COFFEE BARISTA

Along with the growth of food & beverage businesses, particularly in this case coffee shop make a Coffee Barista became seizure of the businessman in the food and beverage world. Before going further, do you know what is Barista? Barista, probably nobody knows, and perhaps there is also unfamiliar in our ears. Barista is someone who determines the taste and enjoyment of artistic presentation in every coffee shop product. Barista in charge of making and serving espresso-based coffee to customers. the word "barista" is an Italian language meaning "barman", and worked as a barista is a respectable position. Barista position in the outlet as the spearhead for us to share the pleasure of a cup of coffee and the meaning of friendship.

And the espresso is not just a regular coffee because espresso is the climax and perfection of the coffee. To make a cup of espresso, a coffee barista required not only rely on an espresso machine ( NOT People behind the Machine ), as we know there is an espresso machine that is only just press the button then everything was finished, but more than that a Barista should be able to make adjustments on standard espresso and uniqueness of the customer. So do not be surprised if a barista is said to be a key position for the success of a coffee shop.

For Being a coffee barista, you should really like and engage directly with coffee. My friend told me to become a professional barista you have to start from zero and requires dedication and hard work to succeed. Required insight into the type of coffee beans as well as skills in using a set of tools Coffee Machines and accessories to produce the desired coffee character, for example, slightly acidic, level of medium bitterness and intense of aroma.

SEE ALSO - GUIDE TO COFFEE CUPPING AND COFFEE TASTE

SEE ALSO - COFFEE ACIDITY TASTE DEFINITION

The good Coffee Barista is able to explain the various kinds of coffee flavors and can prove it through the coffee taste that he or she has made, for example, customers want to drink coffee predominant bitter or sour. Barista can make coffee as desired by combining the appropriate types of coffee, adjust the grinder settings to produce the appropriate refinement level of coffee powder, adjust the pressure on the tamping process and so on. Besides the ability to make coffee that will define the flavor, Barista also required sense of art, this is one of them applied in the Latte Art, painting images contained on the surface of the cappuccino foam or caffe latte. The more beautiful paintings, the higher appreciation. Besides Latte Art, there is also a technique of making Layer on a specific drink.

SEE ALSO - A COMPLETE GUIDES OF COFFEE GRINDER TYPES

It is impossible to be achieved if the coffee barista is not equipped with knowledge about the coffee characteristic, espresso characteristic, flavor expertise, and high working experience. Preparing espresso shot involves a number of complex, detailed process, ranging from adjusting the grinder (coffee bean grinder) to determine its rugged or fine coffee ground, dosing, leveling, tamping to achieve a  standards espresso flow, the standards here are not we define as one shot as much as 25 ml for 20-30 seconds, but achieve the best spot of the coffee character. Best spot is the one that requires the complexity of a Barista.

SEE ALSO - HOW TO MAKE ESPRESSO COFFEE

It was from the technical side, in addition, a barista must also be able to enjoy along with the customer and explain it as a form of technical expertise he has. A step further, eventually a Barista able to realize an enjoyable art performance of espresso in latte art form.

A barista job description is a little different from ordinary shop assistants. The thing that differentiates is a coffee barista is required to be a multi-tasked person. That is, barista not only serves as a waiter but also could be a cash register, can be house-keeping, it means caring for and cleaning items related to the household, such as plates, cups, and more. In addition, barista also expected to operate all the tools used. In fact, a barista can repair crashes or slightly damaged tool unless the equipment is really needed the help of technicians, of course.

In practice, a Barista job is not limited to preparing the coffee, but the barista can also make hot chocolate, tea, and other beverages. In the world of Barista itself there are also certain classes, Primo is the highest grade level in Barista. In addition to having high skills in preparing coffee, Primo also have more value in terms of service and performance.

THE COFFEE BARISTA ROLE

When preparing an espresso, a barista's basic goals should be to:

• Create a dose of consistent mass every shot.
• Choose the grind setting that will provide the desired flow resistance.
• Distribute the dose evenly to provide uniform resistance to the water.
• Tamp with enough pressure to eliminate void spaces within the coffee bed and to seal the surface of the bed.
• Ensure the brewing water is of the desired temperature.
• Complete all of these tasks efficiently.

