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brewing coffee news

Best coffee machine for home baristas

I get asked this question a lot: “What’s the best coffee machine for at home?” Just like: “What’s the best coffee to buy?”

I understand why people ask it, though. They want a professional opinion. Unfortunately, it is not that easy. To be able to answer the question: “What is the best coffee machine to use at home?”, I would first need to know what kind of coffee you prefer?

  • Black or milk-based coffees?
  • Espresso or filter?
  • Drip or pour-over, or submersion coffee?
  • Dark, medium or light roasts?
  • Not to mention flavors…

The list of variables that go into making a great cup of coffee consistently every day that also suits your taste is daunting. That was my first impression after taking the first coffee certification course in 2017.

To chose the best coffee machine for making coffee at home, you need to find your favorite style first. Then find the best machine. That said, I can give a couple of recommendations for good coffee machines for your home that make a great cup of coffee every single day as quick as you like.

Most people either prefer espresso-based coffee or filter coffee…

Espresso machines

When buying an espresso machine, do pay attention to the diameter of the portafilter. That’s the characteristic metal “bajonet” that you hold in your hand, where the coffee goes into the basket and that you insert into the machine!

Ensure that this is 53 – 57 mm, which is the industry standard. It should hold 14 – 24 gr of ground coffee. Anything smaller will also work but it will be much harder to find parts, accessories and additional tools. And you will get more tools! LOL

Fully automatic

Don’t get a fully automatic machine! Ever!

My biggest complaint is that they grind the beans for you and they will never chose a great grinder because that will make the machine too expensive. Always get a separate grinder, it will last you 10 years.

These automatic machines focus on convenience, speed and not flavor. So in my opinion this is always a set back that I cannot except.

If you can, then go with either of these:

Sage and Breville are essentially the same Australian company with different brands for US/UK and Europe

Wikipedia

The difference between the two fully automatic espresso makers is that with the Pro version, you get to tamp the coffee yourself. The Impress version has a built-in tamper and will do it for you. ยฏ\_(ใƒ„)_/ยฏ

I don’t like a Jura, it’s too limited and maintenance is expensive.

Semi automatic

These machines are more my style because they automate some of the actions but not all and give you more control over the espresso that’s brewed. Note that a great espresso maker will cost at least 1250-1500 Euro/Dollars because of the quality of the parts and build. That does not include a grinder!

Your biggest choice depends on how you drink your coffee: black or white. If you prefer an espresso (or long black or americano) then your life is easy and you can chose a single boiler machine. They’re a lot cheaper.

Do you (or your partner) prefer white coffees then you’ll need to think about how many cappuccinos or lattes you will make. For one or two each time, it’s fine to get a single boiler machines as well. If you drink more coffees, say for dinner parties, then you should opt for a dual boiler machine. That way, you can start frothing the milk while the espresso is still brewing.

La Pavoni stradivari lever machine
La Pavoni Stradivari

Manual espresso machines

A category on their own for this is where innovation really shines.

Superkop is a brand new design and fully non-electrified so it will work when the power is out, disaster strikes and zombies invade our homes! It only needs hot water.

The lever-operated La Pavoni is a classic, gorgeous design that does require some practice and getting used to, but once you do, it is the holy grail of many baristas. Beautiful to look at and all the room to add you own special twists when making coffee.

The Flair revolutionized the world of home baristas when it appeared on Kickstarter. It’s cheap, easy to make, easy to use and a great way to get into making better coffee at home. Quality has improved a lot since and you can’t go wrong with it!

Filter coffee machines

Moccamaster KGB Select

The traditional home coffee makers have received a ton of innovations and improvements over the last 3-5 years. Coffee making, filter coffee at home, has drastically improved since the 80s and 90s. Designer machines, premium options, gorgeous materials and very reliable manufacturing mean that today’s coffee maker is lightyears ahead of those our parents and grand parents used.

Moccamaster has been the go-to coffee maker for many official coffee competitions and conferences. They’ve been around for 40 years and are rock solid, well built and easy to maintain or repair.

Or take the guessing out of the way and chose any machine on the SCA certified list of approved coffee makers. The Specialty Coffee Association takes their work very seriously and every machine is thoroughly tested and retested to ensure it makes a great cup every single time, all the time.

