What Makes Stronger Coffee - Dark or Light Beans?

Interestingly, it is the light beans that make the stronger coffee!!

I have learnt a lot about coffee, particularly how to make great espresso over the past 2 years.

I did take a Barista course early on but there is no doubt I have learnt more from pure experience and talking to other baristas or coffee gurus.

Did you know.......

• the best place to store coffee is in it's foil container in an esky.  Both heat & cold destroy the flavour.
• while bean quality is imperative, the most expensive bean is not necessarily the best.
• the judge of a good coffee is the crema it produces.  It needs to sit golden brown on top of the espresso
• how coarse your grind is will impact on the quality of the coffee.  The grind needs to be adjusted regularly as different atmospheric conditions even different bean quality will impact the grind. If the grind flows too quickly it is too coarse, too slow it is too fine.
• only sufficient grounds for the next 30 minutes of trade should be ground.
• you have less than 10 seconds to get the portafilter into the espresso machine and the pour commenced once the grounds have been added before the coffee is burnt
• immediately the coffee has poured the portafilter must be rinsed and dried and returned to its position.  Dirty portafilters also result in poor quality coffee
• for long black coffee the coffee must be poured on top of the hot water, not the other way around, otherwise the crema is impacted
• for a latte or cappuccino the steamed milk should be poured out of the side of the jug as this allows the froth to flow
• for a flat white you pour from the nozzle (if that is what it is called) as it holds most of the froth back

Come join us when you can for a great coffee!!