ESPRESSO COFFEE CREAM

To be able to evaluate an espresso coffee 3 senses are necessary: sight, smell and flavour. These senses act in order; looking at the colour; smelling the perfume (aroma) and finally drinking (flavour).

Analyzing the first one, sight, one of the most common methods used to do the evaluation if a coffee has been correctly prepared is “a priori” its appearance and inside that factor, the essential one is the cream that presents. The cream is correct when is compact, uniform and hazelnut colour. If the colour is very light or very dark means that has been too much or too few extracted.

There are different factors that have influence in the correct preparation of an espresso coffee: from coffee maker, grinder, until coffee quality. If any of these factors are not compensated can change the obtaining of the cream. That’s why, If you need it, the Commercial Team of Cafés Batalla advises you.

Referring to the coffee quality, we obtain a more dense and darker cream with the presence of Robusta coffee in the blend, what makes a bitter taste and fewer aromas. When it is an Arabica coffee the cream is also excellent but not with the same characteristics as the Robusta one in terms of taste, colour, ...

Finally, If the temperature is or the water pressure is too high, it will affect to the cream.

GRINDING COFFEE

Is one of the most important operations where different factors act. The grinding point depends on:

Blending quality
Roasting
Humidity
Coffee maker conditions

That’s why there is no standard grinding point and has to be adapted to every need. Is here where the professional plays an important role and our commercial team can give you the best advises to achieve the higher performance of the coffee.

GRINDER: Blades

When the blades of the grinder are worn away the coffee leaves triturated (more than grinded) and very hot, the coffee looses aromas.

This can be observed for the slowness of the grinder and the metallic noise of the same. Sometimes the blades are not completed parallel what makes an unequal result. It is recommended to change the blades every 500 kilos and earlier If you use dark-roasted coffee.

DEMAND QUALITY PRODUCTS

When the green coffee price grows, one of the things that unfortunately happen in the market is the “appearance” of companies offering products of the same quality at the same price, apparently.

This happens when the product offered has lower quality (Robusta) instead of high quality (Arabica).

Cafés Batalla’s Commercial team is at your total disposal to advice you in any subject that you could be interested about coffee.

DOSE CHECKING

When we prepare the coffee, one delicate aspect that we have to take into account are the grams that we have to use. The grams can change depending on the quality of the coffee, the grinder and the coffee maker. The correct dose means that we can offer an espresso coffee in the best conditions to be consumed.

Due to many factors this dose can be slightly changed. That is the reason why the dose must be checked (we recommend every two months). Cafés Batalla’s Commercial team has high precision electronic weighing machines to do this operation.