I hope this answered some of your questions and gave you a good start to selecting the best coffee machine for your home. Maybe it just confused you more and made you reevaluate what it is you want. Then at least I did my job. Trust me when I say that you will not find the best machine in one go. I will take several iterations before you find what works best.

Most of all, your taste for coffee will change and that brings new machines, new coffees, new equipment and new kitchen setups. If you can, buy second hand on Ebay or your local penny savers. Closed restaurants often sell off their equipment to pay debts. That’s a nice way to get a premium machine for less.

PS: If you follow my advice above and do not buy a fully automatic machine, you will need to also buy a good grinder. That’s a whole new subject, but for starters I can recommend watching James Hoffman’s review video:

Categories
brewing coffee news

The math of brewing a better espresso

Scientists have finally answered a burning question of mine: why should an espresso be brewed in 25 +/- 2 seconds and use approx 15-22gr of dry coffee to yield 50ml of (a double) espresso?

Who came up with this rule and why? Not that I have a specific problem with it but it seems so arbitrary. Also, once you start to make espresso’s a day long, you’ll notice that it’s really hard to dial in the equipment a certain way and maintain those rules for every cup. Sometimes it’ll be 21 seconds, sometimes 29. The grinder is pretty accurate. The beans are practically the same. So where does this high variation come from?

Well, it turns out that brewing your espresso differently yields the same great taste and flavors while achieving this with much greater consistency and reducing the cost per cup of espresso!

How did they do it? Well, they started by reducing the process to a proper model with solid mathematics behind it. Brewing an espresso is basically fluid dynamics of a bed of particles. The “puck” being coffee grinds of varying sizes and water is pushed through this bed at a certain pressure.

These mathematics are very well understood and accepted. So the scientists started with this model, created equations for everything and solved the equations using differential equations. That resulted in a few parameters and then they found the optimal solutions.

Sounds easy enough but believe me the math is pretty impressive, yet their logic is sound.

Turns out if you lower the pressure to 6 bars instead of 9, use 7-15gr of dry coffee, ground more coarse then tradition tells you to and aim for an extraction of 8-15 seconds, you will get a beautiful espresso that is much easier to reproduce!

Don’t believe it? Read the articles:

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brewing coffee news roasting

Coffee Roasters in Netherlands

Koffietje.nl already had the great idea to list as many local coffee roasters in the Netherlands with a webshop as possible, so that everyone who’s working at home #stayhome due to Corona crisis can enjoy the best coffee possible. Excellent!

Of course this leaves out those roasters who don’t have a shop (yet)…

Thankfully, Misterbarish.nl already has an extensive list of coffee roasters in the Netherlands (and a list for Belgium). Yay! With these two lists together there is nothing stopping you from ordering fresh roasted coffee beans that suit your taste to brew at home.

hario v60
Hario V60 brewing fresh filter coffee
Categories
brewing coffee news travel

Making An Espresso At Home During The Corona Crisis

To all my fellow coffee fanatics who crave a good espresso but cry every day because the coffee places are mostly closed: you owe it to yourself to get a Cafflano Kompresso! The only way to make anything that comes close to an espresso at home, easily.

cafflano kompresso blow up view of components
Cafflano Kompresso

It’s durable, cheap and portable. Will save your travels, hotels, and vacation rental too! Works on a train boat or train.

Only hot water needed to make an espresso anywhere

Cafflano Kompresso

You can grind your own beans (for best results) or start out with ground coffee from the supermarket. I’d choose a medium roast wherever possible, not a dark, French or Italian roast, as these are likely to turn out too bitter and “ashy”, IMHO.

Then move up to a pound of gourmet coffee from your favorite shop around the corner, ask them to grind it for “espresso”. This way, you can still support your local shops even though they can’t make you your coffee and you create a nice relationship with them for when all this is over and you can get a real espresso again!

And eventually get your own grinder. If you do, get a burr grinder, always! The best entry-level grinder out there is the Baratza Encore, for approx $130 or so. One step up and only different in the number of different grind-size settings it has, it the Baratza Virtuoso.

Baratza was bought by powerhouse and specialty coffee shop darling grinder manufacturer Mahlkรถnig (German for “King Grinder”, BTW!). It’s the only thing they do, build grinders. They are superb in quality and stability, the latter meaning they grind still very well when the burrs start to get dull.

