A single. A double and a triple. You also have the possibility for each of those to be either a ristretto or a lungo. So, the question is what’s the correct espresso shot volumes for each of these and how long does each brew need to take. It can be confusing juggling all these variables, so we decided to Ask Gail to set it straight.
But, it turns out that even Gail was having trouble getting all this down. So she needed to ask Miranda! And thankfully Miranda was able to save the day. It turns out that the answer to this question is best answered with a chart! See below for the correct espresso shot volumes.
1 1/2 ounces
1 1/2 to 2 ounces
3 to 4 ounces
5 to 6 ounces
Take a look at the video below before heading over to our YouTube channel for more! Gail is always answering questions and playing with new toys!
As with everything in life, when you choose one thing you will always have give up a little something elsewhere. And that’s not always a bad thing! But in order to make an informed decision you should know what it is exactly that you will be gaining and losing. When it comes to espresso machines, a lot of what you will be gaining and losing is espresso shot quality.
Let us preface by saying that there are a lot of factors that need to come together in unison in order to create the perfect shot of espresso. Everything from the grind, to the tamp, to the humidity in your environment need to be just right for that espresso to make the ultimate list of all things delicious. So one machine simply can’t make all things come true. But it certainly can get you close.
When it comes to espresso machines you have essentially three families: manual, semi-automatic and super-automatic. We are going to focus on the semi- and super-automatics since they tend to be the most popular. The super-automatics are the one stop shop machines. Espresso at the push of a button. Super convenient for those who want it. The semi-automatics give you a little more control over your espresso shot. You have the ability to fine tune your grind and tamp pressure to just how you like it. That is not to say that super-automatics don’t give you options, but there will inherently be less.
As a result, your shots will vary from machine to machine. We think that you can pull better shots on a semi-automatic but that comes at a cost. You will be required to hone your craft in order to get that sweet nectar just right. While a super-automatic will get you close enough with little to no effort. It all comes down to what you want! That’s really the best part of it all.
Watch the video below to hear Gail’s full explanation of espresso shot quality from machine to machine. And be sure to check out our YouTube channel as well for more information and Crew Reviews!
Coffee! Coffee! Coffee! We love our coffee here and truly drink it up. Our kitchen is always stocked with a 5 pound bag of the good stuff (Yes 5 pounds!) But how long do coffee beans last? Fresh coffee is good coffee. Stale coffee not only has an inferior taste it also can wreak havoc on your espesso timing.
So, we asked Gail to drop some knowledge when it comes to how long coffee beans will stay fresh and how we can make the beans last longer.
Here are some of the big take aways from our conversation:
Store your beans whole because once you grind them their freshness will begin to diminish in the first 15 minutes. With such a short time frame between fresh and stale when the beans are ground, it’s best to grind only the beans you need per brew event.
Beans from larger roasters (think Lavazza) will have nitrogen flushed their bags. That means before you open the bag, the amount of oxygen in the the bag will be next to none. Oxygen is a key factor in the degradation of coffee bean freshness. So these type of beans will last longer in the unopened bag vs. a local roasted bean (which won’t be nitrogen flushed).
Once a bag is opened it should be stored in cool and dry place. Something like an Airscape is a great place to start.
Watch the video below to get the full scoop on coffee bean freshness. Oh, and if you have a question for Gail be sure to leave it in the comments and we can see if she has the answer! Also, you can check out past Ask Gail videos here if you are interested.
Every once in awhile we like to let our inner Picasso out to play. It’s fine, we all do it and there is nothing to be ashamed of! But the question remains, is it possible to create beautiful latte art using milk frothers?
Well, unfortunately the short answer is no. While milk frothers like the Jura are excellent at providing you with no-fuss perfectly frothed milk for your espresso beverages, they just don’t have the finesse needed for latte art foam.
We asked Gail to give us a little explanation as to why these stand alone milk frothers won’t give us the best results and she delivered! Watch the video below to see Gail attempt some latte art using a milk frother.
Nine out of ten home baristas agree, soupy pucks are a coffeehouse sin. Well, maybe not a sin, but in our experience it’s pretty close! What causes a soupy puck and why exactly is it so bad? When it comes to the hard questions, we like to ask Gail!
Gail and our excellent customer service team are always reiterating how important it is to dial in your grind – and this Ask Gail session is no exception! Having your grind too fine can cause soupy pucks, as a super fine grind will hinder proper water flow. The water is then “trapped” on top of the puck and released into the dredge box with the under-saturated puck, causing a sour or bitter espresso shot and the undesirable soupy puck.
If you think there could be more to your soup-tastic pucks, check out our first edition of Ask Gail!
We’re back with double the latte art videos! Today Chad breaks down the elements of pouring a latte art heart and a latte art rosetta. Try each, impress everyone you know and then let us know how it went!
If we had to choose three words to describe the video below, they would be “Chad is awesome!”
