explore the nuances of machine operation, safety, maintenance, and the sensory applications required to carefully roast beautiful coffees. Endorsed by the Roasters Guild, the Roaster Pathway presents a comprehensive education set in working roasteries and sensory labs. Learning from accomplished subject matter experts, students will develop their sensory skills, learning to evaluate roasted coffee for quality control and establish a mastery of the technical aspects required to safely and effectively manipulate roasting equipment. Practical aspects such as inventory control and production management help to round out a complete roasting curriculum. Graduates will be well prepared to contribute in a wide range of roasting facilities, with a strong background in theory backed by hands-on roasting and evaluation experience. With two levels available, the Roaster Pathway is available to coffee professionals looking to transition into or expand their understanding of the world of coffee roasting, and will build upon information and skills that demonstrate your competence as a professional specialty coffee roaster.

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ROASTING SEMINAR

Tf craft coffee roasting. We will demonstrate a roast cycle on both our full size as well as our sample roaster pointing out the key stages of roast development.

Participants will have an opportunity to cup coffee roasted at varying levels side by side and will begin to identify roast levels  of quality

Basic chemistry involved with coffee roasting and its effect on flavor will be discussed as well. Participants will enjoy taking home a bag of coffee from the roasting session.

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roasting

Klatch Roasting has been in the coffee business since 1993. We supply truly fresh, grade one coffee to fine restaurants, coffee houses and catering companies.

We feature only Arabica coffees from around the world, dozens of blends, award-winning espresso, and countless flavored coffees. We import only specialty grade coffees, including USDA Certified Organic® Coffee, Fair Trade Certified Coffee, and Swiss Water Process® decaf coffee.

Each coffee growing region (or appellation) varies greatly due to variables such soil conditions, elevation, and rainfall. Additionally, processing methods (such as wet or dry) affect the bean. Consequently, each bean varies in size, moisture content, density, etc. Therefore, each coffee must be roasted individually to maximize its unique flavor. At Klatch Coffee we record the effects of roast variables such as heat, airflow, and bean temperature over time. We cup each of the resulting factors for taste until we find the perfect “Peak of Flavor” roast profile for each coffee we sell.

 

ROASTER TRAINING

 

The coffee roasting process allows you to create a personal and signature taste that can distinguish your coffee beans from other coffee beans in the marketplace. At Klatch we believe coffee roasting is an art and a science at the same time.

The art starts at the cupping table. Where you can make your decision for a roast style and profile based on factors of aroma, taste and peak flavor. The science aspect includes your level of understanding of the chemical reactions inside the coffee bean and the technical know how about roasting technology and equipment. Our training and consulting programs brings the elements of art and science together with our Roastmaster Mike Perry.

Request a private training appointment select from our 1, 2, 3, 4 or 5 day training:

ONE – FIVE DAY TRAINING

Looking to learn how to roast, improve your skills, or build a quality brand? Let “Roaster of the Year” Mike Perry teach you his secrets to success.

Include:

  • Cupping and Evaluation Per SCAA Guidelines
  • Sourcing, Green Buying and Inventory Control
  • Training of Roasting Theory
  • Roasting Equipment and Hands on Training
  • Profile Roasting: Theory and Practice
  • Pre vs Post Roast Blending
  • Roasting for Espresso
  • How to Make the Sum Better than the Parts

“Mike’s unselfish approach to training is a great benefit to anyone entering or already in the business. His knowledge of both the roasting + retail business is invaluable. Most importantly he has a genuine interest in helping you succeed!”
– Bart Frabotta

Price: $1,000-3,500

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Roasting Lab practicum subjects include: Introduction to Roaster Types (air, drum) and sizes for your cafe or business, how roasters work, how they toast the coffee seed, history of roasting, how to select green coffee and how to get it delivered, either through importers or direct. Hands-on roasting on a sample roaster and full size production (18kilo) roasting workshop, roasting three different roast-levels.

