Ristretto & Latte Workflow

Click here for an updated workflow: http://www.youtube.com/watch?v=sEB68j57XLU

This shows a workflow using a doserless Mazzer Super Jolly, Expobar Brewtus I, and a (very handy) grain funnel to produce a 0.7 oz. ristretto and a 5 oz. Rosetta Latte.

More info:
Mazzer mod - http://www.flickr.com/photos/akatayama/133241695/

Grain funnel usage - http://www.flickr.com/photos/akatayama/177091602/

http://www.flickr.com/photos/akatayama/177090940/

Brewtus - http://www.flickr.com/photos/akatayama/165130556/

Gene Cafe roaster - http://www.flickr.com/photos/akatayama/355916888/

Category:

Howto & Style

Tags:

• Mazzer
• grinder
• Brewtus
• Expobar
• espresso
• ristretto
• latte
• LatteArt
• crema
• tamping
• distribution
• foaming
• microfoam
• doserless

[Theodore41]

Where did you buy this funnel from? Regards,

 Theodore.

[akatayama]

I believe I bought it at a Sur La Table store. My recommendation would be to carry your portafilter basket into a kitchen supply store to check the fit with the canning funnels you see. Hope this helps!

[atelierpur]

sorry, but that performance is definitly hilarious. who wants to see the barista shake and ring that grain-funnel-thing like he was a nervous tension wreck? professional attitude should be concentrated, smooth and calm. improve your foaming, it is poor. don't overdo cleaning procedures. and get rid of that alarm beeper!

[akatayama]

This video was done a long time ago. I too feel the "ringing" of the funnel is excessive, but I still do do it. This process is clearly not for the cafe but for the home, and posting it is all about sharing ideas that can be used in that environment. And the foaming - better at it now, but have a ways to go.

But espresso is my main drink, lattes are just for guests. What I can say is that results in the cup dictates most everything I do first, followed by an efficient use of the beans second.

[reedburg]

it takes you like 5 minutes to make a fucking espresso you douchebag

[Hewson60]

Where did you buy the grain funnel?

[neurodir]

try stamping the milk and rotating it in the jug til its glossy...should be thick and wihtout bubbles not even smaller ones.use a thermometer... -BaRiSta-

[akatayama]

The whole idea behind brushing the grinder is, most importantly, to not transfer old grounds from one shot to the next - yuk! It doesn't take long, and keeps me from slipping into taking any shortcuts. Same idea behind brushing the grouphead/portafilter.

I keep my beans in a vacuumed environment and dose per shot.

The whole combined technique of mine allows one to use 100% of the beans they dose with no waste. However more than efficiency, preserving taste is the key goal.

[akatayama]

Not sure what you mean regarding too many steps. However I do foam my milk and draw the espresso at the same time. From beginning to end it takes me around a minute to finish a latte.

weight beans, grind, get pitcher from freezer and pour milk, brush out grinder, fill portafilter, tamp, pull shot while steaming milk, dump grinds, rinse pitcher and return to freezer, brush out and clean portafilter and grouphead...

Guess I'll have to record another video!