Pg 32 Pg 33
MISCELA
The coffee blend
1. Ideally coffee beans should be consumed between three and
fourteen days from roasting. In the rst three days the beans are
still releasing carbons from the roasting process.
2. From fourteen days the coffee will start to lose its avor
characteristics to become old and stale tasting.
3. Store your coffee beans in an airtight container in a cool dark
place. Do not refrigerate or freeze.
4. Blending is to combine coffees from two or more countries of
origin.
5. Espresso coffee should be a harmonious blend of sweetness,
acidity and bitterness.
6. Espresso roasts tend to be slightly darker than lter or French
Press roasts as a darker prole emphasizes body and sweetness.
MACINATURA
The grinding of the coffee blend
1. An espresso grind is a very ne grind yet still granular.
2. Coffee loses its avor rapidly once ground therefore only grind as
much as is needed for the next espresso beverage.
3. Temperature, humidity and wearing of the grinder burrs all affect
the accuracy of the grind setting, therefore each morning you
may nd you need to ‘dial-in’ your grinder (make the grind setting
coarser or ner) This will be the difference between good coffee
and great coffee.
4. It is important to have a good burr grinder with a fully adjustable
grind setting.
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