Also conducted is an aroma sensory demo & discussion. Cupping of previous roasts, discussion of difference in profiles. Blending concepts Cupping of regional varietals & process, Discussion of roast profiles per region & process, how they differ & how they are similar, Open forum, Q&A

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Roasting
Regional taste profiles
Bean Density
Processing methods and elevation characteristics
Price vs. quality
Roasting methods
Determining first crack
Determining second crack
Cupping
Tasting
Testing for flavor taints
Fair trade
Shade grown
Organic
Where to purchase quality roasters
Setting up and roaster (construction, utilities, engeneering)

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Class Begins: 9:00   Class End: 18:30   Total Hours 9:30

Includes   YES Breakfast

                 YES Lunch 

                 YES  Dinner

 

Apron: Yes

Handout Yes  (you only have it now in Italian?) YESSSS

Diploma- everyone gets a diploma (you will have the names before they come so they can be all filed out before they come to class. OK

NO LESS THAN 450E PER PERSON

===================

The Complete Terzi Curriculum 

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Course  Name:  INTERMEDIATE ROASTING COURSE LEVEL 2 (only after participating at #1)

Dopo la frequenza del livello 1, con il livello 2 impariamo i segreti dei professionisti della tostatura

After the frequency of level 1, level 2, we learn the secrets of professional roasting 

Audience          OK      Category 1 They are baristas now or future baristas   

                          OK     Category 2 People wanting to be coffee shop owner  

                          OK     Category 3 Coffee Lovers- Tourists- Foodies 

Class Begins: 9:00   Class End: 18:30   Total Hours 9:30

Includes   YES Breakfast

                 YES Lunch 

                 YES  Dinner

 

Apron: Yes

Handout Yes  (you only have it now in Italian?) YESSSS

Diploma- everyone gets a diploma (you will have the names before they come so they can be all filed out before they come to class. OK

NO LESS THAN 450E PER PERSON

 

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The Terzi Complete Course

  • Introduction
  • Legends And History of Coffee
  • Overview Of Botany, Classification, Habitat, Producer Countries
  • Cultivation And Harvest (Picking And Stripping)
  • Natural Coffee, And Washed & Half Washed Coffee
  • Classification Of Coffee
  • Green Coffee Vs. Roasted Coffee
  • Roasting Methodology
  • The Degenerative Reactions Of The Roasted Coffee
  • The Conservation Of Roasted Coffee
  • The Correct Rotation Of The Warehouse & “Shelf Life” Of The Product In Wheat Is Milled
  • The Location Of Coffeeshop
  • Equipment: Types And Operating Principles.
  • Maintenance: Cleaning And Change Of The Coffee Grinders
  • The Suitable Crockery
  • Maintenance: Grinding
  • Maintenance: Espresso Machine
  • The Basic Operations Grinding & Espresso Machinery
  • Extraction
  • Understanding The Ritual Of Coffee
  • Caffeine And Other Alkaloids
  • Use, Abuse And Subjects At Risk
  • Taste Profile -Olfactory Of The Extracted Product
  • Introduction To Wine Tasting Of The Espresso
  • The Various Methods For The Preparation Of Coffee
  • The Milk -Proper Vaporization
  • Degenerative Processes In The Milk Steamed At High Temperature
  • How To Prepare A Perfect Cappuccino
  • The Tasting Of The Cappuccino
  • Cappuccino And Latte Art
  • Customer Service
  • The Coffee “Stained” And The Latte Macchiato
  • The Recipes In The Cafe
  • Examination
  • Diploma

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The Perfect Espresso

 

Is there a way to make coffee better than others? Strictly speaking the answer is no, since there are different tastes and expectations, individual national cultures, and the areas in which coffee is consumed. However, if we look at the Italian tradition, and more specifically that of the bar-café, the place where he was born and he perfected the express (and the cappuccino, primitive and derived its primary), we discover that the preparation carried out “professionally” must respect and follow rules and precise criteria, result of a tradition, a passion and a culture that has very few equals in the world.

 

Espresso and cappuccino are today an extraordinary and growing international success, but for the realization of an espresso or a cappuccino in a workmanlike, you need respect and scrupulous implementation of certain essential rules of preparation.

 

 

A perfect espresso (as reiterated by many associations such as the Italian Espresso National Institute, the Association of Teachers and the Specialty Coffee Association of Europe), the dose of ground coffee should be -7.5 6.5 grams, the pump pressure must be between 7.5 and 9 atmospheres, the boiler must be 0.8atmospheres -1.2; the water temperature measured at the group, to be 88-96° C; to produce in a time of 20-30 seconds, a volume of between 20 and 30 ml.

 

As you can see, for each parameter that we can actually have a wide range of values. This means you get the best possible drinks you should move within a range of virtually infinite combinations.

