Out of the Humidor
From the Print Edition:
J.P. Morgan, Mar/Apr 00
(continued from page 4)
We received our barista training from the nonprofit Specialty Coffee Association of America (SCAA) and are committed to the same quality of excellence that they have taught us. Mr. Gugino should have mentioned that besides the fact of using filtered water for your espresso machine, you should use a water softener also. This will keep your machine's internal parts from calcifying, and in commercial applications it is a must to maintain the machine's warranty.
Regarding the purchasing of quality beans, try to buy your beans from the roaster. Make sure the bean bag is vacuum-sealed. Use the beans (if unopened) within three weeks of purchase. When opened, use the beans within seven days of opening and keep the beans in an airtight container, stored in a dry, room-temperature environment. Like cigars, do not put your beans in the refrigerator. Also do not make the assumption when you buy your usual brand of beans at a local coffeehouse that they will be fresh. We discovered that the beans might be "brokered" and months old by the time they are sold. Our beans are typically roasted within three days of our placing an order.
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