Now, if you’ve read trhis far that means you are serious about coffee, just like myself. I like that.

If you’re thinking of getting the Kompresso, you may also be interested in the Cafflano Klassic. It’s the filter coffee equivalent of the Kompresso. Having the two means you will never NEVER EVER having to go without superb coffee that you make yourself. Anywhere, everywhere, all the time. (The Klassic comes with a grinder built-in so you can even grind the beans just before you brew the coffee.

cafflano Klassic
Cafflano Klassic with built-in grinder for on the road. source: Cafflano

You’re welcome!

And because the proof is in the pudding:

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news

COVID-19 affecting all baristas

The outbreak of the Corona virus in the Netherlands has effectively put all (or most) of the baristas out of a job. Only corporate coffee and espresso bars are still operating, but these are mostly staffed with permanent employees. Even there many caterers are forced to close when the companies force all their employees to work from home!

Weighing beans on a scale

I’m not sure how long the quarantine period will last but for now at least until Sunday April 5th. That means it’s time to play and practice with coffee at home!

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brewing coffee news

Barista at Boeken Bonen & Blaadjes

I’m happy to inform you that I’ve found a super freelance coffee partner in Amersfoort! It’s also really close to our new home, if the purchase goes through, so that’s even better!

I’m helping out 3 days a week in the relaxing atmosphere of the coffee salon and tea house Boeken Bonen & Blaadjes in het Singelhuys in Amersfoort. It’s a place cultural center and lunchroom with a vintage feel that boasts barista training workshops, private dinner events, remote work spots and meeting place as well as being a magnificent place to chill, relax and unwind in a “home away from home” style. Couches, comfy chairs, a quiet corner or the central tables to meet others and shares experiences.

boeken bonen blaadjes
Boeken Bonen & Blaadjes

Joet Halmos, the owner, could use the extra hands during the lunch rush and would like to leave the coffee and tea prep in capable hands so she can focus more on guests and preparing lunches (the ample bread platters are really worth the trip alone!).

Filter Thursday

On Thursday’s I’m there and using the day to experiment and practise with filter coffee brewing methods as well as assisting where and when needed. So I try new beans, choose and finetune recipes and experiment with an Aeropress, Hario V60, Chemex or Kalita Wave. Once Summer comes and days get hotter, I’m sure I will also try cold drip and cold brew coffees to see how temperature affects taste and flavors. All this to better prepare for the qualifying rounds of the Dutch Brewers Cup 2020 later this year in November.

Friday and Saturday I help out with the lunch rush and assist Joet wherever needed between 11:00 and 15:00 those days.

Categories
brewing coffee news training

Barista ethics, principles and practice

After working as a barista in various places since our return to the Netherlands in July 2019, I’ve learned that the coffee business is vastly better here than on Sint Maarten. The beans, the machines and the skills of the baristas working there are much better than there.

But what’s surprised me the most is that most places stopped after buying better quality beans or investing in a good machine.

Many places shamelessly use the same beans for espresso as well as “gewone koffie”, the historical Dutch name for normal coffee meaning filter coffee that our parents and grandparents used to make.

Some establishments use at least a different grinder when making “koffie”. But they opt using the same espresso machine because it’s there, so the “koffie” is most often approximated by a lungo.

A few use both a different bean as well as a separate grinder. A conscious decision. But I fail to understand why you don’t simply make “koffie” using a filter method?! After all, if it is about the money, and I think it is, then the math of making a liter of coffee from 57-63g of ground coffee is always better than turning 17-19g of the same coffee into 50ml of espresso or 90-100ml of “koffie”. Right?

And if you decide to use different beans for espresso and “koffie”, because of flavor I assume, then how come you don’t use different beans for cappuccino? After all, roughly 70% of coffee drinks sold in the Netherlands are “white coffees” aka milk-based coffees such as flat white, cappuccino, latte macchiato and large lattes.

I’m often disappointed by what I find in espresso bars during my Temper shifts. Large 3 group machines supplied by a caterer and left to more and more careless baristas who’s level of care and quality goes down by the month when management is not present, training is no longer provided and customers don’t know better.