If we try to draw a multidimensional graph that would take account of the parameters described above would get some kind of space in which each dot represents a potential perfect espresso. There are so many possibilities to interpret what we can call “perfect espresso”, starting from the raw material (natural or washed coffee mixture, mono-mono-source origin, decaffeinated) until you get to the various possible combinations of all the parameters for its optimal extraction.

 

To determine the best extraction, in addition to the type of coffee, you have to consider many other factors, such as the harvest than roasting, roasting times, the type of process after harvesting, listing olfactory taste you expect, use if to blend or pure source, the type of customer, the location of the glass or where the coffee will be consumed, the degree of roast, and we could continue. Just knowing this data, and the processing of grains in the drink, the best qualities of a particular coffee will be revealed and appreciated.

 

There is no “best” coffee. Each type, origin and harvest has distinct features and advantages, which can be enhanced by an appropriate extraction.

 

If there is no ideal coffee quality, is clearly not possible to adjust the equipment once and for all; There is no “the” perfect setting and universal: it will be necessary to change the settings and adjust all the parameters of the equipment employed, taking into account the particular type of coffee you want to use, and observe strict rules of operation. Only in this way the quality of the coffee will be valued at the maximum.

 

If you ask a winemaker as the best wine is produced, difficult to get clear answer, and much less comprehensive. He explained that countless varieties of grapes, vilification techniques … Not to mention the human and cultural context which a particular wine is an expression. With the coffee the same thing happens: the washed Arabica, Arabica, Robusta, Robust washed Monsooned, decaffeinated, blends, light roasted coffee, dark coffee roasting, coffee crisp, ripe coffee….

 

To confuse things further, there is the fact that there are virtually no preparation specifications in which torre factors and bartenders must abide by, I mean everyone can do what they like without giving too many explanations … then, in the expectation that a specification is defined (such as those that exist for many other foods), the Act of buying a coffee espresso – be it , for Moka, maker or any other method of preparation – it’s good to inquire about its peculiar qualities, and how to exploit them to the fullest.

 

Can be helpful some indications about our beloved espresso extraction.

With coffee Robusta species – which, as we have seen, are characterized by high sciropposit

 

With coffee Robusta species – which, as we have seen, are characterized by high viscosity – you can use a rather energetic extraction, then around 8.5 bar -9 at the pump, with the water temperature also group 92-95° C and boiler set at 1.1 bar -1.2. You can also increase the weight up to 7.5 grams -8: this probably won’t change the taste-olfactory sensations; being a poor coffee Robustain terms of taste and smell, won’t give much, but can improve those gestures, i.e. the creaminess, only feature in which they can appeal the Robusta. Such an approach is also suitable for mixtures with a high percentage of Robusta, or-for different reasons-in the case of fresh coffee roasting. A draw would be rather unfortunate for coffee washed Arabica, much more delicate and aromatic hydrocarbons, which would inexorably burned and flattened, which is deprived of the most volatile aromas, and simultaneously become too intense, up to be ungainly and, as they say, “out of tune”.

 

With the Arabic you will have to opt for a lower pressure boilers (-1.1 0.9 bar) and a lower pressure pump (around 8 bar); also the water temperature to the Group should be lower (never exceeding91/92° C) and you must be careful not to exceed the amount of coffee; If the quality is good, you don’t need 10, 11 or 12 grams (as Coffee Master lately in some countries want us to believe): 7 grams are more than enough. With a mountain washed Arabica, maybe centro-americano, 6.7 grams -6.8 will give one espresso elegance, harmony and amplitude, features that you could lose with larger doses.

 

I mean, it’s easy to see how the work of the engineer, who has the final transformation of ground coffee in the espresso itself, both among the most important variables of the entire production process. A somewhat delicate task: an imperfect, marred by even trivial errors could nullify all the work done previously by introducing procedural errors by the tragic repercussions, while in no case may make improvements: the result to strive for is to not introduce errors in the chain!

 

After their set almost all variables (weight, machine setup, equipment maintenance, timing and volumes of extractions), there are only few but very important precautions.

And oils of roasted coffee colloids tend to react with the oxygen in the air; the more extensive the surface exposed to oxidizing agents, the faster the oxidation process, also accelerated by changes in temperature and exposure to light. Then this process is accelerated before the coffee comes to oxidation, rancidity, and then at the end of his life. For this reason it is advisable to keep roasted coffee beans, and always set aside at the last moment the grinding operation by which you multiply the surface area exposed to risk of oxidation, and flavors the dispersion of aromatic substances essential for L’Espresso and for each type of coffee drink. Furthermore the ground coffee tends easily to acquire foreign odors and moisture (being extremely hygroscopic).

