Coffee enthusiasts make several common mistakes despite their love for coffee, and the most common ones are as follows.
1. Consuming Coffee that Is Stale
It is beyond our comprehension why certain baristas spend a significant amount of money on brand-new equipment but then proceed to utilize beans that are thirty to sixty days old. Even worse, if the bag doesn’t even have a roast date printed on it, you can assume that it is very old. It’s the equivalent of purchasing a brand spanking new Ferrari and then fueling it with gas from an old garage that only has an 81-octane rating.
Use beans that are “fresh,” preferably between 4 and 14 days removed from the roasting process, and store them properly. You will have a far better time overall. They shouldn’t go in the fridge or the freezer, thank you very much. Keep the bags airtight till you are able to brew them. If you want a great coffee, make sure that you look into recycling coffee pods.
2. Refusing to Make Use of a Scale
New home baristas experience most of their troubles as a result of making modifications to their dosage and output based only on their visual estimations. When you are just getting started, you really need the feedback that comes from an accurate scale so that you can be sure you are addressing the proper issue. If you use 20 g of coffee to produce 30 g of espresso, and you are wrong by two grams, it is a deviation of 10 percent.
3. Tamping That Is Not Uniform
It is essential to learn how to tamp correctly and purchasing a high-quality wood tamper might serve as an effective incentive to do so. All of the newly hired baristas have been affected by this. You brew a shot of espresso, and it pours out a bit too quickly, so you tamp it down a little more. It is not a sin, but it is not the correct thing to do. Tamping with the same amount of pressure and ensuring that it is totally level each time is really the only way of producing excellent espresso. Cut the grind a little finer if the coffee has aged a little bit and the espresso is coming out quicker as a result.
4. Using Hard Water
Water makes about 98 percent of an espresso drink. The remaining 2% is comprised of substances that are formed as a result of disintegrating in the water. The flavor of the espresso is much improved when you give yourself a refined and pleasant palate for the implementation.
The use of hard water is strongly discouraged. The expectation is that these devices will have a lengthy lifespan. Make absolutely certain that the water does not cause scaling because removing it can be a huge issue. Descaling may sometimes produce much more issues than the scaling itself did in the first place. Perform water quality tests once every three to six months. There is a seasonal difference in the level of hardness found in municipal water sources. If you reside in an area that often has intense rainfall, the weather might experience significant shifts.
