판교바리스타의 창업노트

라떼아트라기 보다는 크레마를 깨서 엉덩이를 그려주는건데~~ 재밌다

로부스타가 아라비카보다 크레마가 많은건 커피오일이 적어서

머신의 물이 커피의 향을 함유하고 있는 지방성분과 이산화탄소를 흡수하여 생긴다. 

크레마 안에는 휘발성 향기성분들이 갇혀있어 에스프레소를 마실때 오랫동안 향을 느낄 수 있도록 해줌

물줄기는 안정화때보다 굵게하기

 고객제공온도는 62도 플마2도 60~64

  가운데보다 더 뒤에서 푸어링 시작. 우유가 포물선 그리면서 나오니 더 뒤에서 해야 가운데부터 엉덩이 그려짐. 피쳐 내링상태로 부우면서 그 위치 그대로 잔하고 피쳐 올려야함 피쳐각도만 올리는거지 피쳐가 위로 올라가면 안됨

 그리고 마지막에 위로 스냅 한번 주면 우유줄기가 위쪽으로 가니까 그렇게 마무리 그냥 가운데 붇는거로 끝나기

 안정화는 낙차 이용해서 우유줄기 얇게. 이후 우유 떠오르는거 보이면 피쳐 잔에 대고 줄기 굵게해서 부우면됨

 안정화할때는 깊은곳 먼저 넣어주기 처음부터 돌리는게 아니라 그렇게 해야 크레마가 깨지지 않고 우유거품이 크레마 밑으로 안정적으로 올라와 라떼아트가 쉬워짐

 돌리지말고 깊숙한 부분만 넣는다고 생각. 1/3 차면 피쳐 내려서 푸어링. 엉덩이같은건 크게 퍼져야 하니까 많은 유량으로 빠르게 푸어링 해야함

 나중에 라떼아트 할때는 유량 적게 천천히 해야 잘나옴

안정화시 도화지에 하옇게 뜬다면 낙차가 너무 낮거나 우유거품이 많거나 롤링이 잘못되어 거품이 들어간것
유량이 너무 많아도 거품이 같이 들어감. 심하게 돌리면서 넣어도 마찬가지. 너무 낙차가 높아도 크레마 깨지니 주의. 10-+5cm

안정화 벽타고 하기. 벽타면서 어느정도 차면 저어주기. 하트는 벽만 타면서 바로 시작하면 결 많이 생기니 바로할것 휘젓지말고.

스팀밍 후에는 바로 시작해야함. 거품 분리가 되기 때문. 스티밍 후 회전은 위아래 우유거품을 잘 섞기 위해서.
크레마도 흔들어서 굳은거 풀어주기
안정화 하면서 하얗게 떠오른건 낙차를 이용해 떠오른데 부어주면 빨려들어감.
안정화는 두가지방법 다 사용해보자. 벽타기와 깊은곳에 넣고 돌려주기

안정화 하고 푸어링 할때 최대한 기율여야 피쳐와 거리가 가까워짐

All coffee lovers know the joy of being served a cup of coffee that has incredible art design, especially in the morning. Latte is essentially espresso mixed with hot i.e. steamed milk that creates a bit of foam on the top, so it’s not complicated in itself, but there are tons of great ways to spice things up with a creative art design, and put a smile on someone’s face. Before you go through the easiest latte design art you can perfect at your home, let’s go through some basics.

What do you need?

All that you need for preparing these 5 easy latte art designs are:

A pitcher/jug

A cup

A latte art tool or a toothpick (or something a bit thicker than a toothpick)

Espresso machine

And let’s not forget about the main ingredients: coffee, milk and chocolate syrup.

How to make the perfect creamy milk foam?

First, you need cold milk, and don’t heat it before steaming. When it comes to coffee, full fat milk is usually used, but it won’t make a lot of difference if you use some other types. Put the milk in a pitcher and raise the wand, but be careful not to raise it too high. If you see large bubbles forming, it means it is too high. When the milk reaches 140 F – 180 F, turn off the wand.

ADVERTISING

As you aren’t experienced and cannot know when you should turn it off just by looking, make sure you use a thermometer in order to be accurate. Tap the pitcher on the counter/table in order to remove large bubbles and make a thicker foam. Swirl it a little bit and your milk is ready to be poured. It should look creamy, not just foamy.
On the other hand, if you don’t have an espresso machine, you can easily prepare the milk by microwaving it. It will be as good as if you’ve made it in an espresso machine, and maybe a bit simpler for beginners.
When it comes to choosing the kind of espresso, that is up to you and your taste. Don’t confuse espresso beans with coffee beans, as there is a big difference. Each kind of espresso has a different taste, so go through the main characteristics of the different types before making a purchase, and make sure you try different kinds in order to find the perfect one.