The extraction technique should take into account everything, compensating for any changes through the coffee grinding regulation, which as it turns out must be carried out only at the time of the draw. Once you set the other parameters, is the right particle size adjustment to ensure that in 20-30 seconds – duration considered optimal extraction – the machine produces a quantity of drink 20-30 ml.

In General, the grind should be finer if the espresso drops in a (too) short time. And vice versa in the opposite case. Another important adjustment is that of Coffee pressing. The passage of water through the coffee pod takes place with a very high thrust, IE 7.5/9 bar; pressing should then lead to a compact waffle not present preferential pathways for water, and should be done by force, with a hand tamper (for better control on parallelism of upper and lower faces of the coffee pod) of the same size filter (to not leave the edges not pressed powder, and then extracting untapped ,); the operation must be carried out after tapping the filter holder with the same pusher in order to better distribute the dust, and with a slight rotation of the tamper to optimize the compression of the coffee pod. The effective English expression: Tap, Tamp and Twist, or tap, and press the wheel.

Before proceeding with the extraction, it is good to make a short, or flushing activate the group for a second when the arm is still attached to the group to remove residual dust remaining on exhausted hand shower; With the attachment of the boom to the group, the coffee powder in the filter which is located is exposed to high temperatures (the group is hot) and high humidity (on the hand shower): a hazardous environment for the coffee: it is therefore necessary to proceed with extraction immediately, in real time as soon as the arm was attached to the group. The optimal extraction time, between 20 and 30 seconds as we have seen, will vary due to the type of coffee used, the size and environmental conditions.

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Botanical Classification International L.

Kingdom:

Plantae

Division:

Magnoliophyta

Class:

) Dicotyledones

Order:

Gentianales

Family:

Rubiaceae

Genre:

Coffea

Species of Coffea used in the coffee industry: 

Coffea Arabica (Arabica Coffee)
Coffea Benghalensis (Bengal Coffee)
Coffea Canephora (Robusta coffee)
Coffea Congensis’ (Congo Coffee)
Coffea Dewevrei (Excelsa Coffee)
Coffea Excelsa (Liberian Coffee)
Coffea Charrieriana (Cameroonian Coffee)
Coffea Anthonyi     
Coffea Gallienii
Coffea Bonnieri
Coffea Magnistipula
Coffea Mogeneti
Coffea Liberica (Liberian Coffee)
Coffea Stenophylla (Sierra Leonian Coffee)

Scientific classification

Scientific classification

Kingdom:

Plantae

(Unranked):

Angiosperms

(Unranked):

Eudicots

(Unranked):

Asterids

Order:

Gentianales

Family:

Rubiaceae

Genus:

Coffea

Species:

C. arabica

Kingdom:

Plantae

(Unranked):

Angiosperms

(Unranked):

Eudicots

(Unranked):

Asterids

Order:

Gentianales

Family:

Rubiaceae

Genus:

Coffea

Species:

C. canephora

The Binomial Distribution name

The Binomial Distribution name

Coffea Arabica L.

Coffea canephora L.

Structure of the drupe 1: central cut; 2: grain (endosperm); 3: film argentea (head, epidermal); 4: pergamino (parchment, endocarp); 5: layer of pectin; 6: pulp (mesocarp);

7: Peel, outer film (pericarp, paler)

CULTIVATION AND PRODUCTION  

BOTANICAL CLASSIFICATION (Prospero Alpino De Plantis Aegypti 1592)

Evergreen shrub with keg central fam Rubiaceae, Gen. Coffea

Simple Leaves opposite, top page intense green glossy juicy rib central symmetric, smooth margin,   but corrugated white flowers and scented, as a group the axilla of leaves

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TERZI coffee cappuccino coffee courses -

Botanical Classification International L.