WHAT DOES IT MAKE A COFFEE BARISTA SUCCESSFUL ?

If you have a chance and want to work related to coffee, you must know that coffee should be in the cup, and you have to really love coffee. It should also be tasting coffee every day to make sure it feels good for the customer. Because it's useless to make a coffee if you do not know about it. Be prepared to work very hard and spend most of your time around coffee. Never stop learning about coffee. In addition, the barista should love the process of changing the taste coffee to make it delicious. There is currently no school for a barista, not like being a chef that already exists school. Very difficult indeed to learn to become a coffee barista.

You can try to enter the barista competition. The important thing is not to win the prize, but to increase knowledge, add contacts, as well as add risk to the excitement, and it turns out that can make you win the competition. You can try to follow the local competition and then gradually to follow the international competition.

IS THE COFFEE BARISTA PROFESSION PROMISING ?

Not just a career in the store, but barista could widespread his career. For example, the coffee machine manufacturer now starts to listen to the barista. coffee processors are also looking for ways to be able to talk with the barista so that they know what is barista looking for. Had coffee machine manufacturer know, that the grinder tool make a barista headache, if it could be reduced, it might be more machines purchased by barista and coffee shop. If the coffee machine can reduced the noise, there would be coffee shops which provide the location for customers to talk and relax. Coffee Barista needs to convey its opinion to that coffee machine manufacturer. Roaster, farmer, and coffee plantations also need barista.

Indeed, there was a time in the beginning, they do not need input from the barista. However, there will be a time when the coffee industry is more developed and they should be able to provide more and satisfy the customers' needs. That's where they needed the coffee experts, the barista. They would be needed by companies to provide input, to develop coffee, and so on. So, I think, would be a promising career as a barista and will continue to grow as long as the baristas could be professional and act like a professional. As the chefs and wine experts. However, unfortunately, until now there has been no school for training the coffee barista.

COFFEE DRINKING LIFESTYLE IN CHINA

Based on research data, the number of the coffee shop and coffee drinking lifestyle in China has doubled from 15,000 to 31,000 during the 2007-2012 period. So even with one of the international coffee chain already has branches throughout the world, currently has about a thousand outlets in China and is targeting 1500 outlets in 2015. It is a bit surprising, as we know, China is known their high consumption of tea drinking.

For the China citizens, Tea drinking has become a ritual, tea culture known since 3,000 BC. The goal is to get the freshness of the body during meditation which takes hours so tea drinking makes them eager and do not feel sleepy.

Tea has a uniquely formed phenomenon. Society makes tea brewing and tasting as art. For them, drinking tea make a brotherhood, symbol of apology, respect and also relaxation. Because when brewing tea and then enjoy it with relaxation is the time which the conversation begun from mild to severe implemented.

COFFEE DRINKING LIFESTYLE IN CHINA

According to Morgan Stanley research, China's current population is 1980 births or over. This makes China's mostly young people which want to always follow the development of the times. coffee drinking lifestyle in China is a reflection of the developed countries symbol, friendship and  relationships is an important value in China. This development is a major driver of increasing the meet and relax phenomenon at the coffee shops. A new lifestyle of Chinese urban communities.

With the coffee culture popularity increase, the import of coffee beans needs to increase also. Lately, coffee import market in China is increasing, there is a local and nonlocal importer which exporting coffee to China. Also with local production of coffee beans in Yunnan area. Farmers in Yunnan perform intensive agriculture on coffee because of the great demand from the market.

Besides the retail coffee shop, there is enough coffee shop that sells single-origin especially in the city of Shanghai. Some coffee shop, have also been aware the importance of developing local coffee quality (Yunnan). Moreover, it was suggested to drink coffee without sugar.

Widespread coffee shop and growing coffee drinkers in China does not mean eliminating the tea drinking culture. However, tea is now more often done for celebration. Such as New Year or Spring Festival, a number of state institutions often held a tea party.With the increase of coffee drinking lifestyle in China continuously, the coffee exporting countries will compete more closely in their coffees export.