1. Heart



ADVERTISING

Use three ounces of milk per one ounce cup, and steam it. Tilt the cup at the angle of 45 degrees with one hand, and with the other pour the milk in the center. The pitcher should be held high in order to let the milk come to the bottom of your cup. When your cup is up to three-quarters full, pour the milk, start shaking your hand a bit (not the cup, but the pitcher), then put the pitcher closer to your cup, and don’t shake anymore. You will notice white circles appearing. The moment the cup gets almost full, pour the milk in line from one side to the other through the center.
When watching the video, if you want to jump to making a heart, without introduction of the professional barista, just play the video from the second minute.

READ NEXT



15 Trustworthy Techniques to Prevent Relationship Problems



How to Nix Your Credit Card Debt in Less Than 3 Years



Science Says Screaming Is Good For You

Scroll down to continue reading article

2. Rosetta



This one probably looks very hard, however, it isn’t at all. Follow the steps and you will easily perfect your Rosetta technique. Tilt your cup about 45 degrees and start pouring the milk, but don’t hold the pitcher too close to the cup. Make sure the stream of milk is thin, so that it creates the base as it sinks to the bottom.

ADVERTISING

When the cup is three quarters full put the pitcher closer to the cup until it rests on the cup. Once the pitcher touches the cup, pour a bit more milk and you’ll see a dot of white foam. At this point, start moving the pitcher from one side to the other. When you reach the end of the cup, start pouring less milk, lift the pitcher and start moving the milk stream forward through the center.

3. Etch spirals



To prevent the syrup from sinking to the bottom you need to make your foam thicker, which will keep it on the top. Using syrup, draw a spiral from the center of the mug to the edge. Then take a toothpick or something a bit thicker, it would be the best if you had a tool, and then pull lines from the center to the edge. Make five lines to resemble a star. Then in between those lines, make lines from the edge to the center. Voila!

4. Chocolate syrup circles



ADVERTISING

Draw two lines on the top with the chocolate syrup in a manner that it resembles a plus sign. Then make two diagonal lines also from one side of a cup to another. Take a tool, or a toothpick (or something thicker) and, starting from the center, draw a spiral until you reach the edge of the cup.
Chocolate syrup circles start from 0.28, and as you’ll see, it is simple, and looks like it takes a great skill to make.

5. A bear




Okay, let’s have a little fun now. Do the same as when you are making a heart, just don’t make the last move pouring the milk to the edge, which actually gives you the look of the heart. So, just put the pitcher a bit higher, pour the milk, then put the pitcher closer to make the stream thicker and then stop. It should look like an apple, or a heart without the pointy part. Now, take a spoon and take a bit of milk, then put two dots, one on each side, which should represent the ears. Then use a toothpick to draw eyes and a nose at the center of two semicircles. Don’t use the tool, because it is thicker and it might ruin your art.
Making these latte art designs might look hard, but it’s actually very easy, and after a few lattes, you will perfect latte art design.

Share

Pin it

Tweet

Share

Email

Give Yourself New Opportunities Each Day

The right knowledge at the right time can transform your life.

Join right now to get Lifehack's Complete Guide to 2018 as our free bonus gift to you.

YES, Send Me My FREE Ebook

MORE BY THIS AUTHOR



Katarina Milovanovic

Creative Writer

This Is What Happens When Someone Stops Using Heroin4 Easy Ways to Avoid Procrastination When Working from Home6 Unusual Ways in which Going Green Can Enrich Your LifeGirl Power: Meet 5 Inspiring Female Entrepreneurs6 Lifehacks to Make Money Even When You Are Unemployed

TRENDING IN COFFEE

112 Scientific Reasons Why You Should Drink Black Coffee Every Day26 Reasons Why French Press Makes the Best Coffee310 Best Coffee Makers that Make Amazing Coffee Anywhere at Any Time45 Counterintuitive Reasons to Love Your Coffee Even More5Discover the Many Advantages of Drip Coffee Makers

READ NEXT



How Top Performers Never Let a Second Go to Waste



How to Survive a Midlife Crisis in Men (the Definitive Guide)



Conflict Management: How to Turn Any Conflicts into Opportunities



Parents Are Their Own Worst Enemies

ADVERTISING

PRODUCTIVITY

FOOD AND DRINK

SMARTCUT

 Published on June 18, 2018

What Foods Have the Most Brain Vitamins for Enhanced Mental Strength

Dr Brady Salcido
Dr Brady is a Doctor, Podcast Host, and Brain Optimization Expert sharing how you can use your lifestyle to upgrade your life. Read full profile



Share

Pin it

Tweet

Share

Email

Your brain is the house your mind lives in. The brain is the most high-powered organ we have and requires the right amount and type of fuel to work properly. When we don’t give our brain the right fuel, it slows us down, dampers our focus, makes us more unhappy and unmotivated.
If you want to maximize your brain power so as to increase your focus, think more clearly and live a happier and longer life, then pay attention because this article will give you the top nutrients you need to maximize your brain power and what foods to include in your diet in order to get them.
Here are what your brain needs and where to get them:

