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Table of Contents
Chapter 1: History of Coffee ................................................................................ 2
Chapter 2: Barista Secrets Revealed .................................................................. 5
Chapter 3: How to Choose an Espresso Machine? .......................................... 12
Chapter 4: Espresso Caf-Style ......................................................................... 17
Chapter 5: Tips for Making an Espresso ........................................................... 19
Chapter 6: Troubleshooting ................................................................................. 21
Chapter 7: The Art of Frothing Milk................................................................. 23













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Chapter 1: History of Coffee


Coffee facts and coffee myths come together to form a
combination of truth and mystery. According to these myths,
coffee dates back to at least the 13th century, before solid
records were kept, so its hard to know how much truth and
how much fiction is attributed to the long-ago story tellers.
Even if theres only a small amount of truth in it, it makes the
legend so much more plausible.

It all started in the highlands of Ethiopia where a goat herder
named Kaldi discovered that his goats, after eating the
berries from the coffee trees, wouldnt sleep at night.
The wonder of this berry soon reached others in the
community, and it wasnt long before people recognized the
energy this drink produced. The story of the coffee berries

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was born and slowly word spread to the east of the Arabian
Peninsula as did a bountiful drink called coffee. It wasnt long
before the whole world celebrated by drinking coffee.

Coffee was born, and today it is grown in different corners of
the world. All the countries that grow coffee can trace its
roots back to the forests of the Ethiopian Plateau.

Coffee in the Arabian Peninsula

The first people to cultivate and begin trading coffee was the
Arabs. It can be traced back to the fifteenth century in the
Yemeni district of Arabia where it was grown, and the
sixteenth century it had made its way to Persia, Egypt, Syria
and Turkey. It became not only a popular drink in their homes
but also in coffee houses, which were called qahveh khaneh.

The public coffee houses became very popular with people. It
wasnt just the coffee that was important, but also the social
interaction, the music, the performers, playing games like
chess, and catching up on the current news of the day. In fact,
it became so popular and a leading source of information for
the people, it soon became known as Schools of the Wise.

Word spread quickly around about the wine of Araby as it was
often called by the pilgrims who visited the holy city of Mecca.
Of course the Arabians wanted control of the coffee trade,
and were very secretive about their coffee production.

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Chapter 2: Barista Secrets Revealed
The power of making great coffee is in your hands
if you follow this advice from the barista

10 Things You Wanted to Know About Coffee But You
Were Too Afraid to Ask



1 Where does the expression pulling an espresso?

The reason dates back to the original espresso machines which
had a pump handle that had to be pulled to pump water
through the coffee.



2 Why do people weigh coffee ingredients?

Its an exact science so Baristas weigh all their ingredients
so they can be confident they are getting the perfect ratio in
every espresso they make.



3 To pull an espresso how long does it take?

To reach espresso perfection should take between 23 and 28
seconds to pull. If youre outside either side of this range,
then you need to adjust your grind.


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4 Is there much difference between an espresso and a
ristretto?

Theres not much difference. Being a short espresso, a
ristretto comes in three types:


Ristretto (reduced)


Normale (normal)


Lungo (long)


It is a slight adjustment in the grind although they still pull
the shot for the same length of time.



5 How much coffee does a grande have in it vs a piccolo?

To get more coffee in your grande you will need to order an
extra shot of espresso. The larger size cup is only filled with
more milk and coffee, not more coffee.




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6 The art of making latte is that just showing off?

Theres always a small amount of showing off in any coffee art,
especially with the art of making latte. If the designs on the
top of the latte are well formed, then it shows you that the
milk has been properly frothed.



7 How long does it take to be a barista?

There are weekend courses you can do in learning to be a
barista. This is just the start of your learning journey in the
art and science of making coffee. Like all good baristas, for
them, the learning never stops. On the job training is where
you learn to be a good barista.



8 Will a barista grind my coffee?

The reason why you might ask a barista to grind your coffee is
because grinding fresh coffee is important. If you have a
cheap grinder or one that grinds your coffee beans
inconsistently, you will need to buy a quality grinder or as a
barista to grind your coffee.