SEE ALSO: 5 COFFEE TRENDS YOU MUST KNOW

3 HANDY COFFEE GRINDER FOR YOUR HOME USE

Coffee consumption needs are increasing, especially in urban areas so we need the handy grinder for your home use. Coffee has become a very selling commodity. No wonder, a lot of coffee shop growing with a variety of styles. Consumption that has increase also brought up into the house. means the coffee lovers already have the equipment for making coffee and enjoy it on the terrace or on the balcony of the house.

To produce delicious coffee, we must pay attention to the process before enjoying a coffee. Starting from the grind of coffee, poured into the French press to end up in our throat. The process after roasting green beans into the coffee bean is a grinding. processing the coffee beans into coffee powder is an important process. This process affects the quality of the coffee we drink. Therefore, we must pay attention to this grinding process.

A coffee grinder is one of the initial entrance to enter the coffee world. Various coffee brewing tools and techniques depend on the grinding process. The level of roughness or fineness of the coffee powder depending on the grinder that we use. Therefore, grinder becomes important reason to make a delicious coffee.

When we want to brew coffee, it is recommended that we do the grinding process on our own. Because if we do not grind the coffee before brewing, we will never feel the tastes that will appear from the coffee beans.

This is because the flavor is concentrated in a stable and aromatic coffee beans that can be felt when grinded. When we make coffee, we dissolve little solids nut in water. By crushing the beans into small pieces, will produce better coffee drink and a great opportunity to enjoy the taste of quality coffee.

This is the three home use handy grinder recommendation to grind the coffee at home!

HARIO SKERTON COFFEE GRINDER

This grinder has a mini size and easy to carry anywhere. The Hario Skerton grinder is an ideal size handy grinder that is suitable to carry when traveling or simply grind the coffee at home. In addition, the grinder is easy to use and to clean.

HARIO CERAMIC SLIM'S COFFEE GRINDER

Not much different from the Skerton, Hario Ceramic Slim's is just a different shape with his colleagues. Slender shape makes it easier to put anywhere, also it has a removable handle so it's not easy to break when in storage. Because this is ceramic coating makes the coffee powder not sticky and also easy to clean.

HAND GROUND COFFEE GRINDER

Hand Ground Coffee Grinder is a collaboration between the coffee community and a company. coffee community design an ideal shape of the grinder, whereas the company finance it to manufacture this grinder. The result is 221 x 147 mm (8.7 x 5.8 in) glass and stainless steel prototypes. This grinder has a sleek design and a smaller curved in the middle. Glass top has room for about 100 g (3.5 oz) of coffee beans and has a glass cover to stop the seeds spread out during grinding.

By having the grinder, we can anytime and anywhere to enjoy grinding our own coffee which certainly better than drinking instant coffee. From the grinding process, we could smell the aroma of the coffee, but when pouring hot water the aroma that appears will be different. It's a special experience to enjoy the coffee. The issue of a handy grinder is not just to seek the roughness or fineness of the coffee powder, but a pleasure to interpret a process before drinking coffee.That is the point to having the handy grinder for your home use.

SEE ALSO: A COMPLETE GUIDES OF COFFEE GRINDER TYPES

CAFFE LATTE OR COFFEE LATTE COMPLETE GUIDE

The most successful beverage of the new age, however, was Caffè Latte or Coffee Latte. Its popularity was such that by 1991 it accounted for 75 percent of all sales from the coffee carts that brought espresso to the streets of Seattle.It was marketed as an Italian version of the better known French combination of brewed coffee and warmed milk, café au lait, but with a more discernible coffee taste as a result of using espresso. 

That said, its primary attraction was that the steamed milk used in the latte made it taste significantly sweeter than cappuccino.This was the moment that Caffè Latte or Coffee Latte (two words) became codified as an espresso-based beverage served at the coffee cart, bar, or shop as opposed to the Italian caffèlatte (one word) that was prepared with a home-brewed moka. 

At first it was served as, in effect, a latte macchiato, with the espresso shot poured into a transparent glass already containing the steamed milk, but now topped with a small head of foam.This produced a spectacular theatrical effect as the espresso blended into the steamed milk, gradually changing the beverage’s color, while leaving a white head on top. This is still highly popular in the German market.