1. Omega-3’s

Your brain is made up of 60% fat so if you want a healthy and optimally performing brain, you need to ensure you’re giving your brain the right building blocks and fat is one of the most important. Fat has been vilified over the years as being the big villain of health, but in reality, high-quality fat is not only good for you, it’s essential for your brain power and health.
Some of the most important fat to give your brain are Omega-3’s. Omega-3’s such as DHA are the essential nutrients that form the outer layer our brain cells. In fact, not getting enough omega-3’s in your diet can affect normal brain development and cognition. It has also been shown to be implicated in premature brain aging and cognitive decline.[1]
Getting healthy sources of omega-3’s from your diet is critical for optimal brain power.

Best sources:

Walnuts, chia seeds, sardines, salmon, flaxseed, eggs, fish oil

2. Magnesium

Magnesium is an essential mineral that is critical for brain activity and has been known to calm the brain and nervous system to the point it has been called “Nature’s Natural Valium.” Magnesium is essential for hundreds of metabolic processes within the body and brain yet it is still the second most common nutritional deficiency in the world.
Magnesium helps the brain by:

ADVERTISING

Providing antI-inflammatory benefits

Lowering stress hormones

Increasing neuroplasticity

Relaxing the nervous system

Helping to lift depression

Reducing anxiety

Best sources:

Almonds, spinach, cashews, avocado, black beans

3. Vitamin B1: Thiamine

Many B vitamins are known to be beneficial for brain health and well-being but for this article, let’s focus on some of the critical B vitamins.
B1, also known as thiamine, is needed for a large number of metabolic processes in the body including the processes that manage your energy. Your brain uses tremendous amounts of energy throughout the day. Having low levels of thiamine can rob your brain of the vital energy that it needs.
Thiamine can boost your mood, energy, and alertness by providing the energy your brain cells need to work effectively and keep their strength up.
Low levels of thiamine have been associated with:

Nerve damage

Nerve inflammation

Fatigue

Loss of short-term memory

Confusion

Irritability

Having enough vitamin B1 (thiamine) is essential for optimal brain performance and health by providing your brain the energy is needs to get through the day.

Best sources:

Seaweed, sunflower seeds, macadamia nuts, lentils, black beans

4. Vitamin B6

Vitamin B6 is critical for helping to improve your mood to make you feel happier but is also important to combat mental fatigue. B6 is a critical component of building the neurotransmitters serotonin and norepinephrine.
Serotonin is known as your happy neurotransmitter and is vitally important for improving your mood. Norepinephrine helps your brain stay focused and alert.

ADVERTISING

Symptoms of B6 deficiency include:

Irritability

Loss of focus and concentration

Fatigue

Memory trouble

Muscle pains

Best sources:

Grassfed beef, pistachios, tuna, turkey breast, avocado

5. Vitamin B9

Vitamin B9 is known as folate. Folate is especially important for normal brain development. Folate is an important component in creating many neurotransmitters that the brain uses to communicate and regulate our immune system. Folate is also a natural antioxidant and studies have shown that it can help preserve brain function and memory.[2]
Low levels of folate can be detrimental to the brain. Low levels of folate have shown to lead to increased degeneration in the cerebral cortex as well as cognitive impairment and decline.[3]
Symptoms of low levels of folate include:

Lowered immune function

Chronic fatigue

Increased irritability or anxiety

Brain fog

Best sources:

Spinach, beef liver, broccoli, asparagus, romaine lettuce.

6. Vitamin B12

B12 is essential for many aspects of our health and wellbeing including building strong bones, hair, skin, nails, immune system and heart health. B12 is also extremely important for your brain and mental wellbeing.[4]

READ NEXT



15 Trustworthy Techniques to Prevent Relationship Problems



Science Says Screaming Is Good For You



How to Survive a Midlife Crisis in Men (the Definitive Guide)

Scroll down to continue reading article

B12 is necessary for many aspects of mental performance including being able to memorize and stay focused. It also plays an important role in producing serotonin and dopamine. Dopamine is your motivation and reward neurotransmitter.
Having low levels of B12 can have some serious consequences including:[5]

ADVERTISING

Brain fog

Memory loss

Depression[6]

Anxiety

Confusion

Depression

Hallucinations and Schizophrenia (severe cases)

B12 is commonly found in many animal products and meats, so vegetarians and vegans should pay special attention to their B12 to make sure they are getting enough of it in their diet from plant sources or supplementation.