9 How long ago were your beans roasted?

There is a short life-span for roasted coffee beans. Its best
not to use beans that have been roasted more than ten days
ago. After roasting, coffee connoisseurs like to wait a few

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days before using the beans. A good rule of thumb is between
five and ten days from roasting.



10 Is there much difference between espresso and filter
coffee?

It depends if you like espresso that has more caffeine than
brewed filter coffee. With espresso, the pressure involved
forces more solids and oils into the shot. Or you might like
coffee thats brewed through a filter as it accentuates the
coffees more delicate flavours.





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Chapter 3: What Type of Grinder Should I use?


To make great coffee first you need quality coffee beans. The
second most important ingredient to making great coffee is a
quality grinder. You will find the best coffee houses use a
grind-to-order-grinder, and that should be your aim too. These
are the best grinders because they deliver the exact amount
of coffee to your shot.

If you use a doser grinder, it will store ground coffee until its
needed, which isnt good as it will result in more wastage, more
inconsistently and lower quality.

When it comes to investing in a coffee machine, most machines
will do the job so its better to invest in a quality grinder than
anything else. If you get this right, you will soon be making
quality coffees. Workout what your budget is for your

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espresso equipment, but spend a fair chunk of it on a good
grinder.

Other Variables to Make Quality Coffee
Water

This can be often overlooked when making coffee. Water is
important to the final flavour as it makes up 95% - 98% of
your coffee.

Make sure the water from your tap is not hard water as it can
damage your coffee machine and the taste of your coffee. To
see if you have hard water, check your kettle for limescale. If
you have a crusty element, then you need to filter your water.

Even if you have good water, its best to buy a water filter to
use for your espresso coffee machine. You will definitely
notice the difference in the taste of your coffee.

Temperature

When it comes to heating water, the right temperature is
important and what everyone wants in making good coffee. It
should be in the range of 93-94 C, depending on what espresso
blend that you are using. All beans are different and require
different temperatures.

It helps your coffee making experience when you have the
latest gadgets and machines, but it isnt the main variable for
making outstanding coffee.

The main variable is you.

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Theres always a lot to learn in the art of coffee making and it
takes hard work and practice to make your favourite coffees
the way the cafes and restaurants do. So the best advice to
get a good machine and start making coffee, and learn from
your mistakes.







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Chapter 3: How to Choose an Espresso Machine?
Espresso machines have
been around for a long time. It was back in 1822 when the
first espresso machine was designed in France, although the
first patent was in 1884 in Italy. That was the start although
a mechanic from Milan improved the machine by adding a few
improvements.

That was the start of something great and today they have
built on that concept to produce a modern coffee maker that
can just do just about anything.


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The Function

There is one aim for the espresso machine and that is to force
hot water through the tightly packed, finely-ground coffee
beans, producing a short, powerfully-blended coffee.

The very first espresso machines were steam-powered with
a boiler, which forced the water through the coffee.

Through constant research and improvements, the espresso
machine have improved their performance in the process, even
though there are still steam-powered espresso machines
available today.

Buying a Machine

When you love coffee and always thinking about coffee, then
its probably time to go and shop around for an espresso
coffee machine.

If you like most coffee enthusiasts, you will want to have
coffee whenever you feel like it, not when its available. You
obviously love coffee and you just want to make good quality
coffee just the way you like it. Thats why you are reading the
tips in this ebook; to better understanding of the art and
science of coffee.

There are many machines in the market place as the demand
exceeds the expectation of quality machines. There are a lot
that do a good job and some that perform poorly.

Confidence plays a strong part when people are deciding what
coffee machine to buy. They often buy the semi-automatic
model or fully-automatic model because its less daunting and

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challenging than buying a manual model.

The manual machines require a good deal of skill and practice
and for the beginner this can be overwhelming, to say the
least.

So whats the difference between automatic and semi-
automatic?

Manual

This is where you do everything with these machines, you pull
the shot by pulling a pump-handle.

Semi-automatic

Keep calm and relax as you turn the pump on and off while the
machine handles the rest. Automatic pump controls and boiler
temperature settings make coffee making a cinch.