 A quicker method of preparation for Anglo-American operators, however, was to reverse the process by beginning by delivering an espresso shot into a wide-brimmed cup that could be placed directly under the portafilter and then adding the steamed milk topped with foam. Some theatrical “value added” and sense of artisanship could be produced by training baristas to pour “latte art” onto the beverage.The difference between cappuccino and Caffè Latte or Coffee Latte at this point revolved around the preparation and proportion of the milk used.

FROTHING MILK FOR CAFFE LATTE OR COFFEE LATTE

Steaming milk is simple: the wand is placed deep into the pitcher and the steam is turned on. The milk is warmed but does not expand. Frothing milk requires the introduction of air alongside the steam by putting the tip of the wand in close to the surface of the milk so that air is sucked in, filling the milk with bubbles. When poured, the steamed milk in the body of the jug will emerge first, followed by the foam from the top. 

The standard food service definition was that cappuccino consisted of equal proportions of espresso, steamed milk and frothed milk, so the difference between this and the caffè latte lay simply in the proportions of the two types of milk poured into the cup. This meant as Nick Jurich argued in his highly influential 1991 guide Espresso from Bean to Cup, that “the line between a Caffè Latte or Coffee Latte and a cappuccino becomes quite vague.”

Some operators have attempted to redifferentiate the two beverages by increasing the frothed proportion of the cappuccino, benchmarking their baristas’ success to the height, rather than the quality, of the foam.This has resulted in a shift from the “wet” version of cappuccino, comprising equal portions of steamed and frothed milk, to the “dry” version composed largely, if not entirely of an airy “macrofoam” that comes from intensive frothing.

The high end of the specialty industry, however, has increasingly sought to “texture” milk by creating a vortex on the surface that helps to “spin and stretch” the milk and results in tentirety being transformed into a creamy, smooth, microfoam. David Schomer, a specialist in “espresso preparation as a culinary art” who founded Seattle’s Espresso Vivace in 1988, argues that because “ultra-fine texture is the only desirable foam consistency for espressomaking,” the main distinction between the two beverages is that cappuccino is served in a ratio of 5 parts milk to 1 part espresso in a 6- or 7-ounce cup, whereas Caffè Latte or Coffee Latte needs a 12-ounce cup and a 6:1 ratio.

SEE ALSO:

- BULLETPROOF COFFEE : YES OR NO ?
- AFFOGATO RECIPE
- AMERICANO COFFEE RECIPE QUICK GUIDE

KISHER COFFEE FROM YEMEN

KISHER COFFEE - In the crowd of Yemen city of Sanaa, is a natural thing if we find a group of people gathered in the streets or cafes. They faithfully waiting for a cup of coffee, called kisher. Kisher derived from Arabic, kishra, meaning the outer shell.

Kisher coffee made from coffee beans dry skin. The outer shell has a taste like coffee but low caffeine content but rich in antioxidants. In some places, the coffee beans skin is known as cascara. If you have a chance there to visit Yemen, try to see the Old City market, you will see the edges of the store filled with sacks of kisher seed.

Seller will offer a variety of flavors from kisher. There are several types of kisher coffee, but the most popular is Matari and Ismaeli. The coffee is usually served with cinnamon or ginger or brewed with nutmeg and cinnamon.

Kisher coffee is a Sanaani nation tradition since hundreds of years ago. They believe that drinking this Kisher tighten the relationship between the communities because besides they enjoy Kisher, they chatted about their respective lives. The Yemen kisher coffee is one of the brilliant inventions because it does have to minimize waste. Because the basic ingredients of this coffee comes from the dry skin.

Frequently, kisher enjoyed after lunch. Kisher believed to aid digestion affairs. "Kisher is a mild coffee as well as a natural laxative that is enjoyed by people, young and old. That is why the people of Yemen have loved for centuries, "said shopkeeper Hani Abdullah al-Shawani.

KISHER COFFEE INGREDIENT

Drinking coffee kisher in Yemen is a classic afternoon ritual for many households Yemen. Well, if you want to try coffee kisher at home with the family, here are the basic materials:

1. ¼ teaspoon ginger powder
2. ½ cinnamon sticks
3. 2-3 cardamom pods
4. 2-3 pieces of cloves
5. Pinch of ground nutmeg
6. Kisher (for every 300ml of water, add ¼ cup kisher)

How to make coffee kisher very easy. Only mix of water, sugar, spices, and Kisher and pour slowly until it becomes a golden colour.

