My home away from home, feels good to be back <3 #espresso #barista #bbscafe #lamarzocco (Taken with instagram)
Locked & loaded…
This morning’s espresso - Bottomless Portafilter extraction. 今朝のエスプレッソ。 اسبرسو هذا الصباح.
Taken with a Canon 450D.
I’ve finished filling out my application to be a Starbucks barista, but I wonder how long it takes to be processed. I don’t wanna send it until graduation gets closer!
Maybe I should apply to some other places too…hm. Maybe a local café where they pull their own shots. I really wanna learn how to pull shots like a real barista, unlike Starbucks’ button pushing, but I DO love me some Starbucks. *oh so torn*
Stove top espresso maker
Oh wow, this is awesome!
Milk has been paired with coffee probably since its introduction to Europe, some 3 centuries ago. Milk contains many large proteins that bind readily to the tannins in coffee, which reduces the sensation of astringency. Without milk, tannins bind to the proteins in our saliva and reduce its lubricating quality, and therefore makes tannic foods “rough”. Milk makes coffee more approachable.
There are 3 derivative drinks based on the espresso: Macchiato, Cappuccino, and Latte. These all incorporate the basic espresso but varying quantities and quality of milk. A macchiato has only the tiniest amount of milk foam - its name meaning “marked” (with foam). A cappuccino is a balance: 1/3 coffee, 1/3 steamed liquid milk, 1/3 foam. And finally, the latte is 1/3 coffee and 2/3 steamed milk (but no/little foam). There is a common misconception is that Cafe au Lait is part of this group, however, a cafe au lait uses strong french press coffee rather than espresso as its base.
Good foamed milk is a big reason why we go to nice coffee shops and spend so much for coffee. It’s also what makes good machines so big and expensive - they need to be designed to handle the differing requirements of coffee and steaming. Steaming is the traditional method of creating foam and heating milk for espresso drinks. Proteins in the milk have a moderate ability to link together and form networks in order to trap little bubbles of air in the liquid (egg white or heavy cream have much greater stabilizing ability, observe meringue or whipped cream). However, when heated to 70 degrees Celsius, the milk proteins being to unfold and help to better stabilize milk foams.
To create foam with the steam, the steaming wand needs to be placed just below the surface. This allows the high pressure steam to pull in air as it violently hits the milk, therefore causing the bubbles to break up into many tiny bubbles. This is the typical chhh-chh-chh sound of a coffee shop. Milk foams best when its cold and more viscous. Skimmed or partially skimmed milk is also better at foaming (but less rich tasting!). After creating some foam at the surface, the wand can then be plunged into the milk to continue the heating until it hits 70 degrees, when the foam is stabilized but avoids causing “cooked” flavors in the milk.