Automatic

Theres not much to do here except sit back and relax some
more while the machine does the rest. As simple as pressing a
button, and stand back as a pump, automated controlled-
temperature gives you a perfect shot of coffee.

Buyers Guide

There are a few key features to keep in mind before
deciding on what make or model to buy

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The Usability of the Machine

The questions you need to ask are:

how well does the portafilter fit into the grouphead?

Is the design user-friendly?

Size is important so is there enough room between the
portafilter and the drip tray for your favourite mug-size? You
need to get these things right.

Pressure Point

Its important you have a machine thats going to give you
consistent pressure throughout the natural term of its life
to give you great results in return. The minimum standard for
espresso is nine bars.

The Right Temperature

Its good to have a machine that allows you to vary the
temperature according to what coffee you are preparing as
long as it delivers a consistent and level temperature. A good
temperature range between 90 C and 96 C is necessary for
brewing espresso.

The Magic of the Steam Wand

You will need to control the ability to adjust the amount of
steam to froth milk successfully, so its important to avoid on
and off steam functions. Look for models that have the
traditional dial or knob control.

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Check the Quality of the Machine

Different ways to check the quality of the machine:

As a general rule, metal is better than plastic, but not always
the case. Do your research. Check out online reviews of
espresso coffee machines.

There are many review sites of Amazon Espresso Coffee
Machines, including the one below:

http://www.myespressocoffeemachines.com/blog/

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Chapter 4: Espresso Caf-Style

The favourite among favourites at coffee houses around
the world. The demand is phenomenal for quality coffee

For all coffee enthusiasts, the espresso represents the
coffee culture of our lifestyle.

Its a bittersweet concoction that imbues us with a great
taste of coffee, and is the cornerstone and key ingredient of
making cappuccino, latte, and Americano. Even though brewed
coffee is making a big return in popularity, espresso still takes
first prize in the demand of this style of coffee making in
cafes and restaurants.

Its all in the taste from the smell of the caffeine to the
rich flavour and full-bodied crema espresso delivers on all
levels, and all because of the way its produced. The
difference in coffee making methods between brewing and
espresso is supreme; brewing is the gentle immersion of hot
water and coffee grinds, gently lifting the flavour while

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espresso is the extraction of flavours in a completely
aggressive manner.

The almost-boiling water shoots out over finely ground coffee
beans at high pressure, tearing flavour and solids from the
coffee as the process starts.

The true meaning of the word espresso in Italian translates to
express, and refers to the time it takes for each shot of
coffee between 23 and 28 seconds.

This is a crucial process in extraction of both solid and the
dissolution of the grinds, which gives espresso an intense
flavour and the caffeine hit that we all love.

How it works:

the high pressure (usually from at least nine bars) brewing
technique extracts the otherwise insoluble oils and flavour
from the beans to produce the crema. While crema doesnt
hold its form for long, you only have a short time to add the
milk. In fact, it is mere seconds. For lattes, you have about 10
seconds to add the milk to the espresso.

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Chapter 5: Tips for Making an Espresso
How to get the art of making espresso right

Learning to make espresso is an important step in the
direction of making other drinks such as Latte and Americano.

This art form is the epitome for coffee lovers.

To make the perfect espresso you will need lots of practice,
fresh coffee beans, and an espresso machine.


Step 1. Warming your cup

First, its important to have a warm cup as espresso is
sensitive to varying changes in temperature. Either buy a
machine that has a cup warm as part of the machine or heat
the cup with hot water from the machine.

Step 2. Dose your coffee

To make espresso successfully, you need fresh, quality coffee
beans to grind grind the coffee beans into your portafilter
basket. Aim to have about 18-20g for each dose, depending on
your machine and your preference. Shake the coffee to settle
it, and then even it out with your finger or knife.

Step 3. Tamping

With the tamper, apply ample pressure to flatten the coffee
in your portafilter. Make sure there are no cracks in the
flattened coffee.

