This batch explores the importance of “Dialing In,” the specifics of the Americano, and the chemical composition of the coffee bean.
Article 121: The Art of “Dialing In” Every Morning
(Category: Barista Skills | Word Count: ~310)
Every professional barista starts their shift with a ritual called “Dialing In.” This is the process of adjusting the grinder and the machine to ensure the espresso tastes perfect before the first customer walks in.
Why do we do it?
As discussed in previous articles, coffee is a living product. Overnight, changes in temperature, humidity, and the age of the beans in the hopper will change how the coffee extracts. A setting that worked at 5:00 PM yesterday will likely produce a sour or bitter shot at 8:00 AM today.
The Process:
- The First Shot: Pull a shot using your standard recipe (e.g., 18\text{g} in, 36\text{g} out).
- Evaluate Time: Did it take 20\text{ seconds} (too fast) or 40\text{ seconds} (too slow)?
- Evaluate Taste: Is it sour? (Go finer). Is it bitter? (Go coarser).
- Repeat: Make small adjustments to the grind collar and pull another shot.
- The Final Test: Once the time and yield are correct, the barista must taste the shot. If it’s balanced, sweet, and clean, you are ready for service.
Article 122: History of the Americano
(Category: Coffee Education | Word Count: ~240)
The Caffè Americano is a staple in every café, but its origin is rooted in a clash of cultures. Legend has it that the drink was created during World War II.
American soldiers stationed in Italy found the local Italian espresso to be too strong and intense compared to the large cups of drip coffee they drank back home. To make the espresso more palatable, they would add hot water to it. The Italians, amused by this practice, called it “Americano”—literally “American-style.”
The Modern Standard:
Today, an Americano is typically made by pulling a double shot of espresso and adding between 6\text{ and }8\text{ ounces} of hot water. - The Tip: Many specialty baristas prefer to add the espresso into the water (rather than water onto the espresso). This helps preserve the crema on top, making the drink look more appetizing and maintaining the aromatic oils.
Article 123: Understanding Polysaccharides in Coffee
(Category: Coffee Science | Word Count: ~290)
About half of the dry weight of a roasted coffee bean consists of carbohydrates, specifically complex sugars known as polysaccharides.
Why they matter: - Structure: These compounds (like cellulose and hemicellulose) form the “skeleton” of the bean. During roasting, these fibers break down, which is why a roasted bean is brittle and easy to grind compared to a green bean.
- Mouthfeel: Some polysaccharides are water-soluble. They contribute significantly to the viscosity or “body” of the coffee. If you enjoy a thick, syrupy Kenyan coffee, you are experiencing the presence of these dissolved long-chain sugars.
- Sweetness vs. Bitterness: While they are sugars, polysaccharides aren’t necessarily “sweet” like table sugar. However, during the roasting process, they break down into smaller, simpler sugars that contribute to the caramel-like sweetness of a medium roast. If the roast goes too dark, these sugars carbonize, leading to the “burnt” bitterness of dark roasts.
Article 124: The “Blind Basket” and Chemical Backflushing
(Category: Barista Skills | Word Count: ~200)
If you look into a barista’s toolkit, you will find a filter basket with no holes in it. This is the Blind Basket. It is the most important tool for maintaining the internal health of an espresso machine.
The Purpose:
Water cannot pass through a blind basket. When you engage the pump, the pressurized water is forced backwards through the group head and out the waste valve.
The Routine:
By adding a small amount of espresso detergent (like Puly Caff) to the blind basket, the barista can “backflush” the machine. This chemical foam dissolves the rancid oils and old coffee grounds that get trapped behind the shower screen and in the solenoid valve.
A machine that isn’t chemically backflushed daily will eventually produce coffee that tastes like charcoal and old rubber, regardless of how good the beans are.
Article 125: Coffee “Honey” Process Explained
(Category: Coffee Education | Word Count: ~330)
While Kenya is famous for “Washed” coffee, many experimental farms are now using the Honey Process. Despite the name, no actual honey is used in this method.
The Process: - Pulping: The outer skin of the cherry is removed, just like in the washed process.
- The Sticky Layer: However, instead of washing away the sticky mucilage (the fruit flesh), the beans are put straight onto the drying beds with the fruit still attached.
- Drying: As the beans dry, the mucilage becomes sticky and darkens in color, looking like honey.
The Color Grades: - White/Yellow Honey: Most of the mucilage is washed off before drying. Tastes clean and bright.