Some people like to drink coffee Kisher in the raw (kisher not grinded), but some others prefer its finely ground into a powder. Please select whichever you like. To be sure, kisher coffee is beneficial for your health, especially for who was influenza.

SEE ALSO:

- ETHIOPIAN COFFEE CEREMONY

- HOW TO MAKE TURKISH COFFEE BREWING METHODS

- AMERICANO COFFEE RECIPE QUICK GUIDE

BULLETPROOF COFFEE : YES OR NO ?

BULLETPROOF COFFEE - Do you know about coffee mixed with butter? Yes, butter. This is the latest trends to drink a coffee that can increase your energy and help you lose weight. If you do not like, maybe it feels weird. it is called "Bulletproof Coffee", because in addition to reducing the weight and increase energy, this bulletproof coffee also increases our brain function. Surprisingly, the butter will have this superiority if blended with coffee, not smeared on bread or crackers.

The butter that mixed in coffee is not just ordinary butter and also not just any coffee. The butter must be fresh from dairy cows that fed grass (grass-fed butter) while the coffee bean with low toxins, not the coffee bean that you find in the supermarket or coffee shop.It is Dave Asprey, the creator of Bulletproof Coffee, coffee blended with butter.

He said that the caffeine in coffee normally give you a boost of adrenaline in the beginning, but in a few moments you will eventually feel otherwise. This low toxins coffee made by Bulletproof contains MCT oil, which is a mixture of coconut and palm oil, and has a healthy fat.

" It's about how you feel two hours later," says Asprey. " 

"With regular coffee, you will feel tired food craving and two hours later. Bulletproof Coffee does not cause such, it gives you a huge boost compared to normal coffee," he added, as quoted by FoxNews, Tuesday (02/25/2014).

 Asprey added MCT oil is digested faster than other fats so that  increase energy and accelerate weight loss. "When you mix coffee with butter and low toxin octane oil or MCT oil, the butter will break the desire to eat and give things the brain needs, including micronutrients. This is a prevent inflammation of the brain," he explained.

Actually, the practice of adding the butter in a drink is not a new thing. For generations, people have made the Tibetan yak butter tea. In fact, Asprey itself spawned the idea of mixing the butter in his coffee after trying yak butter tea in Tibet three years ago.

This coffee that mixed with butter flavors such as latte. How exactly is this butter coffee from the side benefits to the body?

"There is no scientific proof to support the idea that adding butter in the coffee gives an extra energy boost or help you lose weight," says dietician licensed, Tanya Zuckerbrot.

"However, this claim may have some benefits based on what we know about fat and digestion," he added.

Zuckerbrot said, " humans need fat in their diets, partly because it helps the body absorb the nutrients in the food they eat. "We also know that fat slows digestion," he said.

"Therefore, in theory, the butter can slow the absorption of caffeine into the bloodstream. This will result in prolonged energy boost than you might feel if you drink coffee without fat," said the author of Miracle Carb Diet: Make Calories and Fat Disappear this.

However, butter is very high in saturated fat, and some health experts warn that it may increase the risk of heart disease and stroke. While this drink will make you feel full, it should be noted that adding two tablespoons of butter in coffee also to make bulletproof coffee will add about 200 calories to the body.

SEE ALSO:

- 5 COFFEE TRENDS YOU MUST KNOW

- BENEFITS OF CAFFEIN FACTS

- CAFFEINE ADDICTION AND CAFFEINE OVERDOSE SYMPTOMS

5 COFFEE TRENDS YOU MUST KNOW

According to the data, Americans are obsessed with coffee. Nearly 60% of Americans 18 years old and over like drinking coffee. According to the National Coffee Association's 2015 trends report, this year's coffee drinking habits increased by almost 80%.

As you've heard, a lot of benefits from coffee. Is associated with weight loss, it is likely to reduce the risk of symptoms such as diabetes and cancer, and can burn your calories. although coffee has many benefits, it does not mean you have to drink your coffee without stopping. You still could be better with a healthy lifestyle.Below is a coffee trends is on the rise lately. Some are useful, some which did not bring out anything.

