Spooky coffee: Halloween is very close... in the meantime, let's see how we can avoid "mistakes" or unpleasant surprises when making espresso?
Here are the most common errors and causes that can be determined during the espresso extraction phase; errors that are too often interpreted as the need to change the coarseness of the grind.
|
CAUSE |
THE ACTION |
CONSEQUENCE |
THE EFFECT |
THE RESULT |
|
dirty silo with yellowish fat |
stale aftertaste in espresso |
bad and bitter espresso |
dissatisfied customer |
A bartender with few customers |
|
dirty sieve |
obstructed water flow in individual areas |
water drainage and poor coffee yield |
extraction too fast |
dissatisfied customer with poorly extracted and "light" espresso |
|
dirty filter |
difficult flow of espresso through the filter |
the possibility of clogging the holes and the subsequent penetration of coffee grounds into the cup |
extraction too slow |
Overextracted, burnt and with sediment in the cup, customer dissatisfied and forced to fix with sugar and milk |
|
dirty filter holder and spouts |
the flow of espresso over surfaces with solidified and burnt espresso residues |
burnt and yellowish aftertastes present, presence of solid espresso residues |
non-constant extraction |
burnt, bitter and with leftovers in the cup, and a dissatisfied customer |
|
dirty steam nozzle |
caramelized lactose and degraded proteins |
aftertastes of boiled and burnt milk |
the risk of bacterial contamination in milk |
indigestible coffee with milk with negative aftertastes in the milk |
|
dirty coffee grinder dispenser |
clogged spaces with coffee residues |
non-constant dose and stale coffee |
erratic espresso with a yellowish aftertaste |
a customer who never knows what to expect and unpleasant flavors in espresso |
|
non-constant pressure with a coffee pusher |
inconstancy in extraction |
constantly changing the coarseness of grinding |
non-constant extraction |
a party hoping for good fortune |
|
dirty and cluttered coffee station |
contamination between food and objects |
difficulty in operating the station |
extended waiting time for coffee and the image of uncleanliness and disorganization |
an impatient customer and a relatively poor commercial display |
So: Horrible coffee or "espresso dessert"?