Golden rules:

Ask the customer how they prefer their coffee
Start the milk preparation first
One at a time

Heat!

Make sure the cup is pre-heated
Make sure the portafilta is hot (always keep it in the centre station)

The best way to learn is by practise… please arrange for some hands on practise by emailing bookings@beechvillage.org.uk

Our coffee

Our coffee beans

We source our ‘SPECIALITY’ grade arabica roasted coffee beans from Moon Roast who are a ‘specialist’ roaster;

Moon Roast:

Source coffee as directly from origin as we are able, and our high-grade, 100% Arabica beans comes straight from small farms in coffee-growing countries like Rwanda, Kenya and Guatemala. Our coffee is seasonally selected at the roastery through the process of sample roasting and cupping when shipments of new season coffee have landed.

Moon Roast Blend Composition
50% Brazil Fazenda Irubi
30% Colombia Monte Bonito
20% Guatemala Finca Filadelphia

A quick guide to coffee drinks

The ‘coffee’ drink can be extracted from ground roasted coffee beans in a variety of ways.

Espresso machine
Hand held espresso maker
Stovetop espresso maker
Aeropress
French press
Coffee bag
Vacuum / siphon pot
Percolator
Manual pour over coffee makers
Machine pour over coffee makers

We have selected to serve Espresso based coffee drinks.

Espresso is a method of brewing coffee that uses high water pressure and ‘tamped’ ground beans to make a small concentrated ‘shot’ that is also called an Espresso.

Espresso (/ɛˈsprɛsoʊ/ ( listen), Italian: [eˈsprɛsso]) is a coffee-brewing method of Italian origin,^[1] in which a small amount of nearly boiling water (about 90 °C or 190 °F) is forced under 9–10 bars (900–1,000 kPa; 130–150 psi) of pressure (expressed) through finely-ground coffee beans. Espresso coffee can be made with a wide variety of coffee beans and roast degrees. Espresso is the most common way of making coffee in southern Europe, especially in Italy, Spain, Portugal, Switzerland, Southern France and Bulgaria.

Espresso is generally thicker than coffee brewed by other methods, with a viscosity of warm honey. This is due to the higher concentration of suspended and dissolved solids, and the crema on top (a foam with a creamy consistency).^[2] As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. The three dispersed phases in espresso are what make this beverage unique. The first dispersed phase is an emulsion of oil droplets. The second phase is suspended solids, while the third is the layer of gas bubbles or foam. The dispersion of very small oil droplets is perceived in the mouth as creamy. This characteristic of espresso contributes to what is known as the body of the beverage. These oil droplets preserve some of the aromatic compounds that are lost to the air in other coffee forms. This preserves the strong coffee flavor present in the espresso.^[3] Espresso is also the base for various coffee drinks—including caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, and caffè Americano.

Source: Wikipedia

The Espresso ‘shot’ is the basis for a variety of coffee drinks based on adding extra water and or types of frothed milk.

Our coffee machine

Sage Oracle Touch best practice:

Tips: www.youtube.com/watch?v=V8246awntvM

Maintain the same quantity of beans in the hopper (regularly top up)
Pre-warm portafilta by keeping in the brew head
Pre-warm cups by keeping on warming tray of machine or use hot water
Wipe down portafilta with clean damp paper towel before use
Occasionally flush brew head by pressing brew without portafilta in place for 5 seconds and then wipe down with damp paper towel

Our Espresso set up:

Our machine is set up to automatically dispense a standard ‘double Espresso’:

Coffee grinder setting of 15

Weight of ground coffee 20g

Brew time of 30 seconds

Delivers approx. 40 ml of Espresso

How to serve our coffees:

Name	Machine setting	Qty of coffee	Cup size	Qty of milk	Qty of water	Notes
Espresso	BVH Espresso	40 ml (double)	3 oz (85 ml)	None	None	Machine set up is: Coffee grinder setting of 15 Weight of ground coffee 20g Brew time of 30 seconds Delivers approx. 40 ml of Espresso
Macchiato	BVH Latte	40 ml (double)	3 oz (85 ml)	2 spoons	None	One or two spoons of milk froth on top of an Espresso
Cortado		40 ml (double)	6 oz (170 ml)	40 ml	None	Espresso topped with 50% steamed mill
Flat white		40 ml (double)	6 oz (170 ml)	120 ml	None	Espresso topped up with 2/3 steam milk and a fine layer of foam on top (<1 cm)
Latte		40 ml (double)	8 oz (227 ml)	180 ml	None	Espresso topped up with 2/3 steam milk and a fine layer of foam on top (1-2 cm)
Cappuccino	BVH Cappucino	40 ml (double)	10 oz (284 ml)	180 ml	None	Espresso topped with 1/3 steamed milk and 1/3 dry foam. A traditional cappuccino has an even distribution of espresso, steamed milk, and foamed milk (2-4 cm) How to make one: www.youtube.com/watch?v=wRe3Z9ogDaA
Americano	BVH Americano	40 ml (double)	8 oz (227 ml)	None	140 ml	Water with Espresso added. 2/3’s hot water How to make one: www.youtube.com/watch?v=ZUI9F5jWjbk
Long Black	BVH Americano	40 ml (double)	8 oz (227 ml)	None	120 ml	Water with Espresso added. 2/3’s hot water

Prepare coffee Prepare milk	How to use Sage ORACLE Touch
Understand best practice in using the Sage Oracle Touch	Tips: Best practise on using Sage Oracle Touch
Add water Add beans
Clean the machine Empty the drip tray