Coffee Philosophy
Following the philosophy of the ancient Turks, "Coffee should be black as hell, strong as death, and sweet as love," we at Ebenezer's Cafe take the art of coffee making seriously. Coffee is widely international - but not internationally consistent. One may go to a variety of coffeehouses and experience vastly different productions of what is otherwise known as the cappuccino. We at Ebenezer's adhere to tradition and lean on the lessons of history to determine which is the correct way to prepare coffee. This drink has truly touched the consciousness of humanity by arousing the senses and heightening the experience of consumption because of the innate nature of the beverage. As you begin your training, know that the artistry of a barista is a time-perfected task. Take caution in learning the process early, so that you may also continue to heighten the experience of your customer.
The Beans
There are generally two kinds of coffee beans: Arabica and Robusta. Arabica beans are grown at an altitude of 3,000 feet or above and have a sweeter aroma and flavor, usually containing half the caffeine of robusta beans. Robusta's characteristics include a woody, bitter taste and aroma and is grown in altitudes under 3,000 feet. Many of the countries around the world produce both arabica and robusta beans, but here at Ebenezer's you will be dealing with the gourmet bean - Arabica. The bean's origin can be traced to a cherry-like fruit that grows year round. The bean is separated from the fruit and dried in its green state - then shipped all over the world to buyers, where it is inevitably roasted, brewed, and consumed. At Ebenezer's we try to keep only the freshest beans in stock. The average shelf life for a roasted bean is two weeks - so we order the appropriate amount of beans per week to ensure peak freshness. These beans can sit in their green state for weeks, even months without losing their freshness - it isn't until one roasts them that they are in danger of losing their vitality. We use the Specialty grade of coffee among all other grades (Premium, Exchange, Below Standard, and Off grades) to deliver an even roast. Ebenezer's brews some of the world's best crop - setting a very high standard for the industry.
The Grind
One of the most important factors in creating a superb espresso drink is the grind of the bean. A grind that is too coarse will result in a short lengthened, watered-down tasting shot of espresso. The grind that is too fine makes a longer, bitter shot. A good barista will adjust the grind that accommodates such variables as weather and humidity. The perfect shot should range from 18-25 seconds in length and should have a noticeable layer of crema on the surface. Crema is the light brown "cream" of the espresso that gives the drink its rich taste and texture. If you are starting as a barista, adjusting the grind is a difficult task that involves a discerning taste in espresso, experience, and precision - ask the store's Master Barista to show you the proper procedure, but don't expect to be adjusting the grind yourself until you have a few months experience under your belt.
Tamping
Dispense the right amount of espresso into the group. (single shot - one pull, double shot - two pulls) Take the tamper in hand and yield a moderate amount of pressure on the grind - to produce a flat, even surface. Press too hard and you'll create a super slow brewing shot that will be bitter to the taste, but also do not lightly tamper on grind for you'll produce a quick brewing, tasteless shot.
After the tamp, wipe the top of the group with the heel of your palm - cleaning the group's edge so that espresso grind doesn't damage the espresso machine's inner cylinder's rings. Maintenance of the machine is essential to proper brewing of espresso - do all you can to ensure perfection in cleaning procedures.
Steaming
A very delicate step in creating the perfect drink. You will need cold milk, a chilled pitcher (preferred), and a thermometer. Insert the tip of the steaming wand just under the milk's surface, rest the back of the pitcher against the wand and turn on the steam. As you steam the milk, gently lower the pitcher along the wand. The froth will naturally rise at an even rate - drop the pitcher too fast and you'll produce large bubbles creating a false foam. Drop the pitcher too slow and you will have no froth at all. Do not bounce the pitcher! This is an errant habit devoid of technique and knowledge of espresso drinks in general. Turn off the steam when your thermometer reads between 140-160 degrees Fahrenheit. The resulting froth done correctly is velvety smooth and should peak consistently.
Maintenance & Cleanliness
In order to keep all aspects of the coffee preparation on the professional level, one must maintain all equipment clean and in decent working order. Starting with the espresso machine, use detergent specifically designed for the machine to backflush. Backflushing is placing the detergent in a sealed group, locking the group into the normal setting and pressing the manual brew sequence. Repeat sequence a couple times. Wipe down espresso machine - top to bottom - and send all necessary parts to dishwasher. Clean out groups/ portafilters/ brew baskets throughout the day - and always wipe down steam wand with each use. Just as important as cleaning the machine is properly maintaining the brewers. Make sure to keep flavored brewing materials with flavored coffees. After every brew cycle rinse out brew baskets. After night is over send all parts to be sanitized. |