Granted, many people working as barista are students either during the studies or directly after, earning money for leisure time, travel plans or settling down. They learn on the job while doing it and some of them are truly gifted and highly skilled by intuition. Nothing wrong with that. But as soon as they leave, and there’s always a better laying barista position coming next month – turnover is a bitch – knowledge is drained and whoever is left in charge has to pick up the slack. But pay is low, pressure is high and people don’t seem to care or know.

I’ve been searching for a better place to make excellent coffee now for 2 months and every place that I’ve talked to is stuck to bean contracts, doesn’t want to invest anything further and can’t train the people with SCA courses.

Well you can’t have it both ways! You want cheap high quality coffee fast, but you only pick two at any time. Not three. Skilled baristas cost more, care for the equipment, as well as customers. They know how to tweak the machine on a daily or even hourly basis to result in the best quality coffee.

Nothing makes a barista more happy than a great clean machine, new grinder or a kilo of fantastic beans to try out. Reward staff with perks, not salary. The effect is the same, if they truly love their jobs. Hire a legendary barista or roaster to give a workshop and spark their interest again, relight that fire (no, don’t go there!) and give the team a new boost of energy.

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news

Coffee Culture in Bussum en Naarden

Update: per 1 december werk ik niet meer voor Coffee Culture. We zagen er beide geen toekomst in. Dan heeft verder gaan geen zin.

Deze maand werk ik al weer voor het laatst bij Coffee Cabana in Utrecht. De drie maanden opstarten zitten er al weer op. Ik weet zeker dat het een succes zal worden want het concept is erg uniek in Nederland: een koffiebar met een Braziliaanse twist. Tapiocas, pรฃo-de-queijo, cakes, natuurlijke vruchtensappen zonder toevoegingen uit Brazilie, biologische thee en limonades, acai bowls en meer. Binnenkort ook met bier en wijntjes dus bij uitstek geschikt voor borrels uit de hele buurt.

Ik ben blij dat ik Coffee Cabana heb kunnen helpen met de opzet van de lunchroom, in zoverre dat ik natuurlijk niks anders heb gedaan dan goede koffies maken! Hierdoor kon Galit zich zoveel mogelijk richten op de rest van de zaak en alles wat daarbij komt kijken. Tussendoor heb ik mijn kennis van de horecakeuken kunnen inzetten bij het aanscherpen van de menukaart voor belegde broodjes en de mise-en-place daarvan.

coffee culture
Coffee Culture

Ik heb weer een hoop geleerd over wat er komt kijken bij een eigen zaak en ben klaar voor een volgende stap op weg naar de Dutch Barista Championships 2020! Vanaf november ga ik werken bij Coffee Culture in Bussum en Naarden! Dat is vlakbij en hoogstens 15 minuten fietsen voor me. Aangezien er in december een 2e kleine aankomt is het verkorten van de reistijden heel erg gewenst.

Coffee Culture

Vrijdag 1 november begin ik op het station van Naarden-Bussum en zaterdag 2 november op locatie in Naarden Vesting! Kom gezellig langs! Hierna zal ik een beetje zweven tussen de locaties in Bussum en Naarden, dus wil je mij zien en spreken, check het dan even van tevoren met mij via WhatsApp.

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news

Sociale Hygiรซne geslaagd

Zojuist online vernomen dat ik 37/40 vragen van het examen sociale hygiรซne van maandag 7 oktober j.l. in Amsterdam goed heb. Daarmee is de voorlopige uitslag dat ik geslaagd ben!

sociale hygiene
Sociale hygiรซne examentheorie

Dus nu ben ik bevoegd om namens een eigenaar of leidinggevende van een horecabedrijf achter de bar te staan, als bartender en/of barista. Helaas dat barista zijn ook vaak bartender zijn inhoudt, maar heel erg is het ook niet. Het ene kan goed in het andere overgaan. En als Sommelier opent dat ook weer deuren, achter de bar staan.

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news

Officially Registered “No Pressure Coffee”

No Pressure Coffee is now an official one-man company and registered at the chamber of commerce in Utrecht.

My KvK number, for tax purposes is 75493039.

So I’m available for all your short or long term shifts, projects or events! Use my contact page to get in touch with me.

I’m also on several modern temp and traditional job sites or services. You can find me on:

Look forward to hearing about your coffee business, your plans or your dream! I’d be happy to help any way I can!

Checkout my certificates as well as my services. I have been a member of the SCA since 2018.