Incas Caffè
ITA
ITA
Incas Caffè

The rules for making a perfect expresso

Cafè and Coffee Bars are our passion: there resides the soul of the real Italian coffee and the real Italian character.

A real Italian coffee bar stands out not only for the technique and the sale of products: what makes it unique is the art of welcoming people , the elegant style and the quality of the products offered, first and foremost: coffee.

For the Italians, the sentence “Let’s go for a cup of coffee”  has a precise and multiple meaning: to meet, to talk about oneself, and to live moments of true humanity, if only for a brief break, all together with a good cup of coffee!

This is the reason why Incas has always offered its customers the possibility to deepen their knowledge on the subject and on the necessary techniques for an optimal managing of a Coffee Bar, guiding them in the choice of the blend via training courses, both in classrooms and personalized.

 

The Rules for making a perfect expresso

After choosing the perfect blend, the professional equipment used to make Expresso ( Machine and Doser Grinder) need to be well taken care of.

Machine

the machine is the  equipment that gets dirty more often, and that can undermine its correct operation. Frequent cleaning is necessary to ensure good functioning and most of all to obtain a great coffee.

There are few procedures to follow but they are very important

DURING SERVICE
PLACE THE CUPS ON THE CUPWARMER SO THAT THEY CAN GET PROPERLY WARM TO GATHER THE COFFEE.
LEAVE THE PORTAFILTERS  BRACED TO THE BREWING GROUP SO AS TO PREVENT THEM FROM COOLING.
LEAVE THE COFFEE GROUNDS IN THE HOOKED PORTAFILTER UNTIL NEW USE SO AS TO PREVENT THE FILTER FROM OVERCOOLING.
KEEP THE CUPWARMER TOP AND THE STEAM BUFFEL CLEAN SO AS TO PREVENT LIMESCALE AND  ACCUMULATION OF GERMS AND BACTERIA FROM FORMING.
BEFORE MAKING A NEW EXPRESSO:
EMPTY THE PORTAFILTER FROM COFFEE GROUNDS AND CLEAN IT WITH A PAINTBRUSH, ELIMINATING ALL RESIDUAL REMAINS, FLUSH THE BREWING GROUP FREE OF THE PORTAFILERS IN ORDER TO ELIMINATE ALL POSSIBLE RESIDUALS OF EARLY BREWINGS.

TEST AT LEAST 3 CUPS OF ESPRESSO PER DAY IN ORDER TO CHECK ON THEIR SUCCESSFUL BREWING

Every day:
Check that the water pressure be  9 atmospheres and temperature be between 88 °C e 92 °C (for LEVER MACHINES 1.2- 1.4 BAR)
the INFUSION TIME of a well brewed expresso is about 25/35 SECONDS, while the CUP TEMPERATURE  should be about 65°C

Every night
Clean filter, portafilter, spouts, gasket and change them when they appear worn;clean the whole surface  below the brewing group.

Once a week:
Regularly wash the brewing groups with the blind filter and a mild detergent.  Check on the water quality and provide salt for the purifier.

Doser Grinder

Regulate the dose according to the humidity of the air/environment
clean the grinder teeth periodically with a paintbrush
check for possible coffee overheating in the doser ,or for a CHANGE OF NOISE during grinding, which may signal grinder wearing.
don’t ever pour grinded coffee in the bean hopper so as not to ruin the blend and the doser grinder.
The dose for a cup of coffee is about 7 grams, clean the bean hopper every 5/6 days maximum

DO NO LEAVE THE GRINDED COFFEE IN THE GRINDER FOR TOO LONG. Coffee loses its organoleptic properties very easily when it comes into contact with the air.