A home or pro barista without the right equipment is like a cook without suitable knives. All of the equipment we’ll be talking about is needed to achieve excellent extraction and better control of the process to maintain consistency. Especially if you’re working in a professional environment (coffee shop), consistency is paramount to keeping customers happy every time they want a cup. Buy coffee supplies and equipment online, and you’ll know how to make coffee as a barista. In essence, we are all customers, both of an espresso machine and our espresso preparation. The appliances listed below are my recommendation and are not intended to be exhaustive. There can be a wide variety of models and brands for each instrument listed. I plan to explain why you should use a particular device and how it can help you brew.
Scale
The scale has become one of the essential accessories in espresso brewing. For both espresso and pour-over, it is necessary to weigh the amount of espresso and the amount of water. Only by weighing each ingredient can the proper proportion of coffee and water be determined and consistency and accuracy maintained.
Espresso should be considered for both pressurized (coffee) and non-pressurized (pour-over, French press, etc.) preparation. In the case of pour-over facilities and other non-pressurized methods, the amount of water in grams is also weighed.
In the case of espresso, you can’t weigh the water coming out of the pour-over head. Instead, you will measure the amount of espresso-finished in the cup. You can also look for a particular espresso scale. The advantage of these scales is that they usually include a timer that allows you to control the brew time. Remember that the scale is, first and foremost, your consistency tool. It was not more expensive.
Coffee Bean Grinder
The grinder is more important than the brewing device itself. A coffee expert once told me this “secret,” and it seems logical. Of course, the brewing device is also essential, but it only provides some requirements for extraction and only “captures” the ground coffee. It no longer changes the coffee; it’s an intermediary between the finished cup and the coffee, but the grinder “prepares” the espresso for final brewing.
When it comes to espresso grinds, there are two factors to talk about: the length of the grinder and the uniformity of the particle size. You’ve probably heard that you need different grinds depending on the brewing method: finer grinds from time to time and coarser grinds from time to time. For that, you need a coffee grinder that allows you to adjust the gear, mainly if you use special brewing equipment that requires a particular particle size. If you want to learn more, check out this post on the basics of brewing.
Coffee Brewer
Of course, you need the brewing device itself. To me, there is no right or wrong. However, it is essential to understand that the flavor profile depends on the brewer’s layout and the pot used. A necessary part of the brewing unit is the filter. The material it is made of and its porosity have a tremendous impact on the mouthfeel or body in the cup. It doesn’t immediately affect the taste.
The body includes all those components that are not soluble. It consists of espresso sediment (small visible deposits) and espresso oils (can be visible as a vibrating layer on the surface of a coffee – don’t worry, it’s not soap). The result is a terrific cup of espresso (e.g., French press) or a clear cup (e.g., Chemex), and more.
So, those are the gears that you need to have. Whether you are a beginner or a professional, keep in mind that the best coffee results from the combination of the barista’s skills and the gear. So there you have it. I hope this post is such an insight for you.…
Coffee brewing devices come in a variety of tastes, flavors, and styles, and can fit into any person’s taste. Some are designed to change according to user’s wants. Most convenient model is where water is heated in a lower vessel until the water is forced up through a narrow tube due to expansion. The upper container contains ground coffee, and the heated water is allowed to saturate the grounds for a particular amount of time. When that time is up, the heat is removed and the vacuum once again pulls the brewed coffee back down through a strainer into the lower chamber.