Journal no. 3

today i asked the cafe boss if i could watch him make coffee (his coffees are really good). he went and explained the whole process to me because we had free time.
it's very interesting.

the most important part is problem solving to create the best brew because even the humidity and temperature of the external environment will affect the taste.
it can be very simple to make coffee, but to get the optimal flavor is difficult.

the coffee beans in the hood above the grinder stays fresh for 20 mins.
the ground coffee keeps for 15 mins before losing flavor.
compacting the coffee in the espresso pressing thing with the right pressure is vital - it should not fall out when upside down.
then making the espresso in the press is about cleanliness and maintaining temperature so the taste is good.
the stream of espresso from the press should be out in 20 seconds and be a warm golden color.
and heating the milk under the sprout is also about having the right temperature - about 60 deg.
the heated milk for lattes should be silky and not frothy.

so for lattes, the sugar goes in the cup, then it's cleaning the head, getting the ground coffee in the press, compacting it, cleaning it, sticking it in the machine and getting expresso out into the cup.
then getting the milk in the jug, heating it then adding it to the expresso.
the coffee art is done by interrupting the pouring of the milk about 3/4 of the way through.

he said he learnt it from a friend when he was a part-time bartender... then he basically taught himself online and by practicing.

i think the main challenge would be compacting the coffee powder...