The Five Elements ‘’5M’s” for Good Espresso

a traditional rules in italy

1. Miscela (coffee)

2. Macinadosatore (coffee grinder)

3. Macchina espresso (espresso machine)

4. Mano dell’operatore (the barista)

5. Manutenzione (maintenance)
 Miscela (coffee)
1. Age : umur kopi setelah roasting
2. Roast : tingkat profil kopi roasting
3. Single Origin :menggunakan satu varian kopi
4. Blend : mencampurkan beberapa varian kopi
5. Moisture content : kandungan kadar air
6. Density : tingkat kepadatan kopi
7. Processing :jenis proses pengolahan kopi
8. Storage : penyimpanan kopi
 PASCA PANEN
• WET PROCESS Full Wash
Semi Wash

• DRY PROCESS (NATURAL)

ARABICA & ROBUSTA
Roass Profile
• Fragrance : Bau yang dihasilkan dari roasted bean
setelah di grin / giling saat kering sebelum di seduh.
• Aroma : Bau yang dihasilkan dari bubuk kopi yang telah
diseduh .
• Flavor : Perpaduan antara Aroma dan Taste (rasa).
• Aftertaste : Hasil akhir dari Flavor dengan mencari rasa
yang bagus, bertahan lama dan nyaman saat
dirasakan
• Body :Tingkat kekentalan / kepekatan.
• Acidity : Rasa yang diidentifikasikan dalam bentuk asam.
• Bitterness : Rasa yang diidentifikasikan dalam bentuk
pahit.
• Sweetness : Manis kopi karena kandungan Fruktose.
• Balance : Menilai perubahan kopi pada tiap – tiap
perubahan suhu.
• Clean Cup : Tidak ditemukan suatu rasa di luar rasa kopi.
• Over All : Nilai Subjektif yang diberikan oleh setiap
cupper.
Macinadosatore (coffee grinder)
• Burrs : Flat, Conical.

• Dosage Adjustmen : Manual, Digital (Time).

• Grind Adjustmen : Stepped, Stepless.
Macchina espresso (espresso machine)
• Types : Single Boiler, Multi Boiler, Lever Piston,
Pressure Proviling.
Lever piston

Pressure
Profilling
• Controls : Manual, Semi Automatic, Full Automatic.
• Brew Water Heating :
Heat Exchange
NonHeat Exchanged (Brew Water Direct From Steam Boiler)
• Pumps :
Rotary
Piston
Diaprham/Vibration
Steam/Water Pressure Driven
• Temperature Control :
Pressurestat , Thermostat , Pid Controller

Thermostat Pressurestat
PID Control
 Mano dell’operatore (the barista)
• Knowladge about coffee
• Skill
• Work flow
• Treats of a equipment
• Hygienic and hospitallity
• Responsibility and entertain
 Manutenzione (maintenance)
• Maintenance Grinder
• Maintenance Espresso Machine
• Maintenance Tools And Equiptment
 Tools
• Tamper
• Tamping Mad
• Milk jug
• Shot glass
• Thermometer
• Timer
• Grouphead Brush
• Scale
• Etc
ESPRESSO STEPS &
STEAM MILK
1. GRINDING : Proses Mengolah Dari Biji Kopi Menjadi
Bubuk Kopi

2. DOSING : Proses Menakar Dan Memasukan Bubuk Kopi

Ke Dalam Filter

3. LEVELING & : Proses Meratakan Bubuk Kopi Ke Filter

DISTRIBUTION

4.TAMPING : Proses Memadatkan Bubuk Kopi Ke Dalam

Filter

5.BREWING : Proses Ekstraksi Dari Bubuk Kopi Menjadi

 Espresso Guide
• 7 – 21 Grams Of Coffee
• 25 – 35ml (Single), 50 – 70 ml (Double),
(Beverage Including Crema)
• Total Beverage Weight: 19 – 26 Grams
(Single), 38 – 52 (Grams Double)
• 89 – 96°C Water Temperature
• 20 – 35 Sec Brew Time
• 8 – 9.5 Bar Pressure
note: 5-14 days from roast is an optimal age for espresso coffee.
COFFEE : Age Roast, Single
Origin, Blend, Moisture Content, Density, Processing Storage
GRIND : Particle Size, Particle
Distribution, Fines
DOSE : Weight, Volume, Time,
Collapsing, Scrapping, Grooming
TAMP : Force/Pressure
Levelness, Tapping/Knocking, Polishing
TEMPERATURE : Stabillity, Ramping,
Set Point Range
PRESSURE : Profilling
STEAM MILK STEPS

1. Putting In Air
2. Mixing - Process
Pour Steam Milk
 Thank You
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