Kingdom: Plantae
Division: Magnoliophyta
Class: Dicotyledones
Order: Gentianales
Family: Rubiaceae
Genre: Coffea  

Species of Coffea used in the coffee industry:

Coffea Arabica (Arabica Coffee)
Coffea Benghalensis (Bengal Coffee)
Coffea Canephora (Robusta coffee)
Coffea Congensis’ (Congo Coffee)
Coffea Dewevrei (Excelsa Coffee)
Coffea Excelsa (Liberian Coffee)
Coffea Charrieriana (Cameroonian Coffee)
Coffea Anthonyi     
Coffea Gallienii
Coffea Bonnieri
Coffea Magnistipula
Coffea Mogeneti
Coffea Liberica (Liberian Coffee)
Coffea Stenophylla (Sierra Leonian Coffee)

 

Scientific classification

Scientific classification

Kingdom:

Plantae

(Unranked):

Angiosperms

(Unranked):

Eudicots

(Unranked):

Asterids

Order:

Gentianales

Family:

Rubiaceae

Genus:

Coffea

Species:

C. arabica

Kingdom:

Plantae

(Unranked):

Angiosperms

(Unranked):

Eudicots

(Unranked):

Asterids

Order:

Gentianales

Family:

Rubiaceae

Genus:

Coffea

Species:

C. canephora

The Binomial Distribution name

The Binomial Distribution name

Coffea Arabica  L.

Coffea canephora L. 

Structure of the drupe 1: central cut; 2: grain (endosperm); 3: film argentea (head, epidermal); 4: pergamino (parchment, endocarp); 5: layer of pectin; 6: pulp (mesocarp);

7: Peel, outer film (pericarp, paler)

CULTIVATION AND PRODUCTION  

BOTANICAL CLASSIFICATION (Prospero Alpino De Plantis Aegypti 1592)

Evergreen shrub with keg central fam Rubiaceae, Gen. Coffea

Simple Leaves opposite, top page intense green glossy juicy rib central symmetric, smooth margin,   but corrugated white flowers and scented, as a group the axilla of leaves

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Methods for the preparation of coffee

There are several, and were in the course of the centuries the methods for the preparation of coffee.

We see the most important:

 

  • Turkish style Coffee

 

  • Coffee Syphon,

 

  • Coffee in “filter-pressed” (system Melior),

 

  • Coffee Filter system (percolation),

 

  • Coffee with a coffee maker “Mocha”,

 

  • Coffee with a coffee maker “Neapolitan”,

 

  • Coffee “Aeropress”,

 

  • Espresso coffee.

 

 

 

Turkish style Coffee

 

The Turkish style coffee, the most ancient of those still in use, is prepared by using a powder of fine coffee that is put into water in the typical container of brass called “Ibrik”, is brought to the first boil, then add sugar and two other times reported to boiling.

The repeated ebullitions called form a high foam that from time to time is left to descend before re-heat.

After the three ebullitions called is allowed to settle the dust and it consumes the drink without filtering.

Intense, aromatic, full-bodied, with almost complete extraction of caffeine and extraction of cellulose and tannins. IT IS considered by connoisseurs a great coffee.

It is a coffee prepared for “decoction”.

 

Coffee Syphon

 

Originally it was called “Kona Coffee” that is used to prepare this type of beverage.

It is composed of two bulbs, one lower containing water, and a upper containing ground coffee powder, separated by a filter. The lower bulb is heated by an electric heater, when the water reaches boiling point creates steam, which pressure pushes the water from the ampoule in lower to the upper part. When all the water and climb (except for a small residual amount that is used to create steam and maintain pressure to keep the water in the upper bulb), and in a few seconds will begin to boil. The time to boil, together with the amount of ground and the measurement of particle size are the variables that allow me to check this kind of preparation. After the time that we decided (roughly from 10 to 30 seconds) will be removed or turned off the heater. In this way the lower bulb that was under pressure (for the steam) then it is cooled and then a vacuum is created, which forces the water (now Coffee) to descend from the upper bulb in the one below, ready for serving. IT IS a complex system that uses different principles: the infusion, the decoction, the percolation (pressure)

 

Coffee Filter-Pressed

 

This system uses the containers specially made in which is introduced ground coffee grosso, on which water is poured at 90 °C. After a few minutes of infusion (usually from 2.5 to 4.5 minutes) is separated from the ground by the drink, using a filter connected to a piston that crushes the dust on the bottom. Pretty intense, very aromatic, of little body; especially for the coffee of Arabica species well aromatic.

It is a coffee prepared for “infusion”.

 

 

Filter Coffee

 

In this method prepares the coffee for percolation, namely percolated the water at 96 °C about through a ‘bed’ of ground big without any pressure , using only the force of gravity.