- Red Honey: About 50\% of the mucilage is left on. Tastes sweeter and fruitier.
- Black Honey: Almost all the mucilage is left on. This is the riskiest and most expensive, resulting in a coffee with heavy body and intense, jam-like sweetness.
Honey processing bridges the gap between the “clarity” of a washed coffee and the “funkiness” of a natural coffee. It is a great way for Kenyan farmers to offer something unique to the specialty market.
Article 126: Why We Warm the Portafilter
(Category: Barista Skills | Word Count: ~190)
A common mistake in busy cafes is leaving the portafilter sitting on the counter or in the knock-box while it’s not in use. A professional barista always keeps the portafilter locked in the group head.
The Reason: Thermal Stability.
The group head is kept at a constant 93^\circ\text{C} by the machine’s boiler. If you take a cold portafilter, put coffee in it, and start a shot, the cold metal will instantly suck the heat out of the water.
This causes the temperature to drop during extraction, leading to a sour, under-extracted espresso. By keeping the portafilter locked in the machine, the metal stays hot, ensuring that the water temperature remains stable from the first second of the shot to the last.
Article 127: The Rise of the “Piccolo Latte”
(Category: Barista Skills | Word Count: ~210)
The word “Piccolo” means “small” in Italian. In the specialty coffee world, a Piccolo Latte is a powerful, milk-based drink served in a 3\text{ oz } – \text{ } 4\text{ oz} glass.
What’s inside?
It consists of a single Ristretto (a short, concentrated espresso shot) topped with warm, silky microfoam.
Why drink it?
It is designed for people who find a standard Latte too milky, but find a Macchiato too strong. Because it uses a Ristretto shot, the Piccolo highlights the intense sweetness and acidity of the coffee without the bitterness of a longer extraction. It is the perfect “tasting” drink to see how a specific specialty bean interacts with the creaminess of milk.
Article 128: Understanding “Quakers” in Roasted Coffee
(Category: Coffee Bean Knowledge | Word Count: ~230)
Have you ever seen a pale, yellowish bean in a bag of dark-roasted coffee? These are called Quakers.
What are they?
Quakers are beans that were harvested when they were unripe. Because the cherry wasn’t ripe, the bean inside did not have enough sugars to undergo the Maillard reaction (browning) during roasting. No matter how much heat the roaster applies, these beans will remain pale.
The Flavor Impact:
Quakers are a major defect in specialty coffee. They taste like dry paper, peanuts, or popcorn. A single quaker in a cup of coffee can ruin the entire flavor profile.
In high-end specialty coffee, baristas and roasters will manually pick out any quakers they see to ensure the final cup is as clean and sweet as possible.
Article 129: The Importance of a Clean Microfiber Cloth
(Category: Barista Skills | Word Count: ~180)
Hygiene is the foundation of a good café. A professional barista usually has at least three different colored microfiber cloths at their station, and they never mix them up. - The Steam Wand Cloth (usually Blue/Green): Used only for wiping milk off the steam wand. It must be damp.
- The Counter Cloth (usually Yellow): Used for wiping up spills, water, and stray coffee grounds on the workstation.
- The Portafilter Cloth (usually Black/Brown): Used to wipe the inside of the filter basket to ensure it is bone-dry before adding fresh grounds.
Using a dirty counter cloth to wipe a steam wand is a fast way to spread bacteria and cross-contaminate your drinks. Keep your cloths clean, and change them every few hours!
Article 130: The Role of “Agitation” in Brewing
(Category: Brewing Methods | Word Count: ~280)
In coffee brewing, Agitation refers to the physical movement of the coffee grounds and water. This can be done by stirring with a spoon or simply by the force of the water falling from the kettle.
Why Agitate?
Agitation speeds up extraction. It ensures that every coffee ground is surrounded by “fresh” water that is ready to absorb flavor. Without agitation, a layer of saturated water can surround the grounds, slowing down the brewing process. - V60/Pour-Over: A gentle stir during the “bloom” ensures there are no dry pockets of coffee.
- French Press: A stir after 1 minute helps the “crust” of grounds fall to the bottom, ensuring even immersion.
- Espresso: We actually want to avoid agitation here! We want the water to flow evenly through a solid, still puck.
Too much agitation can lead to over-extraction and bitterness, while too little can lead to a weak, sour cup. Finding the right “gentle” movement is a key part of mastering manual brewing.
That is 130 articles! We have officially crossed the halfway mark.