Best sources:

Beef liver, sardines, wild salmon, eggs, nutritional yeast

7. Vitamin C

Vitamin C is a very powerful and important antioxidant for your brain. Your brain consumes a lot of energy and oxygen in order to do its job. Antioxidants like Vitamin C protect the brain from the wear and tear of doing its job.
Vitamin C is also needed to produce important neurotransmitters such as dopamine, serotonin, and norepinephrine. These neurotransmitters are important regulators of your mood, so without Vitamin C to produce these important neurotransmitters, your mood may suffer.[7]

Best sources:

BroccolI, citrus fruits, bell peppers, watermelon, spinach

8. Vitamin D

The “sunshine” vitamin is arguably one of the most important vitamins that many people miss out on. Vitamin D is usually associated with bone health and heart health but it’s been shown in research that Vitamin D may play a critical role in your brain performance. Several studies have shown that low levels of vitamin D can impair cognitive function and performance.[8]
Fewer people are getting outside in the natural sunlight leading to more cases of vitamin D deficiency than ever before. The best part about Vitamin D is that you can get it for free or extremely cheap. Just a few minutes a day of natural sunlight can make a big difference in your Vitamin D levels.

Best sources:

Natural sunlight or find a Vitamin D supplement.

9. Vitamin E

Vitamin E is a powerful antioxidant. Antioxidants are critical to help our bodies fight off oxidative stress. Oxidative stress is a metabolic process that occurs in the body that wears and tears on our cells. Antioxidants fight against this wear and tear to keep our cells youthful and optimally functioning.

ADVERTISING

Vitamin E is an often overlooked vitamin for brain health. It prevents oxidative stress from damaging an important component of our brain cells, DHA. DHA forms the outer membrane of our brain cells and Vitamin E works to prevents oxidative stress from damaging our brain cells to keep our brain young, energetic and high-performing.[9]
Symptoms of Vitamin E deficiency include:

Cognitive impairment

Diarrhea

Muscle weakness

Balance issues

Best sources:

Almonds, kale, Swiss chard, parsley, olives

10. Zinc

Zinc is essential for neuron growth and performance. The highest concentration of zinc is located in your brain, particularly in your hippocampus, the area of the brain involved in regulating your limbic system, the region that regulates emotions. Neurons require zinc in order to communicate effectively to one another.[10]
Low levels of zinc are associated with:

Attention and focus problems

Lowered immune system

Acne or rashes

Diarrhea

Best sources:

Pumpkin seeds, grass-fed beef, cashews, mushrooms, spinach

Keep your brain sharp with brain power foods

Your brain works hard and it takes plenty of nutrients and fuel to keep it working well. Getting the amount and type of vitamins, minerals and nutrients can make the difference in feeling energized or feeling sluggish throughout the day.
How would you fuel a Ferrari? You wouldn’t put the cheap gas in a Ferrari. It’s a high-performance machine, so you need to put in high-octane fuel to ensure optimal performance.
Eat a wide variety of foods that include a vast array of the top brain nutrients to ensure your brain is getting plenty of the resources it needs to work efficiently. If you want more brain power, make sure you give it brain power foods.
Featured photo credit: Pexels via pexels.com

Referen

Before you can create those wonderful latte art designs you dream of forming on top of your coffee, you need to steam the milk to create the frothy, creamy texture.
In this post we break down the steps involved with milk steaming, pinpointing areas which can negatively impact on how your final drink turns out and provide a structure that you can follow and practice to help improve your barista skills.
Although it can often be over complicated, in reality milk steaming is a quick, simple process that constitutes:

Adding heat to the milk

Introducing air to the milk (also known as stretching/foaming)

Texturing (breaking down the bubbles to create a smooth microfoam)

It’s important to portion your milk out correctly. If you use too much or not enough, you’re going to have a harder time controlling the steaming process and pouring.

Step 1 – Positioning the Milk Pitcher

Positioning of the steam wand in the milk pitcher
Before submerging the steam tip, purge the steam wand to get rid of any existing condensation. This occurs when the steam tip is cool whilst it hasn’t been in use. With the milk in the pitcher the steaming process is commenced by positioning the steam arm straight down and slightly out from the machine. The best steam tips are designed with holes that work at a 45 degree angle when pointed down, which gives the best texture to the finished milk.
Ensure the tip of the steam arm is fully submerged underneath the surface of the milk. If the tip is too shallow, when the steam is turned on milk will spit everywhere and an uncontrollable amount of air will be added. Too deep though, and the steam won’t have enough power to circulate the milk properly.
Adjust the position of the pitcher so the steam arm is slightly off to one side and to the front of the pitcher, in between the centre and side- this will force the steam to create a swirling vortex.
Top Barista Tip: Use the pitcher spout to rest the steam arm in the milk, as this will give you much more stability and control.