Liquid Drink, on average intense, low body, large enough from the point of view taste-olfactory, potentially bitter, feature request from anglo-saxon countries.

Extraction almost full of caffeine, not equally of colloids, and aromatic principles of coffee. Reduced extraction of tannin substances. The proper extraction time varies from 4 to 6 minutes.

Suitable for cold climates for the large quantity of hot drink that you swallow.

It is a coffee prepared for “percolation”.

 

 

Coffee with a coffee maker “moka”

 

With the mocha exploits the pressure of the boiling water in a boiler, above which there is a filter containing the ground and connected to it through a pipe. The pressure of the steam pushes the water through this conduit, making them cross the ground contained in the filter. It is a extraction with slight pressure, which produces a drink with good body, quite syrupy, pretty aromatic with caffeine content quite high.

It is this method perhaps more used in Italy and is, therefore, that we consider useful say a few words to optimize the preparation with the “Mocha”.

So that the drink is the best you can use some small tweaks:

  • Always use Coffee of excellent quality, in grains, and is stored in an optimal manner and ground at the time of use,
  • Use a proper grinding (milling for espresso coffee and slightly end),
  • Not to press the coffee in the filter: only goes leveled and uniformly distributed,
  • Always use mineral water light, a pronounced acidity and low fixed residue,
  • Do not overfill the heater (the water level should lick the valve),
  • On the gas, the flame does not should lick the sides of the boiler, must remain under it, and needs to be lowered to a minimum as soon as the coffee starts to leave,
  • Turn off the flame as soon as the coffee reaches the attachment of the notch of the spout to the coffee maker: the coffee must not simmer. The pressure in the boiler will to continue the provision of coffee to the optimum level,
  • Carry out all these operations by taking the lid of the coffee maker raised , otherwise we run the risk of burn the coffee.
  • Do not reuse the coffee and not heat it never,
  • Do not leave funds exhausted coffee or inventories of drink in coffee/tea maker,
  • Never use detergent to wash the coffee maker: only water with each use. We may occasionally, if necessary to remove deposits, use baking soda to wash the coffee maker, but remembering to rinse well.

 

By following these small tweaks , you can have good satisfaction from “Moka”, both with aromatic coffee that with Coffee cioccolatosi or fragrant.

By providing to a preriscaldmento of the coffee maker as well as of the water used to prepare, i can shorten the time of the Moka on gas, thus obtaining a Coffee more large, aromatic and elegant, in the opposite way, i’ll get a coffee more intense, cioccolatoso,and basically tannic and bitter.

It is a coffee prepared “under pressure”: the pressure that creates the steam in the boiler.

 

 

Coffee with a coffee maker “Neapolitan”

 

This method in some ways is similar to the previous one: is used a coffee maker in tinplate (said “Polacchina”) composed of two parts.

In the first part is the water, in the upper part the filter containing the ground and the container which will welcome the beverage.

As soon as reached the boil, the coffee maker is turned upside down.

The boiling water can percolate through the filter containing the panel of Coffee collects for gravity in the underlying container fitted with a pouring spout.

The main difference, with respect to the Moka, consists in the extraction, in Neapolitan, occurs without pressure, for gravity alone, and then you get a drink with less emulsion of oils and colloids and consequently less sciropposita, a slight advantage, perhaps, of aromaticity.

We should adhere to the preparation, with this method the same refinements of the preparation Moka.

It is the coffee of the “Ceremony of the Neapolitan Coffee”, although the coffee maker “Neapolitan” was invented by a tinsmith in Paris in 1819 about.

It is a coffee prepared for “percolation”.

 

 

 

 

 

Coffee “Aeropress”

 

Perhaps the method of preparation most recently between those that we know; practically combines the principle of the infusion to that of the percolation, and still to the extraction pressure. Was ingenious and equally brilliant the choice of the name

These strokes of genius came from a producer of Frisbee games and launch from beach in California.

Our friends from California have had a great idea: this is a species of large cylinder, about the section of a bottle, with one of the two open end and the other is closed by a paper filter food interchangeable. The filter has thick meshes and weft thick, so that you can pour over boiling water and ground coffee without this ooze. The game is done.

We complete our siringona with a huge piston seal and infiliamolo in the piston end opposed to the filter. After about ten seconds we exercise a strong pressure on the piston, which will extract our coffee by passing it through the filter, with a lot of cream “type” expressed. Clever, no?

