Tigerbakers cafe bar

Brewing with a Coffee Machine vs. an Espresso Machine: What's the Difference?

2011-12-09T00:22:00.001-08:00

Brewing with a Coffee Machine vs. an Espresso Machine: What's the Difference?

You may be wondering why coffee brewed with an espresso machine results in so much of a better drink than does coffee brewed with a standard drip coffee machine. You can taste the difference. Have you ever wondered exactly why?

While water is moving through ground coffee with either a coffee machine or an espresso maker, the similarities end there. To make espresso, it is necessary to start with coffee that is ground much more finely than that which is used in a regular coffee machine. This fine grind ensures the water makes more contact with the grounds and extracts more of the flavorful coffee oils.

It takes about 25 seconds for the highly pressurised heated water in an espresso maker to move through the grounds. These grounds are lightly tamped into a “puck” prior to brewing. The extra coffee oils extracted are called “crema” and are the reason why espresso is thicker and more viscous than regular coffee.

Coffee brewed in a regular coffee machine is made with a coarser grind and is not tamped down in any way. The heated water therefore has less access to the surface area of the ground beans. It also is not pressurised. Less oil is extracted. The beverage is thinner and has less character than does espresso.

Tigerbakers uses Grinders coffee from Melbourne in our coffee drinks. This high-quality coffee assures us that we will have a smooth and rich flavor for all of the coffee beverages that we serve.

www.tigerbakers.com

2011-12-06T15:18:00.001-08:00

One of our beautiful tasting Flat whites!!!

2011-11-22T16:59:00.000-08:00

The secret of a good tasting coffee!!!!!

2011-11-22T16:51:00.000-08:00

The most successful baristas are ones who do not burn either the coffee or the milk.
Burnt coffee is harder to pick than burnt milk. Burnt coffee is characterised by a strong sharp bitter taste and usually results from baristas who do not leave the grounds in the group head until preparing the next coffee, ie the group head gets too hot. This is a very common problem.
Burnt milk tastes sweeter than normal milk and has the aroma of "the hot glass of milk before bed", that milk gets as you bring it to the boil and then forms a skin.
If you ever see a barista moving a jug of milk up and down and it making a harsh "wrisssh wrisssh" sound just walk away, it is not worth it. The second hint is if a milky coffee is too hot, ie you can't drink it straight away.
Many customers ask for a "hot" coffee. In my opinion this is someone who has no taste. Secondly, being a good barista is hard. It is a talent, rather like being a good cocktail maker (something I also dabble in). If the barista makes a good coffee, let them do it.

If you have to wait in a queue for more than 5 minutes the coffee is probably worth it!
Please tell your barista if they are having a bad day and don't be afraid to leave a tip if they are worth it. Making more than a 1000 coffees a day is hot and hard work!