Step 2 – Turn on the Steam

Carefully control the pitcher position and turn on the steam
Submerge the steam tip and with one hand, hold the milk pitcher handle, with the other hand turn the steam arm on to introduce the power. Usually half a turn of the steam knob is enough, move this hand to feel the temperature through the side of the pitcher.
At this point you should start to see the milk spinning in a vortex around the pitcher, but at the same time there should be no air going into the milk. If you do notice air introduction, slightly lower the steam tip into the milk by a few millimetres. If the milk isnt spinning, the steam tip maybe a little deep and too close to the centre of the milk.

Step 3 – Control Air Introduction

Close up of bubbles forming in the milk
To introduce air into the milk, gently lower the milk pitcher to move the steam tip nearer to the surface, where it will suck air into the milk. The air needs to be introduced at a slow rate, or else the big air bubbles that are introduced won’t get broken down into a silky smooth foam texture.
You should hear a ‘chirping’ sound as small amounts of air are introduced, too heavy a sound and you will introduce a lot of big bubbles that won’t be able to break down.
As the air is introduced, the volume of milk will expand, so the pitcher needs to be constantly lowered to counteract this action. If not, the steam tip will become too submerged to add any more air, and you won’t reach the required amount.
To stop the addition of air, a very simple little lift of the pitcher is needed to submerge the steam tip slightly, stopping it from sucking more air into the milk. Be careful not to push it too deep, and keep the position of the steam arm exactly as you have done from the start.
For latte style milk, you only need to add a few chirps of air, however for cappuccino, the more air the better. You will still be adding air gently, just for a longer time. As a rule of thumb, add air until you feel a good warmth through the pitcher, or at around 45 degrees celsius if you are using a temperature probe.
Top Barista Tip: Some cafes will move the milk pitcher up and down several times during the steaming process- ignore this as it creates uneven and badly textured milk. Keep the action of your steaming as smooth as possible, with the only action you should need to create perfect milk is a slight lowering and lifting of the pitcher.

Step 4 – Texturing the Milk

Turn off team shortly after the pitcher becomes too hot to touch
Texturing the milk ensures that the air that you have introduced is broken down to a silky smooth consistency distributed evenly throughout the milk. If you don’t texture, you will end up with lumpy, bubbly froth on top of liquid milk.
The position of the steam tip should be the maintained from step 3- just submerged, creating a vortex in the pitcher. All you have to worry about now is temperature- when the milk pitcher becomes too hot to touch, remove your hand from the side of the jug to avoid burning, wait a second or two and turn off the steam completely. Remove the pitcher from the steam arm, or if using a thermometer, turn off the steam at 50-55 degrees celsius (thermometers have a slight delay)
This should give you milk around 65 degrees celsius. At this temperature the milk will be hot, sweet and silky in texture, not quite mouth-burning or lukewarm either, just right. The milk is sweetest at this temperature because lactose (the sugars in milk) dissolve best at this temperature. If the milk is steamed too hot it will smell eggy, form large bubbles on the surface and the foam will become lumpy and separate from the liquid milk at a fast rate.
Top Barista Tip: as soon as the steam is turned off and the milk pitcher is removed, clean the steam wand. This is done in two steps- wiping the steam wand and purging. If done correctly there should be no build up of milk and the steam arm should stay clean for years.
The difference between a good (left) and bad (right) milk texture

Finally – The Tap and Swirl

An even pour with a good depth of foam
If you’ve got a couple of little bubbles here and there you can just get rid of those by just tapping the pitcher on the counter. Before pouring, swirl the milk around in the pitcher to re-introduce the foam back into the liquid milk, the texture should look glossy like melted marshmallow.
The proof of the how well the milk has been steamed is in the pour. It should pour evenly and smoothly with a good depth of foam. Well steamed milk is Ideal for latte art, so once you’ve mastered how to steam milk then take a look at our guide to pouring a latte art rosetta where we break down the all important stages in drawing that perfect rosetta.
If you’d like to learn first hand how to improve the milk steaming process from one of the countries leading barista trainers, come and join us on our next Barista Training course.