Sin is all plastic, polycarbonate, or down from there…

It would be nice to have a version in tempered glass …

 

 

 

 

 

 

Espresso Coffee

 

In 1855 at the Paris Universal Exhibition was presented a first rudimentary prototype “espresso coffee machine”: a kettle with a water-tight seal, full for ¾ of water, which was brought to a temperature of 180 °C ( !) creating a balance of water and steam at high pressure and temperature.

The boiler was connected to a neck, fitted with a cock, and to which you could engage an arm fitted with a filter to contain the ground.

The vapor pressure pushing water through the filter by extracting a first “espresso”.

It was not free, however, by several problems:

The high temperature required to have pressure burned Coffee, and that it was toast very clear, thus raising drastically the amount of caffeine for roasting clear and for the complete removal and creating a sort of “Energy Drink” primordial.

In addition to the problems of “doping” if neither flanked by others:

This extraction of coffee almost green at very high temperatures caused a high extraction of tannin substances and woody, which exert a decisive action relaxing to load of the digestive system, with the consequences that you can easily imagine…

Good idea then, but poor implementation.

Best result, instead overtook the Italians, who at the beginning of the ‘900 stood before the first prototypes (operative!) espresso machine.

Luiggi Bezzera s, Gaggia, Cremonese, Valente, as we have seen are only some of the names of those who through their achievements allow us to drink the “Espresso” more good in the world!

Basically the espresso machines of today do not differ much from those of half ‘900, and are thus made up of: a cauldron full of 2/3 of water to 110/120 °C about acts as a heating element for water extraction of the espresso, which flows through to the inside of pipes watertight than the boiler.

These pipes terminate in a “group” equipped with a bayonet to engage an arm with holder in which there will be the filter with the dose of ground coffee. A pump pushes demineralized water inside the pipes at a pressure of about 7.5 /9 bar.

During the transit through the boiler, the water is heated to a temperature of about 88/92 °C, so that the panel of coffee is traversed by water at about 90 °C, at a pressure of about 7.5 /9 bar for a period of approximately 20/30 “.

This method leads to obtain a drink of 20/30 ml consisting of different “phases”: the surface cream, an intermediate step, so-called “epilamina” and the drink itself.

L’Espresso, then, can be defined as follows: “drink polifasica, prepared with roasted and ground coffee, water and energy; consisting of a layer of cream formed of small bubbles above an emulsion of microscopic particles of oil in an aqueous solution of sugars, acids, protein material and caffeine with bubbles of gas and solids in suspension” .

It is a coffee prepared “under pressure”: 7.5 /9 atmospheres that generates the pump.

Also the parameters for the preparation of Espresso are well defined: they are in fact born associations (Italian Espresso National Institute; Association Masters of the expressed; Specialty Coffee Association of Europe and other) which have set the conditions because l’Espresso can be defined as:

  • Dose for an Espresso:   7 g. + /- 0.5
  • Pump pressure: 7.5 /9 bar
  • Boiler pressure 0.9 /1.2 bar
  • Temperature of the water to the assembly: 88/96 °C
  • Time required for the extraction: 20/30 sec.
  • Volume of drink obtained: 20/30 ml.

 

Also the cup must have the exact characteristics:

  • Internal section elliptical for not “break” the cream during the extraction,
  • White inner if you don’t want to change the perception of the color of the drink,
  • High insulation for not to disperse the heat of the drink,
  • Volume of between 50 and 75 ml .

 

If all the above mentioned requirements are met,

If the equipment is “enabled” to the preparation of the Italian Espresso,

If the operator is in turn enabled the preparation of the Italian Espresso,

Then we are sure we will be able to taste a Certified Italian Espresso!

 

THE drew up according to many is the quintessence of coffee: in it are concentrated flavors, fragrances, creaminess, persistence, aromaticity and perfumes.

In fact, it is a beverage extremely complex and structured: think that, in the face of 600/700 aromas detected by “electronic noses” in a great red wine aged and important, you can reach and exceed 1000 in a expressed of Arabic!

But, contrary to what many people think, l’Espresso does not contain large amounts of caffeine.

A expressed of quality coffee of pure Arabica contains approximately 50/80 mg of caffeine: much less than they contain other preparations. A cup of coffee Mocha or Neapolitan for example can be up to 130 mg and still more than a cup of American coffee, while a drink based on Cola nor contains 40/50mg.