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To get this look,
this feel, and
this flavor,
you have to
use 
At $ 8.48 /lb
plus S&H,
espresso of this quality is a real bargain (min. order 10 lbs)
Click here to Download
brochure: |
Free Shipping
Orders for 100 lbs, or more, of Malabar Gold Supreme will be shipped to any commercial address in the Continental United States free of shipping cost. |
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Consider
as an additional Espresso in Your Cafe
The best way to test this espresso is to order the minimum quantity of 10 lbs and offer it in your cafe as an additional espresso. This way, your customers have a way to sample this unique espresso in addition to whatever may be offered in your cafe on a daily basis.
Malabar Gold Supreme is such a unique espresso blend that it is very different from anything you may be offering.
You will have to call us at 650-366-5453 to place your first order. Once your account is set up, you can place your subsequent orders via e-mail. |
Visit Our Archives
Some of you are receiving this series for the first time. If you wish to see what the previous issues covered, you may look them up at our archives:
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Sincerely,
Dr. Joseph John, President
 Josuma Coffee Company
Tel: 650-366-5453 www.josuma.com |
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Most Espresso in North America is not Espresso at all
An overwhelming majority, 90 to 95 per cent, of what is made and sold as espresso in North America, whether it is consumed straight or in milk based drinks, is not espresso at all. It is ordinary coffee made with an expensive espresso machine.
There are several reasons for this sad state of affairs:
1. Most coffee shop and espresso bar owners do not appreciate the difference................
2. Most baristi working behind the counter are not properly trained; receiving less than four hours of instruction mostly from someone who does not understand espresso.
3. Most blends offered in North America are not really blended for espresso; ...........................
4. Most espresso machines in North America are configured for production speed.......................
5. Most grinders are purchased on the basis of price ................
note: the highlighted item above will be discussed in more detail in the article below |
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A Case for
Bottomless Porta Filter
I first heard about the bottomless porta filter some years ago when a couple of baristi in the Seattle area drilled the bottom and permitted the espresso to flow directly out of the basket into the cup. I immediately realized the benefits of it and proceeded to modify our own porta filters. I have never looked back.
By that time, I had been struggling for a while with the loss of crema as the espresso flowed from the basket into the porta filter, came out of the exit hole and flowed through the double spout as it split the stream into two portions. I had already removed the splitter as an unnecessary component in getting the double shot to pour into a single cup; since most double shots were being recombined anyway. While it reduced the number of components over which the espresso flowed before being collected in the cup, I was still troubled by the fact that the bottom portion of the porta filter was destroying some of the crema.
I have always been a firm believer in the role of the crema in capturing the coffee aroma and holding it in the cup. This to me was one of the main reasons for espresso being intrinsically a superior beverage compared to its brewed coffee cousin, where much of the aroma simply escapes into the room. Therefore, the amount of crema and its persistence were important criteria in judging the quality of an espresso. Thus I have been on a quest to preserve the crema as much as possible; and eliminating the porta filter bottom presented an opportunity to do so.
It also had some added benefits. First, and foremost, every surface that comes into contact with the espresso could be kept immaculately clean by wiping all of them between shots. The inner surface of the basket could be wiped clean from the top side using a cloth or paper towel. Similarly, the bottom of the basket could be wiped clean from the underside of the basket, since the bottom of the porta filter no longer obstructed access to the basket.
Wipe the Inside of the Basket between Every Shot |
Wipe the Outside Bottom of the Basket between Every Shot |
If the porta filter bottom is still present, the basket will have to be pulled out of the porta filter and cleaned and the inside surface of the porta filter scrubbed, washed, and wiped dry, at least once every hour, an operation most shops find hard to implement. As a result, considerable amount of grime gets accumulated inside the porta filter, contributing to off tastes and a marked drop in espresso quality.
A second benefit of using a bottomless porta filter is to be able to discern if the extraction is proceeding properly by observing the espresso stream as it exits the basket bottom. As I wrote in one of the earlier issues, most beginning baristi tend to tamp at an angle. That is very visible in the initial portions of the extraction. This makes it an exceptional training tool for barista. Left to oneself, a barista can learn what he/she is doing wrong in fifteen minutes, if one is taught to observe the espresso as it exits the basket.
Result of Improper Dosing and Tamping |
In our training, we discourage washing of the porta filter with water between shots.
Instead, we prefer the basket be wiped clean with a cloth or paper towel. Washing removes the layer of oil remaining on the basket surface that helps seal the ground coffee puck to the basket. That layer of oil keeps the basket well seasoned and prevents the espresso from coming into direct contact with the metal surfaces and acquiring any metallic tinge in its flavor profile.
We, however, ask that the porta filter be disassembled and washed clean every hour using water, not detergent. It needs then be dried and an espresso shot be made and discarded in order to season the basket. We encourage the use of detergents only at the end of each work day.
For more information on our Intensive Espresso Training, go here |
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