What if pouring a beautiful design on the top of a milky beverage actually reduced the quality of flavour? I know my answer, but I’d like you to find out for yourself.
Latte Art has become sacrosanct in the vast majority of Specialty Coffee venues. It’s non-negotiable. You almost never see a specialty milk coffee set down on your table without a tulip, fern, heart or monk’s head on top. I’m mostly ok with this. Art betrays a certain amount of skill, attention to detail and commitment to quality that few other visual clues can.
This isn’t a post against or even about Latte Art (for the record I rather enjoy it). It’s an exploration of critical thinking and blind experimentation to help you understand the effects of Latte Art on taste.
The three most common commandments of Latte Art are contrast, symmetry and central placement in the cup. This trio, by their nature, result in a bold ring of crema around the edges of the drink. Whether this ring is made of pure crema, brown coloured milk, or a mix of the two is up to your coffee and technique. What’s certain is that this ring is intensely flavoured and definitely impacts your perception of the drink.
The first sip you take of a coffee plays an important role in your overall perception of the drink. This is common theory and practice, and is what I have always been taught. The argument goes that if you first experience a pungent punch of coffee flavour, you’ll think the drink is stronger; if your first sip is milky and soft, your view of the drink will lean towards weakness. "The ring of crema is vital for the customer to enjoy the drink and perceive it as satisfying”
Some recent experiments have left me thinking otherwise.
Crema is really different to espresso. On its own, crema tastes kind of terrible (really, try it.). Mixed with milk, it adds welcome depth and intensity. What if all that crema sitting on top of the milk is more valuable when mixed evenly throughout the whole drink?
We’re going to remove the psychological effects of aesthetics and just focus on flavour with a simple experiment. It’s super quick, and a little fun.
You’ll need:
- an espresso set up
- a willing assistant
- a blindfold
1. Make two identical espressos. They can be split by portafilter spouts, or made one after the other if you use naked portafilters.
2. Steam two identical jugs of milk. Or steam a larger jug and split it into two jugs with equal amounts of foam.
Whatever’s more consistent for you. Make sure to steam 100ml more than you need.
3. Pour two cappuccinos/lattes/flat whites/cortados with delightfully perfect Latte Art. (Thanks Ben Morrow!)

4. Defile one of them with a spoon, mixing the whole drink top-to-bottom. Make sure every speck of crema is equally distributed.

5. Pour a third cup of steamed milk only.
6. Don a blindfold.
7. Get someone else to randomise the two cups and serve them to you simultaneously.Place the cup of milk in the middle.
8. Drink each beverage a few sips at a time.Make sure to taste the foam, milk, and both together. Take your time and voice your opinion as you go. Your assistant should record your thoughts as they happen. This will prevent mind-changing later.
9. When switching cups, take a few sips of plain milk to reset your palate.
Questions to ask yourself:
- Which cup has the best first impression?
- Which cup has the best foam flavour?
- Which cup has the best liquid flavour?
- Which would I prefer to drink?
You might be surprised!
The effect of beauty on taste is well documented: a human’s objectivity is crippled by visual prejudice. By removing vision from the equation, we’re eliminating Latte Art’s trump card!
The ring of crema creates an intense first mouthful. It’s pungent, bitter and most definitely “coffee”. This has two effects on the rest of the drink. First, there’s not much crema mixed into the drink, it’s all on top. Second, your palate is shocked from the experience which will reduce its sensitivity. This combination will make the rest of the drink seem much less flavoursome. It'll also leave you with a bitter, unpleasant finish.
If this is your preference, then Latte Art is on your side!
Mixing the crema into the drink will soften it’s impact on your first sip. It will also spread that intense flavour throughout the rest of the drink, making the milk/espresso mixture that little bit stronger and richer. The start is more mellow and the finish is cleaner.
If this was your preference, then perhaps Latte Art is working against you!
It’s important to understand that there’s no right or wrong here. This experiment isn’t designed to paint Latte Art as a hero or villain. Whatever your preference, you’ll now know wether Latte Art is helping or hindering your goals.

내부는 참 좋은데 원두의 특징이 뭔지 모르겠다. 그리고 시끄러운 아줌마들..

Like any plant, the coffee tree responds to careful nurture. And, like most plants, it can thrive under challenging conditions and yet emerge unscathed.

In areas of Ethiopia, where coffee was discovered centuries ago, wild “heirloom” coffee bushes proliferate everywhere—by the roadsides, on the hills, untended. On the other end of the spectrum, in some countries—Colombia and Brazil, for example—research and mechanization have changed the face of coffee growing, and many new cultivars are produced in laboratories.

It all starts on an equatorial mountainside

Coffee climates are typically found within 1,000 miles of the equator, and coffee grows sweeter as the altitude rises, until around 7,000 feet (2,100 meters) above sea level. At this point, the climate ceases to be temperate enough to permit growth. Coffee plants are usually nurtured from seed to seedling and then transplanted to the field, beginning to produce fruit in their fourth or fifth year. With careful tending, coffee trees can last for upwards of 40 years, depending on the variety.
Coffee grows best in the warm climates near the equator from 25° North to 30° South, known as the "Bean Belt".

Harvesting

Picture a coffee tree glowing with health and bursting with ripe fruit, often a deep pie-cherry or dark burgundy red. Producers and harvesters who understand the demands of specialty coffee pick only fully-ripe (in Latin America, maduro) cherries, weighing them up at the end of the day, pouring them from baskets, and preparing them for either wet or dry processing.
A coffee picker collects a basketful of ripe coffee cherries in Sonora, Costa Rica. (See Costa Rica Soñora Colorado Honey from James Coffee Co.)

Processing

Coffee processing removes the fruit from the seed; skin, pulp, parchment, and silverskin slough off to reveal a beautiful bean. Ranging from pale yellow to pale green, if bitten, the bean gives slightly under the tooth.

