December 20, 2011
One of the duties of being a successful yacht stew is that of barista or coffeehouse bartender. A barista must be skilled at operating an espresso machine.
Espresso is a notoriously finicky beverage, and a good deal of knowledge and skill must be combined to be a successful barista. There are many types and qualities of espresso machines available, and they are not created equal; this can present quite a challenge.
Another challenge is that the person ordering the espresso beverage may not know how specific beverages are made. If someone orders a double white mocha with light whip, what exactly does that mean? Many times people order the drink they prefer from their favorite coffeehouse and may expect you to recreate a beverage that is proprietary recipe containing ingredients you don’t have.
It may seem like coffee is just coffee, but there are differences in the roast, brewing method used, and technique.
First, a little history. Coffee has been enjoyed as a beverage for hundreds of years. Its history can be traced back to the 13th century. It is generally believed that it was discovered in the Kingdom of Kaffa in Ethiopia and spread to Egypt and Yemen.
The earliest credible written evidence of coffee drinking comes for the Sufi monasteries in Yemen (So, that’s where those Whirling Dervishes get their energy.) Some of the first coffeehouses opened in Istanbul in the 1500s.
The beverage was alternately banned and revered. When it reached Venice via trade with North Africa, its consumption was banned.
However, in 1600, Pope Clement VIII gave it the green light for Catholics and its popularity grew from there. The first European coffeehouse opened in Venice in 1645.
Coffee was introduced to America as early as1668, as a result of Dutch traders bringing it with them to the West Indies. Over time coffee from Latin America rose in popularity.
More recently, an interest in coffee from around the world has fostered the specialty coffee industry. With this came the popularity of traditional coffee beverages from other countries, especially Spain, France and Italy, where the cappuccino was born.
Espresso is the strong, black beverage extracted from finely ground espresso beans as water is forced through under high pressure. A single serving is usually one ounce. It should be crowned with golden foam known as la crema, which holds and preserves the aroma.
Because it is brewed under high pressure, acids are left behind in the grinds and only aroma is extracted.
There are several ways you may be asked to prepare espresso, and it is properly served in small cups and saucers designed to hold an ounce or two.
The different kinds include:
Doppio has double the amount of espresso and uses double the volume of water.
Ristretto, which means “short”, has a shorter the extraction time to reduce the water dispensed.
Lungo, which means “long”, is a single shot topped with 1 ounce of hot water; it can be doubled.
Americano is a single shot plus 5 ounces of water.
An espresso con panna is a normal espresso topped with a dollop or two of whipped cream.
What makes the drinks produced by espresso machines special is the exotic texture and the temperature of the steamed milk. When a barista steams milk, tiny air bubbles are created that give the milk a creamy, velvety texture.
The temperature of the milk should be between 130 and 160 degrees to prevent scalding. Frothing the milk properly can be the most difficult part of the process. It takes practice. Each machine is different, and the pressure that the machine produces is extremely important. Some machines just will not make a good cappuccino.
A basic cappuccino consists of a third espresso, a third steamed milk, and a third foamed milk. It is essential to get the proper ratio of foam to steamed milk. It looks great served in a warm thermal glass mug that holds 6-8 ounces.
I like to prepare the espresso first, brewing into the mug if it will fit under the machine, and if not, into a small stainless steel pitcher, like those used as individual creamers in restaurants and diners.
Next I steam the milk into a larger stainless steamer cup. Using a spoon to hold the foam in, I pour the milk to fill the glass to a third from the top; then I spoon in the foamed milk. Garnish with powdered or shaved chocolate or cinnamon. Ideally, it will have a nice layered look.
Another popular drink is the latte, also known as a café latte and café con leche, but not to be confused with cafe au lait, which uses drip brewed coffee rather than espresso.
A latte is more milk and little or no foam. To make, prepare espresso directly into a 6-8 ounce serving cup and then fill with steamed milk. I like to spoon a small amount of foam on top.
A latte macchiato is made in a tall glass with a shot of espresso, topped with one-third cold milk, one-third steamed milk finished with fresh hot foam. A macchiato dopio is made in a double espresso in an espresso cup topped with a spoonful or two of hot foam.
Café au lait is the name for the French beverage that is a milder version of the Italian café latte. It is made in a 6-8 ounce mug or cup, consisting of one-half strong brewed coffee and one-half steamed milk. You can top it with foamed milk, if you’d like.
Café mocha is a basic latte to which chocolate syrup is added. It is topped with whipped cream and shaved or powdered chocolate or coffee beans.
A mochaccino is a basic cappuccino with chocolate syrup, topped with whipped cream and garnished with shaved or powdered chocolate.
Iced cappuccino is made is made by pouring one shot of espresso over a tall glass of ice; add one-third cold milk, then one-third foamed milk, and top with whipped cream and chocolate powder or shavings.
Pouring a shot of espresso over ice and adding chocolate syrup to taste makes an iced mochaccino. Fill with cold milk, top with foamed milk and then with whipped cream. Garnish with chocolate syrup.
Some other terms include:
Breve: an espresso with half and half
Caffe Freddo: chilled espresso in a glass, sometime over ice
Skinny: made with non-fat milk
Dry: made with only foam and no steamed milk
Wet: made with only steamed milk and no foam
As you can see, there is a lot to know to be a barista, but that should not prevent you from making and enjoying a variety of coffee beverages. Every machine is a little different, so practice, practice, practice, and pretty soon you will be making latte art along with the best of them.
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