The Epic Coffee Guide - Documentos de Google
The Epic Coffee Guide - Documentos de Google
The Epic Coffee Guide - Documentos de Google
Coffee
This guide is brought to you, with great pride and dignity, by the RETRO N COFFEE
TEAM. The guide is meant to help you on your venture into the world of great coffee
brewing. It describes the types of coffee we serve and the equipment we use to make it. If
there’s something you don’t understand in this guide or any other issue feel free to contact
the coffee team or refer to the book “God Kaffe” (in danish) which you will always find in
the bar.
Table of contents
Table of contents
A. The equipment
B. The Drinks
Espresso
Americano
Latte (or Caffe Latte)
Cappuccino
Cortado
Macchiato
C. Milk Steaming
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Coffee
A. The equipment
(KEEP IT CLEAN!)
B. The Drinks
Espresso
What is it?
19.5 g of finely ground coffee, tampered with 15 kg of pressure and extracted in 25 ±3
seconds.
Step 3. Even out the coffee in the filter basket, making sure the grind is evenly distributed
and leveled.
Step 4. Use the tamper to tamp the coffee with about 15 kg of pressure. P ress down while
resting the portafilter on the click mat - in this way the mat will ‘click’ when the right
pressure is applied (not shown in the picture).
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Coffee
Step 5. Place the filter-basket back into the group-head on the espresso machine.
Step 6. Place either one small Coffee Collective (CC) cappuccino cup or two espresso
cups underneath the filter-basket to catch the coffee.
Step 7. Press the lower-middle button on the espresso-machine. Use the timer to measure
the extraction time of the coffee. Again, the whole process should take approx. 25 ±3
seconds. If the espresso shot takes shorter/longer to be extracted, discard it and make a
new one!
Americano
What is it?
A double espresso shot with extra boiling water.
What is it?
Single/double shot of espresso with a large amount of steamed milk. Double shot is
standard - only make single shot if customer explicitly asks for it. And even then it might be
a good idea to warn them that it is a pretty thin Latte.
Cappuccino
What is it?
One or two espresso shots with properly steamed milk (standard is double shot - only
make single shot if customers specifically ask for it).
Cortado
What is it?
A single/double espresso shot with steamed milk in a 50/50 ratio.
Macchiato
(Type it in as a Cortado on the cash register)
What is it?
A single espresso shot with a little steamed milk.
C. Milk Steaming
Here’s a little step-by-step guide on how to steam milk properly. For advanced techniques
please ask the coffee team or consult the book “God Kaffe” which you can find in the bar.
4. Position the steam wand slightly under the surface of the milk (1 cm circa) and
slightly to the side, as shown in the picture:
5. Turn on the steamer and try to keep the steam wand j ust below the surface, in
order to let air in and thus creating foam. You will hear a “ hissing” sound, which will
indicate that the right amount of air is being incorporated into the milk.
6. After a few seconds (or when the pitcher feels equal in temperature to your hand),
sink the steam wand into the pitcher and a bit to the side, trying to get a c ircular