SEE ALSO: BENEFITS OF CAFFEIN FACTS

POUR OVER COFFEE METHODS

Perhaps some think that this pour over method is the easiest method to make coffee. But not. Pour over method is not just pour hot water only. Of course basic things like coffee powder fineness, water temperature, becomes noteworthy. Therefore, if you do not hurry, pour over it suitable for use because this method takes time and should be enjoyed in the brewing process. Some baristas using the scale and timer in using pour over.

SEE ALSO: HOW TO USE A CHEMEX ON THE RIGHT WAY

COLD COFFEE BREW

Brewing a cold coffee is very different when compared to hot coffee. Not 5 or 10 minutes as in the brew the coffee with hot water, but it takes about 12 hours or more to filter caffeine that is in coffee. Because according to cold brew fans, this method is believed to be more smooth and not bitter. Cold brew also tends to have less caffeine. So, if you want to drink coffee with a light density, either caffeine or bitterness, cold brew is the right choice.

SINGLE-ORIGIN COFFEE

Coffee makers often mix up some coffee beans to create a sense of a little more complex. For example, they may mix beans with other thick profile which has a fantastic aroma, or combine the beans with various flavor profiles. "Single-origin" means coffee made from beans grown in one geographical area, or even a particular farm, instead.

So what are the benefits? You can get a new taste experience and a unique quality may not be obtained only from one source of seed, which is influenced by things like climate, soil, elevation, biodiversity, and maintenance techniques. Coffee beans from one farm in Ethiopia would have a very different characteristics from those grown in Brazil or Guatemala, and serious coffee lovers appreciate or thinking of the coffee farmers.

Two other main reasons single origin are becoming more popular because it involves the sustainability and traceability. As a coffee buyer, they develop relationships with coffee farmers particular, farmers often can receive higher prices for their crops, using techniques that are more environmentally friendly agriculture, and maintain the condition of their land, all of which help to improve people's welfare, and sustainability.

SEE ALSO: GUIDE TO COFFEE CUPPING AND COFFEE TASTE

EDIBLE COFFEE CUP

Edible coffee is coffee that can be eaten. Initially, coffee cup innovation  that can be eaten is the creation of Alfred Coffee & Kitchen, Melrose Place in Los Angeles. Therefore, this cup is called Alfred Cone. Shaped like an ice cream cone in general, but its size is smaller because it is usually used for macchiato cups or espresso and chocolate coated.

This trend is increasingly in demand by the people. over time, customization occurs on edible coffee, which is initially coated ice cream cone, now you can add other things such as yogurt, pudding, brownies, or cookies.

BULLETPROOF COFFEE BLEND

The Bulletproof coffee blend is made by a businessman named Dave Asprey technology. This controversial formula involves a combination of coffee, butter, and bulletproof branded "Oil Octane Brain" made from coconut and / or palm kernel, which is rich in fat shown in some studies to improve the ability to burn calories. This drink is believed to support the diet program.

ESPRESSO MACHINE REVIEWS

Espresso machine is one of the most important things when opening the espresso-based coffee shop. Because it is important, the selection of espresso machines is fairly tricky. When we are faced with the question, what is a quality espresso machine, most people would refer to well-known brands such as La Marzocco, Synesso, Nuova Simmonelli, Slayer, or Kees van der Westen.

Of course, there are other examples, but some brands are examples of people who are often mentioned when talking quality machine. However, in fact, there are many other espresso machines where the quality is not less than popular brands, some even have interesting features are not possessed by other brands. Here is some good quality espresso machine that we rarely hear.

UNIC

UNIC, a brand of Italian espresso machine which equipped with some of the most sophisticated technology that is rarely found on other machines. For example, the feature "Thermalink Network", which is to regulate power consumption to be more efficient and consistently set the temperature control PID (proportional-integral-derivative).

Additionally, there are technologies "Dosamat" which can instantly detect portafilter when plugged in the grouphead, then perform the appropriate extraction of coffee dose (single shot or double shot). Just like La Marzocco Strada, some types of machines UNIC also equipped with a pressure control feature which gives barista controls to regulate air pressure when performing the extraction.