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Step 4. Spray the grouphead

Before you clamp the portafilter onto the grouphead, you need
to let hot water gush throughout the system. If its hissing
spurting, then its too hot. Let it settle down a bit before you
clamp it on.

Step 5. Clamping the portafilter

Clamp the portafilter onto the grouphead and place the cup or
mug under the spouts. The liquid will start pouring through the
grouphead.

Step 6. Timing is everything

You dont want the espresso to gush out. It should slowly drip
into the cup and increase in speed near the end. By timing it
you will know if youre in the right range it should be between
24-28 seconds.

Step 7. Adjusting the formula

The first time you make an espresso its not going to be
perfect or anywhere near perfect. You will need to adjust
the grind. If its too fast, you need to adjust to a finer grind.
If its too slow, you will need a coarser grind.





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Chapter 6: Troubleshooting
Practice, practice, practice helps you in the long run when you
want to make a perfect coffee. If its not quite right, you will
have to go back and fix it.

The bitter truth about coffee making is that the quality is
entirely up to you. If its not quite right, the blame can only be
placed on your expertise or lack of it.

Making great coffee has nothing to do with luck. It has to do
with skill, timing, precision, and artistry. All gained through
practice and experience.

Problems you may be experiencing now can be fixed with due
patience and persistence.

The first thing you need to do is understand there are only
five variables:

Dose: the amount of coffee used

Grind: how fine your grind was

Water: the amount of water you used

Temperature: how hot the water was

Time: how long you left it sitting

A simple adjustment in any of these important factors can
enhance the taste of your coffee, giving you the flavour you
desire.

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A basic knowledge of the art and science of coffee making will
help you decide which element to change to attain better
results.

Great coffee making requires a little bit of everything; a good
balance of all the elements will help your coffee making skills
to no end.

The best way to do it is experiment with each element
individually until you have worked it all out. Trial and test is
the secret to great coffee making.









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Chapter 7: The Art of Frothing Milk


The sweetest part of the coffee making experience awaits
you with these tips on milk frothing

The art of foaming milk is an art in itself as you would have
experienced as a coffee-loving caf drinker. With practice
and these tips, you can emulate the baristas art of frothing
milk.

Once you are accomplished in frothing the milk like an expert,
you can celebrate by making your favourite drinks in style:

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from cappuccino with a mountain of foam or however you like it
to the golden-thin froth of a latte.

Once it all comes together, your confidence will soar as well as
your coffee making abilities, and soon everyone will want you
to make their coffees.

This part of the coffee making experience is so easy to do.
There are only a few basics to master. Once mastered, it will
be like second nature to you.

What you will need

A pitcher, an espresso machine with a steam arm, a
thermometer, milk

Step 1
Choosing a pitcher

Shop around for the right pitcher because frothing milk is
about style and you need a pitcher that has a sharp-designed
spout, especially good for pouring lattes. You dont want to go
too large because it will be hard to judge the temperature of
the milk.

Step 2
Pour milk

The milk should be cold and straight from the fridge when
pouring into the jug.



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Step 3
Using the steam wand

You have to tilt the jug at a slight angle and position the tip of
the steam wand just under the surface of the milk. Turn on
the steam, which should create a swirling pool of milk and a
sucking noise. Thats what you want to hear and see as you
prepare the milk for frothing.

Step 4

If you want to make a latte, move the wand closer to the
surface of the milk so a vortex-pool is created. This will cause
the foam to turn into a denser form of microfoam.

Step 5
Moving the pitcher

Move the pitcher down slowly and allowing the hole of the
steam wand to appear near the surface of the milk, creating
the required bubbles.

Step 6

You will want to heat the body of the milk by dipping the wand
deeper into the milk after the milk has increased in volume by
50%. You dont want to heat the milk any higher than 70C
(160F). Any higher, and protein curdles and destroys the foam.

A thermometer will help you keep track of this process,
although it is more acceptable in quality cafes to hold your
hands around the pitcher to gauge the temperature. You can
then learn to gauge the temperature with practice and skill.

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Step 7

Give the jug a few solid taps on the bench to settle the
bubbles before pouring into your espresso.

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