Tag Archives: fresh coffee

Stovetop espresso makers (also known as a Moka pot or jug) are traditionally Italian – The original ‘Bialetti’ octagonal design, cast from aluminium, dates from around 1880 – They brew Italian style coffee, which could be drunk as a short black ‘Espresso’ or longer as ‘Americano’ by adding more hot water – Add  two parts hot milk to espresso to drink as ‘Café Late’ or maybe add foamed milk to make ‘Cappuccino’ – Use high roast (also called continental roast) coffee beans, such as Rosie & Java’s Mocha Italia, Santos & Java or Monsoon Malabar – The system forces a small quantity of water through a large quantity of coffee, so the brew is always rich and dark

BIALETTI 3 CUP MOKA EXPRESS - Stovetop Espresso

If you have been searching for one of these everywhere, they are now BACK IN STOCK at Rosie & Java’s Richmond-upon-Thames shop - Bialetti L'Originale Moka Express!

There's nothing quite like THE ORIGINAL Moka Stovetop! - Bialetti L'Originale Moka Express!

Bialetti 3 Cup Moka Express

Many years ago, I didn’t know why my coffee wasn’t good, then I did the Barista course.... When the course started I thought, mmh I know all this BUT THEN the light went on! It put in all the gaps and I now make great coffee!

Sharing with you ...

It’s important that the milk is fresh, seems simple, but milk goes through different stages. It’s the protein in the milk that sticks and coagulates to make the foam, bacteria eats protein, so your milk may not taste off yet, but there may be not enough protein to foam.

As with coffee.. Fresh is best.. Another protein killer is heat! So you can only foam it once and you mustn’t scald it. I always use the thermometer. There is a red sector to tell you the correct temperature.

Just like cooking……You’ll be baking cakes next!

Goodness me!...Espresso overload...How about Cappuccino?!

Cappuccino is: 1 part Espresso + 1 part Steamed Milk + 1 part Foam

Not Gallons of scalding milk!

TOP TIP: Always use a Milk Thermometer -  http://www.rosieandjava.com/equipment/barista-tools-accessories/jug-thermometer-with-clip-42mm-diameter

Ascaso i-Mini Grinder - Black

Using the single (small) filter basket and 7g of freshly ground coffee, through a combination of fineness of grind and firmness of tamp you are aiming to extract a 30ml (single espresso) within a window of time of 18 to 23 seconds.

The best and most accurate way to ensure that you have the correct grind setting for brewing the perfect espresso is by brewing a number of test shots using a Barista Shot Glass and a stopwatch. Start the stopwatch when the first drip of espresso hits the glass and time until the liquid of the espresso (i.e. not the crema) reaches the 30ml line.

Using the rule ‘the finer the grind the slower the water will pass though’, adjust your grinder until a comfortable tamp produces the extraction within the 18 to 23 second window of time. For Rosie & Java Continental Roasts, such as Monsoon Malabar or Santos & Java, a 21 second extraction is the 'sweet spot' producing the ultimate flavour and aroma.

Did you get an espresso machine for Christmas?

Have your coffee making skills got worse as the month has gone on?

Are you still using the coffee you bought for Christmas?

Here lies your problem!

Coffee has a life of 2 weeks once ground, but even then all the good cafe bars Grind On Demand....

Chuck out your old coffee, (makes good compost) and buy some fresh. We can grind small amounts 125g.

Let us know what coffee machine you have and we will grind accordingly.

Beans keep a maximum of 4 weeks, but really you need to buy little and often.

And……PLEASE DON’T PUT YOUR COFFEE IN THE FRIDGE!!

Over the coming weeks, we’ll give you more tips on brewing, foaming & steaming.

Fresh is Best!