This machine is much to be aligned with La Marzocco, so that it becomes the primary choice for many cafés. If you want a machine with all the sophistication that can be offered at this point, then you can consider UNIC.The flagship machine of the UNIC is Stella di Caffè.

DALLA CORTE

Dalla Corte, the official machinery used in the World Latte Art Championship (WLAC) event. The machines that produced in Italy was chosen as the official engine WLAC because Dalla Corte have the "Milk Control System" technology.The control system features can produce consistent steam milk, so the barista can make frothing milk with very short notice and replicate easily. In addition, the steam temperature can be set as desired to obtain the best results.

This machine is also equipped with "Multi Boiler" technology and "Online Control System" so that various parameters such as temperature and pressure can be set via a computer or smartphone. If your cafe has a lot of orders of milk-based drinks like a coffee latte or cappuccino, then this machine can be an interesting option. The flagship machines of Dalla Corte is the DC Pro type.

BOSCO

The coffee enthusiasts certainly know the espresso machine with a lever models. This type of machine is the forerunner of the modern espresso machine that we often see now. In principle, pumps used in modern engines replaced by a lever and a piston which will then pump the water to grouphead. One of the best machines in this class is Bosco. What is unique from Bosco, he still produced handmade by Bosco founder himself in his workshop in Italy, since the beginning of its establishment until now.

Some Bosco designs, like his grouphead, also applied in known brands machine such as Kees van der Westen Mirage Idrocompresso. Bosco durability has been tested for decades and is very consistent extraction results. If you want a machine which simple with easy maintenance, then this machine can be an alternative for you. The Bosco flagship machine is the Sorrento type.

RANCILIO

Rancilio actually is one of the major players in the arena of the espresso machine in the world. There was one of the Rancilio technology is not possessed by other manufacturer, it is "Temperature profiling".

The technology that is called by Rancilio as micro-boiler facilitate the barista to change the water temperature during the extraction process takes place. Thus, this technology opens a new exploration area for the coffee flavor desired. If your cafe prioritize some of experimentation, then Rancilio Classe 9 Xcelsius can be a consideration for you.

If you're looking for an espresso machine for your business purposes, the quality of the four machines above could be your consideration, of course, customized to the needs and the concept of coffee shops you want to run.

SEE ALSO: 

- HOW TO MAKE ESPRESSO COFFEE
- ESPRESSO COFFEE MAKER

CHLOROGENIC ACID LEVELS AND COFFEE ROASTING

CHLOROGENIC ACID LEVELS AND COFFEE ROASTING - The processing of coffee, including coffee roasting, could not be separated from the various chemical processes. The chemist and coffee lovers are usually familiar with chlorogenic acid, a group of natural acids contained in coffee beans, and usually decompose even lost during the roasting process. While it is often discussed in the research journal of food science, health, and food chemistry, there are still many mysteries behind the chlorogenic acid, including the actual effect on us when roasting and drink coffee.

OVERVIEW OF CHLOROGENIC ACID

Basically, chlorogenic acids are a group of natural acids produced in a variety of crops, including coffee. Arabica coffee beans were still green (green bean) is that most of this acid-containing groups, which could be 9%. However, this number can be affected by many things such as climate, soil type, the environment, and genetic factors. The chlorogenic acid itself function as a natural defense mechanism and gave an indication or alarm events in the interaction between plants and microbes in the soil where its grew up.

Chlorogenic acid has been the object of research and observation, but the benefits of this acid on the body condition of the coffee drinkers have never really known in detail. However, one thing is certain: these acids undergo massive changes and affect the taste of coffee when coffee was roasted.

CHLOROGENIC ACID LEVELS AND COFFEE ROASTING

Chlorogenic acid slowly decomposes when the coffee beans roasted.The longer the roasting process, the more acidic compounds were decomposed so that the acidity of the coffee decreases. Levels and reduced rates of acidity will vary depending the roasting process details. However, experts argue that the chlorogenic acid decomposes as much as 60% in the medium roast and 100% in the degree of dark roast. Type of acid contained in this acid group such as kafeat acid and quinat acid also decompose in the roasting process. It was later affecting the taste of coffee.

Scientists have different opinions about what happens to the components of chlorogenic acid which decomposes. Partly possibilities break down into byproducts such as catechol and phenol, but there is also research that indicates that this acid decomposes into volatile products or even decompose through Maillard reaction method.