Washed (or wet) process

In countries where water is plentiful, the cherries are usually passed through a pulping machine, sorted by weight, and deposited in a fermentation tank. Here, naturally occurring enzymes dissolve the pulp until it can be washed from the bean, a process that takes 12 to 72 hours depending on many factors such as temperature and humidity. Once fermented, the washed coffee, still in its parchment (filmy, paper-like covering) is spread out to dry until it reaches around 11% moisture content. At this point, the seed is stabilized and won’t germinate.
A worker at the Simbi Coffee Washing Station in Rwanda. The washing station services 250 smallholder famers in the southern Huye region. (See Rwanda Simbifrom Mast Coffee Co.)

Natural (or dry) process

In other countries where water is not as readily available, freshly-picked cherries are spread out on tarps, patios, and even sometimes along the road—wherever the fruit can best dry in the sun. Reaching optimal moisture content can take weeks. Throughout this drying process, the coffees are regularly turned with rakes to ensure even drying.
Coffee cherries being dried on raised beds at the Damota Wolayta Farmers’ Cooperative Union in Sidamo, Ethiopia. (See Ethiopia Sidamo Decaf from Voyage Coffee Roasters.)

Hulling

Whether wet or dry processed, hulling then removes the parchment from bean. Methods for hulling range from primitive hand mills to highly sophisticated equipment. Once hulled, coffees are sorted into screen sizes and then defect sorting takes place—sometimes a line of 80-plus women visually inspecting and removing defects, sometimes cutting-edge laser sorters performing this important step.
A woman visually inspects the hulled beans for defects at the Simbi Coffee Washing Station in Rwanda. (See Rwanda Simbifrom Mast Coffee Co.)

Storage & transportation

Once fully processed, the coffee is stored in agriculture-specific plastic bags inside jute bags and exported via shipping containers to consuming countries. Portside, the coffee shipment is inspected, purchased, and shipped to roasters.
Bags of coffee being loaded onto a truck at Colinas Altas (High Hills) farm in Huila, Colombia

Most people simply pour their store-bought coffee into their coffee filter every morning and lazily brew up a pot of wake up juice to get their day going. But you are different. You have chosen to open your eyes to the world of coffee around you so you can truly experience the art of growing, preparing and brewing coffee. Good for you. You will experience a level of enjoyment when drinking coffee that only a select few will ever have.

Report this ad



After you spend a little time diving in and learning about coffee, you will quickly find that there are multiple ways to prepare the coffee long before it is ever poured into a bag for you to take home. In fact, there are many different ways that coffee is prepared with two of the main preparation methods being washed and unwashed coffee. Each of these methods brings its own strengths and weaknesses to your coffee table and can greatly impact the flavor of your coffee long before it reaches your French press or drip coffee maker.


Report this ad



Understanding the Bean

First, it is important to understand what the coffee bean is and how it is prepared. Understanding at least a little bit about this process can help you understand why some coffee tastes differently from others and can help you predict how some coffee could taste when you venture out into the world to try new and interesting coffees.

Coffee is actually a fruit, not a bean like many believe. The coffee cherry is usually a red or yellow fruit that contains two seeds that are surrounded by a soft layer of mucilage and a thin skin known as the parchment. The processing of coffee begins with the cherry harvested from the plant. Once it is harvested, the bean must be separated from the cherry without losing the aroma that is contained within the mucilage.

Washed Coffee

Washed coffee, also referred to as the wet process, the coffee cherry is pulped by a machine referred to as a pulper. Big surprise there. This means that the outer layer of skin is removed. Once this outer layer has been removed, the bean with is mucilage is then fermented in water for at least one to two days and sometimes longer. After the fermentation process, the bean is then washed from its mucilage after it has released its aroma.

Capresso Infinity Conical Burr GrinderPrice: $87.00BUY NOW ON AMAZONIf you click this link and make a purchase, we earn a commission at no additional cost to you.Last Updated: 06/13/2018
Of all the coffee processing methods, this method often produces the highest quality coffee. However, it requires a lot of skill and water in order to perform correctly. Some of the world’s finest (and often most expensive) coffees are created using this process.

Unwashed Coffee

Unwashed coffee, also referred to as both natural coffee processing or the dry process, is what I would call the classic approach to coffee preparation. Basically, this is the oldest preparation method that has been in use for hundreds of years. In this process, first the coffee cherries are washed and then they are dried in the sun. Once the drying process is complete, the green seed is then removed from the fermented, dried cherry.

The removal of the bean is the most difficult and risky process when producing coffee using this method as there is very little control on the process of the bean removal. However, this process still doesn’t require as much skill as the washed process meaning it is a much easier process and is widely used among coffee producers around the world.

