My post in CG (Kaffa Café, Standards of Coffee Drinks, Origin)

(For stock only)

Kaffa Café, Standards of Coffee Drinks

Hi, everyone.

(1) First, let me explain why I came back to coffeegeek.com.

We are still in the coffee industry and won‘t leave it in any case, for evident reason. If we have something to say, here is always the best place for it. We have no other choice. So, here I am.

(2) From the very new podcast (#60), I hear the calling of standards for espresso coffee drinks. As we see, do the standards of both SCAE and Australia make sense in real world and to help us to improve the quality of the coffee drinks? As we know in terms of the “golden rules”, it doesn't make much difference as before.

The so-called national coffee organization of Italy can only follow the steps of, like SCAE and so on. Due to the lack of understanding espresso by the whole coffee industry, no one can be sure to make any standards for espresso, its tastes and quality, IMHO.

We, as Kaffa Café, have got a suggested standards of espresso coffee drinks, but not standards of espresso. As one can understand, the brewing conditions and form of espresso can neither be the standards of espresso. What is only the judge conditions of a good shot is the tastes, which is never described correctly and precisely by words.

As the first step, we suggest to start from the standards of espresso coffee drinks, which allow us to talk in the same “language”.

Such a set of standards may cover only the form and recipes of espresso coffee drinks, never try to define the tastes neither the quality of espresso and its coffee drinks.

Let me introduce the Kaffa Standards of Coffee Drinks.

It's extremely expected to comment and to doubt about this standards, and probably we may reach finally to an agreed and helpful STANDARDs, based on which, we can go further and further. One day, we may find the proper definition for espresso, for its tastes and its quality.

Kaffa Standards of Coffee Drinks

1) Espresso,
A single bowl of coffee grounds, to make 40~45 ml of coffee in a 60~100 ml cup.

Note: If you prefer to make your espresso shorter, in 25~30 ml, please refer to “ristretto”. It means that you can make it, in the name of ristretto, but not espresso.

2) Espresso Doppio,
A double bowl of coffee grounds, to make 80~90 ml of coffee in a 100~150 ml cup (standard espresso cup).

Note: If you prefer to make your Espresso Doppio shorter, in 50~60 ml, please refer to “Ristretto Doppio”. It means that you can make it, in the name of Ristretto Doppio, but not Espresso Doppio.

3) (Espresso) Ristretto,
A single bowl of coffee grounds, to make 25~30 ml of coffee in a 60~70 ml cup.

4) Ristretto Doppio,
A double bowl of coffee grounds, to make 50~60 ml of coffee in a 100~120 ml cup.

5) Caffè Macchiatto,
A shot of espresso, with a dollop of milk froth, in a standard espresso cup.

6) Caffè con Panna,
A shot of espresso, with a dollop of frothing cream, in a standard espresso cup.

7) Caffè Latte,
A shot of espresso, pouring in a glass (300~350 ml) of hot milk, without milk froth.

8) Cappuccino,
A shot of espresso, plus half of hot milk and half of milk froth, in a 160~200 ml cup.

pstam: 咖啡饮料标准.gif

Views: 79

Comment

You need to be a member of Barista Exchange to add comments!

Join Barista Exchange

Barista Exchange Partners

Barista Exchange Friends

Keep Barista Exchange Free

Are you enjoying Barista Exchange? Is it helping you promote your business and helping you network in this great industry? Donate today to keep it free to all members. Supporters can join the "Supporters Group" with a donation. Thanks!

Clicky Web Analytics

© 2019   Created by Matt Milletto.   Powered by

Badges  |  Report an Issue  |  Terms of Service