IS THERE ANY BENEFITS OF CHLOROGENIC ACID?

The real benefits of chlorogenic acid and the breakdown is not certainty known. However, this acid is considered to have a certain effect on the body because the acid is arguably a kind of natural antioxidants. Although not yet known the effects for the health, natural antioxidants in coffee potentially have a positive effect for the condition of the body.

Finally, experts argue that the decomposition process of chlorogenic acid has the possibility of giving certain characteristics to the coffee taste. Unfortunately, there is currently no definitive research results about the link between chlorogenic acid decomposition in the process of roasting coffee beans with a specific taste.

SEE ALSO:

- TYPES OF ROASTED COFFEE BEANS BY DEGREE LEVEL

- COFFEE ACIDITY TASTE DEFINITION

- BENEFITS OF CAFFEIN FACTS

MOKA POT HISTORY : BIALETTI MOKA EXPRESS

There are many ways to brew coffee, one of the most legendary methods is using Moka express or better known as the Moka Pot. Moka express first discovered by Alfonso Bialetti, a businessman and Italian brands manufacturing company in 1933, under the authority of the Fascism leader, Benito Mussolini.

The distinctiveness of each Bialetti product is the Small Man with Typical Mustache logo (l'Omino con i baffi) with hands went up that supposedly means, "One more espresso", and the mascot is a caricature of Alfonso Bialetti child,  Renato Bialetti.

HISTORY OF MOKA EXPRESS OR MOKA POT

Mussolini is known as the leader of Italy with ambitious fascist ideology. During leading the Italy started in 1922 to 1943, with the ideology of fascism which glorifies the spirit of Italian nationalism, he wants to expand the territory based on the historical roots of the ancient Roman Empire to bear Italia (Italian Empire).

With the Italy ideology of nationalism, then during the second world war, Mussolini wanted to strengthen the Italian economy with his power. Including his control over the countries that produce the coffee commodity.

After successfully invaded the coffee commodity from Ethiopia in 1935, Mussolini began to enhance the ideals of Italy against coffee. He also wants Italy to be a manufacturer of coffee brewing tools made from aluminum. Thus was born Moka Pot, a coffee brewing tool made from a strong, elegant and modern material in that time.

After the second world war ended, Moka Pot reached the peak of his fame. This brewing tool is not only used in Italy itself, but is also used in some areas of Latin America and Europe. Until now Moka Pot has become a mandatory item in Italy.

Such as pots, each family in Italy has at least one piece Moka pot to brew coffee. It simultaneously changing the habits of Italian coffee drinkers, which rarely drink coffee at home but at the bar when they wanted to leave and return to work.

In general, many people call Moka Express with Moka Pot. Although not everyone agrees equate Moka Pot coffee result with Espresso, not a few people who still justify that Moka Pot is espresso maker, at least based Stove Espresso. Well, we can agree on that, it may not. Regardless of the debate, many people who agree that the results of the Bialetti Moka Express coffee quite closely with the results of the espresso coffee machine.

SEE ALSO - ESPRESSO COFFEE MAKER

Besides Bialetti, Brikka can be an alternative for coffee lovers who still has not been possible to have an espresso machine. It is also understandable why Moka Express translucent sales above 200 million units.

Bialetti has produced more than 300 million units of Moka Pot for 80 years since their first production. The production continues to rise as this coffee brewing tool more familiar in some countries.

THE SYSTEM OF MOKA POT OR MOKA EXPRESS

The workings of this Moka Pot is simple. Typically, this method applying the stovetop system. Coffee extraction resulting from the water boiling process that heated directly above the cooker (stove). The coffee liquid will come out of the funnel at the top when the water boiling along with the coffee in powder form. Once it is ready then poured it into the cup.

Some studies say, when the extraction process using Espresso machines can reach 9 bar, the Moka Pot is only 1.5 bar. That means Espresso produced in Moka Pot is more natural. Body, acidity, and aroma is still felt after the brewing process is complete. However, that assessment is actually relative to assess the quality of the coffee brewing. Need also to be seen from the other side, among others, the freshness of the coffee and its origin, roasting and grinding processes for moka express or moka pot.