The Café Society

The Café Society Good Coffee Guide

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The following definitions only apply to roast and ground coffee.

ESPRESSO

Can only be made through an authentic Espresso machine.  It is made using a tightly compacted ‘wad’ of finely ground roasted coffee of between 6 and 8 grams in weight.   Water is forced through at ‘9 bar of pressure and at a temperature of between 90°C and 96°C.   The total brewing time, from the time the pump is activated until the flow of coffee ceases, is between 20 and 25 seconds, resulting in a coffee liquid of around 1 fluid ounces.

CAPPUCCINO

An Espresso shot (as above) made with steamed and foamed milk.

CAFFE LATTE

An Espresso shot with steamed milk topped with foamed milk.

CAFFE MOCHA

An Espresso with steamed milk and chocolate.

FRESHLY BREWED

This means roast and ground coffee brewed around the time of consumption.   It excludes soluble coffee and other pre-brewed products.

Note:  Espresso, and all roast and ground coffee making, should be considered an art and not a science.  As with art, there are fundamental skills and techniques involved but there should also be freedom for coffee-makers to create and express themselves. 

RULES FOR GOOD COFFEE MAKING

Filter Coffee Rules:
  • Use only fresh fine ground coffee
  • Use a whole portion controlled pack – never split the pack.
  • Once opened, coffee must be used immediately.  It is important to purchase coffee from suppliers who pack in a material that provides an oxygen barrier (metalised film or a foil laminate are the usual materials).   They should also pack the coffee in a protective atmosphere (e.g. Nitrogen) to maintain freshness.
  • A fresh filter paper should be used for each batch of coffee and the paper must be of the correct size.
  • Fresh filtered water should be used.  Where water is drawn from the tap, the cold supply must always be used to ensure the water is oxygenated.  Never use water from the hot tap or water that has previously been boiled.
  • Do not over dose or under dose the batch of coffee.   Make sure that the correct batch sizes are used at all times by checking labels.
  • Where a hotplate system is used, do not allow coffee to stew.  After half an hour on a hotplate, it should be replaced with a fresh batch.
  • If an indirect heat system, such as a vacuum flask, is used, coffee will keep for up to 2.5 hours after which a fresh batch should be made.   This system is preferred for filter coffee.
  • The water reservoir and serving vessel (whether vacuum flask or glass/polycarbonate decanter) should be cleaned daily, using food safe detergents, if necessary.
  • Never use a cracked decanter.   This represents both a hygiene risk (bacteria will form in any crack) as well as an accident hazard.  
Cafetiere Coffee Rules:
  • Use only fresh medium ground coffee
  • Once ground, coffee must be used immediately.  It is important to purchase coffee from suppliers who pack in a material that provides an oxygen barrier (metalised film or a foil laminate are the usual materials).   They should also pack the coffee in a protective atmosphere (e.g. Nitrogen) to maintain freshness.
  • Use the correct measure for the cup.   Generally, 7-8 grams should be used per cup.
  • Fresh filtered water should be used.  Where water is drawn from the tap, the cold supply must always be used to ensure the water is oxygenated.  Never use water from the hot tap or water that has previously been boiled.
  • Never use boiling water - 90°/92°C is the correct water temperature to use.
  • Pour the water over the ground coffee gently, and stir several times before placing the cover on the cafetiere – then wait three to five minutes before depressing the plunger and pouring.
  • All parts of the cafetiere must be cleaned using food safe detergents, if necessary.   Take particular care to rinse and clean the mesh filter disc.
  • Never use a cracked cafetiere.   This represents both a hygiene risk (bacteria will form in any crack) as well as an accident hazard.
Espresso Coffee Rules:
  • Use only a true Espresso roasted coffee which has been ground correctly to a fine Espresso grind.
  • Never use stale coffee.  Ideally, try to ensure the entire contents of the bag are used immediately.  It is a good idea to ask your coffee supplier to supply you with beans in suitable sized bags so that the entire contents of a bag can be used each time you refill the hopper on the grinder.   Coffee beans will start to stale once airtight bags are opened.
  • Don’t rush your Espresso.   The perfect shot will take between 20 and 25 seconds to make.
  • A shot of Espresso will be short: no more than 2 fluid oz.
  • An Espresso must have a good, well formed “crema” on top or it is not an Espresso!
  • Portafilters should always be kept locked onto the group heads – only spare portafilters should be kept warm on the machine’s cup warming tray.
  • Never use a double portafilter for a single Espresso or a single portafilter for a double.
  • Do not describe Espresso on a menu as ‘expresso’!
  • Regular back-flushing and cleaning of the machine is essential, using only food-safe detergents, if necessary.   Steam wands must always be wiped after use, as burnt-on milk deposits are both damaging and unhygienic.
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