When he’s not helping out customers in our Seattle Coffee Gear Portland store, Chad teaches barista classes. Which means that as soon as he joined the team we started hitting him up to make some sweet latte art videos for us. After all, we could write out the steps to latte art all day long, but having a visual aid is at least 100 times better (if not 1,0000).
In this video, Chad walks us through latte art basics. Pay attention, because you’ll need these next week when we post some advanced techniques!
Sarah and Dori are back (at the same bat time on the same bat channel) and ready to share their brew tips with you! Up this time is the macchiato, but not the one drenched in caramel that you are accustomed to seeing in a big chain coffee shop. While, admittedly, those are delicious, this is an old fashioned foamed milk and espresso type o’ macchiato.
Composed of two parts espresso to one part foamed milk. And by “foamed milk” we really mean either the foam off the top of the milk or really, really well frothed milk. So milky coffee lovers may want to look at a cappuccino to get their espresso beverage fix!
3) As you froth your milk, keep in mind that you should be expanding it quite a bit and incorporating in as much air as you can. Remember: We’re looking for that milk foam!
4) Clean up that steam wand while you pull your espresso shot.
5) Give your frothing pitcher a firm tap against the counter and swirl to incorporate the foam into the milk.
6) For a macchiato with very foamed milk, pour the milk directly on top of the espresso shot. For a macchiato with a dollop of foam, let the milk sit for a minute to let it separate from the foam (or don’t tap and swirl initially) and then spoon a few tablespoons onto the espresso shot.
You can be as pro as Sarah and Dori, too. Just watch the video below and then follow the foolproof steps to macchiato mania!
It’s that time again! Yep, Dori and Sarah are back to teach you how make another one of those delicious and fancy drinks you find in your local cafe. In this week’s installment they’ll show how to make a cappuccino. One of the more common drinks, people often confuse cappuccinos with lattes. It is easy to see why, as they are pretty similar since they are both milk-based drinks with espresso. However, with a cappuccino, there is a third component included in the recipe that is not in a latte – foam!
Thus, a cappuccino is a third part foam, a third part milk and a third part espresso. Luckily this is pretty easy to remember, even for the math adverse like myself. Typically a cappuccino will have more foam and less milk than a latte and the entire drink will only be about six oz., so not that giant drink you may love and adore from some chain stores. In addition, some places will actually steam the a cappuccino a little cooler than some other drinks, so it is more like a drink you can chug. The reason for this is because is your milk is steamed at a cooler temperature, you can get more of the natural sweetness out of the milk and your drink will be sweeter. However, if you heat your milk past 140 degrees Fahrenheit the milk starts to get bitter.
3) As you froth your milk, keep in mind that you should be expanding it quite a bit and incorporating in as much air as you can.
4) When you’re done frothing, tap the bottom of the pitcher on a table and swirl the milk around to get a nice, rich foam. We usually try to work in the little mound that forms on top of our milk to ensure our milk is creamy through out. However, if you like to keep the mound so you can eat the foam with a spoon, that’s perfectly fine too!
5) Don’t forget, if you like a cappuccino with more foam ask for a dry cappuccino the next time you are at your favorite café. You can also achieve this effect at home by letting your drink sit for a minute or two after you have made it and the milk will separate. If you want a creamy cappuccino, start drinking right away.
Watch as Dori and Sarah show you how to make a cappuccino in just a few minutes! While it may seem like they are just making it look easy, once you have your technique down you’ll be making this drink in a snap as well!
3) Since you are only making a little bit foam for your latte, make sure you submerge your steam arm fairly quickly to ensure you are just heating the milk and not creating bubbles.
4) When your milk is hot, tap the pitcher and swirl the milk around the pitcher to get it mixed in. This time around you will be able to see the milk texture underneath, as the milk is not nearly as thick as when we were frothing it for a cappuccino. However, you can still create a rich milk by making sure any foam you have created is well-incorporated in to the milk. If you let it separate out too much, you’ll get that lighter milk texture and have thick foam on the top.
5) Pour your frothed milk into a cup containing a shot (or two or three!) of espresso and you have created a latte.
How to Make a Mocha
1) Creating a mocha is very similar to creating a latte, as it is basically a latte with chocolate. As such, follow steps 1-4 in the latte recipe above to prepare the milk for your mocha.
2) Before you add milk to your cup, mix your espresso shot with chocolate syrup (you can use any type of chocolate to create a mocha – white, dark, sugar-free, whatever you prefer). Stir the espresso and shot together with a spoon to make sure they are well combined. This makes creating the drink easier, especially if you want to attempt latte art, which we’ll save for another post.
3) Pour in the milk with the espresso chocolate mixture, and enjoy.
Follow along with Dori and Sarah as they make a latte and a mocha. Make sure to check back in next week to discover what other coffee concoctions you can make with your newfound skills.