Semi-washed Coffee

Using the semi-washed method, aspects of both the washed and unwashed methods are combined. In this process, the out skins are removed, but the pulp is allowed to remain and dry in the sun. Once the drying process is complete, often the pulp is wet and then the beans are removed just like they are in the dry process.

Flavor Differences

While how you prepare your coffee definitely affects how your coffee will taste, how the coffee beans are prepared before roasting and brewing is the largest contributing factor to the flavor of the coffee we make every day. It may surprise you when you taste the differences in coffee processed in the washed and unwashed methods. Each coffee producer will undoubtedly claim that their method is the best, but in my experience both methods bring a wonderful variety to the coffee we pour for ourselves every morning.

Washed Method

This is a relatively new process to preparing coffee when you take a look at the long history of the human love affair with coffee. This process often creates a bean that is much cleaner and brighter and tastes much fruitier than the unwashed method. If you prefer your coffee to be a little more on the acidic side, finding a bean prepared using the washed method is essential.
FreshRoast SR500 Automatic Coffee Bean RoasterPrice: $179.00BUY NOW ON AMAZONIf you click this link and make a purchase, we earn a commission at no additional cost to you.Last Updated: 06/13/2018

Unwashed Method

The unwashed method, also known as the dry-process, creates a coffee that is heavy in body but remains sweet and very smooth and complex. In many cases, countries that have a very dry climate such as Indonesia, Ethiopia and Brazil use this method. These countries have plenty of sun to make sure that the beans are dried properly compared to many other areas.

Semi-Washed Method

The general consensus is the unwashed method produces a bolder coffee with more body and increased complexity, while the washed method produces a much more acidic coffee with enhanced clarity. Beans created using the semi-washed process are an attempt to combine the best of both worlds of the two methods, often giving a bolder coffee with increased acidity when compared to the other methods.

If you came to this post hoping to discover which type of coffee was better, I’m afraid you will read this without getting the answers you hoped. You see, in the end it all comes down to your personal taste. Both the washed and the unwashed methods can create a truly amazing coffee bean that provides enough body and flavor to impress even the most critical of coffee aficionados. But, like everything in life, not everyone will agree. Some will prefer the fruitier tastes that the washed method brings while others will enjoy the sweeter full body coffees created by the unwashed method.

While these two different processes are quite distinct from one another, there is one thing they have in common, and no, I’m not talking about the coffee beans. Both of these preparation methods can create a truly unique and amazing coffee experience that will delight your taste buds and keep you coming back for more day after day after day. If you want to find the best tasting coffee using these methods, I encourage you to get out there and experiment. Try coffees created using both methods and see which ones delight your tastes buds or cause you to have that sour face when you take a drink. You may find that you prefer one method over the other, or you may even enjoy both and be able to appreciate the subtle differences each preparation process brings to your coffee mug.

Recommended Reading

What’s the Deal with Honey and Pulped Natural Coffees

What's the deal with Honey and Pulped Natural Coffees anyway? Learn all you need to know about this coffee process right here.

How to Buy The Best Coffee Beans

Why settle for good coffee when it could be great? All you need are the best coffee beans. Finding them is pretty easy, if you know what to look for.

The Difference Between Arabica and Robusta Coffee Beans

Find out the differences between arabica and robusta coffee beans so you know what you are buying when you head out to stock up on coffee beans.

The Truth About Decaf Coffee (and How It’s Made)

Learn everything you ever wanted to know about decaf coffee including how it is made and the health benefits it brings. 

A Complete List Of Every Type of Coffee That Exists

Check out this list of every type of coffee that exists so you can find a new type of coffee to enjoy whenever you are ready to try something new.



Learn to Make Barista-Level Coffee From The Comfort of Your Home

The Home Barista Coffee Course 14-lesson video course about brewing consistently amazing coffee at home. Stream or download the entire course to learn how to make coffee as good as your local barista for a fraction of the cost.
Click Here To Learn More

© 2018 Ace Media, LLC. All rights reserved. Privacy & Terms. Feel free to contact us and find out about advertising.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Exclusive Member of Mediavine Food

우유 거품의 생성은 우유의 성분 때문인데 우유의 지방성분은 공기를 흡착시켜 거품을 만들 수 있지만
지방의 특성상 공기를 잡아 두질 못하는데 이 공기를 잡아 두어 유지시키는 것이 단백질이다.

단백질이 열에 의해 녹으면서 지방과 공기를 감싸게 되어 우유 거품을 유지할 수 있는 것이다.
우유 거품이 생성되는 원리는 내부 보일러 안에 들어 있는 수증기가 스팀완드를 통해 분출되면서
우유가 데워지는데 스팀완드를 우유 표면에 위치시켜 주변의 공기를 끌고 들어가 피처 안의 우유로 흡입되고
수증기의 활발한 분자 활동으로 우유 거품이 생성되는 것이다.