Posted by Deb Lawson on

Espresso is the foundation. Since milk-based coffee is still enjoyed by your customers, ensure you extract a good base. At toasted, we appreciate Barista technique and understanding is key. For those Baristas who love latte art can’t help but push the boundaries. This skill is unique to milk based espresso drinks, and is an evolution in the creating of new and unique latte art patterns and designs. Practice makes perfect!

The understanding of calibration parameters for espresso is growing – we have identified the espresso extraction levels versus taste for our coffees; and have a clear understanding of how the extraction levels will affect that taste of the coffee. Monitoring your dry dose vs. wet weights is just part of the equation to optimising your extraction percentages. Our customers can log in to access our operational tool kits to view our parameters.

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