A Guide to your Perfect Coffee

Our coffee buyers, tasters and production team apply the highest standards of quality, which guarantees impeccable beans. However, the perfect coffee in the cup will depend on how you prepare it.
A set of basic barista information is provided over the following pages in order to get perfect results out of the best beans from Julius Meinl.

The perfect espresso

For a perfect espresso, you have to get the very best out of the beans. Consider the following parameters:

Water temperature
Water quality (“medium hard” water referring to German degrees)
Amount of the ground coffee (7 to 8 grams for 30 ml of espresso )
Amount of the espresso (30 ml espresso including crema)
Time of extraction (ideally 20-30 seconds)
Tamping weight (around 15 to 20 kilograms; depending on grinding level & amount of ground coffee)

Quick-check for perfectly extracted coffee

Underextracted

The coffee is not extracted enough

Perfectly extracted

The coffee is right on point

Overextracted

The coffee is extracted too much

Step by step preparation for an espresso

1

Remove the portafilter from the group

2

Remove the old coffee

3

Clean away any remaining coffee grinds with a dry cloth or brush

4

Fill up the portafilter with the right amount of ground coffee

5

Tamp with a force of 15-20kg at an even level of 90 degrees

6

Use your fingers to level the tamper with the edge of the filter basket

7

Clean the edge of the portafilter

8

Flush the brewing unit for a few seconds to clean out any coffee residues

9

Put in the portafilter and start brewing immediately into a preheated cup

10

Extract the espresso after 20-30 seconds - perfect espresso: 30 ml with uniformed cream

“The perfect coffee in the cup will depend on how you prepare it.”

The perfect milk foam

To prepare the perfect milk foam, consider the following basics:

Use a chilled metal pitcher with straight sides and a wide mouth
Use fresh, cold milk (4°C)
The higher the protein value of your milk the better
Use your hand to feel the temperature of the side of the pitcher while heating
Milk becomes sweeter during heating
Use the right sized metal pitcher: Medium = 2 cups, Large = 4 cups

Step by step preparation for milk foam

1

Fill the metal pitcher with cold milk until half full

2

Open the steam valve on your espresso machine to get all the condensed water out of the steam wand

3

Lower the steam wand into the pitcher and release the wand. The steam wand should sit just below the surface of the milk. Listen as you foam the milk: you should hear a steady ch-ch-ch sound if you have the wand in the right position

4

Sink the wand into the lower portion of the milk when the temperature reaches about 36°C. Slowly swirl the pitcher to stir the milk like a whirlpool. Turn off the steam wand when the foam reaches the desired temperature of around 65°C

5

Set the milk aside and keep it turning until just before you pour it into a cup or glass

A Guide to your Perfect Coffee

The perfect espresso

Quick-check for perfectly extracted coffee

Underextracted

Perfectly extracted

Overextracted

Step by step preparation for an espresso

1

2

3

4

5

6

7

8

9

10

The perfect milk foam

Step by step preparation for milk foam

1

2

3

4

5

See also

Coffee & Tea Academy

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