…Trev’s Golden Rules @ the plan (revised Oct 09)

espresso   

Grind only enough coffee for the shot/order.

Wipe-clean the filter basket each time before re-dosing (rinse first whilst flushing if needed).

Learn the correct level of the dose in the single and double baskets so it is not too empty OR too full.

Pat side of p/f gently with palm to evenly distribute and level the coffee in the basket before tamping (some of us may wish to finger-level instead - but be careful not to dose too high with this method!!).

Tamp and polish the coffee levelly.

Flush the grouphead briefly each time inbetween shots.

The ideal brewing time is roughly 25 SECONDS for both single and double shots – but watch shots to judge a slight variance of +/- 5 seconds, depending on condintions.

The crema of a properly prepared espresso will display mottled flecking, and be a rich red-brown colour.

Standard single shots = 1fl oz. Standard double shots = 2fl oz.

Learn the correct volumes using shot glasses or espresso cups.

Leave the used coffee puck in the filter basket inbetween shots to maintain temperature.

Never leave p/fs out of group heads during service - apart from for cleaning or when swiftly re-dosing for each shot (again, to maintain temperature).

During quiet periods, and at end of every day, remove baskets from portafilters and scrub inside portafilters with green scourer.

Every day at close, backflush with espresso detergent, following the machine’s cleaning cycle.

Daily – remove group screens and blocks - soak-n-scrub (Trevor).

Feel free to ask me if you’re unsure about any of these techniques.

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…Trev’s Golden Rules

milk

Use clean, cold pitchers for steaming – rinse out after/before use.

Always try to use only enough milk for the drink/order. Avoid having much left-over, as this should not be re-steamed and will go to waste.

Do not over-heat or scald the milk – the ideal temperature is approximately 65*C / 150*F.

Milk much above this temperature will have an unpleasant taste and texture.

The aim is to produce completely smooth microfoam.

We do this by careful stretching of the milk, and by using the steam power to spin the milk in a whirlpool whilst steaming.

There should be NO visible bubbles in properly steamed milk/microfoam!

The surface should be glossy and reflective, and the texture a creamy emulsion.

(ask for further information or a demonstration if you’re not familiar with this technique)

Purge and wipe the steaming wand after every use (keep a separate cloth by the wand for this purpose).